Cream Ale is one of the most underrated beer style ever! That sweet puff corn flavor seems divine! This might be out of style, but usually I like to ferment my Cream Ales with English yeasts. Trust me, the result is wonderful!
I started my first all grain brew with the cream ale after watching your cream ale video. It's now a staple beer in my fridge. Guests always ask for it. May look at kolsh but been using us 05
Yes! Cream Ale for the win. This style is so underrated. I also use only Crystal in my Cream Ale. So good! I also use dextrose to dry out out. A pinch of high quality Vienna can help drive the "grainy" note (5% tops). Thank you for making this style. FWIW it's really good with the Chico strain or Lutra also. Last thing, Lutra makes a super quick Cream Ale. I've turned a batch around in 5 days with Lutra fermented under pressure with Clearzyme and Gelatin.
Cream Ale will always have a special place in my heart. My grandfather's favorite beer was Genesee Cream Ale. I always remember seeing those green cans in the fridge growing up. I will have to give this a try.
Back in the day, Pizza Hut in New York and Pa were the only guys selling Genny Cream Ale on tap. A bunch of us would go to Pizza Hut to drink Genny Cream Ale but never bought any pizza. Genny 12 Horse Ale was good beer on tap. Miller took over Genny and the high quality beer that Genny made was gone. You should use the Hochkurz brewing method to duplicate Genny Cream Ale.
Perfect timing on this video. I’ve been trying to figure a recipe for a cream ale to be ready for the summer, but I’ve never done a cream ale before. Can’t wait, and I’m gonna try this one out
I started learning to brew by making Cream Ales, I have made about 8 different batches while trying different things such as conditioning on strawberries, using orange peel for some citrus flavor. The batch I have going now I added 2lb 4oz of fruity pebbles to my grist so hopefully that flavor comes through! Now that I have some basic brews under my belt I want to start on some more difficult styles and plan to go through some of your recipes at some point. Thanks for all the content that you have been putting out!
I don't think I've ever had a Cream Ale and I definitely haven't brewed with flacked corn yet. I'll put it on my brew schedule and give it a try! Thanks for the inspiration! Cheers!
I “lager” all beers for 1 month. I’ve found that it really does help in rounding out the flavors. Sometimes I wouldn’t like a beer, but after a month in the keg it transformed into something delicious. Now I just keg it, put it at serving PSI, and walk away for 1 month no matter the beer style.
One of my favorite local spots has a cream ale as their staple...its so good and great for non-craft drinkers to get them drinking something else...cheers!
I just did an American Light Lager with a very similar grain bill. Glad the corn cereal flavor wasn't just me lol. And I can confirm that lutra works awesome in a cream ale. A cream ale + lutra = best "oh I've got a birthday party/barbecue/wedding/graduation party coming up can you brew beer for it?" beer
Love the video mate. I ordered the ingredients the night I watched it and I'm brewing it this weekend. I love how diverse your brewing is, please keep cranking them out.
Love me some mexitaly; two words: super tacos. Your channel has inspired me to get a cheap homebrew setup to start experimenting now that I've got the space. Cheers!
Nice video, thanks. Just kegged a cream ale for an upcoming party. Would have loved to have watched this before my brew day. I like how you give an easy explanation on the different ingredients and alternatives. Certainly gives some insight into the brewing process. Especially for someone like me, I describe myself as a two dimensional brewer, not really understanding everything that is going on. So thanks again.
I'm moving from extract brewing to all grain this spring/summer (still gathering equipment) and I think I'm going to give this recipe a try. I LOVE cream ales and this sounds like a great entry level all grain recipe. Thanks and cheers!
I've brewed two cream ales, both very similar to your recipe. I used Crystal along with a little honey malt and a cinnamon and vanilla tincture to make a "Snickerdoodle" cream ale. The other I skipped the honey malt and used tettnang, hallertau, and saaz. For both beers I used Nottingham yeast. Maybe it's not an obvious choice, but it's a clean fermentor and attenuates well. Cream ales are a great way to showcase lower alpha hops where they won't be overshadowed by other flavors.
