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Messages - ultravista

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16
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

17
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?

18
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.

19
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

20
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.

21
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.

22
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 03:30:13 PM »
4 to 5 ounces for this batch

23
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?

24
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!

25
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.

26
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?

27
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?

28
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).

29
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.

30
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.

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