{"id":812,"date":"2014-05-16T05:00:10","date_gmt":"2014-05-16T05:00:10","guid":{"rendered":"http:\/\/thebottlefarm.com\/ProjetsThoughts2\/?p=812"},"modified":"2014-05-16T03:06:05","modified_gmt":"2014-05-16T03:06:05","slug":"daisy-cutter-clone-review","status":"publish","type":"post","link":"https:\/\/www.thebottlefarm.com\/wpbottle\/daisy-cutter-clone-review\/","title":{"rendered":"Daisy Cutter Clone Review"},"content":{"rendered":"

I was able to start trying this beer<\/a> just 15 days after being brewed. It was in primary for 4 days, secondary on dry hop for 4 days, and now in the keg carbonating for 7. It\u2019s possible this beer still has some time to come into its own. So far it\u2019s a bit grassy. I like the hop aroma, but it is very candy like, it could be more piney or citrusy. The beer definitely has haze. Lacing is good. Color is where I\u2019d like it. It\u2019s really missing the hop flavor punch I was hoping to get by a high level of late hopping. It\u2019s FG is also a lot higher than the commercial example.<\/p>\n

\"IMG<\/p>\n

To dial it in these are some of the changes I\u2019m considering, and my goals on making those changes. I have not decided exactly which changes I\u2019m going to do yet. I want to avoid making too many changes. However the biggest priority is getting hop flavor into the beer.<\/p>\n

Adjust the hopping. My first take on the recipe, I pushed all the non bittering hops to whirlpool,thinking I\u2019d get great hop flavor with that. I was wrong. I think I\u2019ll split the hops back out, and do a 10 and 0\/whirlpool. Updated process will be to flame out, then add whirlpool hops, and chill until 190. Allow to rest \/ settle for 20 minutes, then chill to 60, whirlpool, run off.<\/p>\n

I\u2019m not too worried about the malt bill, but I\u2019d like to dry it out a little more. I\u2019m considering trying US-05, but with fresh repitchable 1968 around, I can\u2019t see that happening. Despite the fact more attenuative us-05 would bring the beer closer to the measured fg of the original, 1.007.<\/p>\n

Other changes to lower fg would be to alter the grain bill to go to all two row, or to drop the mash temperature to 148\/150 for 90, for a much more fermentable wort.
\nAll in all, the beer was good enough for me to kick the 2.5g keg in just under a month from the time it was transfered into it. The fastest I’ve turned over a keg since I’ve started kegging.
\nDaisy Cutter Clone Brewing Log<\/a>
\nRecipe.<\/a>
\nClone discussion on home brew talk.<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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