Honey malt is a nice addition! Notty isn't a bad idea. I skipped it in the yeast suggestions because its typically an American style but it makes sense since it does get dry enough, can be a bit finicky with the temperature but it works great with temp control!
Awesome video! I just brewed this today and it's been my first successful All grain brew day! The grain bill was the same as yours but I ended up hopping this with mostly Saaz hops as my homebrew store didn't have any Crystal hops. Then, for the 0 minute hop addition, I ended up putting a 0.5 ounce of Saaz and Cascade hops. Seems to have came out really well.
Love a Cream Ale! I keep it pretty simple. 75% ale malt, 20% flaked corn and 5% Carahell for a slightly more golden colour. One hop addition of Northern Brewer or Magnum at 20 minutes end of boil to around 22-25 IBU and ferment with US-05 👌 Always a crowd favourite.
I have done very similar recipe with lutra and I get a kölsch like fruity flavor when fermented at 85f. I like to add about 3-5% wheat malt for head retention and use a simple 147f and 158f for 45 min each step mash with mash out. It's my go to recipe for trying new hops cashmere works very well. Another underrated style is kentucky common dingemans has a suggested recipe with special b and I'm still fine tuning the recipe it is light but packs a ton of flavor.
Dude - I can't believe you haven't tried out Mecca Grade malts before! It's pricey, but OMG their stuff is amazing. Thanks for all the contextual information. Great show.
Hey I love your work and so as apartment brewer You are doing great job I got learn lot more thinks as an practice skills for my most of the brews .. Thanks a lot keep doing cheersss 🍻
I'm definitely going to have to try this beer. Just kicked the keg on a Kentucky common kit I got from NB, it was quite possibly the best beer I have made to date! As always great video, enjoyed it thoroughly!
Wow, I can hardly believe my luck. I am brewing a cream ale today/tomorrow with an overnight no chill-chill (its supposed to get into the teens tonight). You are an inspiration sir! My version is going be brewed and dry hopped with lemon and lime zest.
Tomorrow making what I call Appalacian Creame Ale with Riverbend Malt snd their Malted r Kentucky Corn.... Using Llemand Kolsch yeast ...fingers crossed
Generally, if i can smell or taste corn in a beer then i don't like it, which is why I'm big fan of Northern Brewer's cream ale recipe (no corn!), but yours looks awesome..and i loved Kixx as a kid, so... Great episode again!
New home brewer. Did a Cream ale pilsner using kveik Lutra as I don't have a way to ferment cold a couple months ago. Came out good but now wouldn't mind trying a kolsch yeast to see how it would come out. I recently purchased a fermzilla so can do it under pressure.
Nice! Yeah this is a good style for pressure fermentation, might not be a bad idea to use a regular american ale yeast in that situation though - it will be easier to find and easier to control the fermentation profile.
You should try the new Lallemand Novalager yeast it is a hybrid yeast, not a hybrid of an ale and Lager but a true bottom fermenting Lager yeast, it produces no diacetyl or hydrogen sulfide and you treat it as a ale yeast, I find it is the same as their Diamond Lager yeast, very neutral, I'm from Tasmania Australia and with it being late summer down here it has been a real game changer as far as warm fermenting goes
I signed up for brewery manager on patreon. And my idea was sugar cereal. But u beat me to it with the corn pops. I'll have to think of another ingredient. I'll get back to u on that!
Hi everybody there. I've been to Brazil recently. Small brewers are offering each one his version of "cream ale". I didn't have the chance of putting my hands on a BRALE aka Brazilian Ale, which is supposed to be a regional cream ale with Brazilian ingredients. Anyway, here in Argentina, no brewer offers Cream Ale and youtubers don't talk about it. I had the chance to make one at home only with much Munich malt in the grist.
@@TheApartmentBrewer craft comunity is still small here. Most People still talks about blonde, red and black beer. We don't even have a word for "craft" beer.
I recently wanted to use Lallemand Köln too, but decided otherwise on the brewday. I used Lallemands pitch rate calculator and it said that I would need 3(!) sachets for a standard 5 gal batch. Apparently you really need to pitch a lot of this yeast for an authentic Kölsch profile.
