Q1 2021 Community Recipe by HighVoltageMan!

[Herm brews]

Thanks for all the responses to my queries in this thread. I brewed it, my numbers sucked, but the yeast was doing its job when I woke this morning, so there will be beer. It sure smelled good! In frustration, I forgot to do anything regarding temp control. Things kind of turned into a clusterduck yesterday. Using an ice bath, I was able to chill the wort to ~63*F before pitching. My brew day ran into dinner time, so I was scrambling to finish last night. We’ll see how things look after work.

 

[Donoroto]

All will likely be well, depending on how good dinner was...

 

[Herm brews]

Dinner was great!
This evening, Wayner’s is actively bubbling away in the fermentation closet. Temperature control be damned. There has not been a bad beer to come out of that closet yet, so I’m going to let it ride.

 

[Craigerrr]

Dinner was great!
This evening, Wayner’s is actively bubbling away in the fermentation closet. Temperature control be damned. There has not been a bad beer to come out of that closet yet, so I’m going to let it ride.

Time for hops now if it is fermenting brother!

 

[Herm brews]

Time for hops now if it is fermenting brother!

I thought it was a dry hop for 3 days before packaging. Doesn’t dry hopping while fermentation is most active drive off so many of the volatiles were trying to preserve? Talk to me.

 

[Sunfire96]

I thought it was a dry hop for 3 days before packaging. Doesn’t dry hopping while fermentation is most active drive off so many of the volatiles were trying to preserve? Talk to me.

Craig dry hops the NEIPA style, follow your recipe Herm for this west coast hoppy ale

There are benefits to dry hopping before fermentation is finished so that the CO2 pushes out any oxygen added during during process

 

[Herm brews]

Craig’s trying to lead me astray. I have been enjoying some NEIPA’s of late, but that is not the target for Wayner’s.
West Coast!

 

[Craigerrr]

Sorry, I dry hopped mine in two stages the same way I dry hop NEIPA's, both during active fermentation.
Mine never really cleared up, and that is probably why.
Having said that, if I brewed it again, I would hop it the same way

 

[Herm brews]

Sorry, I dry hopped mine in two stages the same way I dry hop NEIPA's, both during active fermentation.
Mine never really cleared up, and that is probably why.
Having said that, if I brewed it again, I would hop it the same way

Off topic a bit, but -
My second batch of Janet’s Brown Ale got a healthy dose of dry hops (pellets added directly to fermenter). That beer has not cleared, even after a month +/- in bottle. It tastes good, even if cloudy. I’m thinking of putting 6 or 12 bottles away to age - maybe that might clear the clouds.

As for the Wayner’s, I think I’m going to dry hop in a bag.

 

[AHarper]

Dinner was great!
This evening, Wayner’s is actively bubbling away in the fermentation closet. Temperature control be damned. There has not been a bad beer to come out of that closet yet, so I’m going to let it ride.

you have yet to brew mine lol

 

[Tim Bulin]

Still have just a little bit of this one left in the keg, used some in the bottom of a bread pan to finish boil some brats on the grill. They were incredible.

 

[BarbarianBrewer]

Resurrecting this thread now because while I didn't brew it back then,mainly due to sticker shock on the hops, I have always wanted to brew it. Since my next batch will be my 100th batch I thought I'd splurge and brew something special. I'll be swapping out the Citra for Cascade because that is what I have available. Cascade has about half the Alpha Acids as Citra. But, that shouldn't be too much of a problem because the usage is at 20 minutes and Dry Hop. The other substitution is the yeast. My LHBS did not have White Lab's WLP007 so I went with LalBrew's Windsor instead. I have never used Windsor before. Researching both yeasts I find that WLP007 has a higher attenuation and a cleaner profile vs the lower attenuation and balanced fruity aroma from Windsor. Should I switch to another yeast? This thread contains references to S-04 & S-05 as well as Verdant. My LHBS does have Cellar Science English yeast. That sounds like a closer match to WLP007. I will likely brew this next weekend, depending on weather.

 

[Craigerrr]

I used S-04, that was a great beer!

 

[Josh Hughes]

I used S04 and mine turned out great as well. I will say Verdant the used by Verdant brewing in England and it’s London III but several generations later, that’s what they use for this yeast. That brewery makes hazy and high hopped English beers. I don’t make those but I prefer the flavor of that yeast and use it for my English beers when I don’t get imperial Pub

 

[Sandy Feet]

If you are doing a hazy, I just bought WLP067. That one won't clear up on purpose. BSing with y'all a little while back, I decided to do 10 minute and flameout/whirlpool additions of Cascade and Mosaic.

 

[Donoroto]

Resurrecting this thread now because while I didn't brew it back then,mainly due to sticker shock on the hops, I have always wanted to brew it. Since my next batch will be my 100th batch I thought I'd splurge and brew something special. I'll be swapping out the Citra for Cascade because that is what I have available. Cascade has about half the Alpha Acids as Citra. But, that shouldn't be too much of a problem because the usage is at 20 minutes and Dry Hop. The other substitution is the yeast. My LHBS did not have White Lab's WLP007 so I went with LalBrew's Windsor instead. I have never used Windsor before. Researching both yeasts I find that WLP007 has a higher attenuation and a cleaner profile vs the lower attenuation and balanced fruity aroma from Windsor. Should I switch to another yeast? This thread contains references to S-04 & S-05 as well as Verdant. My LHBS does have Cellar Science English yeast. That sounds like a closer match to WLP007. I will likely brew this next weekend, depending on weather.

@HighVoltageMan! uses a few different yeasts, so no fear in substitutions.