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Topics - ultravista

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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?

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?

  • 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, 01:08:21 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, 11:59:23 AM »
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, 09:39:32 AM »
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, 06:23:02 AM »
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, 07:06:00 AM »
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, 06:53:03 AM »
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.

General Homebrew Discussion / Adjusting Water for 750 mg/l Hardness?
« on: December 10, 2015, 07:44:44 AM »
My Las Vegas water report is:
Calcium (Ca+2): 75ppm
Magnesium (Mg+2): 24ppm
Sulfates (SO4-2): 228ppm
Sodium (Na+): 88ppm
Chloride (Cl-): 92ppm
Bicarbonate / Alkalinity: 138ppm
Hardness Total: 285 ppm

What do I need, and how much of it, to bring hardness up to 750 mg/l?

General Homebrew Discussion / How do you Store Your Grains?
« on: October 17, 2015, 12:47:51 PM »
I have two batches of un-milled grains packaged for a future batch, about 15 pounds bagged. I won't be using these for several months, possibly 6 or more.

Is there any value in storing the bags in the freezer?

What is the best storage method?

Yeast and Fermentation / Shipped Yeast Got Warm
« on: October 15, 2015, 06:53:15 PM »
My Vermont Ale strain arrived at 84F. I don't think it was warmer than that, if any, maybe a degree or two.

How bad is 84F for yeast?

All Grain Brewing / Northern Brewers Off the Topper Heady Clone
« on: October 08, 2015, 08:41:49 PM »
Looking for advice/feedback/suggestions from those who have brewed NB's Off the Topper, their Heady Topper clone.

It seems like a solid recipe and I would like to hear from others who have brewed this before.

General Homebrew Discussion / Pliny the Elder Dry Hopping
« on: October 04, 2015, 09:34:25 AM »
I am the only beer drinker in the house so a 5 gallon batch lasts me a few months ...

I have brewed a Pliny clone several times now with a recipe that has ~5 ounces of dry hops staggered 7 + 5 days. While Pliny is intended to be consumed fresh, it's just not possible given my situation.

Since it takes me a while to finish the batch, I've been thinking about dry hopping for 7 days then the other 5 when the keg is half consumed. My thought process being that the second later dry hop will provide aroma/flavor that may perhaps have been lost as the beer aged.

The issue however, is that the second dose is intended for 5 gallons, not 2.5 or less and I am wondering if the beer will be lacking flavor and aroma by going only with the first addition in the beginning.

So if you were me ... would you follow the recipe and load-up on dry hops as the recipe intends or try something new.

Will a 5 ounce dry hop dose have significantly more flavor & aroma than 2.5 ounces?

Your thoughts?

Yeast and Fermentation / WLP001 Starter Lag Time
« on: September 03, 2015, 06:00:59 PM »
I built a 2L starter last night with a 6 month old slurry of WLP001 from a local brewery. The yeast was stored at 40 degrees and tasted/smelled ok.

For the starter, I dumped approximately 200ML of the slurry into the starter. The starter is in a 4L flask and on a stir plate.

It's been approximately 24 hours now with no signs of activity in the starter. Nothing.

Sure, it is a bit old, but given the volume of yeast, I was expecting some decent activity by now.

I have only used WLP001 a few times - none with a starter. Does this yeast take off slowly in low gravity wort?

I've got about 800 ML of slurry left in the container. If you were me, would you pitch more or let it do its thing?

My brew day is Saturday ...

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