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Topics - ultravista

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1
All Grain Brewing / Pliny the Bastard?
« on: February 26, 2015, 08:55:38 PM »
I plan on combining my two favorite beers, Pliny the Elder and Arrogant Bastard into Pliny the Bastard.

The recipe below is the base for Pliny (More Beer), with CaraAroma subbed for C40, bittering by Chinook, and dry hopped with Chinook, Columbus, and Centennial. SRM will be a bit darker from the CaraAroma. The beer fermented with WLP001 (Pliny) instead of WLP007 (Bastard).

Do you think 147 IBUs of Chinook will be overpowering? The Pliny recipe with Magnum, Simcoe, Columbus, and Centennial is 153 IBU (per Beersmith).

The resulting beer should be dry, like Pliny, but bursting with Chinook goodness.

Looking for feedback.

----------
Batch Size: 6 gallons (to account for dry hop absorption)
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.012
Estimated Alcohol by Vol: 8.0 %
Bitterness: 148.4 IBUs

13 lbs. Pale Malt (2 Row) - 84.5 %
1 lbs. Carapils - 6.5 %
1 lbs. Corn Sugar - 6.5 %
6.1 oz. Caraaroma - 2.5 %

3.00 oz. Chinook [13.00 %] - Boil 90 min
1.00 oz. Chinook [13.00 %] - Boil 45 min
1.00 oz. Chinook [13.00 %] - Boil 30 min
2.00 oz. Chinook [13.00 %] - Boil 0 min

Ferment with WLP001

Dry hop
2 oz. Columbus
1 oz. Centennial
1 oz. Chinook
----------

2
General Homebrew Discussion / CaraPils and CaraAroma in Same Beer?
« on: February 24, 2015, 07:30:00 AM »
Does anyone have a problem with having CaraPils and CaraAroma in the same beer? It seems like the two might compliment each other.

CaraAroma: Imparts fuller body and improved malt aroma.

CaraPils: Increases foam, improves head retention and enhances mouth feel without adding flavor or color to your beer.

An upcoming DIPA calls for 6 ounces of Crystal 40 and I have CaraAroma on hand. It's a 6 gallon batch.

I am not concerned with color.

Would 6 ounces of CaraAroma completely affect the flavor where Crystal 40 is called for?

3
Kegging and Bottling / Help Me Root a CO2 Leak
« on: January 29, 2015, 02:20:55 PM »
Need some help rooting the source of a CO2 leak.

Taprite T742 dual gauge regulator > connected to three way manifold (with check valves).

• With the gas line check valve closed, line charged, and the tank off – the beverage side reads 10 PSI for approximately 3 days

• With the keg gas lines disconnected, line charged, check valves open, and the tank off – the beverage side reads 10 PSI for approximately 3 days
• With the keg gas lines disconnected, line charged, check valves closed, and the tank off – the beverage side reads 10 PSI for approximately 3 days

• With the keg gas lines connected, line charged, check valves open, and the tank off – the beverage side reads 10 PSI for < 10 hours
• With the keg gas lines connected, line charged, check valves closed, and the tank off – the beverage side reads 10 PSI for < 10 hours

I have rotated through the three kegs, using a different gas line each time. With the line charged and tank off, the beverage side gauge reads 10 PSI for < 10 hours. Regardless if I use line 1, 2, or 3, attached to any of the kegs, the beverage side gauge will zero out after a few hours.

The loss of pressure appears to be keg independent. As I have rotated the lines to each keg and pressure still drops. This leads me to believe the equipment up to the gas-in post is sound and not leaking. Everything up to the keg has been water tested (not the tank) and no leaks found. I lube the gas posts and lid rings.

I have soap tested each keg numerous times, the lid ring, pressure relief, and gas post – no leaks. I have not tested the liquid side as the faucets aren’t leaking and there is no beer pooling at the bottom of the fridge nor is there any sign of beer running down the side of the keg.

I cannot root the source of the leak.

Any ideas?

4
All Grain Brewing / Chinook Only Pliny-Esque Recipe?
« on: January 26, 2015, 10:26:57 PM »
I am considering a Chinook only Pliny-esque recipe.

13 # 2-row, 1 # Carapils, 6 oz. Crystal 60, and 1 # Corn Sugar.

2 oz. Chinook @ 90 min
1 oz. Chinook @ 45 min
1 oz. Chinook @ 30 min
2 oz. Chinook @ flameout
1.5 oz. Chinook 14 day dry hop
1.5 oz. Chinook 7 dry hop
* may add more dry hop ...

Fermented with WLP001.

Expecting at least 1.075 OG and < 1.013 FG.

The above is an estimate based on More Beer's Pliny the Elder recipe. Mot quite the same hop charge but my Chinook is 14% AA.

Looking for honest feedback on what this might taste like. I suspect it may be a super charged Arrogant Bastard like taste with all of the Chinook.

Your thoughts?

5
General Homebrew Discussion / Where can I Get Pliny in San Diego?
« on: December 23, 2014, 06:04:53 PM »
I will be in San Diego this weekend and would like to get my hands on a Pliny draft and a few bottles of Pliny if possible. It doesn't appear that BevMo carries Russian River.

