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Messages - ultravista

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1
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?

2
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.

3
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

4
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.

5
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 05, 2017, 08:05:03 AM »
The commercial recipe calls for x amount of cacao (coffee too) in the bright tank for 4-5 days. I hadn't planned on soaking or making a tincture.

6
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 03:30:13 PM »
4 to 5 ounces for this batch

7
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 01:47:12 PM »
Thanks Dom. For my last brew, I used RAW nibs (they looked roasted) and I got very little chocolate out of them ...

By the way, what is your NE IPA 2?

8
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!

9
Commercial Beer Reviews / Re: Chimay Christmas Gift Box
« on: December 10, 2016, 10:43:53 AM »
Crap, we don't have that store in Nevada. Once and a while, 'World Market' has the Chimay box. I'll have to call them ASAP.

10
Commercial Beer Reviews / Re: Chimay Christmas Gift Box
« on: December 10, 2016, 10:14:35 AM »
These just hit town in my area. My store has it for $22.99 but anything under $30 is a screaming deal.

.. and the store is?

11
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?

12
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).

13
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 16, 2016, 06:15:30 AM »
I have the new BMB with the older lid. I use two gaskets in the lid and it seals easily.

14
Yeast and Fermentation / Re: Rasins in a Barleywine
« on: July 05, 2016, 07:10:23 AM »
That sounds interesting. I attempted to make DFH's Raison D'etre and flamed the raisins in a cast iron pan (ala Lost Abbey) to caramelize the raisins a bit. The raisins were pureed with a but of beer and added to the fermenter. I liked the taste.

15
Zymurgy / Re: Jul/Aug 2016: Fat Head's Head Hunter IPA clone
« on: June 30, 2016, 06:22:45 AM »
Will you post the complete updated recipe?

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