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Posted on 3/3/17 at 4:44 am to BigOrangeVols
For a 1.75 gallon batch I used this recipe and got a very lemony IPA, a little too lemony for a stand alone IPA but would probably be great for something like you're planning
3 lbs 6 oz 2 row
8 oz Cara-Pils
4 oz crystal 40
.13 oz amarillo 60 min
.13 oz apollo 60 min
.13 oz sorachi ace 30 min
.13 oz amarillo whirl pool
.13 oz apollo whirl pool
.13 oz sorachi ace whirl pool
1 oz each amarillo, apollo, and sorachi ace dry hop
3 lbs 6 oz 2 row
8 oz Cara-Pils
4 oz crystal 40
.13 oz amarillo 60 min
.13 oz apollo 60 min
.13 oz sorachi ace 30 min
.13 oz amarillo whirl pool
.13 oz apollo whirl pool
.13 oz sorachi ace whirl pool
1 oz each amarillo, apollo, and sorachi ace dry hop
Posted on 3/3/17 at 6:05 am to I_heart_beer
Ok, well then I'll add that oz of sorachi ace during boil and then probably order another oz or so to dry hop with another oz of citra. My hopes is it gets a really lemon flavor but that the bourbon mellows it out. Thanks for the input!
Posted on 3/4/17 at 9:23 am to BigOrangeVols
Finally bottled my year old mixed fermentation farmhouse saison. Bottled with the original brett strain in the primary for 3.2 volumes of CO2. Tastes it, of course, and it really is great. Got loads of apricot from the taste and was really surprised at the oak that came through. I used a French oak spiral for 3 weeks and it is just enough to know it's there but not over powering at all. Really subtle that lead to some great complexity. Interested to see how bottle conditioning with Brett will make it turn out.
If your wondering, I racked to a keg with the priming sugar, and Brett to avoid O2 exposure in a bottling bucket. I then connected my new beer gun and used that. I did have a bit of trouble with the gun at first, when I realized I hooked the gas line to the beer dispenser part and the beer line to the gas part. Made a bit of a mess before I figure out my stupidity.
If your wondering, I racked to a keg with the priming sugar, and Brett to avoid O2 exposure in a bottling bucket. I then connected my new beer gun and used that. I did have a bit of trouble with the gun at first, when I realized I hooked the gas line to the beer dispenser part and the beer line to the gas part. Made a bit of a mess before I figure out my stupidity.
Posted on 3/5/17 at 4:45 pm to BugAC
If any of y'all are interested I am probably going to part ways with my 10 gal. Bayou classic kettle with false bottom, bazooka screen and thermometer.
Wellerihardlyknowher at g mail dot com
Wellerihardlyknowher at g mail dot com
Posted on 3/5/17 at 7:21 pm to USEyourCURDS
Today I'm brewing a beer I've contemplated for a year: a rum soaked oak farmhouse (read 3711) wee heavy
Posted on 3/5/17 at 7:39 pm to Canuck Tiger
Speaking of saison, burial brewing out of Asheville brewed a Gin Fuzz saison, which sounded really interesting, which got the wheels turning. Love a Gin Fizz from the Sazerac bar in New Orleans.
Posted on 3/5/17 at 7:40 pm to Canuck Tiger
And I'm drinking a Prairie funky gold citra and really love the brett coming from this one. Anyone know the strain?
Posted on 3/6/17 at 9:35 am to CarRamrod
quote:
CarRamrod
How's your NE IPA coming?
Posted on 3/6/17 at 9:43 am to BugAC
kegged it last week. cold crashed and i just transferred it to a new keg yesterday. I was surprised how much gunk i picked up from the fermenter. I do believe i picked up a ton of stuff from the BK as well but i now have a true whirlpool setup ready to go for next brew to spin out the solids.
Color is a little more yellow than orange. It smells great abut there is something i cant tell what it is, in the taste. it tastes good but not great. Going to try another one after i get keg room.
My FG was a little high at 1.23 but with the high OG it is still like 8%
Color is a little more yellow than orange. It smells great abut there is something i cant tell what it is, in the taste. it tastes good but not great. Going to try another one after i get keg room.
My FG was a little high at 1.23 but with the high OG it is still like 8%
This post was edited on 3/6/17 at 9:48 am
Posted on 3/6/17 at 10:11 am to CarRamrod
quote:
Color is a little more yellow than orange. It smells great abut there is something i cant tell what it is, in the taste. it tastes good but not great. Going to try another one after i get keg room.
Interesting. I'd be careful with doing that many keg transfers. You may pick up some unwanted O2.
What was the recipe again? Did you adjust your water profile to have a higher CaCl to Sulfate level? Did you use a bio-transformation hop dose?
quote:
My FG was a little high at 1.23 but with the high OG it is still like 8%
Mine finished at 1.017. But was only 6.2%. It is by far the best IPA i've ever made, and probably the best non sour/funky beer i've ever made. It keeps getting juicier, if that's possible.
