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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 1/19/18 at 3:10 pm to BottomlandBrew
Posted on 1/19/18 at 3:10 pm to BottomlandBrew
quote:
Might even make it a double brew day since it's been so long and my kegerator is empty and s
Watcha making?
Plan to brew next weekend. Another mixed ferm sour split batch. I’ve got 2 empty 3 gallon carboys so I need to fill them back up and keep the pipeline going. Think this one will be a reuse of past dregs. Dregs from my first mixed ferm sour, and dregs from mixed ferm sour that I put raspberries on. By dregs I mean the dregs from the fermenter, not the bottle. Been haveing them in large mason jars and 1 gallon demijohns. Plan on these being a Saison base with no fruit.
1
Posted on 1/19/18 at 4:08 pm to BottomlandBrew
quote:
Might actually brew this weekend for the first time in 6 weeks.
Brewed for the first time since before Thanksgiving while we were snowed in. Hoppy Pale ale that I kind of threw the whole freezer full of hops at considering I don't brew as much as I used to.
Still have a bunch of the experimental grapefruit hops I want to use.
Posted on 1/19/18 at 4:40 pm to BugAC
quote:
Watcha making?
Whatever is quick to turnaround and uses the ingredients I have on hand. I have a bag of pils and munich malt, some melanoidin malt, some C40, a half dozen types of hops, and some S-05. I'll probably make a pale ale or two. Maybe same grain bill with different hops.
Posted on 1/20/18 at 4:24 pm to BottomlandBrew
Did a more traditional brew and made an APA with Medusa hops. I also tried out my BIAB setup to make a Pilsner. We’ll see. The wort is very milky. And it doesn’t help that it looks like a scrotum hanging over the pot.
Eta: the recent cold weather made chilling a breeze. I was down to 52 degrees after 7 minutes. fricking awesome.
Eta: the recent cold weather made chilling a breeze. I was down to 52 degrees after 7 minutes. fricking awesome.
This post was edited on 1/20/18 at 7:38 pm
Posted on 1/23/18 at 7:37 am to BottomlandBrew
NEIPA
I’ve been on a quest to make the perfect NEIPA. My last attempt was my best by far but I think there is more progress to be made. I’ve been thinking of some of the tools to make an NEIPA what it is. All of the tools combined generally gives you a good NEIPA, but I’ve been wondering how the beer changes by reducing, changing,or eliminating some of the standard practices.
1) yeast selection - how much does yeast selection impact the profile of the beer. IMO, yeast is what drives the character of the beer. Those less flocculent strands tend to be more fruity. But I’m wondering, if the less floculent strands mask some of the hop aromas. This would be difficult to prove and a less floculent strand is the essence of the NEIPA when you add your bio trans hops, seeing as the hop oils attach themselves to the yeast cells. And prevent some of those cells from dropping out of suspension. However, I’m wondering if the bio trans addition is enough to keep the hop oils in suspension in a more floculent strain, but still clear out some of the cells that are not “coated” by the hop oils.
2) bio trans addition and late hopping - I believe this step is 100% vital to brewing a NEIPA and couldn’t see altering this process. The only question I have here is the law of diminishing returns.
3) Oats/Wheat, etc... in grain bill - I’ve already messed with percentages of “mouthfeel” grains in the grist and so far, have found these amounts could easily be reduced and possibly improve the beer. I’ve gone from 14% if the grist to down to 7/8% in this last batch and the results appear to be great.
4) Brew salts - I’ve also been messing with the chloride to sulfate ratio and have found the beer much more pleasant with a more neutral water profile in terms of salts as opposed to the heavy mouthfeel profile. May further “dry out” the beer in terms of brew salts and make it a touch more to the side of an IPA profile, but a balanced profile seems to be great right now.
5) Lactose - I’ve not made an ipa with lactose or a “milkshake” IPA, but it is my belief that lactose mutes the hop aroma and is not something I’ll put in an NEIPA.
6) Base Grain Profile - Not sure how much impact this has, but I really enjoyed using Golden Promise in my grain profile as opposed to Vienna.
Here was my recipe for my last NEIPA for reference.
