I work at a brewery in Clarksville, TN. We captured wild yeas tiff the Cumberland River and had it isolated at bootleg biology. We used that yeast and some Tennessee malts to create a Kentucky Common called Cumberland Common. I love the style and ours really hit the spot.
That’s my absolute favorite style. I mess around with seasonals and experiment some, but one of my taps ALWAYS says KC on it. Also, I replaced the flaked maize with instant grits and I love the flavor the grits add.
This was one of my favorite styles to make, it’s been years since I’ve brewed anything but I’m pretty sure my recipe for this was 6row, flaked corn, dark roasted rye malt. It’s a lovely beer.
I'm keen to try this style if and when some flaked corn is a good price when 'm shopping for brewing ingredients. Your tasting notes actually sound very much as I'd expect. I brew a lot of things like milds and brown ales and also things like dark German lagers/wheats and they certainly share a tonal quality that I'd imagine also applies to this recipe.
Thanks for the video. Equipment question… where did you get the no chill container? Looks like you filled it up with hot wort. How hot and did you need to keep the cap loosened to prevent the vacuum effect while cooling to pitching temperature?
@@basicbrewing Thanks. Researching no chill and dms… mixed opinions on that. Then there’s the debate about hop isomerisation when brewing hoppy beers using the no chill method. Will likely try it to see how it goes.
We forgot to talk about that. There wasn't a prominent oak or bourbon flavor, but in this week's episode of Basic Brewing Radio, we compared our homebrew version with a commercial example from Gambit Brewing in St. Paul. Tasting side-by-side, there was a hint of oak in ours. - James
Less time and dramatically less water use on brew day. I transfer to a second container because I don’t want to clean the fermentation residue from the plastic container. You could certainly pitch into the first container if you like.
You can also just no chill in the boil kettle, if you're feeling dangerous ;) I normally do this after my brew days any more and I have not noticed a significant difference since immersion chilling.
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I work at a brewery in Clarksville, TN. We captured wild yeas tiff the Cumberland River and had it isolated at bootleg biology. We used that yeast and some Tennessee malts to create a Kentucky Common called Cumberland Common. I love the style and ours really hit the spot.
Sounds amazing! -James 🍻
Just getting back into homebrewing after a 2-year hiatus. Definitely going to be trying this recipe out for the holidays! Cheers! 🍺
Burgoo is correct! Nice beer!
I have brewed similar dehusked Carafa III sprinkled on top for the last 20 minutes of mash time gives it a nice rustic grunge
No aroma hop addition, good to know just a half oz of bitter on the front end can finish a beer. I’ve been so focused on IPA’s. Nice video!
That’s my absolute favorite style. I mess around with seasonals and experiment some, but one of my taps ALWAYS says KC on it. Also, I replaced the flaked maize with instant grits and I love the flavor the grits add.
I get so much joy watching your videos. I see a Kentucky common brewing in my future.Thank you.
Always nice to see you guys having that complicity and fun around beer. Makes me wanna brew again! Cheers
My wife is from Calgary. We were just at that brewery in June. Hope you enjoyed the mountains!
The scenery was amazing!
Yes I agree its a "soft" beer. I am anxious to try the grits instead of flaked corn next time I make a KC.
i haven't heard of this style, but it sounds absolutely delicious.
Now that we are actually in Kentucky, this is a style I need to brew and soon. Cheers Guys
More great brewing content, thanks! Been planning to get a bag of flaked maize for a while. KC’s in the queue now 😁🍻
Here in Ky we have a local brewery Sawstone Brewery that has Kentucky Common. I believe it was their first one. I tried it. it was Great!!
New Providence brewerys commoner is a Kentucky common. One of my favorites.
Thanks guys. I might a Ken-Com again. Thanks for reminding me!
This was one of my favorite styles to make, it’s been years since I’ve brewed anything but I’m pretty sure my recipe for this was 6row, flaked corn, dark roasted rye malt. It’s a lovely beer.
I'm keen to try this style if and when some flaked corn is a good price when 'm shopping for brewing ingredients. Your tasting notes actually sound very much as I'd expect. I brew a lot of things like milds and brown ales and also things like dark German lagers/wheats and they certainly share a tonal quality that I'd imagine also applies to this recipe.
Pilgrimage is a fantastic yeast strain! Cheers
Im really thinking if a Kentucky common is my next beer to brew! Is there a recipe written down somewhere i can peak at?
We sent our recipes along with early releases and behind the scenes videos to our Patreon supporters. Patreon.com/basicbrewing. Cheers!
Thanks for the video. Equipment question… where did you get the no chill container? Looks like you filled it up with hot wort. How hot and did you need to keep the cap loosened to prevent the vacuum effect while cooling to pitching temperature?
Never mind guys… I found the answer on the Nowitstimeforbeer TH-cam channel. Merry Christmas to you both.
I do have to occasionally vent the lid as the wort initially cools.
I usually get 5.75 gallons into the fermenter. Do you think those US Plastic 6 gallon containers are flexible enough to squeeze the remaining air out?
@@k-daddy5598 They are flexible. I don't bother with trying to get rid of the air, since I'll be pitching the next day, and the yeast will need O2.
@@basicbrewing Thanks. Researching no chill and dms… mixed opinions on that. Then there’s the debate about hop isomerisation when brewing hoppy beers using the no chill method. Will likely try it to see how it goes.
I'm sorry if I missed this but did you get any bourbon or oak flavors?
We forgot to talk about that. There wasn't a prominent oak or bourbon flavor, but in this week's episode of Basic Brewing Radio, we compared our homebrew version with a commercial example from Gambit Brewing in St. Paul. Tasting side-by-side, there was a hint of oak in ours. - James
What's the advantage of the no chill method? and why do you need to transfer to a different vessel?
Less time and dramatically less water use on brew day. I transfer to a second container because I don’t want to clean the fermentation residue from the plastic container. You could certainly pitch into the first container if you like.
You can also just no chill in the boil kettle, if you're feeling dangerous ;)
I normally do this after my brew days any more and I have not noticed a significant difference since immersion chilling.
@@intuitivehomebrew3199 Steve has done this several times, I believe.