I've noticed that their pitch rate calculator seems suuuuuper conservative in its estimates. For example I've seen them tell me I'll need 2-3 pouches of Verdant for a hazy IPA I had, while other homebrewers kept talking about using half of one for a batch and getting good results.
I've always treated lallemands dry yeast like any other dry yeast. It has the same cell counts, I haven't found any real need to pitch more than fermentis or other dry manufacturers.
@@TheApartmentBrewer Usually the pitch rates are the same. This weirdly high pitch rate only occurs for the Köln strain. I guess I'll try it out, maybe Kölsch yeast needs a very high pitch rate 🤔
A style I've never tried, I should try making this. Why do you use yeast nutrients when using dry yeast? Shouldn't be necessary. Also very cool seeing you using more and more drying yeast. I'm a big lallemand fan. Cheers
I think it would be great if Northern Brewer would make a link to your complete list of recipe ingredients. Make it easier for us and might drive more business to them and get you a commission.
I like the recipe, despite not being a huge fan of too much corn. I understand the necessity in this beer though. It'd be interesting to see what a Sabro Hop for flavouring would do to the creaminess. I find it gives an overarching flavour between fruity / bitterness and creaminess. What do you think ?
Interested to understand why you went with Spring Water if you were going to fix the H2O chemistry anyways. Distilled h20 is usually same price point and the brewing salts are not going to be much different for the two water profiles.
Can't get RO or distilled in 4-5 gallon jugs, makes cleanup easier. Also spring water is way cheaper here, and like you said the mineral contents are pretty much negligible.
For my son I’ve been wanting to make him a beer that tasted like cornbread and jalapeño. Seems like this would be the perfect starting point. Any suggestions on changes to the recipe to achieve that taste? How would I give it the jalapeño flavor? How much Jalapeño to add and when? Thank you!
You can definitely get some good corn flavor from the recipe, but I don't have much to offer from the perspective of adding peppers to beer. I assume if they go in at the end of the boil you can get some flavor and spiciness from them, but adding them to the fermenter might bring about a more subtle or controlled flavor.
Thank you very much for your reply….. when I asked him what his favorite beer was, it was one that tasted like cornbread and jalapeño, but he couldn’t remember who brewed it. Figure I’ll give it a try. Thanks again, I love the content you provide in your channel and I recently purchased a Clawhammer 20 gallon, 240 volt system. Take care!
The recommended pitching rate for this yeast is 1 to 2 grams per litre. Did you have any concerns/problems pitching at about 0.5 grams per litre. I used it once at 0.5 grams per litre for a Kolsch and it was too fruity for me.
Lallemand's yeast pitch rate calculators have always been very conservative. There would have likely been less ester if I pitched at a higher rate of course, but fermentation temp will impact it much more. The fruitiness was there but it wasn't too much even in a lighter style like this.
Thanks for sharing. I have a quote you though. I want to brew this and I was wondering about the water profile. You changed yours but does it matter you think if I just use the spring water I like to use? I plan on everything else being the same. I just have not dived in yet to making changes to my water. Thanks again.
Thanks for the beautiful video and beer and wow! beautiful wrist timepiece. A question? I tried 3 batches with us04 with RO water (without salts) every diferent batch with different malts came like similar but bad. Murky, lots of grass, acidic smell. Like hop bomb. Also never cleared a bit after 3 weeks. Maybe us04 loves to have minerals in water? (I also see this with kveik, french saison yeasts). Ph was 5.30 in every batch. Thanks for this great cream ale again :)
I've never liked the results with us04. if it's not fermented very cool, the esters and fruity taste get crazy. that said, it should produce a fairly clear beer. sounds like you have a production issue - ferm temp too high, yeast health/infection; 5.3ph is a little on the low side which will add some tartness, and it's an english strain which would benefit from some mineral additions
Glad you enjoyed the video! Yeah with S-04, try to ferment around 62-65 F. A good amount of minerals will help the clarity and yeast reproduction health (calcium helps yeast flocculate out), but as mentioned above, look into process to make sure other things are working correctly first.
More berry notes than the other strain I used (Wyeast 2565). Way different than lutra though. Lutra can be super clean but if it gets fruity it gets lemony.
