re: Homebrewing: In-Process Thread

Nope good old fashioned immersion chiller that probably needs some more length and girth.

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good old fashioned immersion chiller that probably needs some more length and girth.

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I have one that I no longer use, if you want to double them up.

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Maybe use it as a pre chiller for your plate chiller?

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Right now I use a pump in an old cooler with an ice back and recirculate it... not sure a pre chiller would help in that setup. Unless I got a second bucket and filled it with an ice bath as well... which seems like overkill.

Noted, I might have to give that a try... not like I'm lacking in buckets lying around.

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Ah... yeah, I just didn't use enough ice on Saturday... need to get more next time. At least a 10-pound bag on top of what my freezer puts out.

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I'f I am trying to get from boiling to pitch temp in one straight pass I buy like 30 lbs of ice.

For those of you who have used citrus in beer.

I have a saison i'm brewing not this weekend, but my next brew session. However, i am unsure of when that brew session will be. The beer will use blood oranges, and i'm seeing blood oranges in stores right now, and want to make sure they are still in season by the time i'm ready to brew.

So, has anyone here ever frozen orange peel? Curious how it holds up. Plan to save the meat and freeze it, no problem there, but not sure if there is any draw backs to freezing the peel, such as loss of oils, etc...

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So if I was using Blood Oranges I'd buy them now, stick them in the freezer then take out when ready to use dunk in star san, chop them up, add to beer.

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Well my plan is to get them now, chop em up then put in the freezer. I've used frozen blueberries and blackberries before, but never frozen citrus. But again, not concerned much with the meat, more the effects of freezing temps on the peel. I guess i'll find out what happens.

So i think i am narrowing down the late hop levels to make a good IPA.

My last brew which was just kegged, is pretty tastey. Very bright and tropical. It's loaded with amarillo, citra, mosaic, and centennial, with a hop shot and magnum bittering addition. I kegged Sunday so i know it is still early and probably needs a couple more days to hit its stride but here's my take away based on this beer and my previous ipa with similar hops.

2 beers being compared, The Hopnotoad, and Little MACC IPA

The Hopnotoad

FG 1.012, ABV = 6.7%, IBU = 70
Whirlpool addition = 3.5 oz.
Dry Hop Addition = 4 oz.

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11 lbs 10.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 9 83.8 %
1 lbs Crystal 15, 2-Row, (Great Western) (15.0 Grain 10 7.2 %
10.0 oz Acidulated (BestMälz) (1.5 SRM) Grain 11 4.5 %
10.0 oz Vienna (BestMälz) (4.1 SRM) Grain 12 4.5 %
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 13 49.2 IBUs
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 14 17.2 IBUs
1.50 oz Citra [0.00 %] - Steep/Whirlpool 45.0 m Hop 15 0.0 IBUs
1.00 oz Amarillo [0.00 %] - Steep/Whirlpool 45. Hop 16 0.0 IBUs
0.50 oz Amarillo [5.00 %] - Steep/Whirlpool 15. Hop 17 1.8 IBUs
0.50 oz Citra [5.00 %] - Steep/Whirlpool 15.0 m Hop 18 1.8 IBUs
1.0 pkg NorCal Ale #1 (GigaYeast #GY001) Yeast 19 -
1.00 oz Citra [12.00 %] - Dry Hop 8.0 Days Hop 20 0.0 IBUs
0.75 oz Amarillo [9.20 %] - Dry Hop 8.0 Days Hop 21 0.0 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 22 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs
0.75 oz Amarillo [9.20 %] - Dry Hop 4.0 Days Hop 24 0.0 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 25 0.0 IBUs

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Little MACC IPA

FG = 1.018, ABV = 6.1, IBU = 63
Whirlpool addition = 5.25 oz
Dry Hop Addition = 4.75 oz

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12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 9 86.0 %
12.0 oz Borlander Munich Malt (Briess) (10.0 SRM Grain 10 5.3 %
12.0 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 11 5.3 %
8.0 oz Vienna (BestMälz) (4.1 SRM) Grain 12 3.5 %
1.00 oz Magnum [12.00 %] - First Wort 60.0 min Hop 13 35.7 IBUs
1.00 oz HopShot [10.00 %] - Boil 60.0 min Hop 14 27.1 IBUs
1.50 oz Amarillo [0.00 %] - Steep/Whirlpool 40. Hop 15 0.0 IBUs
1.50 oz Citra [0.00 %] - Steep/Whirlpool 40.0 m Hop 16 0.0 IBUs
1.50 oz Mosaic (HBC 369) [0.00 %] - Steep/Whirlp Hop 17 0.0 IBUs
0.75 oz Centennial [0.00 %] - Steep/Whirlpool 4 Hop 18 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 19 -
1.50 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 21 0.0 IBUs
1.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop 22 0.0 IBUs
0.25 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 23 0.0 IBUs

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So, after comparing the 2 (the hopnotoad based on memory, Little MACC based on probably too early taste results), i find the hopnotoad to have been a little more pleasing.

I've been trying to nail down my IPA recipes. Back in september i figured out the proper way to whirlpool hop. Since then i've been trying to nail down the proper quantities. Seeing as the type of hops are somewhat similar i'm left with the following conclusions which will be replicated with my next IPA.

The Hopnotoad was a fantastic IPA. It was as close to a ghost replica as i've gotten at the time. The only problem was my packaging and dry hop techniques. I secondaried the dry hop, and was still bottling at teh time. So 2.5 weeks into being bottled, and the first 2/3 days the beer was fantastic, however, it fell off rather quickly. I was hoping the hops would last longer, but i believe too much oxidation between transfers impacted those hops.

Fast forward to Little MACC. This was my 2nd IPA since Hopontoad brewed. The 1st after hopnotoad being my Pine Barrens iPA, which the late hopping procedures seemed to be lost on the type of hops used. However, the hop flavor was consistent until the end of the keg. I credit this to no secondarying and of course, kegging. So with Little MACC i replicated my process with Pine barrens and used the MACC IPA recipe from brulosphy to brew this one. The only deviation, is i threw the remaining centennial in the dry hop, instead of discarding. I find Little MACC (mike tyson's punchout reference) to be wonderful in aroma and flavor. I get very bright tropical/flowery notes. However, i'm not sure i'm getting that much more out of this beer, than i did the Hopnotoad. Granted it's early, but i found the hops at one sip to be slightly vegetal in the back end. Now this could be the mosaic coming through, if i was unfortunate enough to get the green onion crop of this hop. However, it could also be due to too many hops (i know thats not really a thing).

So, for my next IPA recipe (The hopnotoad ver. 2.0), i plan to lower the hop quantity in the whirlpool and dry hop, and find a comfortable medium between the 2.
A) I may add some cascade or centennial to the late hops.
B) Go with a total of not to exceed 4-4.5 oz. in the whirlpool.
C) Dry hop with not to exceed 4-4.5 oz.
D) ABV = 7%
E) IBU = 65-70
F) Still can't decide between the 2 malt bills. I liked the crystal in hopnotoad, but also like the munich and honey malt in Little MACC.

I know the post is long and maybe premature because i haven't let Little MACC mature yet, but just some thoughts i had after tasting.

What are your experiences in late hopping additions?

yeah, I find newly force carbed beers sharp and green. A week on co2 and fridge temps does wonders.