Recipe Specifications
--------------------------
Boil Size: 8.04 gal
Post Boil Volume: 7.29 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.15 gal
Estimated OG: 1.066 SG
Estimated Color: 4.5 SRM
Estimated IBU: 44.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
WATER (Baton Rouge Water Base)
5.84 gal NE IPA (Lower Chloride Level) Water 1 -
4.31 gal NE IPA (Lower Chloride Level) Water 2 -
5.77 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4.25 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
3.18 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 5 -
2.35 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 6 -
GRAINS
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 64.5 %
4 lbs 4.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 8 27.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 9 4.8 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 10 3.2 %
HOPS
1.25 oz Magnum [14.10 %] - Boil 60.0 min Hop 11 44.7 IBUs
1.50 oz Azacca [0.00 %] - Steep/Whirlpool 40.0 Hop 12 0.0 IBUs
1.50 oz Galaxy [0.00 %] - Steep/Whirlpool 40.0 Hop 13 0.0 IBUs
1.25 oz Citra [0.00 %] - Steep/Whirlpool 40.0 m Hop 14 0.0 IBUs
YEAST
1.0 pkg Chardonnay (Bootleg Biology #BB99301A) Yeast 15 -
BIO-TRANS HOPS
1.50 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.25 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
DRY HOPS
2.25 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
2.18 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs
2.00 oz Azacca [15.00 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs
I’ve been on a quest to make the perfect NEIPA. My last attempt was my best by far but I think there is more progress to be made. I’ve been thinking of some of the tools to make an NEIPA what it is. All of the tools combined generally gives you a good NEIPA, but I’ve been wondering how the beer changes by reducing, changing,or eliminating some of the standard practices.
1) yeast selection - how much does yeast selection impact the profile of the beer. IMO, yeast is what drives the character of the beer. Those less flocculent strands tend to be more fruity. But I’m wondering, if the less floculent strands mask some of the hop aromas. This would be difficult to prove and a less floculent strand is the essence of the NEIPA when you add your bio trans hops, seeing as the hop oils attach themselves to the yeast cells. And prevent some of those cells from dropping out of suspension. However, I’m wondering if the bio trans addition is enough to keep the hop oils in suspension in a more floculent strain, but still clear out some of the cells that are not “coated” by the hop oils.
2) bio trans addition and late hopping - I believe this step is 100% vital to brewing a NEIPA and couldn’t see altering this process. The only question I have here is the law of diminishing returns.
3) Oats/Wheat, etc... in grain bill - I’ve already messed with percentages of “mouthfeel” grains in the grist and so far, have found these amounts could easily be reduced and possibly improve the beer. I’ve gone from 14% if the grist to down to 7/8% in this last batch and the results appear to be great.
4) Brew salts - I’ve also been messing with the chloride to sulfate ratio and have found the beer much more pleasant with a more neutral water profile in terms of salts as opposed to the heavy mouthfeel profile. May further “dry out” the beer in terms of brew salts and make it a touch more to the side of an IPA profile, but a balanced profile seems to be great right now.
5) Lactose - I’ve not made an ipa with lactose or a “milkshake” IPA, but it is my belief that lactose mutes the hop aroma and is not something I’ll put in an NEIPA.
6) Base Grain Profile - Not sure how much impact this has, but I really enjoyed using Golden Promise in my grain profile as opposed to Vienna.
Here was my recipe for my last NEIPA for reference.
Recipe Specifications
--------------------------
Boil Size: 8.04 gal
Post Boil Volume: 7.29 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.15 gal
Estimated OG: 1.066 SG
Estimated Color: 4.5 SRM
Estimated IBU: 44.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
WATER (Baton Rouge Water Base)
5.84 gal NE IPA (Lower Chloride Level) Water 1 -
4.31 gal NE IPA (Lower Chloride Level) Water 2 -
5.77 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4.25 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
3.18 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 5 -
2.35 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 6 -
GRAINS
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 64.5 %
4 lbs 4.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 8 27.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 9 4.8 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 10 3.2 %
HOPS
1.25 oz Magnum [14.10 %] - Boil 60.0 min Hop 11 44.7 IBUs
1.50 oz Azacca [0.00 %] - Steep/Whirlpool 40.0 Hop 12 0.0 IBUs
1.50 oz Galaxy [0.00 %] - Steep/Whirlpool 40.0 Hop 13 0.0 IBUs
1.25 oz Citra [0.00 %] - Steep/Whirlpool 40.0 m Hop 14 0.0 IBUs
YEAST
1.0 pkg Chardonnay (Bootleg Biology #BB99301A) Yeast 15 -
BIO-TRANS HOPS
1.50 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.25 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
DRY HOPS
2.25 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
2.18 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs
2.00 oz Azacca [15.00 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs
This post was edited on 1/23/18 at 7:50 am
Posted on 1/23/18 at 2:45 pm to BugAC
quote:
1) yeast selection - how much does yeast selection impact the profile of the beer.
I've been experimenting a lot with yeast in several different beers. We generally brew 10 gallon batches broken out into two 5 gallon fermenters.
