In all the time that I've been home brewing, I've never used the S-33 yeast, so I thought I'd give it a shot. It sounds like it was good for pale ales, which I'm going to make with some Cashmere hops. I've used this hop before, including to dry hop a Belgian beer, which my wife really enjoyed.
Brew Day: 26 Mar 2020
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Hops:
7 g Fuggle (@ 20 min)
1 oz Cashmere hops (10 min whirlpool, @ flameout)
Yeast: S-33
Addendum, 8 Apr: Bottled tonight, on 1 oz table sugar dissolved in 1/2 c boiling water. Got 9 good bottles, and one 12 oz repurposed soda bottle.
Showing posts with label cashmere. Show all posts
Showing posts with label cashmere. Show all posts
Thursday, March 26, 2020
Saturday, June 8, 2019
Something New - Voss Kveik
I enjoy a juicy fruit-forward IPA, and the NE style suits me quite nicely. While doing some research recently, I ran across a mention of a "Nordic" yeast, specifically "kviek". As I read on, I got more and more interested in trying this yeast. I did some more research and found some offerings from different providers, including Omega and White Labs. When I got to my local homebrew supply store, they had Omega OYL061 Voss Kveik right there on the shelf. I was looking for hefeweizen yeast, so I picked out the Omega, and White Labs WLP300.
The aroma profile for the Voss sounds very interesting; the write-up at the Omega site says that it ferments equally well across a wide temperature range, but anecdotes online (here, and here) suggest going with a higher temperature to keep off flavors such as sulfur down. I have a warming plate for making sours, so that should work just fine.
It also seems that this yeast finishes up pretty quickly, so my plan is brew the wort and pitch the yeast, and then put the fermenter on a warming plate for just more than two days before dry hopping the beer.
Brew Day: 7 June 2019
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb golden light DME
4 oz table sugar
Hops:
14 g Azacca (10.4%) - @ 20 min
14 g Mosaic + 14 g Huell Melon - 10 min whirlpool/flameout
14 g Cashmere - dry hop
Yeast: Omega OYL061 Voss Kveik
Addendum, 10 June: Took the beer off of the warming plate and dry hopped with 14 g of Cashmere hops.
Addendum, 15 June: Bottled today; got 8 good bottles and one re-purposed soda bottle.
Addendum, 30 June: Tried the re-purposed soda bottle tonight. I could tell that it was wildly over-carbonated when I put it into the fridge; it was hard as a rock, and the bottle had expanded a bit. This was borne out when I opened the bottle...I just sat it in the sink and let the foam come pouring out the top. I did pour most of it into a glass and was able to drink some. The flavor is heavy on the citrus, with just a little bit of sharpness. With the exception of the carbonation issue, it's a very flavorful beer. I'm hoping that the sour will be a bit less carbonated, as sours tend to be.
Addendum, 3 Jul: Opened a bottle last night, the beer is very much over-carbonated, but much easier to manage from the bottle. I opened it over the sink in case there were any issues, and with the bottle I didn't have a steady stream of foam pouring out of the bottle. The flavor isn't the issue; the next time I brew using this yeast, I need to treat it the same way as other yeasts, and I can even leave it on the warming plate past 2 or 3 days; either way, it needs more that just a few days.
The aroma profile for the Voss sounds very interesting; the write-up at the Omega site says that it ferments equally well across a wide temperature range, but anecdotes online (here, and here) suggest going with a higher temperature to keep off flavors such as sulfur down. I have a warming plate for making sours, so that should work just fine.
It also seems that this yeast finishes up pretty quickly, so my plan is brew the wort and pitch the yeast, and then put the fermenter on a warming plate for just more than two days before dry hopping the beer.
Brew Day: 7 June 2019
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb golden light DME
4 oz table sugar
Hops:
14 g Azacca (10.4%) - @ 20 min
14 g Mosaic + 14 g Huell Melon - 10 min whirlpool/flameout
14 g Cashmere - dry hop
Yeast: Omega OYL061 Voss Kveik
Addendum, 10 June: Took the beer off of the warming plate and dry hopped with 14 g of Cashmere hops.
Addendum, 15 June: Bottled today; got 8 good bottles and one re-purposed soda bottle.
Addendum, 30 June: Tried the re-purposed soda bottle tonight. I could tell that it was wildly over-carbonated when I put it into the fridge; it was hard as a rock, and the bottle had expanded a bit. This was borne out when I opened the bottle...I just sat it in the sink and let the foam come pouring out the top. I did pour most of it into a glass and was able to drink some. The flavor is heavy on the citrus, with just a little bit of sharpness. With the exception of the carbonation issue, it's a very flavorful beer. I'm hoping that the sour will be a bit less carbonated, as sours tend to be.
