3 weeks was too long in primary

There is a lot of talk here from a lot of experienced brewers regarding a young beer prior to any real conditioning. Beer goes through many phases including some relatively awkward ones especially when it is still green. Lets get this beer conditioned/carbonated for a few weeks and see where it is at. My guess is that its going to come out fine when it is ready to be consumed.

Edit: Looks like I overlooked what @billandsuz said.... I agree with that.

 

“Everett goes from 1.087 to 1.031 (about 62.5% apparent attenuation) which would be even harder to achieve with WLP013 than with WLP002 but I'll keep that in mind for future recipe consideration thanks!”

In correspondence with Dave (@telejunkie) he stated that the combination of a high mash (e.g., 159°F) and a grain bill that is about 30% crystal/roasted malts will result in a final gravity around 1.030.

I recently brewed a clone of Everett (bottled on 10/21/14) where I chose to use Danstar Windsor to ensure that I achieved a high final gravity. My stats were OG = 1.084 and FG = 1.033 (Apparent Attenuation = 59%). My strategy of using Windsor ‘worked’!

Please report back what FG you achieve for your Everett clone.

Cheers!

Jack

 

So my recommendation on the use of London Ale (Worthington) actually came from my conversations with Sean Lawson. What I do know is that Shaun Hill does not use Conan although he does have rights to use it. I would assume Shaun uses a house ale strain, but can't confirm that. His yeast in Edward definitely has fairly soft & faint ester profile...and but it also allows the minerals to shine through. So when Lawson brought it up...it seemed like a good approximation. I used us05 & nottingham in my clone attempts.
So I actually just picked up some 1028 last week to try a series of beers that are aimed to get a step closer to his PA/IPA beers. My hope is to play more with water profiles on hoppy beers.

As for residual sweetness...my main goal is with raising mash temps is to increase the mouthfeel, not sweetness. Agree with ya Koopa, I find big IPAs that finish at like 1015 or even sometimes higher can have a nice balancing affect imho so long as you're not leaving more basic sugars in the mix. I think Tony McGee @ Lagunitas may be the first time I heard about that.

 

I'd be curious to know how long you let that beer sit on the yeast cake, if you transferred to a secondary (doubtful I assume), and if you did, how long you let it condition in secondary before bottling Jack.

It's a big beer so I was thinking 3-4 weeks in primary and then off to the keg for some priming with DME myself.

 

Dennis,

I did not conduct a secondary for my Everett clone. I only use a secondary for lagers and ales with special ingredients added (e.g., a bourbon oaked Porter).

My schedule for my clone Everett was two weeks in the Primary and then I bottled. I have tasted a handful of these beers already (and it is very tasty already!) but I am still aging them in the bottles. In a few more weeks I will proclaim this beer ‘done’ and really go to town and drink it. FWIW, I planned the making of this beer for Christmas time consumption (and beyond).

Cheers!

Jack

 

Thanks for the feedback! It should be a wonderful XMAS present to yourself and your loved ones

P.S. If it isn't a chocolate bomb at that point in time, try sitting on some for awhile if you can and see if that helps increase the chocolate profile at all.

 

Thanks for that input!

Has it been your experience that beers brewed with Chocolate Malt will have more of a chocolate flavor with aging?

Cheers!

 

Not personal experience, but feedback given to me in the Everett clone thread that seemed potentially credible. It probably has more to do with letting the hop bitterness and roast malt bitterness mellow a bit than anything else. Coupled with the facts that HF Everett is a chocolate bomb and that HF sometimes seems to age it for quite awhile for the flavors to come together just right, I'd be interested to experiment with that notion and find out. Might be somewhat easier to do for somebody who bottled it though. At least I'll have 2 corny kegs worth so I'll be able to compare the first initially consumed to the later consumed second one

P.S. I'll also have a 3 gallon corny keg of it that I plan to experiment with.... Going to make a homemade black walnut extract and add it to the keg on kegging day!

 

I am expecting that some of these Everett bottles will be around for quite some time (I have two 6-packs of a Bourbon Barrel Porter I bottled over a year ago). I will make a mental note to track this aspect in this batch of Everett.

Cheers!

 

Really glad I came across this thread! Just brewed a RIS with some Chocolate Malt and was wondering if 4 weeks in primary would be too long? If getting more chocolate flavor from aging is the case, then I'm all for that. It's currently undergoing a violent ferment with some WLP001.

I'm thinking of just bottling it straight off the primary when I get back from our Germany trip on Jan 2.

 

i already finished my first keg...now tapped the version I added vanilla & coffee beans. Actually did a tasting this weekend where I put it up against Founder's Breakfast Stout and obvious differences aside (vanilla vs. chocolate & no oats vs. oats) it held up well.

 

I'd just like to thank @rocdoc1 for keeping cool as we went off topic (on an awesome tangent) in this thread today

 

"...i already finished my first keg..." Must have been good!

Cheers!

 

I meant "well known brewery with hazy ipa's", not "well known yeast" haha.

I think these 2 posts might be worth noting of the HF hoppy beer yeast strain.
http://haydtsbrewing.com/2014/06/22/the-great-yeast-search/
https://twitter.com/tiredhandsbeer/status/373516194294542337/photo/1