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Topics - ultravista

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I have been brewing NEIPAs lately, beers that darken in the presence of oxygen, or oxidation.

I do not use CO2 to transfer from fermenter (closed transfer) to keg but do take care to limit O2 pickup by limiting splashing and purging.

The more I read about O2 pickup, I am considering keg conditioning with priming sugar to carbonate while scrubbing O2.

Is it plausible that keg conditioning with priming sugar will scrub O2 left in the beer?

The benefits of keg conditioning may also be beneficial to the hop flavor/aroma while at ambient temperature for a few weeks. My theory that is ...

Since I cannot do a closed transfer, the next best thing (I hope) is keg conditioning to carbonate and scrub oxygen. Purely hypothetical at this point, just an idea.

One thing I will stop doing is shaking the crap out of the keg once I add the dry hops (and purging). I'll shake it a couple of times a day to get the hops moving around. While the keg is always purged, I wonder if this too is not a good idea.

Your thoughts?

Beer Recipes / Modern Times Fraxos Recipe Formulation
« on: April 15, 2018, 03:02:11 AM »
Anyone have a chance to taste Fraxos? I bought a 4-pack two weeks ago - it was the best damned NEIPA I ever had. In full disclosure, I am in Nevada, so there's not a surplus of NEIPAs here ...

I would like to build-up a Fraxos recipe based on the details provided on the M.T. website.

ALC. BY VOL: 7.20
IBU: 50

For an ABV of 7.2 and FG of 1.016 w/London Ale III, what would the Original Gravity be?

In Beersmith, an OG of 1.075 gives and ABV of 7.3 but estimates the FG to be 1.020 (sweet).

Its odd, when I increase the OG, the FG drops; and conversely, when decrease the OG, the FG increases.

Looking for advice on building this recipe!

Given the information posted for Fraxos, how would you build it?


All Grain Brewing / Mash in a Bag (MIAB) Beersmith Mash Profiles?
« on: September 27, 2017, 02:12:39 AM »
I mash in a bag (MIAB) not a full BIAB. The process is mash in the bag, drain, batch sparge with about a gallon of hot water, drain again - then let the bag drain (with some squeezing) while the wort is in the kettle and heating.

Because I let the bag drain, I end-up with about 1 gallon of wort which leads to a longer boil time as the batch is over target volume.

The BIAB profiles require approximately 1 gallon less that a batch sparge profile when playing with the profiles. I've tried tweaking the BIAB profiles to require a gallon less pre-boil but I can't get it quite right.

So, is there a MIAB profile that may do what I need OR a helpful push in the right direction to create my own?

Hope this makes sense ..

Ingredients / Hop Extract & 30 Minute Boils
« on: September 15, 2017, 01:43:31 PM »
Does hop extract require a long boil time to extract bittering? I am building a light bodied IPA with a target boil time of 30 minutes. The plan is to add hop extract at the beginning of the boil.

Is 30 minutes sufficient for bittering? Will 30 minutes produce the same bittering level as 60 or 90 minutes?

Hop Growing / First Year Hop Plant Growth is Lackluster - WTF?
« on: April 30, 2017, 06:06:04 PM »
This year I planted three hop varieties (Cascade, Chinook, and Columbus) from Great Lakes Hops 'crowns'. Each plant is in a well drained 5 gallon plastic bucket with regular watering.

The plants were 'bucketed' two months ago and have grown very little. The Chinook put out a two foot bine then stopped. The tip is there so it was not compromised but it looks as if it just stopped growing.

As an avid gardener, I am capable and confident that my growing practices are OK.

Should I expect more out of two month old plants? Will they start to grow foliage, stop growing, then pickup again?

Beer Recipes / Critique this NEIPA Recipe Please!
« on: April 15, 2017, 05:58:22 PM »
Does anything glaring stand out for this recipe?

Will the Citra/Galaxy/Mosiac dry hop work well with the Amarillo/Centennial/Simcoe hop stand?