So far I've separated a Mexican Lager and fermented one with Oktoberfest and one with Munich. Munich tasted best at first, and Oktoberfest tasted better after it aged for 3 or 4 months. The biggest difference was really mouthfeel. Munich had a better mouthfeel initially. The flavor on the oktoberfest came around and made it better eventually.
We separated out a bock and fermented with a traditional bock lager yeast and a Helles. This one is difficult to tell the difference with because the Helles didn't actually get down to terminal gravity. The normal bock got down to 10% ABV but the Helles only fermented to 7% abv which left a final gravity of 1.03.
The last one was a NEIPA that we used Omega DIPA yeast and the other batch was WLP001. The flavor difference was really hard to detect, but the NEIPA had a more citrussy flavor to it.
This post was edited on 1/23/18 at 2:46 pm
Posted on 1/23/18 at 4:07 pm to BottomlandBrew
quote:
an APA with Medusa hops
how do you like them?
Posted on 1/23/18 at 5:11 pm to LoneStarTiger
quote:
how do you like them?
TBD. This is my first time trying them, or any neomexicanus variety. They smell really awesome, but so do all hops. My hop schedule was:
1/2 Summit at 60
1 oz Medusa at 30
1 oz Medusa at 15
2 oz Medusa at Hop Stnad
2 oz Medusa at dry
My Willow Creek neomexicanus hop plants haven't done so well. This year was their second year. They're in some shitty soil and they get absolutely blasted by afternoon heat. I might try and dig up some to split and plant some more elsewhere in my yard to see how they do.
Posted on 1/24/18 at 7:13 am to BottomlandBrew
I don’t know anything about brewing beer, can someone explain why “scaling up” isn’t as simple as multiplying the total volumes of everything. I see that said a lot in other threads.
Posted on 1/24/18 at 7:24 am to RonFNSwanson
quote:
I don’t know anything about brewing beer, can someone explain why “scaling up” isn’t as simple as multiplying the total volumes of everything. I see that said a lot in other threads.
I'm not a pro brewer but my guess would be that the quantities of scale alter the brew process. For instance, some of the processes in brewing, while the actual process is the same, other aspects change.
Cooling down the wort. You often need to do this rapidly to reduce off flavors in beer. Cooling down 1 barrel is much quicker than cooling down 15. Also, oxygen pickup. I'm not sure of the system over there in Florida, but more volume being moved through the pipes and hoses could lead to a greater chance of oxygen pickup, which causes off flavors in beer. In addition, with hoppy beers, moving beer from one tank to the next, disturbs the beer, causing many of the hop aromas to dissipate. If the system isn't sealed off well, you could lose a bunch of hop aroma/flavor in transfer. Not so much a problem in the homebrew world as it is the pro brewery world.
I think carbonation could be an issue as well. It may take 7 days to force carb a homebrew keg of 5 gallons. But try carbonating 50,000 gallons. I'd assume there is more to it than calculating the same PSI needed as in 1 keg.
I would also think that scaling up certain grains doesn't necessarily impart the exact same flavor, even though percentages are the same.
Also, different brew equipment. With larger scale brewing, you need different and larger equipment.
ETA: Also, with the newer NEIPA's and hazier beers, the hop additions aren't like bittering hops. I doubt the ratio of hops used in bio trans hopping (biotrans is adding hops during peak fermentation. The hop oils coat the yeast cells which results in the yeast cells being unable to completely settle, in turn producing cloudy beer). I've been trying to figure out the law of diminishing returns from a homebrew perspective regarding how much BT hops to use. It's not easily quantifiable. I'd assume simply multiplying by X amount for these hops in a pro setting wouldn't produce the same results.
This post was edited on 1/24/18 at 7:31 am
Posted on 1/24/18 at 8:06 am to RonFNSwanson
quote:
I don’t know anything about brewing beer, can someone explain why “scaling up” isn’t as simple as multiplying the total volumes of everything. I see that said a lot in other threads.
Probably has a lot to do with the different equipment used which affects the extract rate of the ingredients used. I'm sure if you scaled up a igloo cooler mash tun like homebrewers use and treated everything else the same a 5 gallon batch is brewed you could scale up 1:1.
Posted on 2/8/18 at 9:38 am to s14suspense
What should i brew Saturday?
I have:
10 gallons of blonde on tap
kegging 5 gallons of Chocolate vanilla porter in 5 days
kegging 10 gallons of NEIPA next week
I want another 10 gallons fermenting.
