brewpharm Hill
Well-Known Member
Hello!
I have been trying to replicate Other Half's Daydream beers at home and have had some success... however the beers are coming out somewhat thin and slick feeling (despite a FG of ~1.018, likely slick from the massive amount oats).
Has anyone attempted these? I'm almost 100% positive they ferment these with some strain of vermont yeast (conan related), based on tasting them and based on their social media posts. I've been using a little less than a pound of lactose in these in fear of making them too thick and chewy although they likely need more. Also, I have found that using 20% flaked oats certainly makes the beer very slick - a somewhat creamy feeling the beginning of a sip that quickly thins out and fades in the mouth. They have confirmed with me that they use a mix of oat and wheat in their beers and obviously they use a lot of oats with some lactose is the Daydreams. My most recent grist and mash schedule is below.
5 gallon batch (poland spring with 3gm gypsum, 3gm CaCl)
OG 1.060 (after lactose)
FG 1.018
Pilsner (59%) (definitely will change to 2-row next time around)
Flaked oats (20%)
Wheat malt (10%) (will change to white wheat next time)
Carapils (6%)
Corn Sugar (4%)
Rice hulls (2%)
Mash 154 for 60minutes
Mash out 169 for 10 minutes
This most recent batch i fermented with london III pitched at 70 and held for 12 hours then dropped to 64 for 4 days and let it rise to 70-72 before cold crashing.
This batch here is better than my last which had zero wheat and zero carapils. The previous batch was mashed lower and was a double IPA.
Can anyone help me out or have tried this? Or have you attempted it?
Thanks!
I have been trying to replicate Other Half's Daydream beers at home and have had some success... however the beers are coming out somewhat thin and slick feeling (despite a FG of ~1.018, likely slick from the massive amount oats).
Has anyone attempted these? I'm almost 100% positive they ferment these with some strain of vermont yeast (conan related), based on tasting them and based on their social media posts. I've been using a little less than a pound of lactose in these in fear of making them too thick and chewy although they likely need more. Also, I have found that using 20% flaked oats certainly makes the beer very slick - a somewhat creamy feeling the beginning of a sip that quickly thins out and fades in the mouth. They have confirmed with me that they use a mix of oat and wheat in their beers and obviously they use a lot of oats with some lactose is the Daydreams. My most recent grist and mash schedule is below.
5 gallon batch (poland spring with 3gm gypsum, 3gm CaCl)
OG 1.060 (after lactose)
FG 1.018
Pilsner (59%) (definitely will change to 2-row next time around)
Flaked oats (20%)
Wheat malt (10%) (will change to white wheat next time)
Carapils (6%)
Corn Sugar (4%)
Rice hulls (2%)
Mash 154 for 60minutes
Mash out 169 for 10 minutes
This most recent batch i fermented with london III pitched at 70 and held for 12 hours then dropped to 64 for 4 days and let it rise to 70-72 before cold crashing.
This batch here is better than my last which had zero wheat and zero carapils. The previous batch was mashed lower and was a double IPA.
Can anyone help me out or have tried this? Or have you attempted it?
Thanks!