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re: Homebrewing: In-Process Thread
Posted on 10/8/15 at 8:29 am to LoneStarTiger
Posted on 10/8/15 at 8:29 am to LoneStarTiger
So, my last IPA was and is pretty damn good. However, with the massive late addition hops, they are fading already, i believe.
I read the brulosophy article where he did the late addition hops exbeeriment, and he was talking even after 2 weeks of carbonation, the hops will start to fade, and that with bottle conditioning, this could be an issue as this is the prime time when a beer first becomes of age to drink.
So, I first popped a bottle last friday, which was about 12 or 13 days after bottling, and the beer was fantastic. Absolutely the best beer i've ever made. The hops were bright and highly aromatic. Cracked one yesterday, and i could tell that the beer has already lost a step. Still very good, but not how it was friday and saturday.
Going forward, a couple things need to happen for me with my IPA's.
1) Kegging...i really need to start kegging, and it will happen.
2) Less crystal malts. The grain bill was 84 % 2 row, 7 % Crystal 15, 4.5% Vienna and 4.5% acidulated. Next rebrew of this batch i will maybe do a 50/50 2 row/pilsner (about 87% of grain bill), throw in about 4% carapils, and 5% Munich, 3% vienna. Should lower the SRM, and allow for the hops to shine through.
3) MOAR HOPS!!! Already the most late addition hops i've ever had in a beer (7, 3.5 in whirlpool, 4 in dry hop).
I'm still very pleased with the beer, and i've heard on the BN brewer's talking about heavily late hopped beer having a period where the hops stall a bit, but then a week later they take off again, so maybe that will be the case. If not, i'll just have to drink faster.
But, overall, i'm happy with the beer, i'm glad i finally have a base IPA to modify.
Bmoney and LSUGrad, let me know your thoughts on it. And anyone else who happens to get some.
I read the brulosophy article where he did the late addition hops exbeeriment, and he was talking even after 2 weeks of carbonation, the hops will start to fade, and that with bottle conditioning, this could be an issue as this is the prime time when a beer first becomes of age to drink.
So, I first popped a bottle last friday, which was about 12 or 13 days after bottling, and the beer was fantastic. Absolutely the best beer i've ever made. The hops were bright and highly aromatic. Cracked one yesterday, and i could tell that the beer has already lost a step. Still very good, but not how it was friday and saturday.
Going forward, a couple things need to happen for me with my IPA's.
1) Kegging...i really need to start kegging, and it will happen.
2) Less crystal malts. The grain bill was 84 % 2 row, 7 % Crystal 15, 4.5% Vienna and 4.5% acidulated. Next rebrew of this batch i will maybe do a 50/50 2 row/pilsner (about 87% of grain bill), throw in about 4% carapils, and 5% Munich, 3% vienna. Should lower the SRM, and allow for the hops to shine through.
3) MOAR HOPS!!! Already the most late addition hops i've ever had in a beer (7, 3.5 in whirlpool, 4 in dry hop).
I'm still very pleased with the beer, and i've heard on the BN brewer's talking about heavily late hopped beer having a period where the hops stall a bit, but then a week later they take off again, so maybe that will be the case. If not, i'll just have to drink faster.
But, overall, i'm happy with the beer, i'm glad i finally have a base IPA to modify.
Bmoney and LSUGrad, let me know your thoughts on it. And anyone else who happens to get some.
2
Posted on 10/8/15 at 9:07 am to BugAC
quote:
1) Kegging...i really need to start kegging, and it will happen.
This key if you want any type of longevity in your IPAs.
Where people who are kegging can drink/serve their IPAs 1 day out of the fermenter, you have to wait 12 days.
quote:
2) Less crystal malts. The grain bill was 84 % 2 row, 7 % Crystal 15, 4.5% Vienna and 4.5% acidulated. Next rebrew of this batch i will maybe do a 50/50 2 row/pilsner (about 87% of grain bill), throw in about 4% carapils, and 5% Munich, 3% vienna. Should lower the SRM, and allow for the hops to shine through.
Good idea, but I don't recommend enter this type of IPA in competitions. IMO the BCJP guidelines on IPAs are not in sync with current trends. You'll enter a brilliant juicy IPA and get knocked all over the place bc of lack of malt character.
Keep these and drink them yourself.
quote:
3) MOAR HOPS!!!
Posted on 10/8/15 at 10:07 am to BugAC
The best way to keep those hops from fading is to get those bottles in the fridge pronto. If you're already almost 3 weeks from bottling and it's been at room temp, the hops will fade quicker.
For me, being able to cold crash before kegging means a couple things. The beer is already cold when it goes into the keg, so it carbonates faster with the forced CO2. It also means it's never at room temperature, so the hops hang on longer.
For me, being able to cold crash before kegging means a couple things. The beer is already cold when it goes into the keg, so it carbonates faster with the forced CO2. It also means it's never at room temperature, so the hops hang on longer.
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