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Message
re: Homebrewing: In-Process Thread
Posted on 8/11/15 at 7:38 am to LSUGrad00
Posted on 8/11/15 at 7:38 am to LSUGrad00
quote:
You would think most of that CO2 would release when transferring to the bottling bucket or as the beer warms during bottling.
I guess, though if you transfer carefully it might not be the case.
I'm going to try part of that quick lagering method posted last page. It's been fermenting already now for 10 days. Going to check the gravity then raise the temps up for a diacetyl rest for 3-5 days. Then reduce to lagering temps for a week and see how it tastes.
Here's a question, should i rack the oktoberfest to a secondary before lagering if i do in fact lager for 30 days, or will keeping it in the primary be sufficient? Concerned about yeast autolysis.
2
Posted on 8/11/15 at 7:55 am to BugAC
quote:
Concerned about yeast autolysis.
Don't be. It's hardly a thing.
Posted on 8/11/15 at 8:43 am to BugAC
quote:
should i rack the oktoberfest to a secondary before lagering if i do in fact lager for 30 days, or will keeping it in the primary be sufficient? Concerned about yeast autolysis.
The whole point of lagering is so that the yeast can clean itself up and drop out. Taking the yeast out of the equation runs the risk of the beer not cleaning up as well, IMO.
Posted on 8/11/15 at 1:16 pm to Fratastic423
What is your general rule of thumb on late hop additions, in terms of quantity: Whirlpool/Hop Stand and Dry Hop?
Tailoring a recipe. Right now i'm at 2 oz. in the whirlpool and 3.75 oz. in the dry hop.
I know there are more variables, just wondering what you guys use.
Tailoring a recipe. Right now i'm at 2 oz. in the whirlpool and 3.75 oz. in the dry hop.
I know there are more variables, just wondering what you guys use.
Posted on 8/11/15 at 1:26 pm to BugAC
For IPAs I usually go 2oz whirlpool, 4oz dry hop (5 days with swirling at room temp) and then 1.5oz in tea balls in the keg.
Posted on 8/11/15 at 1:38 pm to BugAC
quote:
What is your general rule of thumb on late hop additions, in terms of quantity: Whirlpool/Hop Stand and Dry Hop?
1:1 for hop stand/dry hop for me.
Posted on 8/11/15 at 2:07 pm to BottomlandBrew
quote:
1:1 for hop stand/dry hop for me.
Just read that in a BYO article. Are you pleased with your IPA's?
How long are your hop stands?
This post was edited on 8/11/15 at 2:08 pm
Posted on 8/11/15 at 2:25 pm to BugAC
I did 4oz whirlpool in Saturday's IPA. It'll get hit with another 4oz of dry hops.
Posted on 8/11/15 at 2:43 pm to BMoney
quote:
I did 4oz whirlpool in Saturday's IPA. It'll get hit with another 4oz of dry hops.
This is pretty much what I do too... Some times I'll throw about 2oz in at flame out too. Just depends on if I have the hops on hand or not.
Posted on 8/11/15 at 2:54 pm to BugAC
quote:
How long are your hop stands?
However long I feel like at the time. Plus I no-chill, so my hop stand doesn't translate well to a traditional chill setup.
Posted on 8/11/15 at 2:54 pm to LSUGrad00
quote:
This is pretty much what I do too... Some times I'll throw about 2oz in at flame out too. Just depends on if I have the hops on hand or not.
This is where i'm at
Right now, I have .5 oz of Amarillo and .5 oz of Cita scheduled for a 5 minute boil. Then 1 oz of amarillo and 1 oz. of citra hop stand/whirlpool at 170 degrees for 30 minutes.
I was thinking of adding these at flameout instead and let it whirlpool for 15 minutes. Cool down to 170 and add the 1 oz of amarillo and 1 oz of citra and let whirlpool for 30 minutes, then cool down to normal.
As i understand it, the 160-170 degree range of steep/whirlpool does not contribute any bitterness. And the 10-15 minute additions at flameout (190-212) contributes less bitterness than doing a 5 minute boil.
So if i go with method of using my late additions hops all after flameout, then i'll need to kick up my bitterness in the front end a little.
I guess i'm just wondering the difference in doing a 5 minute boil vs. a 10-15 minute hopstand at flameout (190-212 degrees).
This post was edited on 8/11/15 at 2:56 pm
Posted on 8/11/15 at 3:01 pm to BugAC
quote:
So if i go with method of using my late additions hops all after flameout, then i'll need to kick up my bitterness in the front end a little.
This is what I do.. All my IBUS at 60 min/FWH and no additions until flame out.
Posted on 8/11/15 at 3:14 pm to LSUGrad00
Ok, so am i correct in that no or very little IBU's are picked up at whirlpool when the temps are less than 170?
Posted on 8/11/15 at 3:30 pm to BugAC
Correct... No IBUs are picked up under 180F
You'll have to ignore beersmith when they say that you will get IBUs from the whirlpool addition. I think I read somewhere that the software assumes that the whirlpool addition is around 200F for x amount of time.
You'll have to ignore beersmith when they say that you will get IBUs from the whirlpool addition. I think I read somewhere that the software assumes that the whirlpool addition is around 200F for x amount of time.
Posted on 8/11/15 at 3:53 pm to LSUGrad00
quote:
You'll have to ignore beersmith when they say that you will get IBUs from the whirlpool addition. I think I read somewhere that the software assumes that the whirlpool addition is around 200F for x amount of time
Yeah, i zero'd out the alpha acids for the hops below 180.
Posted on 8/11/15 at 10:15 pm to LSUGrad00
quote:
This is what I do.. All my IBUS at 60 min/FWH and no additions until flame out.
Simple, yet so effective
Posted on 8/12/15 at 9:52 am to LoneStarTiger
So here's another thought. What are your opinions on hop shots vs. early addition hops?
Posted on 8/12/15 at 10:02 am to BugAC
I don't think it matters, but it's cheaper for me to buy a lb of magnum and just use it all year.
I used a hopshot last time around bc the guys at LA Homebrew wanted to see if I had any issues with the extract being a mess to clean up in the kettle.
I used a hopshot last time around bc the guys at LA Homebrew wanted to see if I had any issues with the extract being a mess to clean up in the kettle.
Posted on 8/12/15 at 10:09 am to LSUGrad00
90 minute vs. 60 minute boil. I know if you are using pilsner you go 90 to eliminate any DMS. But is there any need to do a 90 boil for an IPA with no Pilsner?
Posted on 8/12/15 at 2:40 pm to BugAC
no, unless you want to brew a continuously hopped 90 minute malt bomb IPA clone.
This post was edited on 8/12/15 at 2:40 pm
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