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Posted on 12/14/15 at 2:52 pm to BugAC
I broke some 040 brake metal to hang over the top of my keezer just under my collar. It held up a full beer just fine, and 040 aluminum ain't exactly the strongest metal out there.
This post was edited on 12/14/15 at 2:53 pm
Posted on 12/14/15 at 3:07 pm to BottomlandBrew
I screwed mine to the fridge door with sheet metal screws and it's plenty tight, I've sat full bombers on it when bottling.
Posted on 12/14/15 at 3:48 pm to Fratastic423
quote:
I appreciate that. The beer is really simple. This is for 10 gallons:
Thanks!
I may have to brew 10 G of this up and hit half with some souring bacteria when I add that sugar at day 2.
Posted on 12/14/15 at 4:04 pm to LSUGrad00
Some Recipe advise.
Making my a Piney IPA next tuesday. Trying to nail down my hop bill. Here's the recipe.
OG = 1.062
FG = 1.010
12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 90.6 %
10.0 oz Munich (BestMälz) (7.6 SRM) Grain 2 4.7 %
10.0 oz Vienna (BestMälz) (4.1 SRM) Grain 3 4.7 %
BITTERING
1.00 oz Chinook [13.00 %] - First Wort 60.0 min Hop 4 42.0 IBUs
0.50 oz Chinook [13.00 %] - Boil 45.0 min Hop 5 17.5 IBUs
0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 6 3.8 IBUs
WHIRLPOOL AT 170-180
1.50 oz Simcoe [13.00 %] - Steep/Whirlpool 1.0 Hop 7 1.2 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Steep/Wh Hop 8 0.9 IBUs
0.75 oz Chinook [13.00 %] - Steep/Whirlpool 1.0 Hop 9 0.6 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 10 -
DRY HOP 7 DAYS
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 11 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
0.75 oz Chinook [13.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
DRY HOP 4 DAYS
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 14 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
Now this is my initial recipe, but before i order the ingredients, i'm considering stepping back some of my late hop additions due to the composition of the grain bill. It's going to be a very light grain bill, so the hops should already shine. Just don't want to overdue it so as to not be able to pick out some of the character from each hop.
With a citrusy hop bomb, i wouldn't think twice about loading it up, but these hops are a bit more piney and wondering if there are any drawbacks or to just hop away!
Think i may switch my bittering hops to warrior.
Making my a Piney IPA next tuesday. Trying to nail down my hop bill. Here's the recipe.
OG = 1.062
FG = 1.010
12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 90.6 %
10.0 oz Munich (BestMälz) (7.6 SRM) Grain 2 4.7 %
10.0 oz Vienna (BestMälz) (4.1 SRM) Grain 3 4.7 %
BITTERING
1.00 oz Chinook [13.00 %] - First Wort 60.0 min Hop 4 42.0 IBUs
0.50 oz Chinook [13.00 %] - Boil 45.0 min Hop 5 17.5 IBUs
0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 6 3.8 IBUs
WHIRLPOOL AT 170-180
1.50 oz Simcoe [13.00 %] - Steep/Whirlpool 1.0 Hop 7 1.2 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Steep/Wh Hop 8 0.9 IBUs
0.75 oz Chinook [13.00 %] - Steep/Whirlpool 1.0 Hop 9 0.6 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 10 -
DRY HOP 7 DAYS
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 11 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
0.75 oz Chinook [13.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
DRY HOP 4 DAYS
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 14 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
Now this is my initial recipe, but before i order the ingredients, i'm considering stepping back some of my late hop additions due to the composition of the grain bill. It's going to be a very light grain bill, so the hops should already shine. Just don't want to overdue it so as to not be able to pick out some of the character from each hop.
With a citrusy hop bomb, i wouldn't think twice about loading it up, but these hops are a bit more piney and wondering if there are any drawbacks or to just hop away!
Think i may switch my bittering hops to warrior.
This post was edited on 12/14/15 at 4:12 pm
Posted on 12/14/15 at 4:16 pm to BugAC
quote:
i'm considering stepping back some of my late hop additions due to the composition of the grain bill.
Seriously though, I've never had an IPA and said... 'this would be great, if only it was less hoppy'
Posted on 12/14/15 at 4:22 pm to LSUGrad00
quote:
Seriously though, I've never had an IPA and said... 'this would be great, if only it was less hoppy'
I know, but i figure if its a much lighter bill, too much hops might muddle it. But considering i'm not going out of the realm of piney hops i think i'll be fine. And i think i'm replacing the chinook bittering to warrior.