I have just brewed this cream ale to your recipe without the addition of yeast nutrient and I am worried about a stalled or incomplete fermentation because it is the 2nd day of the fermentation and airlock is not bubbling like it was previously this may just be me worrying for nothing but I wanted to try and see what this community had to offer me in terms of answers
I wouldn't worry about it all. Airlock bubbles should never be relied upon as a sign of activity in the fermentation. Let it rest and check the gravity in a few days to see if it has changed.
Cream Ale is one of the most underrated beer style ever! That sweet puff corn flavor seems divine! This might be out of style, but usually I like to ferment my Cream Ales with English yeasts. Trust me, the result is wonderful!
Fully agreed! It really is a nice flavor. You're the second person I've seen suggest an English strain, I'll have to try it next time!
Popcorn beer!
Never tried it with Brit ale yeast, but Ringwood ale yeast makes tasty beer.
Do you brew clones? I suggest Hobgoblin.
I started my first all grain brew with the cream ale after watching your cream ale video. It's now a staple beer in my fridge. Guests always ask for it. May look at kolsh but been using us 05
Oh nice! Glad they all love it!
Yet again, another great video on one of my top 3 favorite styles.
I aim to please! Glad you enjoyed it!
My absolute favorite style to brew. Simple, clean, refreshing, delicious!
It really is a very underrated style!
Yes! Cream Ale for the win. This style is so underrated. I also use only Crystal in my Cream Ale. So good! I also use dextrose to dry out out. A pinch of high quality Vienna can help drive the "grainy" note (5% tops). Thank you for making this style. FWIW it's really good with the Chico strain or Lutra also. Last thing, Lutra makes a super quick Cream Ale. I've turned a batch around in 5 days with Lutra fermented under pressure with Clearzyme and Gelatin.
Completely agreed! I like the idea of adding in a small amount of vienna, I'll have to keep that in the back pocket.
Cream Ale will always have a special place in my heart. My grandfather's favorite beer was Genesee Cream Ale. I always remember seeing those green cans in the fridge growing up. I will have to give this a try.
Genny cream is one of my Dad's favorites too. This is definitely a bit more flavorful than that but still hits that memory!
Back in the day, Pizza Hut in New York and Pa were the only guys selling Genny Cream Ale on tap. A bunch of us would go to Pizza Hut to drink Genny Cream Ale but never bought any pizza. Genny 12 Horse Ale was good beer on tap. Miller took over Genny and the high quality beer that Genny made was gone. You should use the Hochkurz brewing method to duplicate Genny Cream Ale.
Perfect timing on this video. I’ve been trying to figure a recipe for a cream ale to be ready for the summer, but I’ve never done a cream ale before. Can’t wait, and I’m gonna try this one out
Excellent! Let me know how it goes!
I started learning to brew by making Cream Ales, I have made about 8 different batches while trying different things such as conditioning on strawberries, using orange peel for some citrus flavor. The batch I have going now I added 2lb 4oz of fruity pebbles to my grist so hopefully that flavor comes through! Now that I have some basic brews under my belt I want to start on some more difficult styles and plan to go through some of your recipes at some point. Thanks for all the content that you have been putting out!
Its a great style to learn how to brew with! Interesting additions but it does make a decent base for many different flavors! Cheers!
I don't think I've ever had a Cream Ale and I definitely haven't brewed with flacked corn yet. I'll put it on my brew schedule and give it a try! Thanks for the inspiration! Cheers!
Its definitely an interesting and delicious flavor! Cheers!
I “lager” all beers for 1 month. I’ve found that it really does help in rounding out the flavors. Sometimes I wouldn’t like a beer, but after a month in the keg it transformed into something delicious. Now I just keg it, put it at serving PSI, and walk away for 1 month no matter the beer style.
Time really is a magic ingredient for pretty much all beers!
Excellent video! Love the quality improvements over time. Great name for this one, by the way.
And yes, watched all the way to the end. Cheers!
I was gonna say the same. The production quality over this last year alone has been cool to watch evolve.
Much appreciated! I'm always trying to make better videos every time! Thanks for watching the whole thing!
One of my favorite local spots has a cream ale as their staple...its so good and great for non-craft drinkers to get them drinking something else...cheers!