Can someone point me in the right direction to find Pliny this weekend?

6
General Homebrew Discussion / How Long do You Dry Hop in a Keg?
« on: December 08, 2014, 10:14:58 PM »
When you dry hop, how long do you leave the hops in the keg?

It seems that some limit the contact time while others leave the hops in the keg until the keg kicks.

Does leaving hops in the keg lead to measurable off-flavors?

7
I brewed this yesterday and came-in a few points short of the target gravity. Beersmith calculated the OG at 1.072 and I came in at 1.067.

It is fermenting now @ 68F.

The gravity target is close but I am contemplating adding DME or sugar to bring it up.

If you were me, would you leave it as is or hit it with Corn Sugar (Dextrose) or DME while fermentation is active?

If adding Dextrose, would it significantly alter the taste? Beersmith tells me 8 ounces would bring it up to 1.072.

Your thoughts?

8
Ingredients / Dry Hopping Pliny the Elder
« on: November 20, 2014, 08:49:52 PM »
I plan on brewing MoreBeer's Pliny the Elder clone tomorrow. Their recipe calls for 3 ounces of Columbus, 1 ounce of Centennial, and 1 ounce of Simcoe dry hopped.

To cut-down on wort transfer and oxygen pickup post-fermentation, can I dry hop on top of the yeast cake after final gravity is reached without any material losses?

From what I've read, most recipe calls for 'secondary' dry hopping.

Your thoughts?

9
Yeast and Fermentation / Jar of Yeast for Pliny the Elder?
« on: November 14, 2014, 09:19:36 AM »
I am brewing MoreBeer's Pliny the Elder all-grain kit next week. A local brewer graciously provided me with approximately 20 ounces of fresh WLP001.

A White Labs vial is 35ml or approximately 1.2 ounces of yeast.

How much of this jar would you use for Pliny with an OG of 1.07x?

The entire jar would be a massive over-pitch. I would like to save some for another batch later on down the road.


10
General Homebrew Discussion / Mash Out Fermentability Question
« on: November 13, 2014, 08:21:13 AM »
I get fairly decent and consistent efficiency by mashing in a bag.

Perhaps a dunk sparge/mash out of sorts, after I drain the 1st runnings into the kettle and start the boil, add 168ish water to the tun, let it rest for 15-30 minutes, collect 2nd runnings, and add to the kettle.

It takes about 20-30 minutes (at a moderate flame) to get to the kettle wort, or first runnings, to boiling temperature.

I am wondering now if this process is affecting the fermentability of the wort.

For example, when mashing @ 149-150 for 'light body' and 'maximum fermentability,' is the absence of mash out effectively nullifying the lower mash temp process as the wort post-mash is slowly raised to boiling temp?

In other words, targeting a low mash temp without a mash out, is the slow heating of the kettle allowing enzyme activity to continue? Does this move the target above 150 therefore creating a heavier body with less fermentability and perhaps a higher post-ferment gravity?

I've read the mash out 'fixes' the wort and stops enzyme activity.

11
General Homebrew Discussion / Quad too Sweet - What to do?
« on: November 11, 2014, 02:18:05 PM »
My kegged quad is too sweet. Looking for advice on what to do.

Would an addition of bittering hops level-out the sweetness? I was thinking of drawing off some wort, boiling it w/hops, cooling, and dumping into the keg.

Any ideas/suggestions to take the edge off sweetness?

12
Ingredients / Second Use for Dry Hops
« on: November 06, 2014, 04:50:55 PM »
Since we're not pulling any bittering from our dry hops, is there perhaps a second use for dry hops?

Would boiling extract bitterness after a week soak in beer @ 40f?

13
Yeast and Fermentation / WLP007 for Pliny the Elder?
« on: October 31, 2014, 06:44:40 PM »
I happen to have WLP007 on hand and wondering how 007 would work for a Pliny the Elder clone?

With the massive load of hops (13 oz.), will there be much difference in perceivable esters if using 007 and temperature controlled instead of 001 or another Chico strain?

I am brewing the MoreBeer Pliny clone.

14
Yeast and Fermentation / HELP: WLP540 Abbey IV Attenuation
« on: October 04, 2014, 01:18:46 PM »
On 09/05, I brewed a Rochefort 8 - mashed at 149F, with an OG 1.087, aerated with O2, pitched with a 3L starter of WLP540 Abbey IV, and fermented at 71-72F. Beersmith estimated this to land somewhere near 1.010.

Exactly a month later, it is at 1.023 despite rousing the yeast, bumping to 74F, and adding leftover yeast from the 3L starter.

Beersmith calculates 1.087 > 1.023 as 71.9% apparent attenuation. White labs states 74-82% attenuation.

At this point, it is a bit too sweet, and I don't know what else to do to bring it down.

Should I perhaps bring it up a few more degrees and rouse the yeast again? If yes, how high should I go at this point? Ambient house temperature is approximately 78 F.


15
I am planning a 10%+ ABV beer destined for bourbon oaking.

Given the same toast and type of oak, is there much of a difference in chips, cubes, spirals, sticks, or?


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