Addendum, 3 Jul: Opened a bottle last night, the beer is very much over-carbonated, but much easier to manage from the bottle. I opened it over the sink in case there were any issues, and with the bottle I didn't have a steady stream of foam pouring out of the bottle. The flavor isn't the issue; the next time I brew using this yeast, I need to treat it the same way as other yeasts, and I can even leave it on the warming plate past 2 or 3 days; either way, it needs more that just a few days.
Sunday, December 2, 2018
Another NE IPA
I'm a fan on fruit-forward IPAs (see what Jake says about "NE IPAs" here...), and not having been able to find one commercially, I figured it was time to make another one that I'll likely enjoy after Christmas. I have some cashmere hops left (I'm going to use some to dry hop a Belgian), so I'm going to do first wort hopping, a massive Mosaic-Citra-Cashmere hop "bomb", and dry hop. The dry hop is going to be around the size (total number of grams) I usually use, because much more and I won't be able to get the hop bag out of the fermenter! ;-)
Brew Day: 2 Dec 2018
Partial Mash:
8 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Hops:
FWH - 4 g each Mosaic, Citra, Cashmere hops
Flame-out - 19 g Mosaic, 19 g Citra, 36 g Cashmere hops
Dry hop - 4 g each Mosaic, Citra, Cashmere hops
Yeast: US-05
Addendum, 13 Dec: Dry hopped.
Addendum, 17 Dec: Bottled today; got 7 good bottles, one full re-purposed soda bottle, and one soda bottle partial fill (about half).
Brew Day: 2 Dec 2018
Partial Mash:
8 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Hops:
FWH - 4 g each Mosaic, Citra, Cashmere hops
Flame-out - 19 g Mosaic, 19 g Citra, 36 g Cashmere hops
Dry hop - 4 g each Mosaic, Citra, Cashmere hops
Yeast: US-05
Addendum, 13 Dec: Dry hopped.
Addendum, 17 Dec: Bottled today; got 7 good bottles, one full re-purposed soda bottle, and one soda bottle partial fill (about half).
Sunday, September 30, 2018
Sour Cashmere IPA
With the cashmere hops I have available, I wanted to try a side-by-side comparison of an IPA against a sour IPA. So, same recipe, same everything, the only difference is this one was soured via my usual process.
Brew Day #1: 26 Sept 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Brew Day #2: 29 Sept 2018
Boil (20 min):
Hops:
14 g Cashmere hops (FWH)
21 g Cashmere hops (@flameout, 20 min)
21 g Cashmere hops (10 min after @flameout, 10 min)
14 g Cashmere hops (dry hop)
Yeast: US-05
Addendum, 8 Oct: Dry hopped
Addendum, 11 Oct: Bottled on 1 oz of table sugar dissolved in 1/2 c boiling water. Got 9 good bottles.
Addendum, 26 Oct: Opened a chilled bottle tonight. The sour was very pronounced, so much so that the flavors I found in the cashmere IPA were overwhelmed. The beer was well carbonated but none of the other characteristics were present; minimal head, no lacing, etc. Very much an example of a sour beer. Same body as the IPA, and just as enjoyable beer to drink.
Brew Day #1: 26 Sept 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Brew Day #2: 29 Sept 2018
Boil (20 min):
Hops:
14 g Cashmere hops (FWH)
21 g Cashmere hops (@flameout, 20 min)
21 g Cashmere hops (10 min after @flameout, 10 min)
14 g Cashmere hops (dry hop)
Yeast: US-05
Addendum, 8 Oct: Dry hopped
Addendum, 11 Oct: Bottled on 1 oz of table sugar dissolved in 1/2 c boiling water. Got 9 good bottles.
Addendum, 26 Oct: Opened a chilled bottle tonight. The sour was very pronounced, so much so that the flavors I found in the cashmere IPA were overwhelmed. The beer was well carbonated but none of the other characteristics were present; minimal head, no lacing, etc. Very much an example of a sour beer. Same body as the IPA, and just as enjoyable beer to drink.
Thursday, September 27, 2018
Cashmere IPA
I received an ad from an online home brew supply store, and it mentioned having a blonde ale available made with Cashmere hops. I did some research on this one, and found sites like DraftMag that had descriptions of what this hop has to offer, and immediately thought to myself that I would LOVE to try this in an IPA, as well as a sour IPA. The description at BSG has some very interesting notes...I'd really like to see how 'secondary notes of coconut' smells and tastes.
I did a search on Amazon and found an 8oz bag of the hops that would set me back less than purchasing 4oz from the online store, and they showed up the other day. I can't wait to try them out in a beer, and to get a good whiff of the hops themselves.
One description suggests that this hop would do really well alongside Mosaic, and based on my recent experience, I couldn't agree more.
