re: Homebrewing Thread: Volume II

Well the pic you posted and the one in the previous page looks drastically different.

But I get you with the oats and haze. I've read articles that you can get plenty of haze and mouthfeel just by playing with your water chemistry. I hope mine brightens up, right now it looks like muddy water. But if it tastes fantastic then I don't really care. That being said, if it does not look the way I want it this time I'll lower my oats/spelt amount.

Right now, I'm just trying to nail down the flavor i want. I'll tinker from there.

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I don't get adding oats and such just to increase the haze/turbidity.

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I add the oats for mouthfeel. Also carapils, a higher mash temp and a yeast that doesn't attenuate quite as much. It all lends to a bigger bodied beer to help stand up to all the hops. Light bodied, dry IPAs can end up tasting like hop tea, and isn't quite as enjoyable. To me.

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What did I say that made you think otherwise?

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Nothing I just really like that picture of my beer.

I do not. You put that sugar in there?

How low? What grain efficiency?

Make sure your batch size is correct too.

yea i have it at 5.

also, if i were to brew something like this saturday or sunday, would it be too long if i had to leave it in the primary till the next sunday? Ill be out of town all week.

Has anyone tried pre-ferm dry hopping? A few recipe's i've seen call for a small pre-ferm dry hop, basically dry hopping just before pitching yeast. The recipes i saw had about 1/2 oz.

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idt if it would make a difference chemically if you did right before or right after pitching they yeast. but im just getting into all this dry hopping stuff.

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Well, I would think it has something to do with inhibiting yeast attenuation. The traditional wisdom before the NEIPA craze was to dry hop at the end of ferm, as the hop oils would slow down and/or halt the yeast from doing their thing.

Then new research has come out that states that certain hop oils attach themselves to the yeast cells, preventing the yeast from fully flocculating and staying in suspension longer. It also states that this could inhibit yeast growth. Not sure how much a pre-ferm hop addition would do to this. I assume not much, seeing as whirlpool additions effectively do the same thing. The only difference is you are filtering out the hop trub prior to it going in the ferm vessel, that and the whirlpool temperature used to extract those oils.

Biotransformation is the key word with these earlier dry hop additions.

LINK

Now that looks good!

If anyone doesn't have plans on Saturday and is in Baton Rouge, you should come out to our Iron Brewer festival fundraiser for the Food Bank. Good times start at 1 in the field next to Tin Roof. Bring some food to donate to the food bank as they really need our help this year.