It is absolutely a gateway beer haha. Cheers!
I just did an American Light Lager with a very similar grain bill. Glad the corn cereal flavor wasn't just me lol. And I can confirm that lutra works awesome in a cream ale. A cream ale + lutra = best "oh I've got a birthday party/barbecue/wedding/graduation party coming up can you brew beer for it?" beer
Yup! It really comes through in lighter styles like that. And true, nothing beats lutra turning around a pretty clean beer in less than a week!
Notty is my favorite yeast to use on this style. Ferment at 58 or so. Clean as a whistle.
Very nice!
Love the video mate. I ordered the ingredients the night I watched it and I'm brewing it this weekend. I love how diverse your brewing is, please keep cranking them out.
That's awesome!! Glad you're enjoying things, I'm happy to help. Let me know how it goes!
Love me some mexitaly; two words: super tacos. Your channel has inspired me to get a cheap homebrew setup to start experimenting now that I've got the space. Cheers!
My next brew. I add cut up habanero to it. Kind of like a dry hop addition. Adds some heat to the finish. Try it out next time.
Nice video, thanks. Just kegged a cream ale for an upcoming party. Would have loved to have watched this before my brew day. I like how you give an easy explanation on the different ingredients and alternatives. Certainly gives some insight into the brewing process. Especially for someone like me, I describe myself as a two dimensional brewer, not really understanding everything that is going on. So thanks again.
I'm glad you enjoyed the video, thank you for watching and I'm glad the videos are helpful!
I'm moving from extract brewing to all grain this spring/summer (still gathering equipment) and I think I'm going to give this recipe a try. I LOVE cream ales and this sounds like a great entry level all grain recipe. Thanks and cheers!
This is a good one for making that jump! Cheers!
Perfect brew for the summer, and like you suggested, start now so that it can lager and clear well. Congrats 🍺 I am stealing the recipe.
Haha feel free to steal! It really hits the spot any time of year!
I love cream ale! I have found that when I add flaked corn to beers I absolutely love them whether it’s a cream ale or a Mexican lager. Cheers Steve!
Its a really nice addition and lovely flavor. Thanks for watching Brian!
I've brewed two cream ales, both very similar to your recipe. I used Crystal along with a little honey malt and a cinnamon and vanilla tincture to make a "Snickerdoodle" cream ale. The other I skipped the honey malt and used tettnang, hallertau, and saaz. For both beers I used Nottingham yeast. Maybe it's not an obvious choice, but it's a clean fermentor and attenuates well. Cream ales are a great way to showcase lower alpha hops where they won't be overshadowed by other flavors.
Honey malt is a nice addition! Notty isn't a bad idea. I skipped it in the yeast suggestions because its typically an American style but it makes sense since it does get dry enough, can be a bit finicky with the temperature but it works great with temp control!
Awesome video! I just brewed this today and it's been my first successful All grain brew day! The grain bill was the same as yours but I ended up hopping this with mostly Saaz hops as my homebrew store didn't have any Crystal hops. Then, for the 0 minute hop addition, I ended up putting a 0.5 ounce of Saaz and Cascade hops. Seems to have came out really well.
Sounds delicious!
Just made my first cream ale a few weeks ago. Ended up being one of my favorite brews.
They really are very tasty!
Love a Cream Ale!
I keep it pretty simple.
75% ale malt, 20% flaked corn and 5% Carahell for a slightly more golden colour.
One hop addition of Northern Brewer or Magnum at 20 minutes end of boil to around 22-25 IBU and ferment with US-05 👌
Always a crowd favourite.
Very nice!
I have done very similar recipe with lutra and I get a kölsch like fruity flavor when fermented at 85f. I like to add about 3-5% wheat malt for head retention and use a simple 147f and 158f for 45 min each step mash with mash out. It's my go to recipe for trying new hops cashmere works very well. Another underrated style is kentucky common dingemans has a suggested recipe with special b and I'm still fine tuning the recipe it is light but packs a ton of flavor.
Lutra can give off a fruitiness hot, I've experienced that at points. Nice! Kentucky common is on my list, they're really interesting beers!