Batch Size: 6 gallons
Boil Time: 60 Minutes

Amt Name Type # %/IBU
12 lbs Pale Malt, Pearl (Thomas Fawcett) (2.6 S Grain 1 64.0 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2 16.0 %
3 lbs White Wheat Malt (3.0 SRM) Grain 3 16.0 %
12.0 oz Carastan Light (Bairds) (15.0 SRM) Grain 4 4.0 %
5.00 oz Hop Shot [3.35 %] - Boil 60.0 min Hop 5 41.5 IBUs
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 60. Hop 6 11.4 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 7 12.4 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 60.0 Hop 8 16.1 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 9 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 6.0 Days Hop 10 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Hop 11 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Hop 14 0.0 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318)
Water 200ppm Chloride / 75ppm Sulfate

All Grain Brewing / Making Norther Brewers "Off the Topper" Juicy?
« on: January 24, 2017, 02:42:25 PM »
I have brewed Norther Brewers "Off the Topper" Heady Topper clone a few times now and have one kit left in the freezer. This clone has never been 'juicy' to me but a solid hop forward beer. A great brew, but with all of the NEIPA talking happening now, I would like to tweak the recipe to change it up a bit - make a juicy IPA.

Grains & Sugars:
-- 12 lb Fawcett Pearl Malt
-- 12 oz Baird’s Light Carastan Malt
-- 12 oz White Wheat Malt
-- 1 lbs Brun Leger sugar

Hops: Hopshot, Columbus, Simcoe, Amarillo, Centennial, Apollo

How do I make this a juicy IPA? Add to the grain bill, substitute hops (Citra / Mosaic) or?

What would you do?

Yeast and Fermentation / Conan Stopped @ 1.018 on High Gravity Beer
« on: January 22, 2017, 05:06:16 PM »
I brewed an imperial porter (1.093) two weeks ago, pitched a healthy 3L starter of Conan, and now it is resting at 1.018. It fermented at 68F.

At 1.018, it is still a bit sweet for my taste.

I was thinking about applying heat and bringing the carboy up to 72-75F in hopes to get a point or two. It is plausible that warming the yeast will drive further attenuation?

  • OG: 1.093
    FG: 1.018
    EST Attenuation: 80%
    Fermentation Time: 14 days
    Fermentation Temperature: 68

Ingredients / Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 08:08:21 PM »
For those that use Cacao Nibs ...

Do you prefer Raw or Roasted? There are more marked 'Raw' online than Roasted.

If buying Raw and roasting at home - time and temperature please!

Kegging and Bottling / Carbonation Time?
« on: September 24, 2016, 06:59:23 PM »
I kegged an IPA last Sunday (09/17) and the beer has been under 12 PSI since at approximately 40F. The beer is very under carbonated at this point.

Is there a chart, or some other means, to determine how long it will take to carbonate at a certain PSI?

All Grain Brewing / Dry Hop @ 34 F?
« on: September 17, 2016, 04:39:32 PM »
In an email exchange with John Kimmich, he suggested dry hopping my Heady Topper clone at 34 F. Dry hop no more than 5 days and no less than 4.

Does anyone dry hop at serving temperature? From what I have read, most dry hop at ambient (say 70 F).

I have a fairly complex grist bill for an Imperial Porter and wonder if there would be any benefit (to taste) by using Maris Otter instead of Pale Malt (2 Row).

All Grain Brewing / Suitable Sub for Mild Malt
« on: May 19, 2016, 01:23:02 PM »
I plan on brewing a malt-forward Imperial or Baltic style porter (1.084-1.086) that calls for Mild Malt as 12% of the grist. The recipe has a Maris Otter based at 52% and mix of crystals and other specialty malts - a diverse grain bill to impart character (roasty and malty).

Based my reading here and other boards, Vienna or Light Munich may be suitable subs for Mild Malt.

BYO: Grain on the Brain (Mar/Apr 2002)
Vienna and the light Munichs contribute the same amount of fermentables per pound as the other base malts (as opposed to specialty malts, which contribute less).

Not sure if the color of Munich or Vienna are important as this will be a near-black porter anyhow.

Looking for feedback for a suitable Milt Malt substitute.

Ingredients / Porter with Indian and Peruvian Coffee - Need Advice
« on: May 11, 2016, 02:06:00 PM »
I plan on brewing an Imperial Porter that calls for a 50/50 mix of Indian and Peruvian Coffee.

Can someone recommend common Indian and Peruvian coffees that would be suitable for a porter/stout?

Beer Recipes / For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 01:53:03 PM »
Denny - have you adapted your Bourbon Vanilla Imperial Porter to include coffee and chocolate?

I am interested in a Coffee Chocolate Imperial Porter and would appreciate your feedback.

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