And i need a new temp controller. my old manual one with the copper hose broke. What is everyone using nowadays? I have this one on my keezer but it is only in Celsius. not sure i really like that. LINK
I have:
10 gallons of blonde on tap
kegging 5 gallons of Chocolate vanilla porter in 5 days
kegging 10 gallons of NEIPA next week
I want another 10 gallons fermenting.
And i need a new temp controller. my old manual one with the copper hose broke. What is everyone using nowadays? I have this one on my keezer but it is only in Celsius. not sure i really like that. LINK
This post was edited on 2/8/18 at 9:45 am
Posted on 2/8/18 at 1:08 pm to CarRamrod
quote:
What should i brew Saturday?
Saison? IF you haven't worked with Brettanomyces before and are interested, they turn out some pretty good Saisons, depending on the strain. Gigayeasts brett brux blend makes a nice fruity Saison. Add a good dose of fruity hops and you'll have a nice dry beer. I can share a recipe if you'd like.
Posted on 2/8/18 at 3:20 pm to CarRamrod
Coming up on that time of year where I like to have some mexican lagers in store. I like to lager for at least 6 weeks which means this'll be ready in March if you get it going now. I just took 10 gallons off fermentation myself.
5.25 lbs of Vienna
3 lbs of flaked corn
4 lb of pilsner
6 lb of munich
1 oz cluster at 60 min
1 oz of saaz at 10 min
Makes 11 gallons of wort boiled down to 10 gallons.
Ferment with oktoberfest or munich lager yeast.
Brewing a blond this weekend. I'm running low on tap currently. What is your blond recipe?
5.25 lbs of Vienna
3 lbs of flaked corn
4 lb of pilsner
6 lb of munich
1 oz cluster at 60 min
1 oz of saaz at 10 min
Makes 11 gallons of wort boiled down to 10 gallons.
Ferment with oktoberfest or munich lager yeast.
Brewing a blond this weekend. I'm running low on tap currently. What is your blond recipe?
This post was edited on 2/8/18 at 3:25 pm
Posted on 2/9/18 at 9:32 am to BugAC
i made a sasion recently with the Mad fermentationist blend from Bootleg. it was ok. i think my mash was a little too dark for the taste. i want to do some more but more towards the spring. And i want to do some fruity ones. I planned to holler at you when i get to that point.
Posted on 2/9/18 at 9:35 am to WhiskeyThrottle
quote:doesnt look like my blonde is on my cloud. I have brewed it abunch tweeking it and it is very good. I still go back and forth on which tastes better, using dry ale yeast or cream ale yeast. They taste different but i go back and forth on which is better.
What is your blond recipe?
A mexican lager sounds great. But as of last night i think im going to do an Altbier. A mexican lager might be on the list next though. I mean i do have 4 empty kegs right now.
This post was edited on 2/9/18 at 9:38 am
Posted on 2/12/18 at 10:15 am to CarRamrod
Brewed the 10 gallons of altbier. I ended up having both WY 1007 German ale and WY 2565 Kolsch, so i pitched both.
I'm using this as a 10 gallon fermentor, fits perfectly in my kegerator i use as a fermentation chamber, and so far it has worked great. but carrying 10 gallons sucks. I plan to let this ferment then lager for a month, i might transfer to kegs about halfway through to get the 10 gallon fermenter back with something new in it. hoping i can wait that long before i want to drink it.
I'm using this as a 10 gallon fermentor, fits perfectly in my kegerator i use as a fermentation chamber, and so far it has worked great. but carrying 10 gallons sucks. I plan to let this ferment then lager for a month, i might transfer to kegs about halfway through to get the 10 gallon fermenter back with something new in it. hoping i can wait that long before i want to drink it.
Posted on 2/12/18 at 8:02 pm to CarRamrod
EC12 tonight
I don’t normally smoke cigars but one of my buddies gave me a Perdomo Habano that is aged in bourbon barrels. I could get used to this.
I don’t normally smoke cigars but one of my buddies gave me a Perdomo Habano that is aged in bourbon barrels. I could get used to this.
Posted on 2/13/18 at 9:20 am to Fatboyzbro
Easy to make a controller from these:
Inkbird All-Purpose Digital Temperature Controller Fahrenheit &Centigrade Thermostat w Sensor 2 Relays [link=LINK ]
i do have one of those i just havnt found a good walk throughout and im too busy to just figure it out.
Inkbird All-Purpose Digital Temperature Controller Fahrenheit &Centigrade Thermostat w Sensor 2 Relays [link=LINK ]
i do have one of those i just havnt found a good walk throughout and im too busy to just figure it out.
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