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Messages - ultravista

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1
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: February 16, 2017, 10:38:58 PM »
I roasted 4 ounces @ 325 for about 10-15 minutes. In the porter, it is awesome. I recommend roasting :)

2
Yeast and Fermentation / Re: Trub in starter
« on: February 03, 2017, 08:14:44 PM »
Trub in Kettle ...

I drain everything from the kettle into the fermenter with no bad effects. The ity-bity amount of trub in a starter is immaterial.

3
All Grain Brewing / Re: Ph issue/meter advice
« on: January 28, 2017, 11:18:12 AM »
Subscribing

4
All Grain Brewing / Re: Making Norther Brewers "Off the Topper" Juicy?
« on: January 28, 2017, 10:33:29 AM »
FYI - I just completed an imperial porter w/Conan (3rd gen). It started @ 1.093 and rose to 75 after two days (very active) before I noticed, dropped it down to 68-69 and let it go. It appeared to have stopped @ 1.018 (14 days) so I applied heat to 74. After a few more days, it dropped to 1.014 and that is where I shall leave it.

5
All Grain Brewing / Re: Making Norther Brewers "Off the Topper" Juicy?
« on: January 28, 2017, 10:13:48 AM »
I have a 6x18 400 micron hop spider and let it drain into the kettle before draining. My batch sizes are 6 gallons to account for loss :)

6
All Grain Brewing / Re: Making Norther Brewers "Off the Topper" Juicy?
« on: January 28, 2017, 09:05:15 AM »
braufessor - I am reusing my (Vermont) yeast and on to the 3rd generation :)

7
All Grain Brewing / Re: Making Norther Brewers "Off the Topper" Juicy?
« on: January 27, 2017, 05:29:25 PM »
There was a lot of noise in this thread, glad it died-down.

I will work on the water profile, starting with RO and bump-up the Chloride. Other than fermenting with the Vermont strain @ low temps, heavy whirlpool and dry hopping, what else ya got to tweak the kit recipe?

8
Yeast and Fermentation / Re: Conan Stopped @ 1.018 on High Gravity Beer
« on: January 27, 2017, 04:24:08 PM »
After 6 days at 72-74 f, gravity dropped to 1.014.

9
All Grain Brewing / Re: Making Norther Brewers "Off the Topper" Juicy?
« on: January 25, 2017, 08:52:50 PM »
Per the 2016 Las Vegas water report, average values are:

* ALKALINITY             146 ppm
* CHLORIDE               92  ppm
* SULFATE                 235 ppm
* CALCIUM                 79  ppm
* MAGNESIUM            26  ppm

* TOTAL HARDNESS    303 ppm

"In the Las Vegas Valley, the two nontoxic minerals that cause our hard water are calcium and magnesium. The hardness of Las Vegas Valley Water District water is 302 parts per million (ppm) or 18 grains per gallon, categorized as "very hard.""

So that would be ~ 2:5 ratio of Chloride to Sulfate or too heavy on the sulfate?

https://www.lvvwd.com/assets/pdf/wq_summary_lvvwd.pdf

Does 'soft' water that produces a 'soft pillowy mouthfeel'?

Not sure what else to look for ...

10
All Grain Brewing / Re: Making Norther Brewers "Off the Topper" Juicy?
« on: January 25, 2017, 11:50:40 AM »
braufessor - thank you for taking the time to detail this for me.

On your HBT 'Northeast' style IPA thread, you list the following for 100% RO water.

  • Gypsum = .9 grams/gallon
    CaCl = .4 grams/gallon
    Epsom = .1 gram/gallon
    Canning Salt = .05 grams/gallon
    Lactic Acid = I add about .5ml- 1ml

For this thread, why the lack Epson/Salt/Lactic Acid?


11
All Grain Brewing / Re: Making Norther Brewers "Off the Topper" Juicy?
« on: January 25, 2017, 08:06:25 AM »
braufessor - I am a water novice, beyond filtering the mash and sparge water (charcoal filter), I do not do anything. My Las Vegas water is hard but makes a good IPA.

I like the soft mouth feel of the NEIPAs and would l like to replicate it if possible.

Can you simply break-down what I need (and perhaps where to get it) to build my water profile to softe

CaCl, Gypsum, Sulfate and Chloride?

Calcium in the 80-90-100 kind of range.  Simple solution - 1 tsp each of CaCl and Gypsum to each 5 gallons of 100% RO water used in mash and sparge.  No acid needed.  That gets you in the ball park - around 120-140 each of sulfate and Chloride with that strategy.

Please break this down - you lost me after 'no acid needed'.

I usually kill the flame, let the wort cool down a bit (20 minutes) then hit it with the flameout hops @ 190-180 then again when it drops to 170 ish. Chilling is pretty quick after that via plate chiller.

Here is the hop schedule:

10.00 ML Hop Shot [3.35 %] - Boil 60.0 min Hop 6 92.9 IBUs
----
2.00 oz Simply Select Hop Blend [6.60 %] - Steep Hop 7 9.1 IBUs
1.00 oz Amarillo [8.20 %] - Steep/Whirlpool 0.0 Hop 8 0.0 IBUs
1.00 oz Columbus (Tomahawk) [13.40 %] - Steep/Wh Hop 9 0.0 IBUs
1.00 oz Columbus (Tomahawk) [13.40 %] - Steep/Wh Hop 10 9.2 IBUs
1.00 oz Simply Select Hop Blend [6.60 %] - Steep Hop 11 0.0 IBUs
0.50 oz Apollo [17.70 %] - Steep/Whirlpool 0.0 Hop 12 0.0 IBUs
0.50 oz Apollo [17.70 %] - Steep/Whirlpool 15.0 Hop 13 6.1 IBUs
0.50 oz Centennial [8.70 %] - Steep/Whirlpool 0 Hop 14 0.0 IBUs
----
1.00 oz Simply Select Hop Blend [6.60 %] - Dry H Hop 16 0.0 IBUs
0.50 oz Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
0.50 oz Centennial [8.70 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
0.50 oz Columbus (Tomahawk) [13.40 %] - Dry Hop Hop 19 0.0 IBUs
0.25 oz Apollo [17.70 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs
----
1.00 oz Simply Select Hop Blend [6.60 %] - Dry H Hop 21 0.0 IBUs
0.50 oz Amarillo [8.40 %] - Dry Hop 4.0 Days Hop 22 0.0 IBUs
0.50 oz Centennial [8.70 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs
0.50 oz Columbus (Tomahawk) [13.40 %] - Dry Hop Hop 24 0.0 IBUs
0.25 oz Apollo [17.70 %] - Dry Hop 4.0 Days Hop 25 0.0 IBUs

12
All Grain Brewing / Making Norther Brewers "Off the Topper" Juicy?
« on: January 24, 2017, 07:42:25 AM »
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?

13
Yeast and Fermentation / Re: Conan Stopped @ 1.018 on High Gravity Beer
« on: January 22, 2017, 11:34:12 AM »
Out of the fermenter, it tastes sweet to me. Not too bad, but a little sweeter than expected.

This recipe also calls for 4-5 ounces of roasted cacao and 4-5 ounces of ground course coffee. I don't think either will have much impact on sweetness. Both will be added @ ambient temperature for 3-4 days.

14
Yeast and Fermentation / Conan Stopped @ 1.018 on High Gravity Beer
« on: January 22, 2017, 10:06:16 AM »
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?

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

15
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 08, 2017, 02:37:39 PM »
I was not impressed with the raw - won't make that mistake again.

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