Already have my next juicy IPA planned with a similar malt profile but using Galaxy, Equinox, and Simcoe instead of Citra, Amarillo, and Columbus.
This post was edited on 3/6/17 at 10:12 am
Posted on 3/6/17 at 10:26 am to BugAC
Have any of y'all ever switched CO2 tanks with a freshly filled tank on a brew that has been kegged for a month or so and gotten some off flavor/bite to it? Mine is either finally falling off or the fresh gas caused a "carbonic bite." I am waiting a couple of days before I try it again to see if it settles out. No change in regulator or psi.
Posted on 3/6/17 at 10:32 am to BugAC
quote:well i didnt want to but i knew it was going to be pretty dirty. and im glad i did. there was a pile of gunk in there. I have p pretty good system of transferring to a keg i just opened filled with co2.
nteresting. I'd be careful with doing that many keg transfers. You may pick up some unwanted O2.
quote:
What was the recipe again? Did you adjust your water profile to have a higher CaCl to Sulfate level? Did you use a bio-transformation hop dose?
It was Greg Maddox's he posted earlier in this thread but i think i round out even the oats he had. I did not change the water profile. I'm learning how to do this after that beer. yea i added my dry hop dose at day 4 when it was ripping fermenting.
when i took it out of the fermentor it was still bubbling but very slowly. if i had the patience i could have waited longer but it was in there for about 2 weeks.
I want to make some small Smash beers with different hops then make another one of these, now i have the water chemistry down and my whirlpool set up.
Posted on 3/6/17 at 10:35 am to CarRamrod
on the water chemistry part. I know the chemistry behind it and what to add to change the profile. But what stage during the process to you change the profile? Do you change your HTL water to your desired profile or do you change your mash water? or your water once it is in your BK? most articles on this is all about the chemistry and not about the implementation.
Posted on 3/6/17 at 10:41 am to CarRamrod
quote:
well i didnt want to but i knew it was going to be pretty dirty. and im glad i did. there was a pile of gunk in there. I have p pretty good system of transferring to a keg i just opened filled with co2.
I had some trub after i transferred to my keg too. After 3 or 4 pours, it all drained out though.
quote:
I want to make some small Smash beers with different hops then make another one of these, now i have the water chemistry down and my whirlpool set up.
Sounds good, i did a 2:1 chloride to sulfate ratio, i believe.
Posted on 3/6/17 at 10:43 am to CarRamrod
quote:
. I know the chemistry behind it and what to add to change the profile. But what stage during the process to you change the profile? Do you change your HTL water to your desired profile or do you change your mash water? or your water once it is in your BK? most articles on this is all about the chemistry and not about the implementation.
I add the salts to my mash water as i'm heating it up before i transfer to the mash tun. Then do the same with the sparge water as well. I fly sparge, if that makes a difference.
As far as adding phosphoric acid to adjust acidity (for this style IPA i went closer to 5.4 ph as opposed to 5.2) i add it to the mash water only.
This post was edited on 3/6/17 at 10:44 am
Posted on 3/6/17 at 11:00 am to BugAC
so you arent heating up just a bunch of water to use for you mash water & your sparge water? and you just change the ph of mash water? before or in the mash?
water in the beer process reminds me of roads in LA it changes names so often.
water in the beer process reminds me of roads in LA it changes names so often.
Posted on 3/6/17 at 12:28 pm to CarRamrod
quote:
so you arent heating up just a bunch of water to use for you mash water & your sparge water?
No, i heat up my mash water, add the recommended salts, then once up to temp, transfer to mash tun and add my grains.
Once mash is nearing completion i start heating up my sparge water, add sparge salts, then transfer to sparge tank and sparge as normal.
quote:
and you just change the ph of mash water? before or in the mash?
You can do either, as long as you have the amount calculated for your grain bill. I use 75% Phophoric Acid. I typically do it when i add my mash salts, but i've forgotten sometimes, and added it during the mash. I use brewer's friend advanced water chemistry calculator coupled with tools in beersmith.
LINK
This post was edited on 3/6/17 at 12:29 pm
Posted on 3/7/17 at 1:58 pm to BugAC
Any recommendations on heating elements for a fermentation box. I recently got a chest freezer so that I can actually control my ferm temps. It isn't ideal, but it fit my price and size constraints. I've been looking at reptile tank heating pads and lights.
Posted on 3/7/17 at 2:05 pm to Wayne Campbell
LINK
Use a fermwrap coupled with a temperature controller. That's what i do. In the winter i simply unplug the chest freezer and use the fermwrap plugged into the controller. When it's hot outside, i simply plug the freezer into the temp controller.
Use a fermwrap coupled with a temperature controller. That's what i do. In the winter i simply unplug the chest freezer and use the fermwrap plugged into the controller. When it's hot outside, i simply plug the freezer into the temp controller.
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