I have just kegged a Cascadian IPA. I used calypso in the mash. Cascade uk for bittering. Idaho7, mosaic and phantasm in the whirlpool. With cryo cascade usa and simcoe in the dry hop. Hop unlock as the yeast. The taste is like a NEIPA. If you closed your eyes you wouldn't know that it was a dark beer! The mouthfeel and aroma is not what you would expect!
Good work gentlemen, very interesting. My only reserve is re the malty beer.. I kinda have the feeling that it might have been more revealing of the contribution from Thiols here to have fermented one beer with an english origin yeast and the other with Hop Unlock & phantasm as it strikes me as pretty normal that a lager ferm and an ale ferm of the same wort would give fairly different results, even if thiols weren't also brought into the equation.
I'm brewing a hazy pale using hop unlock and phantasm and it's been in the fv for about 18 hours. Motueka as the mash hop, motueka and nelson in the whirlpool and first DH with 100g of phantasm. 2nd DH will be Bru-1. Base malt and water profile will be similar to Sharks with a small 100g caragold addition. 1st DH will be either later today or tomorrow but I have no idea whether 100g phantasm is too much, too little or just right...... how did you find the transfer with the phantasm? does it drop straight out in the cold crash or cause blockages?
Getting the Phantasm in was the tricky bit for us as it caused lots of foaming. Transferring wasn't an issue though, it will depend on your set up but we were using one of our conical FV's and cold crashed or in the small pressure fermenters they draw from the top of the beer.
Warminster Maris Otter for the base malt, a little Simpsons DRC malt, a little aromatic malt, a fruity hop like Mandarina Bavaria and then two yeasts we love are saturated by WHC and WLP002 Elglosh Ale yeast. Mash for a medium body and use a water profile simile to London or Thames Valley, touch hard 👌🏻
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I have just kegged a Cascadian IPA. I used calypso in the mash. Cascade uk for bittering. Idaho7, mosaic and phantasm in the whirlpool. With cryo cascade usa and simcoe in the dry hop. Hop unlock as the yeast. The taste is like a NEIPA. If you closed your eyes you wouldn't know that it was a dark beer! The mouthfeel and aroma is not what you would expect!
Very interesting video guys, keep em coming.
We will!
Gonna give it a go! Thanks!
Good work gentlemen, very interesting. My only reserve is re the malty beer.. I kinda have the feeling that it might have been more revealing of the contribution from Thiols here to have fermented one beer with an english origin yeast and the other with Hop Unlock & phantasm as it strikes me as pretty normal that a lager ferm and an ale ferm of the same wort would give fairly different results, even if thiols weren't also brought into the equation.
That's a great idea, we've thought similar but thats the joy of being able to experiment as home brewers! Let us know if you have a go!!
I'm brewing a hazy pale using hop unlock and phantasm and it's been in the fv for about 18 hours. Motueka as the mash hop, motueka and nelson in the whirlpool and first DH with 100g of phantasm. 2nd DH will be Bru-1. Base malt and water profile will be similar to Sharks with a small 100g caragold addition. 1st DH will be either later today or tomorrow but I have no idea whether 100g phantasm is too much, too little or just right...... how did you find the transfer with the phantasm? does it drop straight out in the cold crash or cause blockages?
Update: I've had to add pressure to stop a real mess from occurring
Getting the Phantasm in was the tricky bit for us as it caused lots of foaming. Transferring wasn't an issue though, it will depend on your set up but we were using one of our conical FV's and cold crashed or in the small pressure fermenters they draw from the top of the beer.
What water profile? I love malty ESB beers any tips .....high mash temps??? .....what yeasts??
Warminster Maris Otter for the base malt, a little Simpsons DRC malt, a little aromatic malt, a fruity hop like Mandarina Bavaria and then two yeasts we love are saturated by WHC and WLP002 Elglosh Ale yeast. Mash for a medium body and use a water profile simile to London or Thames Valley, touch hard 👌🏻
Would be interesting to lager that fest beer and see if it still tastes like ESB (or how it tastes:)
Agreed, however Rob may have already started tucking into the keg!! 🤣