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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 2/10/14 at 9:23 am to LoneStarTiger
Posted on 2/10/14 at 9:23 am to LoneStarTiger
What hop did you use and how much or it?
1
Posted on 2/10/14 at 9:26 am to LSUGrad00
3.5 ounces of El Dorado
Posted on 2/10/14 at 9:27 am to LoneStarTiger
quote:
68 for 7 days
I'm not really a dry hopping expert or anything but I'm sure that's fine. Next question would be what kind of hops and how much did you use to dry hop with?
I doubt you'd really notice all that much with just 1 oz. It take more than that and it takes brewing the beer with late hop additions and flameout additions to really try for a hoppier aroma.
Sometimes that 1 oz I use it just to say I dry hopped it it seems like because I'm not real sure I could tell a difference one way or another.
quote:
3.5 of El Dorado
Oh wow.
That really should be plenty.
The only other thing I'd suggest is to maybe up those 3/8th's to full ozs like an ounce at 10, 5, 1 and flameout.
This post was edited on 2/10/14 at 9:54 am
Posted on 2/10/14 at 9:30 am to s14suspense
quote:
It take more than that and it takes brewing the beer with late hop additions and flameout additions to really try for a hoppier aroma.
Here is my entire hop schedule, all using El Dorado, this thing should be busting with hoppy aroma:
3/8 oz @ 60 - 23 IBU
3/8 oz @ 20 - 14 IBU
3/8 oz @ 10 - 9 IBU
3/8 oz @ 5 - 5 IBU
plus the 3.5 oz of dry hopping
I've used this same schedule and a similar dry hop before and the nose was fantastic.
If I had my kegerator set up I would have added more hops in the keg in hopes of getting it the way I want
This post was edited on 2/10/14 at 9:36 am
Posted on 2/10/14 at 9:56 am to LoneStarTiger
Sounds like you did everything right...
If you bottle it could be exposure to oxygen, some hops are more sensitive to that than others.
It could also have been the age/treatment of the hops before they got to you.
Are you getting any hop flavor, just not the aroma?
If you bottle it could be exposure to oxygen, some hops are more sensitive to that than others.
It could also have been the age/treatment of the hops before they got to you.
Are you getting any hop flavor, just not the aroma?
Posted on 2/10/14 at 10:01 am to LSUGrad00
quote:
Are you getting any hop flavor, just not the aroma?
not as much as I should. Will be interested to see what happens once the bottles are ready to drink. Maybe the carbonation could help? I've only tasted the samples I pulled for gravity testing so far, but this beer tastes more like a blond ale than a pale ale.
The hops smelled fantastic when I opened them and used them, so I don't think they were old or anything.
Posted on 2/10/14 at 10:03 am to LoneStarTiger
quote:
Maybe the carbonation could help?
Absolutely. Let us know when it's completely ready.
Posted on 2/10/14 at 10:20 am to LoneStarTiger
quote:
I've used this same schedule and a similar dry hop before and the nose was fantastic.
Just a thought, but was your water source any different this time?
Posted on 2/10/14 at 10:27 am to BottomlandBrew
quote:
Just a thought, but was your water source any different this time?
nope. Here are the only differences between this batch and the citra batch I did previously
- I dry hopped once with 3.5 oz rather than 2 2-ounce additions
- I did not rack to a secondary. I added the hops after fermentation was nearly complete
- I used whirlfloc
same water, steeping grain, extract, boil length, hop addition times
Posted on 2/10/14 at 10:45 am to LoneStarTiger
Some how (thanks to my parents coming over to babysit) I managed to get the Amber brewed yesterday. Split the batch into two smaller batches to try out a yeast saving accident I made when fermenting my Pliny clone. (I was using a growler for the blowoff tube, and after changing the growler 2 times to clean it out and refilling with starsan I noticed that the bottom had a good 3/4 inch of healthy white yeast. So I saved that by putting a little water in the growler. Decided to see if it managed to stay healthy. Smelled good). Yeast was working this morning. Should be good to go for the Club Only Competition. Entering 2 beers into that and then 1 into the Covington Pro-Am.
Posted on 2/10/14 at 11:04 am to Fratastic423
quote:
Some how (thanks to my parents coming over to babysit) I managed to get the Amber brewed yesterday. Split the batch into two smaller batches to try out a yeast saving accident I made when fermenting my Pliny clone. (I was using a growler for the blowoff tube, and after changing the growler 2 times to clean it out and refilling with starsan I noticed that the bottom had a good 3/4 inch of healthy white yeast. So I saved that by putting a little water in the growler. Decided to see if it managed to stay healthy. Smelled good). Yeast was working this morning. Should be good to go for the Club Only Competition. Entering 2 beers into that and then 1 into the Covington Pro-Am.
