just got a sack of pearl, now I just need to go to VT and get some Heady for comparison and harvesting.
Technically possible, but extremely unlikely.
I wonder if it's possible to give Conan to White Labs so they can take it nationwide. Wonder if that is legal.
I think so. I meant they could find it in a can of Heady instead of buying the yeast. Or did you mean they could just buy some Heady in the first place?
Pearl is a British malt. Fawcett is a great maltster from Britain. Enough said.
I wasn't suggesting that Fawcett was bad in any way. I think Fawcett uses a floor malting process on their Pearl, which would give it a different character than other maltsters who do not. I was just looking for data points on what has actually been used in clones here.
Earlier in the thread when I posted the results from "a microbiologist" I didnt know if he wanted me throwing his name out there but it doesnt seem like it would be a big deal. It was Al Buck from East Coast Yeast, he told me that so long as you dont call it "Conan" or "The Alchemists' Proprietary Strain" youre all good.
Add some oats or wheat to my last recipe and then make the hops more piney. That should be the ballpark.
I'm pretty sure I've got the piney part down without making it too dank. Just not sure on the grist.
I personally think Wheat is what is needed. I have a clone of a oddsides Citra Pale, and it's got wheat in it, and it's seriously THE addition that changes the beer from good to great. Also aids in that murky haze that Heady has probably.
I've used 4-7% white or red wheat malt in PLENTY of my IIPAs... None have been cloudy/murky. All of them had a buttload of hops too. Still not hazy. I think cloudiness has to do more with the yeast selection and yeast care than anything else.
I've used 4-7% white or red wheat malt in PLENTY of my IIPAs... None have been cloudy/murky. All of them had a buttload of hops too. Still not hazy. I think cloudiness has to do more with the yeast selection and yeast care than anything else.
One thing on the haze, and hop particles. The amount of haze and particles changes drastically throughout the run of cans. The first cans are completely free of hop particles and barely have any yeast in them. As the tanks are emptied, the later cans begin to get the hop particles and yeast. The last cans off the line are seriously full of sediment and hops.
Seeing this gave me enough intel to know that they are not hitting it with any hops on the way to the can like many thought, and they are not bagging their hops either.
Speaking of hopshots....
I'm gonna try to do this without it... fair try, or should I get some extract for it?
I believe 7 Barrel is where Kimmich first started brewing commercially.
The sweetness is right, but the mouthfeel is a little watery and it's not a creamy as heady. Not that heady is creamy, but it is creamier than mine. My attempts have been very tropical and flowery, but I find the real thing more piney than anything else. My wort tastes too fruity. Could be a fermentation temp problem, we've all sort of jumped into the low 60s thing without examining the results. I notice a lot of us are all going for tropical, fruity, when the real thing is much, much more piney than that.
I believe this is the description that best fits Heady: The taste is thick, resinous pine and funky dank weed to start, flipping quickly into a sweet fruitiness, with lots of orange, melon, and overripe tropical fruit, but without being super fruit forward either.
We know for sure he uses extract, so you should get it. I am not sure I believe them, but my LHBS says they don't deteriorate like regular hops, so stock up. They sell online, http://www.brewbrothers.biz/Hop-JuiceTM
The sweetness is right, but the mouthfeel is a little watery and it's not a creamy as heady. Not that heady is creamy, but it is creamier than mine. My attempts have been very tropical and flowery, but I find the real thing more piney than anything else. My wort tastes too fruity. Could be a fermentation temp problem, we've all sort of jumped into the low 60s thing without examining the results. I notice a lot of us are all going for tropical, fruity, when the real thing is much, much more piney than that.
I believe this is the description that best fits Heady: The taste is thick, resinous pine and funky dank weed to start, flipping quickly into a sweet fruitiness, with lots of orange, melon, and overripe tropical fruit, but without being super fruit forward either.
Where did you guys go to get the hop extract?.. MoreBeer has it at $26.. way to expensive.
I am thinking of getting the HopJizz because of the price.
Has anyone messed around with it?
You know... The more I drink my beer, the more I'm thinking there needs to be Amarillo and Cascade in the clone. I'm thinking nugget isn't what is needed.
Stick with the C's and the Amarillo keeps is super simple.. I swear, I'm thinking it's gotta be simple.
Pearl, some Vienna and some Wheat for the grist.
I have hated every beer I've ever tried that uses amarillo.
Really????? Along with Simcoe and Citra, it's one of the three most used late addition hops in American IPAs. Amarillo is full of mild floral grapefruit and sweet juicy peach.
Some beers that use a decent amount of it...
Green Flash Hop Head Red
Green Flash Palate Wrecker
Ballast Point Sculpin
Founders Red's Rye
Alpine Duet & Nelson
Surly Furious
Kern Just Outstanding
Brooklyner-Schneider Hopfen-Weisse
Three Floyd's Gumballhead
FW Union Jack
Lagunitas SUCKS
You caught me when I was editing that list...
Wow, can't believe you hate them all.
Wow, that may explain why you're searching for more dank pine in a Heady clone... because a part of you desires those flavors more as opposed to fruity citrus. No harm in that. I would prefer Pliny to be less sweet and caramelly despite only having a weak 4% C45 and finishing at 1.010/11.
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