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Messages - blatz

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1
General Homebrew Discussion / Re: Dry Hopping
« on: September 06, 2018, 02:01:33 AM »
Anyone out there have a unique or creative way or “proper” way of dry hopping in fermenter or keg to keep oxidation to minimum? For years I’ve been throwing them right in. I’ve been entering competitions the last few years and started doing closed transfers and stuff. Would like some tips on keeping oxygen at a minimum when Dry hopping a fermenter and/keg


My preferred method:  get a SureScreen and fill kegs with sanitize and purge with co2,  attach co2 to the liquid out and turn on about 3-4 psi leaving on and dumping in hops.  Close transfer into the kegs with hops.  Let sit whatever your preferred amount of time.  Sometime I rouse the hops. 

Then cold crash for 48 hours and jump to another sanitized/purged keg.


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2
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: August 28, 2018, 01:01:18 PM »
I wonder about a CO2 purged Randall between the primary and the keg, with a slow closed tesnsfer.
Hmm.  I'm intrigued.  How slow would that transfer have to be?  Anybody have actual experience?  (Fermenter ==> dry hop in purged keg ==> jump to another keg is essentially this idea with a reallllly slooowww transfer, right?)


See my post above


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I'm just wondering if there's a reasonable flow rate that would get any effect from using a Hop Rocket as a Randallizer in the transfer.  Like taking an hour to jump 5 gal, or something on that order.  (My next variation to try is crashing in fermenter, then dry hopping in my cold-conditioning keg for a few weeks,  before filtering.  Because that's a dry hopping variant I haven't tried, but standard procedure for treatment of the beer otherwise.  I'll just be moving the dry hop to post-fermentation.  Like the Blatz Method, but cold and slow.)

Gotcha.  My transfers take about 15 min currently.  I can’t imagine you’d extract enough with just an hour passage/contact time (ie without letting sit 5 days or whatever) would give you enough aroma to last through the life of the keg but I’d be interested in hearing others trials.






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3
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: August 28, 2018, 12:23:56 PM »
I wonder about a CO2 purged Randall between the primary and the keg, with a slow closed tesnsfer.
Hmm.  I'm intrigued.  How slow would that transfer have to be?  Anybody have actual experience?  (Fermenter ==> dry hop in purged keg ==> jump to another keg is essentially this idea with a reallllly slooowww transfer, right?)


See my post above


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4
Beer Recipes / Re: Hibernation Old Ale now with Recipe
« on: August 27, 2018, 01:41:32 PM »
well, I brewed this yesterday after completing my barleywine/ESB partigyle.  I don't know that I will be tagging together essentially 3- brews like that again - I am beat tired today. 

anyhow, I don't know how I did this, but I ended up screwing up and adding a half gallon too much at some point to the sparge and wound up collecting almost 8.5gal.  So I ended up 1.071 instead of 77 so I guess I'll end up around 7% instead of 7.5-8%. Eh, I don't really like the really boozy beers as much anyway, maybe this was meant to happen...

However, the mash and boiling wort smelled absolutely fantastic, exactly what I was looking for - I have high hopes for this one later in the year.

Hi,

It's been a long time since 2009. I am currently on the same quest of cloning the Great Divide Hibernation ale. I was wondering how far you got in your attempts?

Here's my latest educated guess, 5 gallon batch:

Malt grist:
58% pale malt,, 4,4kg
10,66% Vienna malt, 0,81kg
10,66% wheat malt, 0,81kg
7,6% Caramel/Crystal malt - 60L, 0,58kg
6,66% Oats, flaked, 0,51kg
3,3% chocolate malt, 0,25kg
3% brown malt, 0,23kg

OG1089
Alc: 8,6%
51,6 EBC

Hops:
60 min 31g Magnum 36 IBU
15 min 28g East Kent Goldings 6,9 IBU
5 min 20gTettnang 1,3 IBU
1 min 15g Amarillo 0,6 IBU
Dry hop 10 days 30g Tettnang
Dry hop 5 days 30g Amarillo

Total IBU: 47,1

Yeast: Wyeast 1728 Scottish Ale

I have not brewed any attempts at Hibernation ale yet, nor have I tasted the actual commercial beer, but I have mapped the different clones on the web, checking percentages of composition and crosschecking with taste notes from beeradvocate and the others. It's fun to do.



Regards from Norway,

Kristian

kristian

hello!  i only brewed the one batch of this, but it was pretty damned tasty and fairly close to the real deal.  I think your recipe will get you close, but I would use WY1272 and not the scottish ale yeast, as i believe 1272 is close to what GD uses. 

5
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: August 27, 2018, 01:35:48 PM »
But then how do you get the hops in there without letting any oxygen in?

not perfect but i hook up co2 to the liquid side at about 4 psi and gas while i dump hops into the bottom of the sani purged keg (with sure screen).  close back up, and rack beer in through liquid line.  let sit 3-5 days then cold crash under pressure for 2 days and jump to a new keg.

I'm currently drinking an IPA that is about 5-6 months old, dynamite hop aroma and minimal to no oxidation notes (i.e. i don't feel its oxidized at all). i have another (Different recipe) IPA on tap that is about 2 months old - also excellent, same intensity.

i personally like the aromas doing this versus in the fermentor.  Also, i like that the hops in this method are free balling within the entire keg versus a bag or SS canister - with the amount of hops i use, those vehicles were always crammed and often the middle of the hops was still dry. 

