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re: Homebrewing Thread: Volume II
Posted on 2/7/17 at 5:32 pm to GregMaddux
Posted on 2/7/17 at 5:32 pm to GregMaddux
I read every post on the last page
What did I say that made you think otherwise?
What did I say that made you think otherwise?
Posted on 2/7/17 at 8:49 pm to I_heart_beer
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.
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.
Posted on 2/7/17 at 9:35 pm to I_heart_beer
The lightning of that one isn't doing it any favors. This is the same recipe, different hops.
But if you don't like the turbid look, you don't like the turbid look. Doesn't seem much different than the Trillium beers.
But if you don't like the turbid look, you don't like the turbid look. Doesn't seem much different than the Trillium beers.
Posted on 2/7/17 at 9:39 pm to I_heart_beer
quote:
I don't get adding oats and such just to increase the haze/turbidity.
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.
Posted on 2/8/17 at 6:11 am to BMoney
quote:
Right now, I'm just trying to nail down the flavor i want. I'll tinker from there.
quote:
Light bodied, dry IPAs can end up tasting like hop tea, and isn't quite as enjoyable. To me.
Makes sense. And that beer in the cat glass looks good, so it must just be the lighting making that other pic look browner, not as orange. Either way, wasn't trying to be negative, keep on tinkering
Posted on 2/8/17 at 9:24 am to I_heart_beer
quote:
What did I say that made you think otherwise?
Nothing I just really like that picture of my beer.
Posted on 2/8/17 at 9:50 am to GregMaddux
hey i was messing around with beersmith trying to learn it, with your recipe and im getting a pretty low OG with all your ingredients. Do you have that recipe in a program, and mind emailing me the brew day report, to see if i get my numbers to match?
Posted on 2/8/17 at 9:57 am to CarRamrod
I do not. You put that sugar in there?
How low? What grain efficiency?
How low? What grain efficiency?
This post was edited on 2/8/17 at 9:58 am
Posted on 2/8/17 at 10:07 am to GregMaddux
yea i did, im not at my computer i did this on but i can send it to you when i get home to let you take a look at it. i think i left the standard 75% efficiency on there.
shoot me an email and ill send it to you then i get home. carramrod.u91 at gmail
shoot me an email and ill send it to you then i get home. carramrod.u91 at gmail
This post was edited on 2/8/17 at 10:09 am
Posted on 2/8/17 at 10:16 am to CarRamrod
Make sure your batch size is correct too.
Posted on 2/8/17 at 10:38 am to BugAC
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.
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.
This post was edited on 2/8/17 at 12:14 pm
Posted on 2/8/17 at 1:10 pm to CarRamrod
quote:
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.
Not at all. Fermentation usually takes anywhere from 7-10 days. Now i don't know his hopping schedule, but if he did a mid-ferm dry hop then you may miss out on doing that. But if you're just planning doing a standard post ferm dry hop, then you are fine.
Posted on 2/8/17 at 1:11 pm to BMoney
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.
Posted on 2/8/17 at 1:15 pm to BugAC
quote:yea i did hop after 4 days. i guess i would have to try and coach my wife to do that.
Not at all. Fermentation usually takes anywhere from 7-10 days. Now i don't know his hopping schedule, but if he did a mid-ferm dry hop then you may miss out on doing that. But if you're just planning doing a standard post ferm dry hop, then you are fine.
quote: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.
basically dry hopping just before pitching yeast.
This post was edited on 2/8/17 at 1:17 pm
Posted on 2/8/17 at 3:04 pm to CarRamrod
quote:
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.
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
This post was edited on 2/8/17 at 3:07 pm
Posted on 2/8/17 at 10:30 pm to I_heart_beer
First pour from the keg:
Posted on 2/9/17 at 9:04 am to CarRamrod
Posted on 2/9/17 at 11:18 am to BugAC
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.
Posted on 2/9/17 at 11:57 am to BugAC
Thanks for the links B. I have a NEIPA on deck and was wondering when you add the dry hops, do you put them in a hop sock or just dump them in the fermenter?
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