Dude - I can't believe you haven't tried out Mecca Grade malts before! It's pricey, but OMG their stuff is amazing. Thanks for all the contextual information. Great show.
Me either! I'll definitely be working more with their stuff in the future!
LOL your beers always have the best names!
Interesting brew. Thanks for the info. It makes me consider trying different styles.
It's worth it to try out different ones!
Hey I love your work and so as apartment brewer
You are doing great job
I got learn lot more thinks as an practice skills for my most of the brews ..
Thanks a lot keep doing cheersss 🍻
Thank you very much! I'm glad to help out!
I haven’t made one yet but Genesee Cream Ale (Genny Screamers) is my favorite lawnmower beer and was my college beer of choice lol
Haha they're not bad! My dad's a pretty big fan of genny cream ale
I'm definitely going to have to try this beer. Just kicked the keg on a Kentucky common kit I got from NB, it was quite possibly the best beer I have made to date! As always great video, enjoyed it thoroughly!
Glad you enjoyed it and glad to hear you made the best one yet! Thats always a great feeling!
That looked awesome! Another great name for this brew, it works on so many levels👌Looks like I have to make this one this week, cheers.
Haha glad you like it!
Wow, I can hardly believe my luck. I am brewing a cream ale today/tomorrow with an overnight no chill-chill (its supposed to get into the teens tonight). You are an inspiration sir! My version is going be brewed and dry hopped with lemon and lime zest.
Excellent timing! Sounds like an interesting plan, best of luck!
I always have a cream ale on tap. US-05 is my go-to yeast for my cream ale.
Very nice!
Thanks
Thank you!!
Looks like a tasty brew. I need to make one now!
Do it!
Tomorrow making what I call Appalacian Creame Ale with Riverbend Malt snd their Malted r Kentucky Corn.... Using Llemand Kolsch yeast ...fingers crossed
Sounds delicious!
Looks great, and what a great style. Well done! 🍻
Thank you!
Great video! Wish I could try the beer! Nice job!
Thank you!
Generally, if i can smell or taste corn in a beer then i don't like it, which is why I'm big fan of Northern Brewer's cream ale recipe (no corn!), but yours looks awesome..and i loved Kixx as a kid, so... Great episode again!
Glad you enjoyed it! Yeah I'm a pretty big fan of the way the corn came through here.
New home brewer. Did a Cream ale pilsner using kveik Lutra as I don't have a way to ferment cold a couple months ago. Came out good but now wouldn't mind trying a kolsch yeast to see how it would come out. I recently purchased a fermzilla so can do it under pressure.
Nice! Yeah this is a good style for pressure fermentation, might not be a bad idea to use a regular american ale yeast in that situation though - it will be easier to find and easier to control the fermentation profile.
Ahhh Cream Ale, on of my favorites
One of mine too!
I think I may brew this, but add some vanilla beans. I have a few that I need to use up. Keep up the good work!
That's a neat idea!
Props to an ole standard, plan on making this for early Summer.
Excellent! I hope it goes well!
Always you do quality & pasión 🍺
Much appreciated!
13:14 wow! That is a gorgeous pour!
Thanks!
I just made a cream ale! I made it with cardamom and lemongrass, it was a huge hit
Thats very interesting!
You should try the new Lallemand Novalager yeast it is a hybrid yeast, not a hybrid of an ale and Lager but a true bottom fermenting Lager yeast, it produces no diacetyl or hydrogen sulfide and you treat it as a ale yeast, I find it is the same as their Diamond Lager yeast, very neutral, I'm from Tasmania Australia and with it being late summer down here it has been a real game changer as far as warm fermenting goes
That's a fascinating yeast I've been wanting to try out!
This video was corny lol, looks delicious. Nova lager would be fun to test out with a cream ale.
Haha nice, yeah I would be very interested to try it out!
Wow looks good!
It was!
I signed up for brewery manager on patreon. And my idea was sugar cereal. But u beat me to it with the corn pops. I'll have to think of another ingredient. I'll get back to u on that!
That's awesome, thank you!! If you come up with something else, feel free to message it over on Patreon!
Hi everybody there.
I've been to Brazil recently.
