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Message
re: Homebrewing: In-Process Thread
Posted on 9/18/15 at 8:02 am to BugAC
Posted on 9/18/15 at 8:02 am to BugAC
quote:
And also dry hopping for different periods of time.
how about just adding your dry hops and pulling a sample every day after to test this? You can do that with any batch.
pull a couple ounces, smell it, repeat the next day.
2
Posted on 9/18/15 at 8:14 am to LoneStarTiger
quote:
how about just adding your dry hops and pulling a sample every day after to test this? You can do that with any batch.
Yeah, I'd agree with this too but dry hopping is one of those things that even pro brewers still ponder on. They'll talk about dry hopping their normal amount of time then one week later all of the aroma seems to be gone then from week 2-6 it's back to being amazing.
quote:
pull a couple ounces, smell it, repeat the next day.
This is probably the his best bet but I don't think we can ignore some of these results coming out of Brulosopher's site. I know we don't brew enough or take the time to really trial many things besides recipes on our own.
Posted on 9/18/15 at 8:21 am to LoneStarTiger
quote:
how about just adding your dry hops and pulling a sample every day after to test this? You can do that with any batch.
pull a couple ounces, smell it, repeat the next day.
I know that, but i'm more curious of what the differences are to each "experiment". Whether it be dry hopping times, or secondary vs. primary, i'm curious as to what each impart. I haven't really been on brulosophers website except to read that one article about not filtering out your hops before going into primary.
I'm just curious if there are noticeable differences, or if it is all negligible in the homebrew world.
Plus, it's fun brewing 1 batch, splitting it, and doing different things with it. It would be fun to do a base batch IPA, then dry hop with experimental hops.
Posted on 9/18/15 at 8:44 am to s14suspense
quote:
dry hopping is one of those things that even pro brewers still ponder on.
Yep, you just have to find what works for you and your system.
Vinnie from RR said they had problems with Pliny when they scaled up from the brew pub to the production brewhouse because dry hopping just didn't work the same between the two systems.
Same recipes, same schedules, same temperatures, two different beers.
I'm double dry hopping the DIPA I have going now, but I'm following someone else's recipe and figured I'd do it to the letter the first time around.
Will it be any better than single, who knows.
Posted on 9/18/15 at 8:49 am to BugAC
quote:
wyeast 1318
Really like this yeast in hoppy beers.. Using it in both the IPA and DIPA I'll have at Brew at the Zoo.
If you want to use this yeast you my want to let Keith know so he can order an extra pack or two. They typically only get pack 1 or 2 packs of that yeast per order. I try to grab one whenever I see it in stock.
Posted on 9/18/15 at 8:54 am to s14suspense
quote:
This is probably the his best bet but I don't think we can ignore some of these results coming out of Brulosopher's site
I probably put too much stock into that site. When he has an experiment that seems to validate something I do or want to do, well that's all the proof I need
Posted on 9/18/15 at 9:07 am to LSUGrad00
quote:
Really like this yeast in hoppy beers.. Using it in both the IPA and DIPA I'll have at Brew at the Zoo.
If you want to use this yeast you my want to let Keith know so he can order an extra pack or two. They typically only get pack 1 or 2 packs of that yeast per order. I try to grab one whenever I see it in stock.
I was just reading about this yeast a couple days ago, and plan to use it soon.
Posted on 9/18/15 at 9:12 am to LoneStarTiger
quote:
I probably put too much stock into that site. When he has an experiment that seems to validate something I do or want to do, well that's all the proof I need
Dammit. Now i'm reading all his exbeeriments. Most of these are things i want to try. Just read the single round vs. 2 rounds of dry hopping. Seems like there is no noticeable difference. However, I just like doing it.
Now reading the primary only vs. secondary.
Posted on 9/18/15 at 9:21 am to BugAC
quote:
Now reading the primary only vs. secondary.
shite we've been telling you for years...
Do it the way you like obviously but if you're a fan of simplifying things or making your brew day quicker his tests are showing some positive results.
He did that 30 minute boil pilsner malt recipe just recently. Just like we were talking about here.
