Two 15min Extract Brews Today

[seymour]

remember what we practiced, jimp2003: "Cluster tastes terrible, Cluster tastes terrible..."

[jimp2003]

I noticed from your signature that you're drinking these now.

Drinking:Wai-Iti Blonde, CDA Version 3,Bramling Cross 15min Extract Ale, Cluster 15min Extract Ale

How did these 2 work out?

My sig needs updating to be honest as those beers are long gone. They turned out to be among the best beers I made last year. Both maintained their fruity qualities over the couple of months I was drinking them. I was pleased with the Bramling Cross as the blackcurrant really came through in the aroma and the Cluster were a revelation.

remember what we practiced, jimp2003: "Cluster tastes terrible, Cluster tastes terrible..."

Sorry Seymour I just have to spread the love for this hop!

[seymour]

...Sorry Seymour I just have to spread the love for this hop!

No, I know. I'm just teasing. Cluster is one of my all-time favorites too, and absolutely the most underrated hop variety in the world which keeps them ridiculously cheap.

[jmc]

...Sorry Seymour I just have to spread the love for this hop!

No, I know. I'm just teasing. Cluster is one of my all-time favorites too, and absolutely the most underrated hop variety in the world which keeps them ridiculously cheap.

I see mixed reviews on Cluster added late, glad it was lovely in this brew.

I've had some for a while and must try it out soon. Is there any particular malt profile that makes it shine?

[seymour]

...Is there any particular malt profile that makes it shine?

Nope, sky's the limit. We've been talking about Mikkeller's Single Hop IPA series over here. He brewed the same recipe over and over, at various breweries around the world, substituting a single hop for 60min, 15min, whirlpool and dry each time. The Cluster one blew my mind, in case you want an all-purpose grainbill to try-out. Don't worry, I was suitably impressed by the East Kent Golding one too.

[DaveyT]

Glad this topic has come up again. I've tried this twice since you posted and I don't think I'll bother boiling my extract beers for longer now. Excellent. I love the fact that I don't feel like I've been in a hot kitchen all day after I finish brewing. The beers are excellent too.
Good post- thanks again.

David

[jimp2003]

Glad this topic has come up again. I've tried this twice since you posted and I don't think I'll bother boiling my extract beers for longer now. Excellent. I love the fact that I don't feel like I've been in a hot kitchen all day after I finish brewing. The beers are excellent too.
Good post- thanks again.

David

I am glad you have found this method works for you David. I guess that in your part of the world the last thing you need is more heat from a long boil unless its absolutely necessary.

[evilsoc]

Hi Jimp,
Do you treat your water at all for your extract brewing? How quickly do your extract beers clear compared to AG? Thanks.

[jimp2003]

The only treatment I have done for my extract brews is to add a crushed campden tablet to the full volume of water as my water does have a noticeable chlorine taste at times. So far I have got away with it. With my all-grain brews I have started to pay more attention as water treatment is important for mash pH etc.

I have never had problems with clarity with extract and they are generally clear 4-5 weeks after brewday for a typical 5% pale ale. Some of my all-grain brews can take much longer.

[evilsoc]

Thanks, just wondering because you probably have similar water to me and I sometimes get harsh bitterness when using a lot of hops in the last 15 minutes like you did in your experiments here.

[DaveyT]

Glad this topic has come up again. I've tried this twice since you posted and I don't think I'll bother boiling my extract beers for longer now. Excellent. I love the fact that I don't feel like I've been in a hot kitchen all day after I finish brewing. The beers are excellent too.
Good post- thanks again.

David

I am glad you have found this method works for you David. I guess that in your part of the world the last thing you need is more heat from a long boil unless its absolutely necessary.

Darn tootin! I'm really excited about saison yeast which means I can finally relax during a ferment. It's been 28 C for at least a week now and it might be here to stay now.