6
Kegging and Bottling / Re: intertap/perlick
« on: August 07, 2018, 11:07:51 PM »
Got the regular non flow control Intertaps yesterday (great customer service Williams!). Installed today - perfect!  So much better!


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7
Kegging and Bottling / Re: intertap/perlick
« on: August 05, 2018, 06:47:06 PM »
I just got an Intertap stainless w/o flow control to swap out when I clean this week.  Will report how I find it in comparison.


Spoke with Williams.  I’m sending my flow controls back and swapping for regulars.  The guy I spoke with (super nice) agreed that the flow control shuttle caused too much restriction.  Said he was never inclined to switch from the regular Intertaps and also this wasn’t the first time he’d heard this issue, and agreed it would annoy him too.


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8
Kegging and Bottling / Re: intertap/perlick
« on: August 03, 2018, 01:59:25 AM »
Don't know about blatz, but I'm balanced; I've even accounted for my 1000 ft elevation above sea level.  Ergo, probably didn't have reason for flow control in the first place.   ::)

I will call Williams tomorrow;  that said I am balanced and have never had an issue like this in the 10 years I’ve had ventmatics and perlicks.  I literally just cleaned my lines and swapped out the hardware. 


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9
Kegging and Bottling / Re: intertap/perlick
« on: August 03, 2018, 01:33:51 AM »
Not liking the intertap flow control faucets - hollow pours.  Thinking about trying to return them.  :(


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Could you explain what you mean by "hollow pours?"  (I have Intertap flow control, wonder if it's something I've noticed too.)

Instead of the beer coming out as a full stream out of the nozzle, it will do that for a bit and then starts to thin out or become hollow in the middle of the liquid stream, causing the beer to foam.  I’ve tried adjusting the flow controls but no luck.


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10
Kegging and Bottling / Re: intertap/perlick
« on: August 03, 2018, 01:28:01 AM »
Not liking the intertap flow control faucets - hollow pours.  Thinking about trying to return them.  :(


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11
Ingredients / Re: whirlpool/dry hops? how much?
« on: July 20, 2018, 02:39:09 PM »
My thought is that you could bubble in CO2 from the liquid-in on a corny keg to stir up the hops, let them settle, then repeat the process. It wouldn't quite be the same as a full-on recirc, but it would keep things moving around.

I like that idea.  I will try that!

12
Ingredients / Re: whirlpool/dry hops? how much?
« on: July 18, 2018, 05:27:01 PM »
How about containing the hops in a mesh container in a keg and periodically jumping the beer back and forth to another, à la torpedo?   Oxygen pickup at the outset would still be a problem. Maybe just flush that keg with CO2 the best you can.  Anyway it's just an idea you could play with.
I use a sure screen (works better than a mesh bag and allows the hops to be commando rather than constrained).  I used to flip the keg every day to reagitate the hops, but got lazy and haven't done that in some time.  Since I make 10 gallon batches, a test of flipping (which would marginally simulate what keith is doing) one keg and not the other might be interesting to try out.

Yeah that's way simpler.  I guess Keith can't really flip his tanks LOL,  recirc is the only option at that scale.  Maybe this is one of those cases where homebrewers are actually at an advantage.

I think this is a case where having a conical has an advantage. But agree there are multiple ways to achieve the same ends.

I have a couple but yeast removal, at least with mine, is not satisfactory


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13
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 18, 2018, 01:55:47 PM »
Brewing a Eureka focused IPA this weekend (Eureka for all late/dry).

Still debating if I should go with my lighter west coast IPA malt bill (mostly 2 row and C15)or my maltier/more old school malt bill (2 row, munich, C60L).  any input there from someone who's used Eureka would be welcome.


14
All Grain Brewing / Re: Question about using figs.
« on: July 18, 2018, 01:44:49 PM »
You could cook a given weight in a given volume of water and extrapolate the resulting gravity to reflect that of the fruit. Personally, if I had a desire to add figs to a beer I wouldn't really care about the influence on gravity, but the laxative affect. It's one thing to get $hit faced, but another to get the $hits.

kinda funny you mention this.  I made an espresso/mission fig imperial stout a few years back - turned out pretty good, although I found I preferred the base imperial stout better.  anywhoo, a friend and his wife stopped by our holiday party and he had a couple pints, finishing off with a couple snifters of the said stout before they left to go to the movies.  he wound up s**tting himself in the theater. his wife was NOT happy.  lol.  he might actually have an unknown allergy to be honest.

joke nowadays when he comes over is "no fig beers right?"

15
Beer Recipes / Re: Helles lager recipe suggestions
« on: July 18, 2018, 01:39:31 PM »
Everyone is posting malt bills. Is there no recommendation yeasts?


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I like wlp830 or wyeast 2124

I've tried all the major ones, but I keep going back to wl830.  I just put a helles in the fermenter about 10 days ago - its pretty much done now, can't remember the %'s exactly, but basically an 85/15 split of pils/Vienna for the base malt, 3% of carahell and 1-2% acid malt.

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