Posted on 9/18/15 at 9:25 am to s14suspense
quote:
shite we've been telling you for years...
quote:
if you're a fan of simplifying things or making your brew day quicker his tests are showing some positive results.
at the very least you can say some of his results aren't showing negative results. and that's good enough for me.
Posted on 9/18/15 at 9:44 am to LoneStarTiger
I am thinking about using the cold sparge method next time I brew to cut down on time and effort
Cold Sparge Technique
Cold Sparge Technique
Posted on 9/18/15 at 9:45 am to BugAC
quote:
However, I just like doing it.
I think this is the key...
I think his site is good for dispelling some common myths, but there are so many variables in processes like dry hopping that I'd be hesitant to change what I was doing based on them. Especially if I was happy with my current process or results.
Posted on 9/18/15 at 9:46 am to LSUGrad00
The new abbreviated brew day
20 minute mash
cold sparge
30 minute boil
no chill
20 minute mash
cold sparge
30 minute boil
no chill
Posted on 9/18/15 at 9:56 am to LSUGrad00
Isn't it entertaining all of the different ways we can brew?
Posted on 9/18/15 at 10:12 am to s14suspense
So, after reading a few articles.
1) No more secondary unless i'm fruiting something.
2) Need to try San Diego Super Yeast.
3) 2 rounds of dry hopping is completely optional. But i may still do it.
1) No more secondary unless i'm fruiting something.
2) Need to try San Diego Super Yeast.
3) 2 rounds of dry hopping is completely optional. But i may still do it.
Posted on 9/18/15 at 11:53 am to LSUGrad00
if you were to make a batch that needed to be turned around in 3 weeks and will be donated to an event where it is likely to be consumed by folks that may or may not be into craft beer, what would you make?
Posted on 9/18/15 at 12:02 pm to LoneStarTiger
I find that American Wheat is typically a safe choice for non-craft crowd.
Posted on 9/18/15 at 2:07 pm to LoneStarTiger
This is my next beer for the masses:
Rib Burn-Off Blonde
Recipe Specifics
--------------------
Batch Size (Gal): 13.00
Total Grain (Lbs): 20.50
Anticipated OG: 1.043
Anticipated SRM: 2.8
Anticipated IBU: 20.3
Brewhouse Efficiency: 72%
Wort Boil Time: 75 Minutes
Grain
-------
97.6% - 20.00 lbs. Weyermann Floor-Malted Bohemian Pilsner
2.4% - 0.50 lbs. Weyermann Acidulated Malt
Hops
------
1.13 oz. Sterling (Pellet, 8.00% AA) @ 60 min.
1.00 oz. Sterling (Pellet, 8.00% AA) @ 10 min.
Extras
--------
1.00 Whirlfloc @ 5 min.
1.00 tsp Yeast Nutrient @ 5 min.
Yeast
-----
White Labs WLP072 French Ale
Rib Burn-Off Blonde
Recipe Specifics
--------------------
Batch Size (Gal): 13.00
Total Grain (Lbs): 20.50
Anticipated OG: 1.043
Anticipated SRM: 2.8
Anticipated IBU: 20.3
Brewhouse Efficiency: 72%
Wort Boil Time: 75 Minutes
Grain
-------
97.6% - 20.00 lbs. Weyermann Floor-Malted Bohemian Pilsner
2.4% - 0.50 lbs. Weyermann Acidulated Malt
Hops
------
1.13 oz. Sterling (Pellet, 8.00% AA) @ 60 min.
1.00 oz. Sterling (Pellet, 8.00% AA) @ 10 min.
Extras
--------
1.00 Whirlfloc @ 5 min.
1.00 tsp Yeast Nutrient @ 5 min.
Yeast
-----
White Labs WLP072 French Ale
Posted on 9/18/15 at 2:10 pm to Fratastic423
I am considering your amber recipe. Thinking of bottling a case or two from the keg and then adding hops or spices to the remainder of the keg.
Posted on 9/18/15 at 2:20 pm to LoneStarTiger
quote:
I am considering your amber recipe
That typically goes over really well for a generic crowd as well.
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