tag:blogger.com,1999:blog-5076002047553648960.post8737817213314821614..comments2024-02-27T14:56:43.295-04:00Comments on Meek Brewing Co.: Brewing a Societe Brewing The Pupil cloneShawnhttp://www.blogger.com/profile/08469375277267237839noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5076002047553648960.post-13306544554230955412020-09-14T19:01:22.020-03:002020-09-14T19:01:22.020-03:00I know this is a old thread, but I had a couple qu...I know this is a old thread, but I had a couple questions. Why wouldn't they do the first dry hop at 65 degrees and then the 2nd at 60? What are the benefits of crashing to 60 and then bringing it back up?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-361630774021088332016-09-18T14:37:16.459-03:002016-09-18T14:37:16.459-03:00Outstanding recipe! Won the IPA class as a double ...Outstanding recipe! Won the IPA class as a double IPA at this year's state fair.Anonymoushttps://www.blogger.com/profile/10361258593656469355noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-88367178339196354462016-07-03T13:46:02.837-03:002016-07-03T13:46:02.837-03:00Awesome, glad it worked out for you! This reminds ...Awesome, glad it worked out for you! This reminds me I should really rebrew this beer soon...Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-55674864731326005222016-07-03T01:05:43.596-03:002016-07-03T01:05:43.596-03:00Brewed this for July 4th celebration. Subbed a pou...Brewed this for July 4th celebration. Subbed a pound of sugar, dried it right out. Thanks for the recipe. Awesome brew!Anonymoushttps://www.blogger.com/profile/10361258593656469355noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-42483269470094821912015-11-13T00:09:10.363-04:002015-11-13T00:09:10.363-04:00Old thread I know. You can get attenuation like t...Old thread I know. You can get attenuation like they do with by fermenting at 66 for the first 3-5 days and then raising to 70-72. All the off flavors are created during the first few days so raising won't throw any esters. I've gotten 1.064 OG down to 1.007 no problem.Patrick D. Bakerhttps://www.blogger.com/profile/10408304574555585639noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-78366512613099842012015-08-18T21:26:10.715-03:002015-08-18T21:26:10.715-03:00Might I suggest no cara-pils? and go 80/20 pale/wh...Might I suggest no cara-pils? and go 80/20 pale/wheat? might dry it out more, and still have that wheaty backbone?CRUSADER1612https://www.blogger.com/profile/02448894291176820778noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-64663361723333586562015-05-28T20:57:41.540-03:002015-05-28T20:57:41.540-03:00Also, followed your advice and added corn sugar to...Also, followed your advice and added corn sugar to drop the FG to 1.005. It really makes a HUGE difference. Best beer I've brewed so far. Cheers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-9041006300042209902015-05-28T19:41:00.095-03:002015-05-28T19:41:00.095-03:00Wow, that's quite the compliment... nice work!...Wow, that's quite the compliment... nice work!<br /><br />Thanks for the feedback, always happy to hear how other people's beers turn out...Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-40925374992582752812015-05-28T18:09:01.698-03:002015-05-28T18:09:01.698-03:00Finally brewed this beer. It's amazing! I'...Finally brewed this beer. It's amazing! I've got beer geek friends saying that it tastes like a Hill Farmstead beer, and they're super picky. Thanks for sharing this recipe!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-74961376706783060582014-06-18T19:50:44.560-03:002014-06-18T19:50:44.560-03:00I think I'd start with 1/2 lb of sugar, and ma...I think I'd start with 1/2 lb of sugar, and maybe go from there for future batches. Not sure off the top of my head how much of a reduction in 2-row that would require, but any brewing software should be able to tell you that... maybe do the recipe as is, then add the sugar in the recipe, and then take away 2-row until you hit the target OG.Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-75125728372158188602014-06-18T19:49:14.301-03:002014-06-18T19:49:14.301-03:00Yep, that's the one...Yep, that's the one...Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-87274196347545089972014-06-18T11:19:04.493-03:002014-06-18T11:19:04.493-03:00Very interesting. This is on my short-list. How mu...Very interesting. This is on my short-list. How much sucrose and how large reduction in 2-row would you recommend? Would you add the sucrose in the fermentor after 2 days or in the primary boil?Anonymoushttps://www.blogger.com/profile/17290227717710605139noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-2114420490481818172014-06-17T06:18:16.466-03:002014-06-17T06:18:16.466-03:00The most obvious answer to me is the use of enzym...The most obvious answer to me is the use of enzymes like Ultra-Ferm. The use of that enzyme will get you way down easily, even below 1.006. Anonymoushttps://www.blogger.com/profile/12472060667309879612noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-6982759030777578172014-06-16T11:05:34.023-03:002014-06-16T11:05:34.023-03:00Hey! Did you happen to use white wheat malt? Hey! Did you happen to use white wheat malt? Anonymoushttps://www.blogger.com/profile/00594492227547732355noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-16241345994092298782014-06-15T19:02:15.323-03:002014-06-15T19:02:15.323-03:00Thanks, Alex, that's very kind of you to say! ...Thanks, Alex, that's very kind of you to say! <br /><br />Glad your attempt at the recipe came out great; I've been a bit busy lately and have been trying to catch up on posts, but I plan on posting my tasting notes on this beer soon (as you can tell from the comments above). I DO agree with pretty much everything you said, though, so it sounds like we had similar results!Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-62792555185805362222014-06-15T17:01:55.029-03:002014-06-15T17:01:55.029-03:00I made this a few weeks ago and just kegged it tod...I made this a few weeks ago and just kegged it today...it is ridiculously good, even without carbonation. Easily a top 5 beer that I've brewed. I replaced some of the 2-row with corn sugar (1 pound), and mashed at around 148F, which got me down to 1.008. The Nelson obviously dominates the aroma and flavor, but I think the Citra + Centennial adds a nice complimentary note, bringing out more of the fruity, tropical side. Bitterness is just about perfect for this recipe. Per your suggestion, I upped the hop-stand additions to 20/40/80 grams, split in half and added at 2 different points. I also increased the 1st DH to 21/21/42 grams - the aroma was so strong, it almost didn't need the second dry hop addition. However, having tasted it now with the 2nd DH, there's definitely a "fuller" aroma, for lack of a better term. I don't often comment on any of the homebrewing blogs I read, but felt it was necessary to thank you for introducing this recipe to me (and to compliment you in general on a fine blog). Now I have to order more Nelson to brew this up again later in the summer (I brewed your recipe for the 'Murica clone last weekend, which will just about wipe out my current stock of NS after the dry hop).Anonymoushttps://www.blogger.com/profile/08331259189791211274noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-5996850506967814362014-06-13T11:11:20.457-03:002014-06-13T11:11:20.457-03:00Ok, I really need to get on this. I have the tasti...Ok, I really need to get on this. I have the tasting notes typed up, just have to finish the post!Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-52071230075490476652014-06-13T10:47:58.975-03:002014-06-13T10:47:58.975-03:00How'd this one turn out?How'd this one turn out?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-91547871718174232392014-06-05T22:31:05.467-03:002014-06-05T22:31:05.467-03:00Just kegged it recently, and it's tasting real...Just kegged it recently, and it's tasting really nice. I'm a little behind on tasting notes, but I promise to have them up soon!Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-57259864961752328232014-06-03T23:08:33.340-03:002014-06-03T23:08:33.340-03:00I also enjoyed Pupil ! Thinking about brewing thi...I also enjoyed Pupil ! Thinking about brewing this one up - get a chance to taste it yet? any thoughts?fogleyhttps://www.blogger.com/profile/06899160631443743966noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-12044589007981598942014-05-03T14:36:10.260-03:002014-05-03T14:36:10.260-03:00Yeah, I know... and they're not the only ones....Yeah, I know... and they're not the only ones. The OG and ABV listed for a lot of Maine Beer Co beers would mean attenuation in the 90s as well. And without sugar, either! I would think high pitch rates as well, but then you'd have some arguing about that, because how could they get such hoppy beers with that much yeast? I'm still unsure where I stand on that issue.<br /><br />Anyway, I digress...Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-58162040838623372252014-05-03T13:51:49.728-03:002014-05-03T13:51:49.728-03:00The most interesting thing about this to me is tha...The most interesting thing about this to me is that they're getting 90% attenuation with American Ale yeast... how? Crazy pitch rate? Maybe it's been too long since I've really used Cal Ale, I've been on a Conan kick for the last two years. Looks like an awesome recipe though.Bear Flavoredhttps://www.blogger.com/profile/16217501752031139256noreply@blogger.com