If you're doing 5 gal? No, go for it! In the spirit of this beer, rednecks dont no no math anyway! .25lb less wont make a big diff.
Last batch of this I made was 10 gallons. I used US-05 but fermented at 62 to try and get as little yeast character as I could in the finished beer. I kicked the first keg but then made pale ales and other beers I had to drink before they went bad. The second keg ended up laggering for 5 months in the back of the keezer. It is friggin oustanding now! The mouthfeel is very creamy and the bubbles in the head are ultra fine. If I didn't know better I would say it was a lager. The hops have gone but the rye bite is still there. Just a fantastic beer!!
Revvy, have you tried making this with a lager yeast?
I'm going to try this recipe with the White Labs San Francisco Lager yeast that I just used for a steam beer and ferment at 60. I'll post my results.
Anybody oak this thing? I brewed it up last week and the sweet wort had a molasses like aroma, I am guessing due to the corn, that seemed like it would go nicely with some bourbon soaked medium toasted oak. Considering the history of the brew, does it seem likely that this may have been fermented in a used bourbon barrel?
It goes great with some bourbon. I did about 1 oz of chips and 8 oz of buffalo trace to 2.5 gal. Turned out great.
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I brewed a 5 gallon batch of this and let it sit in primary for 10 days. I crash cooled it and then kegged it yesterday morning. I also force carbed it. I just poured some to try it and I can't believe how tasty this is. It's a little bit sweet but light has a bit of a spicy finish and maybe a bit of chocolate to it. I'm really not sure what I was expecting from it but I know I like it already and its only 11 days old. It's very easy to drink and has a beautiful cascading head like a nitro pour. This one is a winner and I think I'm going to keep this one on tap is often as possible. It kind of tastes like a Yuengling but much better.
Just a wee question, did any of you find this malt bill was seriously trubby? I do BIAB and generally trub goes in to the FV and there's almost twice as much as normal!
Yeah, I've given up US 05 for that reason.... The last batch of this, fermented in what with other yeast would be the optimal temp (the low 60's) took on a stone fruit taste.
It's pretty much why I've given up on what used to be my goto yeast. I've been playing around with BRY97 as my main strain. But I haven't done it on this beer yet.
I'm not Revvy. But I have made this batch 3 times. I like US 05 and Wyeast 1007 German ale for this beer. I'd go with US 05 for simplicity
Tasted delicious when I was bottling it. My variation was ~30 IBU and 5.7%.. waiting for it to carb, but sadly probably won't be done in time for my local homebrew club meeting.
This finished insanely low for me.... Came in at 1.002 FG. Tastes good, extremely drinkable, not as much flavor as a I hoped for though. Also has no head retetion at all. mashed at 148... Next time I might think ill mash a little higher and maybe add wheat or carapils then maybe some finishing hops just because I can.
Did you use US-05? I've never had it finish anywhere near that low. Stopped at a nice 1.011 here.
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