2015 RCE - BlackDuck and JJ!!!!

[BlackDuck]

Yea...Jim, me too!!

[FedoraDave]

Dave, from what I could see researching the style 2 row, 6 row, or combination, there's no "right way". Same with the yeast.

Same with the hops, from what I could gather from the style guidelines. It was sort of like, "Yeah, whatever you got lying around, I s'pose...."

I used Perle in mine. Because why not?

It would seem Cream Ale is the mutt of the beer world, and from what I remember from Genesee Cream Ale, being fairly undistinguished is one of the characteristics. Although, a well-made cream ale is always crisp, refreshing, and most welcome on a hot afternoon.

[mashani]

@ mashani I decided not to go with the Nottingham but S-33 instead. Though I plan to stick with the 23, as fruity esters are part of a cream ale. The 23 may give me too much fruit, but I only know 1 way to find out.

If you can ferment anywhere from 54-59ish degrees (57-59 is more the temps I hit), I would think S-23 will give you a really nice balance. I use it in those temp ranges often and have always gotten good beer. It's when it gets colder it gets really weird. A tad warmer, IE if it gets into the low 60s, it's still OK but will be more "ale like" then lager like. Which is ok probably since this is a "cream ale". It's S-23 is better a tad too warm then it is too cold. I can't stress that enough to anyone who us used to brewing low 50s or upper 40s lagers. S-23 sucks at those temps.

[jimjohson]

Dave, from what I could see researching the style 2 row, 6 row, or combination, there's no "right way". Same with the yeast.

Same with the hops, from what I could gather from the style guidelines. It was sort of like, "Yeah, whatever you got lying around, I s'pose...."

I used Perle in mine. Because why not?

It would seem Cream Ale is the mutt of the beer world, and from what I remember from Genesee Cream Ale, being fairly undistinguished is one of the characteristics. Although, a well-made cream ale is always crisp, refreshing, and most welcome on a hot afternoon.

Sounds like Schoenling, who use hallertau in their cream ale. Yeah I need something for the "good job pat on the back" when I finish yard work down here.

[jimjohson]

@ mashani I decided not to go with the Nottingham but S-33 instead. Though I plan to stick with the 23, as fruity esters are part of a cream ale. The 23 may give me too much fruit, but I only know 1 way to find out.

If you can ferment anywhere from 54-59ish degrees (57-59 is more the temps I hit), I would think S-23 will give you a really nice balance. I use it in those temp ranges often and have always gotten good beer. It's when it gets colder it gets really weird. A tad warmer, IE if it gets into the low 60s, it's still OK but will be more "ale like" then lager like. Which is ok probably since this is a "cream ale". It's S-23 is better a tad too warm then it is too cold. I can't stress that enough to anyone who us used to brewing low 50s or upper 40s lagers. S-23 sucks at those temps.

yeah going to primary @ 65 and secondary @ 58. bottle condition for 3 or 4 weeks. I might stick a 6 pack in the fridge to cold condition for 2 more weeks. See what that does to the taste.

[jimjohson]

Brewing it today...mashing as I type. We did decide on a name it's Three's a Charm Cream Ale

[BlackDuck]

All right Jim....good luck!!

[jimjohson]

Well the pre boil numbers look like I got a 92.9% measured mash efficiency, which is good and bad. While I like getting better numbers (I planned on a 68.7%) this ain't a cream ale anymore...Or at least it's an Imperial cream ale now. I wonder if I should short myself in the fermenter, and add a half a gallon of water to try to bring it back down?

[BlackDuck]

Holy cow, how in the world did you do that? It will be intersting to see what the post boil gravity is and how it compares to the predicted number.

[jimjohson]

You got me, I swear I'm doing nothing any different than I do every week. I'm keeping the boil low, if the boil off ain't what's expected it might bring the numbers down a little.

[jimjohson]

Alright the OG is .050 the expected was .047. Not enough to bother with, and I'm still in style. My measured efficiency numbers are 73.3%. wort temp was 68 when I pitched the yeast. Now the wait for the first week.

[BlackDuck]

Damn near right on Jim. Now the waiting starts.

[philm00x]

Guaranteed to be a great beer. BD and JJ make great collabs!

[jimjohson]

Oh Look at that!!!^^^dad posted. Till the middle of the night feedings go away you won't be posting much...you'll go to sleep every time you quit moving.

Thanks Phil

[philm00x]

Haha yeah. My sleep schedule is not as constant and precise as it used to be. Good luck w/ the brew!