I'll stick with the rest of it though.
Posted on 12/14/15 at 5:17 pm to BugAC
I don't see a point in a 45 minute addition, and with 3 different hop virile ties you won't be able to really distinguish each one
Well, I couldn't, anyways.
No reason to cut back on late additions though
Well, I couldn't, anyways.
No reason to cut back on late additions though
Posted on 12/14/15 at 6:00 pm to LoneStarTiger
The 45 is to add some IBU's once I decide my goal. Thinking somewhere between 65-70.
I picked 3 hop varieties that had pine notes. Additionally chinook throws off some pepperiness, simcoe throws off some citrus, and Columbus some dankness.
At least that's the thought process. Piney is the overall theme with the secondary flavor profiles filling in some of the gaps. My new philosophy with IPA's is never go more than 3 varieties max.
IMO and in my experience, too many hop varieties and you get a muddled mess.
I picked 3 hop varieties that had pine notes. Additionally chinook throws off some pepperiness, simcoe throws off some citrus, and Columbus some dankness.
At least that's the thought process. Piney is the overall theme with the secondary flavor profiles filling in some of the gaps. My new philosophy with IPA's is never go more than 3 varieties max.
IMO and in my experience, too many hop varieties and you get a muddled mess.
Posted on 12/14/15 at 6:55 pm to BugAC
Why not increase your FWH to get to your target IBUs?
Posted on 12/14/15 at 7:35 pm to LoneStarTiger
Because I'd have nearly a whole oz. of hops leftover. And I initially had some whirlpool and dry hop amount targets.
I prefer to use up nearly every bit of hops when I brew, if I can.
I prefer to use up nearly every bit of hops when I brew, if I can.
Posted on 12/14/15 at 9:39 pm to rds dc
quote:
I figured this was too funky, even for me
Posted on 12/14/15 at 11:24 pm to BottomlandBrew
Just a little PSA, I ordered a few lbs of hops from Hops Direct a few days after black Friday and received them a while ago and they included a full pound of UK something or other hops free of charge. Not sure how I'll use them but it's cool to get a full pound of a random hop.
This post was edited on 12/14/15 at 11:28 pm
Posted on 12/15/15 at 4:34 pm to I_heart_beer
quote:
Not sure how I'll use them but it's cool to get a full pound of a random hop.
English Barleywine
Posted on 12/16/15 at 7:48 am to BugAC
I brewed the bottomland saison a couple of months ago and have it sitting in a keg. Is hot too late to add some orange or other fruit flavor? If not how do I do it without contaminating?
Posted on 12/16/15 at 7:56 am to Creamer
easiest was is to add an extract
If you want to get fancy you can throw some sanitized orange/citrus zest in a hop bag and throw that in there.
If you want to get fancy you can throw some sanitized orange/citrus zest in a hop bag and throw that in there.
Posted on 12/16/15 at 8:18 am to Creamer
You can add some orange peel now if you like. I'd put it in the oven for a little while at a low temperature. That''l do two things: 1) Sanitize 2)Extract the oil to the surface of the peel.
Posted on 12/16/15 at 10:14 am to LSUGrad00
Thanks guys, I'll give it a shot this week. Is there a rule of thumb for adding the flavor without it being overbearing? I'd like to use fresh peels over extract.
This post was edited on 12/16/15 at 10:19 am
Posted on 12/16/15 at 10:55 am to Creamer
quote:
Is there a rule of thumb for adding the flavor without it being overbearing? I'd like to use fresh peels over extract.
I typically make my own tincture/extract from the zest of 3 or 4 fruit and just enough vodka to cover the zest. You can also boil water and make a tea.
I let it sit over night for extraction. Then add half to the keg. Taste test and see where I'm at and if I need to add more.
I'm sure adding zest directly to the keg works similarly. Only time I've done this I ended up with floaties in the glass and zest in my liquid disconnects.
Just remember you can always add more flavor, but you wont be able to take anything out.
Posted on 12/16/15 at 12:00 pm to LSUGrad00
quote:
Just remember you can always add more flavor, but you wont be able to take anything out.
just drop a potato in it to absorb some of the flavor
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