Had a similar experience with our Galaxy IPA. It was blowing out good clean yeast. Didn't bother saving it but there was a thought in the back of my head to do something like that.
Posted on 2/10/14 at 11:28 am to Fratastic423
quote:
. (I was using a growler for the blowoff tube, and after changing the growler 2 times to clean it out and refilling with starsan I noticed that the bottom had a good 3/4 inch of healthy white yeast. So I saved that by putting a little water in the growler. Decided to see if it managed to stay healthy. Smelled good).
Yes, you can use that and it will be a lot healthier than the yeast get when you "wash" after fermentation is done. Supposedly you can only wash yeast so many times before you start to notice changes. You essentially "top harvested" your yeast and that is supposed to be a much more viable way to harvest yeast and reuse it for many generations.
Posted on 2/10/14 at 11:33 am to rds dc
I also get to see how the Amber tastes with American Ale II rather than just so5
Posted on 2/10/14 at 11:35 am to LoneStarTiger
quote:
Y'all ever dry hop a beer and have it "not work"?
There is very little hop smell to this pale ale I just bottled, but when I ran water into the fermenter that only had the trub and hop material left, my entire kitchen smelled of hops. It's like it didn't infuse into the beer.
I didn't get the dry hop pop that I was looking for out of my last batch of brew. However, I kind of expected it to be muted because I was very disappointed in the hop fragrance when I opened the hops. I am guessing they were old or not properly handled at some point.
Posted on 2/10/14 at 4:45 pm to Fratastic423
quote:
Should be good to go for the Club Only Competition. Entering 2 beers into that and then 1 into the Covington Pro-Am.
I'll be interested to see how many of the people who brew for the Covington pro-am enter into the Louisiana Competition.
I think the due dates are the same for the two competitions.
Posted on 2/13/14 at 8:49 am to LSUGrad00
pg 5?
really?
Last time I made my praline porter I used 1 pound of piloncillo and a pound of Steens. Obviously, the results were a bit boozy. I've decided to cut out the Steen's completely (it isn't used in pralines anyways) and add vanilla instead (since vanilla is used in pralines). Hopefully this cuts some of the booziness and gets it a little better to what I'm after.
Do y'all think 1 pound of brown sugar is still going to leave this with a boozy taste, or should I cut that back too?
really?
Last time I made my praline porter I used 1 pound of piloncillo and a pound of Steens. Obviously, the results were a bit boozy. I've decided to cut out the Steen's completely (it isn't used in pralines anyways) and add vanilla instead (since vanilla is used in pralines). Hopefully this cuts some of the booziness and gets it a little better to what I'm after.
Do y'all think 1 pound of brown sugar is still going to leave this with a boozy taste, or should I cut that back too?
Posted on 2/13/14 at 9:50 am to LoneStarTiger
quote:
Do y'all think 1 pound of brown sugar is still going to leave this with a boozy taste, or should I cut that back too?
Eh, I don't think it'll be a problem. Just be careful with your fermentation temps early on and it may need to age for a few weeks.
Posted on 2/13/14 at 10:53 am to s14suspense
I have a question regarding using honey in a kolsch i'm planning to brew in a month or 2. I'm planning on adding .5 lb of raw natural honey to my brew. I don't want it to contribute additional alcohol, so i plan on adding it, possibly to the secondary. My question is:
1) Is adding to the secondary the best case for extracting more flavor than fermentables? I assume it will still ferment a little, unless i cold crash the secondary to keep the yeast dormant.
2) Do i need to pasteurize the honey?
3) Will the honey added to secondary, and then bottle, end up contributing too much sugars and result in a second fermentation, and thus, bottle bombs? Or is the amount of honey added, not enough to awaken the yeast?
1) Is adding to the secondary the best case for extracting more flavor than fermentables? I assume it will still ferment a little, unless i cold crash the secondary to keep the yeast dormant.
2) Do i need to pasteurize the honey?
3) Will the honey added to secondary, and then bottle, end up contributing too much sugars and result in a second fermentation, and thus, bottle bombs? Or is the amount of honey added, not enough to awaken the yeast?
Posted on 2/13/14 at 11:02 am to BugAC
1. It will still likely ferment some of the sugar out, unless you keep it cold the entire time.
2. I thought honey was naturally sterile?
3. Definitely bottle bombs.
2. I thought honey was naturally sterile?
3. Definitely bottle bombs.
Posted on 2/13/14 at 11:06 am to BugAC
quote:
Do i need to pasteurize the honey?
Depends where you get the honey from. Most honey from the store is already heat treated and pasteurized.
If you are using raw honey, then yes, you need to pasteurize it. Raw honey contains all kinds of wild yeast that can infect your beer if added without pasteurization.
This post was edited on 2/13/14 at 11:07 am
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