Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - ultravista

Pages: 1 [2] 3 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?

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?

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?

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?

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?

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.

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.

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?

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?

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.

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.

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?

Between WLP001 and WLP007, which will produce a drier beer?

Going with a higher gravity beer, 1.080+. Mash somewhere in the 150 ballpark for 60-90 minutes.

For the 2012 Lagunitas Hop Stoopid Challenge, can someone post the winning recipe?

Lagunitas posted a foundation recipe, inviting others to contribute.

I am looking for a solid, tried-and-true, clone of Hop Stoopid.

Beer Recipes / Wanted: Three Floyds Dark Lord Imperial Stout
« on: June 04, 2014, 04:39:00 PM »
Does anyone have a tried and true (or very close) Three Floyds Dark Lord Imperial Stout recipe?

Pages: 1 [2] 3 4