Brew Day: 27 Sept 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Hops:
14 g Cashmere hops (FWH)
21 g Cashmere hops (@flameout, 20 min)
21 g Cashmere hops (10 min after @flameout, 10 min)
14 g Cashmere hops (dry hop)
Yeast: US-05
Addendum, 7 Oct: Dry hopped on 14 g of Cashmere hops.
Addendum, 11 Oct: Bottled on 1 oz of table sugar dissolved in 1/2 c boiling water. Got 8 good bottles and one partially filled re-purposed Dr Pepper bottle.
Addendum, 26 Oct: Opened the re-purpose soda bottle tonight. Beer poured with a golden brown color, good carbonation and a moderate, pillowy white head. Consistent lacing throughout the glass, similar to a Bell's Two-Hearted. Nothing specific jumped out in the aroma, but the palette was different; there was sweetness followed by a creamy mouth-feel reminiscent of coconut. Very enjoyable IPA; body is a bit heavier than I'd want for a summertime beer, but overall, a very good drinking experience.
I did a search on Amazon and found an 8oz bag of the hops that would set me back less than purchasing 4oz from the online store, and they showed up the other day. I can't wait to try them out in a beer, and to get a good whiff of the hops themselves.
One description suggests that this hop would do really well alongside Mosaic, and based on my recent experience, I couldn't agree more.
Brew Day: 27 Sept 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
4 oz table sugar
Hops:
14 g Cashmere hops (FWH)
21 g Cashmere hops (@flameout, 20 min)
21 g Cashmere hops (10 min after @flameout, 10 min)
14 g Cashmere hops (dry hop)
Yeast: US-05
Addendum, 7 Oct: Dry hopped on 14 g of Cashmere hops.
Addendum, 11 Oct: Bottled on 1 oz of table sugar dissolved in 1/2 c boiling water. Got 8 good bottles and one partially filled re-purposed Dr Pepper bottle.
Addendum, 26 Oct: Opened the re-purpose soda bottle tonight. Beer poured with a golden brown color, good carbonation and a moderate, pillowy white head. Consistent lacing throughout the glass, similar to a Bell's Two-Hearted. Nothing specific jumped out in the aroma, but the palette was different; there was sweetness followed by a creamy mouth-feel reminiscent of coconut. Very enjoyable IPA; body is a bit heavier than I'd want for a summertime beer, but overall, a very good drinking experience.
Sunday, September 16, 2018
YAB (Yet Another Belgian)
The last Belgian turned out pretty well, and it's a very good beer that I like to keep on-hand. So, having some of the yeast that really makes this one turn out quite nice, I brewed up another batch on a rainy Sunday.
Brew Day: 16 Sept 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
8 oz table sugar
Hops - 14 g German Hersbrucker (at the beginning of the boil)
Yeast - BE-134
*I followed all of my usual procedures.
Addendum, 23 Sept: Completely spontaneous dry hop onto 14 g of Cashmere hops today.
Addendum, 27 Sept: Racked the beer to secondary.
Addendum, 28 Oct: Bottled tonight; got 8 good bottles and one partial fill.
Addendum, 11 Nov: Taste test. Terri tried it without me telling her what the beer was; she guessed that it was a Belgian but also said that there was a smoothness to it, as well. I told her that I'd dry hopped the beer with the cashmere hops, and that the hops was described as imparting "coconut". With the IPA, I'd gotten that not as a straight coconut flavor, but more an impression, based on mouthfeel; there was a slight sweetness and a smoothness that I'd associate with coconut milk. I tried it, as well, and found that I really enjoyed it. This may be "the new thing"...dry hopping a "normal" beer to impart a little something different. Some options might be Huell Melon, for a hint of strawberry, in a Belgian or a hefeweizen.
Brew Day: 16 Sept 2018
Partial Mash:
12 oz Munich
2 oz flaked wheat
Boil (20 min):
1 lb Pilsen DME
8 oz table sugar
Hops - 14 g German Hersbrucker (at the beginning of the boil)
Yeast - BE-134
*I followed all of my usual procedures.
Addendum, 23 Sept: Completely spontaneous dry hop onto 14 g of Cashmere hops today.
Addendum, 27 Sept: Racked the beer to secondary.
Addendum, 28 Oct: Bottled tonight; got 8 good bottles and one partial fill.
Addendum, 11 Nov: Taste test. Terri tried it without me telling her what the beer was; she guessed that it was a Belgian but also said that there was a smoothness to it, as well. I told her that I'd dry hopped the beer with the cashmere hops, and that the hops was described as imparting "coconut". With the IPA, I'd gotten that not as a straight coconut flavor, but more an impression, based on mouthfeel; there was a slight sweetness and a smoothness that I'd associate with coconut milk. I tried it, as well, and found that I really enjoyed it. This may be "the new thing"...dry hopping a "normal" beer to impart a little something different. Some options might be Huell Melon, for a hint of strawberry, in a Belgian or a hefeweizen.
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