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Messages - ultravista

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46
General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 06, 2015, 05:56:26 AM »
For this batch, dry hop addition 1 is was 1 ounce of CTZ, .75 of Cascade (whole leaf), .5 Centennial, .5 Simcoe, and .5 ounce Amarillo.

For the second dose, it is .5 Cascade, .5 Simcoe, and .5 Amarillo.

It is amazing now. Hazy but great.

47
General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 04, 2015, 10:16:56 AM »
Thank you brother. I appreciate your help.

I did cold crash for approximately 12 days @ 45F to drop and clear the beer.

The recipe is the same this batch as it has the past several batches and it's always been crystal clear.

48
General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 04, 2015, 09:58:12 AM »
A few more question ...

I usually dry hop in the keg at ambient temps using a 300 micron dry hopper> The dry hopper contains the pellet and leaf very well.

For this last batch however, the first round of dry hops were added at serving temperature. The hops have been sitting at approximately 40F for a week now and the beer is very hazy. It does not appear to be hop sediment because 1) it's contained in the dry hopper, and 2), nothing collects as the bottom of the glass. It's just hazy all the way through. I brewed this batch on 09/05, kegged it on 09/26, and added the first round of hops on on 09/27. It was fully fermented about 7 days.

This is the first batch that is hazy. Nothing in my brewing process changed with the exception of dry hopping cold.

Could this perhaps be the reason for the haze? I am not sure how/why, but it is the only process change.

I know extraction efficiency is better at room temp but given time, will dry hopping at colder temps attain the same results?

Do you leave your dry hops in the beer until kicked or have a strict time limit on pulling them out?


49
General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 04, 2015, 09:38:28 AM »
Would you stick with the 5 ounce dry hop dose in the begining as the recipe states?

50
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?

51
All Grain Brewing / Re: Does A Longer Mash Give Maltier Beer?
« on: September 30, 2015, 06:55:13 AM »
I generally mash for 90 minutes while I am getting everything else ready for the brew day. It does make for a slightly longer day.

It gives me time to do other things too while the mash does it's thing.

I have always had good results so I'm sticking with it ... :)

52
+1

53
Ingredients / Re: Hops question
« on: September 08, 2015, 05:12:29 PM »
So the whirlpool additions impart longer lasting flavor/aroma than dry hopping?

54
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 04, 2015, 01:37:01 PM »
Frank, why not try a starter with what you have? My starter was slow to take off, it is rocking and rolling right now. I am confident the yeast is still good, just older and dormant for a while. A fresh dose of wort resuscitated the slurry.

55
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 04, 2015, 11:04:53 AM »
Mark, I am brewing a Pliny the Elder clone that typically 1.072 - 1.078 depending on crush.

It's moving along well now, perhaps too little viable yeast in the beginning.

Thinking back, the bottle of yeast is at least 6 months old. A friend at a local brewery gave me a Nalgene bottle of yeast drawn from the bottom of their conical.

56
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 03, 2015, 10:35:20 PM »
Finally, approximately 26 hours after pitching, the fermentation has begun. The starter is taking off.

57
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 ...


58
If you do try this recipe, consider caramelizing the raisins. When I did my clone, I blow torched the raisins in a cast iron pan until they started smoking (not burnt however). This method via The Lost Abbey.

59
General Homebrew Discussion / Re: This sucks!
« on: June 20, 2015, 10:23:20 PM »
The faucet failed or you didn't close it all the way?

60
The Pub / Re: Will this get me kicked off the forum?
« on: May 16, 2015, 08:59:52 AM »
When is the last time you poor souls had 'some'? Clearly, it's a vagina.

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