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re: Homebrewing Thread: Volume II
Posted on 1/28/19 at 12:09 pm to Knuckle Checker
Posted on 1/28/19 at 12:09 pm to Knuckle Checker
I whirlpooled with 4 oz and dry hopped with 4 oz on a 5 gal batch.
I think you could do 5-6 and see some decent returns, but it was honestly very well hopped (aroma/flavor) for a New England.
I will probably do my next NEIPA with Sabro, Medusa, and Zappa together and do 4 in whirlpool and 5 in dry hop (2 oz biotrans and 3 oz late addition.)
I think you could do 5-6 and see some decent returns, but it was honestly very well hopped (aroma/flavor) for a New England.
I will probably do my next NEIPA with Sabro, Medusa, and Zappa together and do 4 in whirlpool and 5 in dry hop (2 oz biotrans and 3 oz late addition.)
1
Posted on 1/28/19 at 12:12 pm to The Estimator
Not if I do it first 
Posted on 1/28/19 at 12:13 pm to USEyourCURDS
Posted on 1/28/19 at 2:57 pm to BottomlandBrew
So i have been doing a lot of research and the amount of time it will take to automate what i want, will way overshoot just buying one outright. So im looking at buying the Brew boss controller.
I wonder if that utah biodeseil would build the COFI setup for cheaper than brew boss. because @ 525, that is rather expensive.
I wonder if that utah biodeseil would build the COFI setup for cheaper than brew boss. because @ 525, that is rather expensive.
Posted on 1/28/19 at 4:36 pm to CarRamrod
Doesn't seem all that hard to get the utah basket and then drop a drilled copper pipe down through your lid.
Posted on 1/28/19 at 4:49 pm to BottomlandBrew
Yea but I'm talking about the pan and locking lid that depresses the grain
This post was edited on 1/28/19 at 4:51 pm
Posted on 1/29/19 at 8:30 am to CarRamrod
Brut IPA, should i add the enzyme in the mash, in the wort pre boil with a rest, or in the fermentor. I have read all the articles, just wanting yalls opinion on what would be the most efficient. Seems the fermentor would be, but does it effect taste?
Posted on 1/29/19 at 8:34 am to CarRamrod
quote:
Brut IPA
I tried a Brut IPA for the first time last week. Sierra Nevada's Brut IPA. Not sure if that was a good representation for the style, but it tasted like a pilsner to me. I think this is a style i may pass on making.
Posted on 1/29/19 at 8:41 am to BugAC
Yeah, not my cup of tea either. I need some sort of backbone to go with the hop water.
Posted on 1/29/19 at 9:06 am to BottomlandBrew
so i shouldnt make 10 gallons of it? 
Posted on 1/29/19 at 9:25 am to CarRamrod
quote:
Brut IPA, should i add the enzyme in the mash, in the wort pre boil with a rest, or in the fermentor. I have read all the articles, just wanting yalls opinion on what would be the most efficient. Seems the fermentor would be, but does it effect taste?
I brewed one last fall, and added the enzyme after the boil when the wort was chilled to 140. Let it free fall to 130 before chilling the rest of the way. Worked just fine. I'll probably brew another at some point.
Posted on 1/29/19 at 9:58 am to BMoney
i get my enzyme in tomorrow. so ill probably brew tomorrow or the next day.
I have pieced together the system i want...... it will cost me 1800 bucks.
but it will be able to brew 5 gallon to 15 gallon batches.
I have pieced together the system i want...... it will cost me 1800 bucks.
but it will be able to brew 5 gallon to 15 gallon batches. This post was edited on 1/29/19 at 10:00 am
Posted on 1/29/19 at 12:22 pm to CarRamrod
I added 2/3 of my vial of UltraFerm during the 20 minute “rest” I did after initial mashing by throwing in room temp water to bring the mash below 140°, which is denaturing temp.
I added the final 1/3 in the secondary along with some macerated white table grapes and champagne yeast.
Finished at 1.000.
I added the final 1/3 in the secondary along with some macerated white table grapes and champagne yeast.
Finished at 1.000.
Posted on 1/30/19 at 7:13 am to The Estimator
Kegged my NEIPA last night. FG 1.015. Tried to go with an O2 free transfer for the first time. At first i was having trouble getting flow to the keg through the liquid in port because i had a stainless mesh filter sleeve on my racking cane that was restricting what was being picked up. So i had to stop, remove the filter and put the trub cap back on the racking wand. Worked pretty good after that.
This NEIPA is the one i made with Sabro, Azacca, and Medusa. Hop aroma is very strong. Flavor is a bit "grassy" but that will fade with time.
May try to brew up a batch of clean saison for blending this weekend, if time allows.
This NEIPA is the one i made with Sabro, Azacca, and Medusa. Hop aroma is very strong. Flavor is a bit "grassy" but that will fade with time.
May try to brew up a batch of clean saison for blending this weekend, if time allows.
This post was edited on 1/30/19 at 7:34 am
Posted on 1/30/19 at 7:57 am to BugAC
quote:
Hop aroma is very strong.
quote:
Flavor is a bit "grassy"
Posted on 1/30/19 at 12:24 pm to The Estimator
Anyone see anything wrong with using Kentwood purified water to brew with? I'm not too crazy with using the tap water.
Posted on 1/30/19 at 12:35 pm to Chatagnier
quote:
Anyone see anything wrong with using Kentwood purified water to brew with? I'm not too crazy with using the tap water.
The only problem with it that I see is that you don't know what's in it. So if you're trying to hit a specific water profile, you really have no idea where to start. Still, if your water has a lot of chloramine in it or is just not suitable for brewing for whatever reason, the bottled water is probably a better choice.
Posted on 1/30/19 at 1:20 pm to Chatagnier
Use Kentwood Artesian. I used that before switching to RO and doing my own water chem.
It won’t get you anything great with really hoppy beers, but works well for many other styles. I still like to use it on my Hefeweizens when I’m feeling lazy.
It won’t get you anything great with really hoppy beers, but works well for many other styles. I still like to use it on my Hefeweizens when I’m feeling lazy.
Posted on 1/30/19 at 2:00 pm to BugAC
quote:
At first i was having trouble getting flow to the keg through the liquid in port because i had a stainless mesh filter sleeve on my racking cane that was restricting what was being picked up. So i had to stop, remove the filter and put the trub cap back on the racking wand
I had a similar problem. Next, I’m planning on doing an oxygen free transfer using a 300 micron autosiphon filter from Utah biodesiel. But I’m just going to put the racking cane in there instead of an autosiphon. Guess we will see how that works.
This post was edited on 1/30/19 at 2:01 pm
Posted on 1/30/19 at 2:04 pm to The Estimator
Has anyone used fruit pulp in a NEIPA?
Any advice?
Thinking about adding some frozen Guava fruit pulp I have to a Citra/Sabro NEIPA
Any advice?
Thinking about adding some frozen Guava fruit pulp I have to a Citra/Sabro NEIPA
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