First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.
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Resurrecting a dead thread, but I'm curious. I have some new Apollo from YVH I was planning on using in my next IPA. How do y'all feel about Apollo as a flameout/dry hop addition?Personally, I've had some fantastic Apollo and some mediocre ones. I'm guessing that the end result depends on growing and harvesting conditions.
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I've noted that initially low pH's tend to rise and initially high pH's tend to fall during the mashing period. They happen to point to a pH of around 5.4. It's a weird phenomena that I've also shared with AJ DeLange to see if we can figure out what's going on. Its probably something to do with the phosphate buffering system in malt.That wouldn't surprise me at all. Calcium-Phosphate stability curves get pretty complicated. They are heavily influenced by concentrations of both sugar and protein in solution. This would obviously shift over time as the mash proceeds and more sugars are being put into solution.
rosehips have a lot of ascorbic acid (vitamin C) which will lower your pH. Adding a fruit that lowers your pH is a bad thing in a secondary isn't it? not unless you are pitching a stabilizer to counter it. It may get you into a sticky situation. But I am not as smart as I would like to be in the subject, so maybe not. I can tell you I am not sure if you would want it in your mash, primary or secondary.Why is lowering pH in secondary a bad thing? Almost any fruit would do this, as most are high in some combination of citric, malic or tartaric acid. As a matter of fact, I find that if the pH is too high, then that leads to an insipid fruit beer. A touch of acidity (often coming from the fruit itself) is enough to lift up the fruit character a bit and helps with the end product, in my opinion.
Interesting that a Scandinavian strain would be so tolerant of high fermentation temps. Norway's record high is 96F, so this yeast could potentially go higher than any temp it was ever exposed to in "the wild".Is it a saison yeast? Says nothing of the sort in the link. 98F is insane. Kind of like Panama Jack's Workhorse yeast is apparently good up into the 80s as a clean ale yeast.
Also, I'm curious why they feel the need to state that they are not associated with Wyeast or White Labs... seems kind of obvious.
I think the statement is for clarity about the other language on the site comparing some of their products to WY and WL products. The Omega Labs folks have been critical of both WY and WL--particularly WL--for their quality control so that statement may also be a badge of honor for them.
This strain comes from farmhouse brewing but it isn't a saison strain in the sense that it is not Belgian nor is it used by any Belgian or French brewers to make saisons. If I remember the lineage correctly, this yeast was acquired from a Norwegian farm where it was basically a homebrewing strain passed around local families. The author of Larsblog obtained some samples and sent them to NCYC. NCYC in turn propagated the strain and OYL purchased the strain from NCYC to put into production.
Once you start acquiring a few kegs, you can start thinking about using a keg as a primary fermenter, too. It's the poor-man's conical, and oxidation concerns go right out the window with the option of closed-transfers to a purged secondary/serving vessel.Now that you are settling down......you are going to love that keg system!!Yes, a day out I am feeling better, less pissed about what happened and more excited about kegging. I also think I won't get too much oxidation.
Being able to tap a super fresh IPA in a couple days is excellent.
Mikkeller's Spontanrosehip was a decent beer. It wasn't my favorite of the series, but I could certainly see the potential.They brewery I worked for had a really good sour that was aged on rose hips. Delicious.This is really tasty idea
I was able to enjoy the last few minutes....Apparently getting hammered on crap beer is better than a trip to Disney World...
What is with Manning and Budweiser? I thought it was odd in the post game
when he said he "was going to go drink a lot of Budweiser".
Then, I was outside, and heard him again - this time on the radio with another reporter - and he says
"I am going to drink a lot of beer, Budweiser"
comma Budweiser? Clearly seemed like he was getting paid to say that after the game.
Nobody use the brown lactic....I use a small syringe to measure acid.
Of course you do.
You grew up in the '60s
Is Sterling not American? Maybe I am confused...Sterling is indeed American, although it is a daughter of Saaz. It is very noble like at lower hopping rates, but I do like the lemonade note you get from it when you push the hopping rate with it.