Messages

31

Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA

« on: October 23, 2012, 04:12:28 am »

My question concerns stability in kegs. The flavor and aroma in my hoppy ales start to diminish after two to three weeks. I rack under co2 with a closed system. I would appreciate any thoughts or recommendations you would have concerning increasing stability in packaging. My typical hop additions are FWH, 15,10, 5 and then 2 to 3 ounces in the hop rocket before plate chilling. I then slowly recirculate beer through 2 to 6 ounces of hops in my "torpedo" for two days after kegging; this is done at cellar temps (60-65 F). All of this is done completely under co2. Thanks and love your beers. Cory

32

Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA

« on: October 19, 2012, 01:41:56 pm »

Wait, you recirc WORT at cellar temps for 2 DAYS through the hops?

Seems kinda crazy...before pitching the yeast?

Sorry, beer not wort. But then you had to know that, right?

33

Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA

« on: October 19, 2012, 06:45:13 am »

I have been homebrewing for 10+ years - bottling & kegging.  I never have gotten good results from dry hopping.  Currently, I put whole leaf hops in a hop bag, drop in keg & rack on top.  I then remove after 5-10 days & add another charge the same way (hop bag) if called for.

However, every time I've gotten just vegetal, grassy flavors regardless of the varietal used.  Because of this, I have cut out dry hopping in all my beers 100% & just add those same hops at flameout which provides exactly what I am looking for.

Do you have any clue what could be cause the unpleasant flavors in dry hopping using the procedures above?  Is late hopping just as effective & dry hopping unnecessary?

I have been homebrewing for just over 12 years and finally, finally found a solution for great hop flavor and aroma. I should state this works great FOR ME. I use a water filter housing as a torpedo (Sierra Nevada) and recirculate the freshly kegged wort for 2 days at cellar temp (60-65 F). I use 2 to 6 ounces of hops in a bag. The flavor and aroma does start to diminish after 2 to 3 weeks.

So, I would like to hear what Mitch would have to say concerning extending/preserving hop characteristics  in packaging. My process is pretty tight. I don't filter and would like to know how much hop character is removed by the residual yeast flocculating/settling in the keg?

I have thought about re-torpedoing, but have been too lazy to try that yet.

34

Zymurgy / Re: Zymurgy Article Index

« on: July 09, 2012, 04:44:20 am »

Thanks, very handy. Denny, how well does your fav50 do with APAs
and IPAs? I should have asked this sooner, since I have a "session"
IPA finishing up in the cellar.

35

Equipment and Software / Re: GIve Up on ProMash??

« on: June 08, 2012, 07:25:22 pm »

What kind of update does Promash need?  It does everything I need it to do seamlessly.


Sent from my iPad using Tapatalk HD

I agree; although current ingredients libraries would be well received. This comes from a guy who not only does not have an IPad/Phone; my phone doesn't even  have a keyboard. Ha ha ha

36

All Grain Brewing / Re: Ok, so I gotta situation here...

« on: May 06, 2012, 12:06:08 pm »

Kraftwerk; so is it cling clang brewery then? That brings back
some memories. I'm going to dig out some vinyl.

37

All Grain Brewing / Re: Bru'n Water weirdness

« on: May 06, 2012, 11:58:15 am »

My well is 127' deep in red granite. Bru'n Water is the ONLY tool that enables
me to use some of it in all most all batches. Thanks Martin

38

Yeast and Fermentation / Re: Lacto and/or Brett Pitching

« on: May 02, 2012, 03:21:53 am »

I make a couple of BWs every year and this is what works best for me. Mash and boil 5 minutes with NO hops. Pitch Lacto starter in kettle at 95 to 100 degrees for 2 to 3 days depending on how sour I want it. Then boil 20 minutes with hop addition and ferment as usual. This procedure WILL produce very quick souring and NO "wild bugs" in the soft equipment. I have done a lot of research on this and I don't remember who I got this from, but it works.

39

Yeast and Fermentation / Re: Dumbbell Stir Bars...Source?

« on: May 02, 2012, 03:07:29 am »

I have one, I used it once; too noisy. Pm me and I will send it to you free.

40

Equipment and Software / Re: Hop Rocket

« on: March 16, 2012, 04:09:40 am »

I use my Hop Rocket often. I use it as a Randall when the guys are around; a reasonable consumption rate. It's primary function is a filter. I load it with rice hulls when chilling with the plate chiller and add rice hulls to the hops when hop backing during the whirlpool. After a lot of experimenting with the Hop Rocket; I agree with Gordon Strong's statement, that each method will produce a unique flavor/aroma profile. Is it needed; no. But, it is a shinny gadget that inspires interest and conversation.

41

Equipment and Software / Re: temp controller

« on: February 13, 2012, 05:44:16 am »

I have 5 controllers I have been using for many years. From my experience, the Johnson brand
digital controller is a better unit. When I do a calibration (150 F), the Johnson units have been
more accurate. My Ranco units have always been at least 2 degrees or more off. I just write the
comp amount right on the controller. The Johnson units are also much faster reacting to temp
changes; I like that.

42

Equipment and Software / Re: How's your Thermapen?

« on: February 05, 2012, 07:03:40 am »

I had a thermapen [sic] for a couple of years and was asked to do the pH thing at
a neighbors brew; he has a Milwaukee sm102. When I got home, I threw the
"pen" in the garbage and ordered a real pH meter. But, that's how I roll.

Therma pen is a thermometer not a pH meter. two totally different things. I think you might have tossed some money away there man

I had it bolloxed, sorry about that. I was thinking of the Hanna brand unites, which I don't think much of.
The Thermapen is a great product, which is fast and accurate. I use my wife's to calibrate the pids. As for
the eye rollers out their; your 50s will be an education.

43

Equipment and Software / Re: How's your Thermapen?

« on: February 03, 2012, 06:23:47 am »

I had a thermapen [sic] for a couple of years and was asked to do the pH thing at
a neighbors brew; he has a Milwaukee sm102. When I got home, I threw the
"pen" in the garbage and ordered a real pH meter. But, that's how I roll.

44

General Homebrew Discussion / Re: hop bag vs. hop spider vs. free hop pellets

« on: January 22, 2012, 05:52:45 am »

How effective is a bag at preventing pellet hop particulate from getting into the wort; none,
some percentage?

45

Beer Travel / Re: My kingdom for a Wisconsin IPA

« on: December 26, 2011, 06:29:48 am »

Give Hopdinger a go, it's from Oso brewery in Stevens Point. Marc and Katina
own and run the Point Brew Supply also. Their tap room has 40 beers on tap.
Hopdinger is bottled with a couple hop cones in each bottle.