Jhoss
Well-Known Member
Nice pics - looks good!
steffie said:To save me going through 89 pages, can someone point me to the best agreed recipe for this? I assume it changed from page 1.
Great to hear - obviously OP did a great job. I'll just be changing the yeast. Can't get the original here in Australia to clone the yeast, so probably 1272.You assumed wrong! I've read through the whole thread. Everyone's basically brewing the original recipe. Granted some ppl alter it for there own liking or make different substitutes. Which still makes great beer. But the original recipe is very close to two hearted.
Well I did this batch with 1272 so I guess we will see how it compares to the last batch that was harvested Bell's Yeast.
JoeCap09 said:Sippin this lovely clone on the deck.
I brewed this again Saturday and blew through the last of my Centennial :-(
LHBS still has 1LB bags I assume from last year? (only harvested once a year right?)
Alright, I have been 'tasting' my clone over the past week since kegging it. I brewed this 5 weeks ago and it was in the primary for 3 weeks until I added 1oz of centennial for 6 days before kegging.
My taste notes are leaving me with a little bit of a 'hotness', almost like an alcohol taste. I have made this before and do not remember getting this, has anyone had a similar taste to their two hearted clone? I want to say its mellowing but that might be in my head.
Any thoughts?
Brewed this yesterday (partial mash). Quick question for you guys on fermentation. Should I do 5 days in primary, then add hops to primary for another 4 days (so 9 total) and then rack to secondary for another 2 weeks? Or would you suggest different lengths of time? Let me know. Thanks!
The original directions said 4 weeks total
Brewed a scaled down version (4 gal total, only had my secondary free). Things went kind of crappy at the end when my gravity fed plate chiller set up only got my wort to 100F. I tried to run it again and it wouldn't flow (wasn't very confident in sanitization at this point) so I threw it in the kegerator and waited for it to drop to 70 to pitch.
I let it sit in the primary for 21 days and racked to the keg w/ a 1oz dry hop. Today at day 24, there isn't really any hop aroma and the beer tastes astringent. One of the worst tasting beers I've brewed. Even if it needs to condition, I don't get where the hop aroma and flavor is. I'm getting zero Centennial flavor/smell. Also the fermentation looked completely normal, no sign of infection.
I brewed this beer for my brothers 30th which is this saturday 7/20. I brought the keg out of the keezer and into the basement to 'condition' until friday night where I'll probably dry hop the 0.5 oz of columbus if nothing's changed just to give it something.
I'm rally frustrated reading how many people had great success with this recipe and mine's sooo far off. I was also really excited for this beer seeing Two Hearted is pretty much my favorite all around beer.
sivdrinks said:I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
We can't get the real deal in my area but a friend got me a few and I had one last night. It's been months since I brewed this up and my brother has some fermenting now that we're going to do a side by side with but.......I love this beer but like more hops too so when I did the last one, I added 2 1/2 oz of hops in the dry hop. I feel this takes this beer up a notch though I tip my hat to this wonderful beer.I only get quality dry hop aroma with 3oz of hops, anything less is a waste in my experience.
My taste notes are leaving me with a little bit of a 'hotness', almost like an alcohol taste. I have made this before and do not remember getting this, has anyone had a similar taste to their two hearted clone? I want to say its mellowing but that might be in my head.
Any thoughts?
I'm experiencing the same thing. It's way hotter than the original.
It is mellowing out a bit though so I'll be patient and see what happens. I'm half tempted to take it out of the keezer and age it a bit more at room temp. I don't really know what effect this will have though.
I actually took the first 5 gallons I put in the keezer out to condition more and I recommend you do the same. I know for sure this beer gets better with age so I am hoping it turns the corner before my party.
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