BeerBorg

Yea...Jim, me too!!

jimjohson wrote: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.

jimjohson wrote:@ 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.

FedoraDave wrote:

jimjohson wrote: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.

mashani wrote:

jimjohson wrote:@ 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.

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

All right Jim....good luck!!

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?

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.

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.

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.

Damn near right on Jim. Now the waiting starts.

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

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

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