Stone had a Pekko dry hopped version of Old Guardian. I didn't care for it. It was rather minty to me. Like drinking a beer after brushing your teeth.
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In theory I know the answer to this but wanted some experienced advice.
I usually use magnum for bittering addition for my IPAs. I wanted to try bittering with chinook this time and wondering what the difference will be everything else being equal. Specifically, will there be any taste difference (increased pine?) or just a different (less mellow) bitter.
+1. Magnum gives a smooth, pretty neutral bitterness where Chinook gives a more coarse IPA-like bitterness. I bitter IPAs with either Chinook or Columbus.
Boiling juice almost always changes its flavor, and not typically for the better. I'm not sure how much pectin is in mangoes, but it will set a pectin haze as well. I wouldn't want to boil the juice, and I honestly don't think there's a need.I was worried about sanitizing the fruit and habanero before adding it to the secondary. What I plan to do then is cut up a habanero and let it sit in vodka for an hour. then put it in the secondary. With the mangoes, I was going to cube them up, put them in the freezer for at least a day. Then , using a juicer on the cubes to get the juice. Then add the juice to the secondary. rack the beer ontop of the juice. Then added the habanero 3 days or so before bottling
why not make your juice, boil for sanitation, then cool covered and add the juice to your secondary? Seems to me you are getting further from being sanitary while complicating your day. Not that your day matters much to me, but that's not going to get you a sanitary juice in the end.
Pasteurization is the route to take
180F then immediately cool
or I think you can do something crazy like 135F/30mins which would save him A CRAP LOAD of time vs a day.
Although taking the cubed, frozen, juiced mangos pitched directly into the secondary is better than the negatives of caramelized flavors from his juice? He wasn't proposing a sanitary process of putting mango juice in his hard earned product, why spoil it now, or take the risk? Nope lets worry about pectin haze... ? I don't get it.
I have an IPA on tap right now with Equinox and it is very nice. I think it would go nicely with Cascade. It is becoming my favorite of all of the newer hop varieties lately.
Yep, good stuff.
Can someone explain to me the graphic on the cans? Is that a mucus octopus???
So I've been kicking around this idea in my head for about a month now, so I figured to put a rough draft down in writing and get some feedback. I'm looking for a noticeable, but not overbearing mango flavor. I also want more of the habanero flavor rather than heat in this beer. Some heats ok, but I don't want to have to give out a t-shirt every time sombody finishes one lol...
I'm thinking about an OG between 1.055 and 1.060. Maybe a grain bill of 80% two row, 15% Munich, and 5% carapils (for body). This very well could be single hopped with Citra. If not, I'll use a neutral bittering hop and finish with Citra.
For the habanero, I'll de-vein and seed probably just one habanero, bag it, and add it to the boil for the last 5 minutes. Then let it steep for a 30 minute hop stand with the 0 minute hops.
After primary fermentation, it'll get racked onto 5 lbs of fresh mangoes. Once the secondary fermentation is complete, I'll taste it for habanero flavor. If I feel there needs to be more, I'll gut a couple more, bag and drop into the secondary until I get the desired taste.
Ready, set, criticize!
how did you sanitize the mangoes ?
Seems like a legit product and it makes sence from a time savings standpoint. Mix with RO water and let her rip. But you have to factor in shipping on top of the ten bucks too. My LHBS does not stock it.
I haven't tried it but the concept is legit.
4L of starter for $10. That's only 400g of DME, so you're paying for convenience. It's expensive... but then again so is buying a pressure canner.
I think that i will stay with the DME and water method on the stovetop and cool and pitch. It's cheap and easy just like the rest of my brewing. Cigar box stir plate works great also...If it's not broke....
I'm curious about this too. The obsessive part of my brain says I would need to pre-boil and cool the water, and that I should be concerned about having enough calcium to promote flocculation.I won 4 cans in a raffle. I saw zero difference in performance between Fast Pitch and my DME method. Very quick and easy.
Did you mix it with tap water, bottled water, distilled water?
The other part of my brain tells me to shut the h3ll up....