Case Swap recipes

[Reviled]

Thought it would be cool to have a recipe thread for the case swap so we all know what were expecting... Im doing a batch next weekend, still unsure what I will do yet... But,

Im thinking of using this one as I tried it last night and it was very interesting :o)

1kg Maris Otter
1kg Pilsner
1kg Munich
500g Weyermann Smoked
300g Cara Wheat
100g Cara Munich II
200g Cara Hell

60 min : 15g Southern Cross 13%
15 min : 15g Amarillo 8.4%, 10g Williamette 7.5%
5 min : 15g Amarillo, 8g Williamette
Flame out : 12g Amarillo

Used US-05 yeast, final volume 22 litres, OG of 1037 and FG of 1010, alc 4% on the dot

This had a superb Amarillo hop aroma bursting out of the glass, followed by a smooth maltiness and an awesome slight smokiness to the bitter finish which really compliments the earthiness of the Williamette hops... So yeah, was really happy with this one :o)

[Rusty Chch]

Cheers man, as you'll remember no doubt, clarity is on my list of things to address too.

Glad you enjoyed it.

[Barry]

I agree with reviled's impression, yeah it is for me a little underhopped, but in no way sweet or cloying. The finish is balanced and fairly dry, the light to medium body makes it pretty refreshing. Weird though, as the bready malt is quite noticeable - malty but dry. I could really taste the green bullet too, the saaz not so much. A fine lawnmower beer, I'd have one of these over a "premium lager" any day.

What are you guys doing for clearing, do you kettle fine? post-ferment fine? Crash chill? Lets make this a learning experience. I've already learned that I need to contribute fully, and not use fecked bottles.

[Rusty Chch]

That's a good assessment...I had aimed for biscuity but I got bready! What I'm most stoked about is that the body has obviously come out exactly as hoped. Thanks for the feedback

To answer your questions:
I kettle fined with irish moss, recommended dosage at 10mins
,
I didn't post-ferment fine but I've heard a lot of talk about using gelatine before bottling and I think I'll try that next. Would it make a difference? I'm a bit antsy about using coppafloc or more "chemically" methods

I'd love to get to a place where I can crash chill but I don't have a fermenting fridge yet. I managed to get some decent results with individual bottles, chilled as cold as I could get them, then drank a little warmer.

[Barry]

Gelatine would make a massive difference. It works well for me.

[Reviled]

Build a cool room in your new garage :o) And lager everything at 0*c for 4 weeks minimum...

Or just use gelatine :oP haha But in saying that, it seems chill haze is our problem, not the yeast... And gelatine isnt gonna help that...

Theres that stuff called Polyclar, but like you Rusty im a bit hesitant to use a chemical product like that, especially cos they reccommend filtering...

[Barry]

Chill haze is the result of proteins, and the haze itself doesn't adversely affect the flavour of the beer (though the proteins that cause it will). I don't mind a beer with chill haze at all, nor with a haze due to large amounts of hops.
But, I reckon the 4 case swap beers I've had so far all had yeast haze, which will be affecting flavour. As they warmed up in the glass the haze didn't reduce for me (or at least as far as I could tell).

[Reviled]

The yeast should drop out after a couple of months in the bottle shouldnt it? Or not? My Burning Golden Ale had been conditioning since early September, same with the Dunkel, but thats supposed to have yeast haze :o)

[Barry]

True, but was that in the fridge? The glass I had the other night at your place I didn't notice it getting any clearer as it warmed. Maybe some other kind of haze?

Some of my AG beers are almost milky during fermentation. It starts to drop out as I leave it, after diacetal rest and then crash chilling. Then fining with gelatin clears it right up.

I need to listen to the TBN fining show podcast again!

[Reviled]

It wasnt in the fridge, good point... It was in a warm shed :o(

And I havnt noticed it getting any clearer when it warms up either...

When I started kegging, all of my beers had that milky/apple juice look to them, apart from that Galaxy Pale ale, which I gelatined, but its still got haze like buggery, that was crash chilled as well, but no diacetyl rest...

Maybe it is some kind of other haze? I was re-reading the BIAB thread where Thirsty Boy says he syphons the wort, but discards the cloudy portion in a jug, maybe this is what were doing wrong by skipping that part?