Stir the protein in every time. Having some of that trub in your fermenter is good for the yeast. And you have a conical fermenter where less of the beer is in contact with it. Then you have the option to dump it anyway with the GF conical fermenter. Great channel - really enjoyed watching.
Thanks Alex. I appreciate the comment! If you seach for "Barrytown Brewery - how to make a DIY Glycol Chiller" on UA-cam you should find a basic video I made a while back that goes through how I made it. I do plan on doing some better equipment videos in future 👍
Great video! I recently made a Sierra Nevada clone based of the recipe they posted on their instagram page (21 november 2021). I used all cascade hops to an IBU of 38, used 8% caramunich III to get close to a 60L caramel malt and opted for WLP001 but other than that, my recipe was similar to yours. I had a similar experience with my tasting as you described, as I thought it came out to malty and dark with less hop aroma. I also experienced the original Sierra Nevada as sweeter in some way and "more going in" as you described it. If you were going to brew this again, what changes would you make? I think I would lower the caramel malt to 5% and maybe use crystal 100 instead and dry hop with maybe 2,5 grams of cascade per liter. I think I would try to bottle ferment some bottles as well to se if there would be any difference from a keg (since SNPA still is bottle fermented).
All great suggestions to be honest. Lower the malty flavour a tiny bit and up the hops would definitely get you closer... For me this version was just lacking on the hop side too much
Just came across your videos which are great. Hope to see you in the Homebrew community in Dublin!
Hello from Brazil ! I brewed a Sierra Nevadas's clone yesterday ! I'm excited about the result ! Good beers my friend
Hope it turns out great!! Enjoy
Great thorough video! Love seeing the whole process especially as I plan out a similar brewing set up
Glad you enjoyed the video. Hope to release a few more soon!
Another great video, keep the coming.
Thanks Lewis, glad you liked the video! Another one coming in about a week
Stir the protein in every time. Having some of that trub in your fermenter is good for the yeast. And you have a conical fermenter where less of the beer is in contact with it. Then you have the option to dump it anyway with the GF conical fermenter. Great channel - really enjoyed watching.
I agree... Not sure why some people skim off the protein?
Glad ypu enjoyed the video! Really appreciate the comment 👍
Loving your content mate. Would also be keen to see a video on your equipment, in particular that chiller you've made for your fermenters!
Thanks Alex. I appreciate the comment! If you seach for "Barrytown Brewery - how to make a DIY Glycol Chiller" on UA-cam you should find a basic video I made a while back that goes through how I made it. I do plan on doing some better equipment videos in future 👍
Sierra Nevada does have this recipe on their website. The biggest difference is no Perle hops, and 4 whole cone additions of Cascade..
I need to try the recipe on their website to see if it works out better! The version I used just lacked something....
Love the polo in the first half!
Representing!!
Great info on the tasting, I'm brewing this tomorrow with Cryo Cascade and might just drop 20 - 30 grams in as a dry hop
I think this recipe will definitely benefit from some dry hops! I would love to hear how it turns out!
Great video! I recently made a Sierra Nevada clone based of the recipe they posted on their instagram page (21 november 2021). I used all cascade hops to an IBU of 38, used 8% caramunich III to get close to a 60L caramel malt and opted for WLP001 but other than that, my recipe was similar to yours. I had a similar experience with my tasting as you described, as I thought it came out to malty and dark with less hop aroma. I also experienced the original Sierra Nevada as sweeter in some way and "more going in" as you described it. If you were going to brew this again, what changes would you make? I think I would lower the caramel malt to 5% and maybe use crystal 100 instead and dry hop with maybe 2,5 grams of cascade per liter. I think I would try to bottle ferment some bottles as well to se if there would be any difference from a keg (since SNPA still is bottle fermented).
All great suggestions to be honest. Lower the malty flavour a tiny bit and up the hops would definitely get you closer... For me this version was just lacking on the hop side too much