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Messages - ultravista

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16
All Grain Brewing / Re: Is a 90 Min boil needed?
« on: April 27, 2017, 07:02:39 AM »
Let's talk 30 minute boil ... using hop extract, the need to boil for bittering is gone.

17
Beer Recipes / Re: Critique this NEIPA Recipe Please!
« on: April 26, 2017, 06:40:56 AM »
I brewed this on 04/16. The LA III yeast is a beast and was spewing yeast through the blow-off tube for the first few days (@ 65F). Never had this before w/Conan. Perhaps it was a combination of the yeast, oats, and wheat?

The 10ML hop shot was added at the beginning of the boil and flameout hops (3 ounces) added at 180F and left to sit, stirred occasionally, for about 90 minutes, giving me time to clean up and get the fermenter ready.


18
Beer Recipes / Re: Critique this NEIPA Recipe Please!
« on: April 25, 2017, 06:14:29 AM »
ethinson - the water chemistry is for a New England style IPA where hop bit is restrained as a result of lower Sulfate and higher Chloride. This is intentional.

Most NEIPA recipes, and many IPAs also, call for a double-dose of dry hops. For me, a single dose of 3 ounces is about enough for the hops to not entirely clump together in the dry hop filter - otherwise, with too much, the hops become a big mass that is hard to work with.

19
Beer Recipes / Re: Critique this NEIPA Recipe Please!
« on: April 16, 2017, 07:58:35 AM »
The Hop Shot is actually 5 ML, not ounce. Beersmith does not play well with Hop Shots.

20
Beer Recipes / Critique this NEIPA Recipe Please!
« on: April 15, 2017, 10:58:22 AM »
Does anything glaring stand out for this recipe?

Will the Citra/Galaxy/Mosiac dry hop work well with the Amarillo/Centennial/Simcoe hop stand?

------------
Batch Size: 6 gallons
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt, Pearl (Thomas Fawcett) (2.6 S Grain 1 64.0 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2 16.0 %
3 lbs White Wheat Malt (3.0 SRM) Grain 3 16.0 %
12.0 oz Carastan Light (Bairds) (15.0 SRM) Grain 4 4.0 %
------------
5.00 oz Hop Shot [3.35 %] - Boil 60.0 min Hop 5 41.5 IBUs
------------
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 60. Hop 6 11.4 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 7 12.4 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 60.0 Hop 8 16.1 IBUs
------------
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 9 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 6.0 Days Hop 10 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Hop 11 0.0 IBUs
------------
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Hop 14 0.0 IBUs
------------
1.0 pkg London Ale III (Wyeast Labs #1318)
------------
Water 200ppm Chloride / 75ppm Sulfate
------------

21
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 :)

22
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.

23
All Grain Brewing / Re: Ph issue/meter advice
« on: January 28, 2017, 11:18:12 AM »
Subscribing

24
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.

25
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 :)

26
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 :)

27
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?

28
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.

29
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 ...

30
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?


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