Small brewers are offering each one his version of "cream ale". I didn't have the chance of putting my hands on a BRALE aka Brazilian Ale, which is supposed to be a regional cream ale with Brazilian ingredients.
Anyway, here in Argentina, no brewer offers Cream Ale and youtubers don't talk about it.
I had the chance to make one at home only with much Munich malt in the grist.
Sounds like you have to make it more popular in Argentina!
@@TheApartmentBrewer craft comunity is still small here.
Most People still talks about blonde, red and black beer.
We don't even have a word for "craft" beer.
I recently wanted to use Lallemand Köln too, but decided otherwise on the brewday. I used Lallemands pitch rate calculator and it said that I would need 3(!) sachets for a standard 5 gal batch. Apparently you really need to pitch a lot of this yeast for an authentic Kölsch profile.
I've noticed that their pitch rate calculator seems suuuuuper conservative in its estimates. For example I've seen them tell me I'll need 2-3 pouches of Verdant for a hazy IPA I had, while other homebrewers kept talking about using half of one for a batch and getting good results.
I've always treated lallemands dry yeast like any other dry yeast. It has the same cell counts, I haven't found any real need to pitch more than fermentis or other dry manufacturers.
@@TheApartmentBrewer Usually the pitch rates are the same. This weirdly high pitch rate only occurs for the Köln strain. I guess I'll try it out, maybe Kölsch yeast needs a very high pitch rate 🤔
“I then knocked my crescent wrench into the fermenter…” 😅 That was so close to falling in!
Lol I guess it looked that way on camera, just the perspective though.
My first girl was Genny, Genny Cream Ale!!!
A style I've never tried, I should try making this. Why do you use yeast nutrients when using dry yeast? Shouldn't be necessary. Also very cool seeing you using more and more drying yeast. I'm a big lallemand fan. Cheers
Its just a habit to help with consistency. They go in every beer I brew and I've never experienced any problems when using dry yeast plus nutrients
I think it would be great if Northern Brewer would make a link to your complete list of recipe ingredients. Make it easier for us and might drive more business to them and get you a commission.
Not a bad idea if they could put together kits, maybe I can talk to them about that.
Sadly I just learned that Lallemand Koln is not going to be made any more. I'm guessing K-97 is prob the same but I dunno.
Wow, that sucks. I really liked it
I like the recipe, despite not being a huge fan of too much corn. I understand the necessity in this beer though. It'd be interesting to see what a Sabro Hop for flavouring would do to the creaminess. I find it gives an overarching flavour between fruity / bitterness and creaminess. What do you think ?
Might be a great thing to try in a Blonde ale, with pretty much the same base recipe but more hop character
I take it from your comment to your sister and the brewer that they are liquid yeast snobs 😂😂.
I wouldn't say they're snobs haha but more often than not they'll use liquid yeast for sure
18:07 🤣 Freudian slip?
Did you say you laagered a cream ale with Kölsch yeast? what the what !! Out of the box driving down the center lane ...nice !
Haha straight down the middle.
Do you not do a sparge anymore with your all in 1 system? I usually see you draining but not sparging???
I really dont need to sparge anymore
Interested to understand why you went with Spring Water if you were going to fix the H2O chemistry anyways. Distilled h20 is usually same price point and the brewing salts are not going to be much different for the two water profiles.
Can't get RO or distilled in 4-5 gallon jugs, makes cleanup easier. Also spring water is way cheaper here, and like you said the mineral contents are pretty much negligible.
For my son I’ve been wanting to make him a beer that tasted like cornbread and jalapeño.
Seems like this would be the perfect starting point.
Any suggestions on changes to the recipe to achieve that taste? How would I give it the jalapeño flavor? How much Jalapeño to add and when?
Thank you!
You can definitely get some good corn flavor from the recipe, but I don't have much to offer from the perspective of adding peppers to beer. I assume if they go in at the end of the boil you can get some flavor and spiciness from them, but adding them to the fermenter might bring about a more subtle or controlled flavor.
Thank you very much for your reply….. when I asked him what his favorite beer was, it was one that tasted like cornbread and jalapeño, but he couldn’t remember who brewed it. Figure I’ll give it a try.
Thanks again, I love the content you provide in your channel and I recently purchased a Clawhammer 20 gallon, 240 volt system.
