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re: Homebrewing Thread: Volume II
Posted on 2/6/17 at 10:10 am to GregMaddux
Posted on 2/6/17 at 10:10 am to GregMaddux
quote:so did you drain the mash and re heat or did you just add more volume at a higher temp to level out at 154?
With this much flaked oats you should do a protein rest. I did 125 for 30 min then 154 for 45.
1
Posted on 2/6/17 at 10:51 am to CarRamrod
quote:
some blackberries in the other.
I did one of those. Made a classic german hefe and it actually won gold in a comp, and was considered for Best of Show of the competition.
I split the batch and put half of it on blueberries. It was good, but i didn't care too much for the contrast of the banana esters from the hefe with the blueberries. Just not my personal preference.
quote:
Anyone have a good idea of how much to throw in to a 1 gallon batch for each? and for how long?
I did 3.5 lbs of blueberries for a 5 gallon batch. I'd go 1 lb./gallon of each.
Posted on 2/6/17 at 10:51 am to CarRamrod
quote:
so did you drain the mash and re heat or did you just add more volume at a higher temp to level out at 154?
I think he added more volume. I've never step mashed because of this reason. I don't have the equipment to do so without having a very soupy mash.
Posted on 2/6/17 at 12:01 pm to BugAC
all i have to do it add sight glasses to my HLT and BK to be able to do this. Im going to order some today.
ETA: as far as competitions go, do you just bring in bottles of your stuff? or is it more regulated than that.
ETA: as far as competitions go, do you just bring in bottles of your stuff? or is it more regulated than that.
This post was edited on 2/6/17 at 12:02 pm
Posted on 2/6/17 at 12:54 pm to CarRamrod
quote:
all i have to do it add sight glasses to my HLT and BK to be able to do this. Im going to order some today.
I added mine straight to the fermenter. Freeze the fruit first, it helps break down the cell walls.
quote:
ETA: as far as competitions go, do you just bring in bottles of your stuff? or is it more regulated than that.
LINK
They have entry guidelines for each one. I typically just drop it off at LA Homebrew if they are a drop off location, or you can box them up and ship them off.
Posted on 2/6/17 at 6:55 pm to BugAC
Yea adding boiling water slowly while stirring.
Even with that amount if flaked oats you may not have to step mash, I dont know. I'd recommend mashing out if you normally do that though
Even with that amount if flaked oats you may not have to step mash, I dont know. I'd recommend mashing out if you normally do that though
Posted on 2/7/17 at 8:34 am to GregMaddux
Pulled a sample last night of the NEIPA we brewed 8 days ago. Kegging it tonight after a cold crash. Delicious tasting right now. A little Columbus for bittering, then nothing until whirlpool and dry hop. 50/50 Citra and Galaxy, 8oz whirlpool, then two separate 4oz dry hop additions.
ETA that's per 5 gallons. We brewed 20 gallons of it.
ETA that's per 5 gallons. We brewed 20 gallons of it.
This post was edited on 2/7/17 at 8:36 am
Posted on 2/7/17 at 8:51 am to BMoney
quote:
50/50 Citra and Galaxy, 8oz whirlpool
Have you discovered a whirlpool amount to where more isn't necessarily better? I've been trying to figure out how much flavor comes from the whirlpool addition as opposed to the dry hop addition. And frankly, i don't brew often enough (at least IPA's) to be able to do an analysis. I've been slowly creeping up my whirlpool amounts, but haven't gotten quite to 8 oz. yet.
I used 4.5 oz. in my IPA Saturday in the whirlpool. The blowoff in the ferm freezer smelled delicious. Loads of tropical fruit. Today will be round 1 dry hop.
Posted on 2/7/17 at 9:03 am to BugAC
quote:
Have you discovered a whirlpool amount to where more isn't necessarily better? I've been trying to figure out how much flavor comes from the whirlpool addition as opposed to the dry hop addition. And frankly, i don't brew often enough (at least IPA's) to be able to do an analysis. I've been slowly creeping up my whirlpool amounts, but haven't gotten quite to 8 oz. yet.
I haven't done enough of them to test, but this is the first one I've done where the amount of whirlpool hops is equal to the amount of dry hops. The last couple I did, I didn't bitter at all, but added a couple ounces at 10 minutes, then 6oz at whirlpool, with a 4 and 4 dry hop. Whirlpool hops have all been added at 170° or below for 30 minutes. Initial taste of this one is very positive. Should know more once it's carbonated in a couple days, then I can try it head to head against my other NEIPA.
Posted on 2/7/17 at 10:17 am to BMoney
I've been going with Chinook at 30 min for bittering. I like it
Posted on 2/7/17 at 10:54 am to BMoney
when you say whirlpool, are you just talking about the processes of spinning the water to create a cone of solids to reduce matter in your drained wort? are you pitching hops during this whirlpool action?
Posted on 2/7/17 at 11:02 am to CarRamrod
quote:
when you say whirlpool, are you just talking about the processes of spinning the water to create a cone of solids to reduce matter in your drained wort? are you pitching hops during this whirlpool action?
In a sense. Chill the wort to 170 or less so that the hop oils (and accompanying flavor/aroma) are not boiled off. Whirlpooling them allows the oils to evenly mix within the wort, and like you said, reduces hop matter going into the kettle. But the important part is chilling it from boiling to opitimal temps for steeping the hops.
Posted on 2/7/17 at 11:05 am to BMoney
ok are you chilling via immersion cooler, running through a plate cooler back into the kettle, or just time? and by doing this are your throwing out trying to get past the cold break?
This post was edited on 2/7/17 at 11:06 am
Posted on 2/7/17 at 11:19 am to CarRamrod
quote:
chilling via immersion cooler
Most people use an immersion chiller or time to get from boiling to 170
quote:
plate cooler back
You can do this, but if you have any boil hops you run the risk of clogging your plate chiller with hops and that makes for a shitty end to the brew day.
Posted on 2/7/17 at 12:04 pm to LSUGrad00
ok well my immersion coil is an old SS jockbox coil i had thats 100' long.. I can cool down to pitching temps really really fast. I would think to get to 170 would only be running that for a couple mins if that.
Posted on 2/7/17 at 12:15 pm to CarRamrod
quote:
ok well my immersion coil is an old SS jockbox coil i had thats 100' long.. I can cool down to pitching temps really really fast. I would think to get to 170 would only be running that for a couple mins if that.
My 50 coil takes maybe 1 - 2 minutes to get down to 170.
Posted on 2/7/17 at 12:19 pm to BugAC
ok so im not far off in my thinking.
Posted on 2/7/17 at 1:05 pm to BugAC
quote:
My 50 coil takes maybe 1 - 2 minutes to get down to 170.
Ditto. Turn the hose on and watch the temps plummet.
Posted on 2/7/17 at 5:02 pm to BMoney
I get wanting to get the "juicy" look with these NEIPAs but honestly this doesn't look very appealing to me, maybe it's just the lighting. I'm sure it tastes great but I don't get adding oats and such just to increase the haze/turbidity. Not trying to single you out, that pic just stood out to me
Posted on 2/7/17 at 5:12 pm to I_heart_beer
See previous page son.
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