Take care!
Glad to help!
Looked like you almost hesitated with those last 2 swallows. Lol. That was a tall glass. Cheers
Haha yes, and very carbonated as well!
@TheApartmentBrewer i think i would like to make this beer on my channel. Full credits will be given to You of course. Is that ok with you?
It's perfectly fine to use my recipes, that's why I put them out there! Looking forward to seeing what you do with it!
The recommended pitching rate for this yeast is 1 to 2 grams per litre. Did you have any concerns/problems pitching at about 0.5 grams per litre. I used it once at 0.5 grams per litre for a Kolsch and it was too fruity for me.
Lallemand's yeast pitch rate calculators have always been very conservative. There would have likely been less ester if I pitched at a higher rate of course, but fermentation temp will impact it much more. The fruitiness was there but it wasn't too much even in a lighter style like this.
Thanks for sharing. I have a quote you though. I want to brew this and I was wondering about the water profile. You changed yours but does it matter you think if I just use the spring water I like to use? I plan on everything else being the same. I just have not dived in yet to making changes to my water. Thanks again.
You're good to go with spring water!
What kind of glassware is this? Wiesse beer, pilsner??? How many ounces? Id like to get one. Thanks.
It's a wedding party favor actually but technically this is a variation of pilsner glass. Holds about a pint
I plan on brewing my first cream ale this summer. Did you like the “Mecca Grade”? I have not tried it yet.
I loved the mecca grade pale malt. It added a really nice robust graininess to the beer.
Hi Steve, What app are you using on your phone with the graph? Cheers
It's the app that comes with the Anton Paar easydens
Thanks for the beautiful video and beer and wow! beautiful wrist timepiece. A question? I tried 3 batches with us04 with RO water (without salts) every diferent batch with different malts came like similar but bad. Murky, lots of grass, acidic smell. Like hop bomb. Also never cleared a bit after 3 weeks. Maybe us04 loves to have minerals in water? (I also see this with kveik, french saison yeasts). Ph was 5.30 in every batch. Thanks for this great cream ale again :)
I've never liked the results with us04. if it's not fermented very cool, the esters and fruity taste get crazy. that said, it should produce a fairly clear beer. sounds like you have a production issue - ferm temp too high, yeast health/infection; 5.3ph is a little on the low side which will add some tartness, and it's an english strain which would benefit from some mineral additions
Glad you enjoyed the video! Yeah with S-04, try to ferment around 62-65 F. A good amount of minerals will help the clarity and yeast reproduction health (calcium helps yeast flocculate out), but as mentioned above, look into process to make sure other things are working correctly first.
How would you compare this yeast to other kolsch yeasts or even lutra? Great video
More berry notes than the other strain I used (Wyeast 2565). Way different than lutra though. Lutra can be super clean but if it gets fruity it gets lemony.
I have just brewed this cream ale to your recipe without the addition of yeast nutrient and I am worried about a stalled or incomplete fermentation because it is the 2nd day of the fermentation and airlock is not bubbling like it was previously this may just be me worrying for nothing but I wanted to try and see what this community had to offer me in terms of answers
I wouldn't worry about it all. Airlock bubbles should never be relied upon as a sign of activity in the fermentation. Let it rest and check the gravity in a few days to see if it has changed.
@@TheApartmentBrewer thank you so much for the help and information your help is most appreciated
flaked rice would give it more crispiness wouldnt it? but itll be off style
I've found Rice to add a sort of puffiness actually. Wouldn't necessarily be off style I don't think, try it!
Haha, that scull at the end says more about the flavour than the taste testers combined
Haha its definitely chuggable!
Does the corn Flake grind too? THanks Good Beers
No need to crush the Flaked maize
Is Argentinian Polenta?
@Juan A. Vallini you would need to either cook it first and then add it or perform a cereal mash with it before adding it into the main mash
She said, "I totally get porn... corn"!! Hahahaha
😎👍🏻👍🏻🍺🍺🍺🍺
Cheers!!
dry january??? what is that crap, outrageous
I heard that Cream Ale was a still beer w/ a shot of the barrel yeast on the side. Mix it in, it's creamy.