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Messages - brewsumore

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Beer Recipes / Re: NB's Plinian Legacy
« on: June 28, 2014, 03:34:06 PM »
Calculated IBUs per Beersmith are 289.  I'm sure the actual IBUs are significantly less. 

The 20ml of hopshot alone contributes 180 IBUs, if I'm reading the documentation correctly.

Wow! That's a lot of calculated IBUs, even though as I believe we all know in terms of perception, bitterness tops out around 100 IBUs. 

I should have said that my Blind Pig is similar based on the hop variieties used, but no where near the IBU load.  I just finished the transfer to kegs and dry-hopping and was extremely pleased with the taste going into the keg.

OG 1.059, FG 1.012 so with the Mangrove Jack's yeast I got 79% attenuation.  The FG is what I was expecting given mash temp 153F and 2.5 lb total of crystal + carapils for 11 gal batch.

Beer Recipes / Re: NB's Plinian Legacy
« on: June 28, 2014, 10:43:57 AM »
Last summer, a friend gave me a bunch of whole cone cascade hops from his back yard, and I used them in an IPA.  I had read to use 5x more fresh hops than dried, and I did, but hadn't adjusted for the amount of drying time, 2- 3 days after being picked and then at least 2 weeks in the freezer vacuum sealed.

Anyway, it was definitely over the top hoppy, but after enough time was delicious, and even good fresh if you felt like engaging the experience.

Beer Recipes / Re: NB's Plinian Legacy
« on: June 28, 2014, 10:37:07 AM »
That does indeed look like a hoppy recipe.  I didn't see the calculated IBUs anywhere.  I'll be kegging / dry-hopping a Blind Pig IPA clone today, that's pretty similar, but based on the delicious wort hydro sample I'm expecting a very tasty beer.  Mine is calculated at 82 IBUs + 10 minute hop stand due to lots of flameout hops.  I will be adding 4 oz pellet dry hops per corny, which will pack a lot of punch.  I've been dry-hopping 4 days ~65F and then 4 days @ 35F, and give the bag a good squeeze before removing, which has been working for me well for my tastes.

I have never used the Hop Shots, but plan to next time I brew a Pliney clone.

I'd be happy to post my Blind Pig recipe if you care to see it.

I used Mangrove Jack's West Coast Ale (M-44) yeast for this, and am about to go see if it attenuated fully, as it has the reputation for at 78% as attenuating 2-3 points higher than US-05.

Thanks for motivating me to get busy!

Equipment and Software / Re: Indestructible hydrometer
« on: June 27, 2014, 11:19:24 PM »
I've broken one in +14 years.  I use one for every batch, normally twice, sometimes thrice.  To calculate the OG of the chilled wort, the day I think it's reached FG, and sometimes I need to wait longer and measure again at kegging, the for sure FG.  I too have gone to the narrow range models, with a regular one as a backup.  I store each one in a hydrometer flask.  I've considered getting a hydrometer rack, but I'm afraid if I knocked it over then all of them would break.  I don't set it where I, or the wind would knock it over.

Each time I use it I'm happy to have that sample to taste.

Yesterday I brewed 10 gallons of Skotrat's Traquir House Ale recipe.  This morning I have 3-4 inches of krausen in each of my two glass carboys.  Fresh microbrewery Scottish ale yeast slurry is a wonderful thing.

That is an outstanding recipe.  Sláinte!

Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: June 19, 2014, 09:48:42 AM »
I'm going to use their U.S. West Coast Ale M-44 tomorrow for a Blind Pig IPA clone, fermented around 64F.  I'll let you know how it goes.
I had a pack of this left and decided to take the risk on a pale ale this past Sunday. It is likely the last time I will ever use Mangrove Jack's yeast. I hope I can actually get this one to attenuate lower than 1.016. Fingers crossed...


Sorry for taking so long to reply - my last 3 evenings have been busy.  Anyway, if you still are fermenting your beer, check out the following "Fermentation Observations" from the yeast description at Rebel Brewer:

Fermentation Observations:

Quick to start, this strain will linger through primary and secondary fermentation, achieving final gravity after 2 weeks. Krausen will be dense and creamy, occasionally voluminous. Patience in conditioning will reward brewers with a nicely dry, yeast -neutral beer.

The M-44 was recommended to me at my LHBS for PA and IPA, as cleaner, more hop-focused, and more attenuative than US-05.  He was saying that US-05 attenuaes to about 76% and M-44 to around 78%.  Patience my friend!

As for being a quick starter (per the article above), I'm not convinced since after rehydration and held at 64F for 30 hrs and then up to 65F, my beer took a full +48 hrs to form a decent krauesen.  It does appear to be a slow, steady fermenting yeast.  Cheers and good luck with your brew. ;D

Ingredients / Re: Choke Cherry Juice
« on: June 15, 2014, 06:40:25 PM »
Yeah, I think I talk to hear what I'm thinking - so it sinks in better.  At least it's better than talking simply so that people can hear your voice.  8)

Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: June 14, 2014, 11:00:39 AM »
I'm going to use their U.S. West Coast Ale M-44 tomorrow for a Blind Pig IPA clone, fermented around 64F.  I'll let you know how it goes.

General Homebrew Discussion / Re: What's Brewing this week?
« on: June 14, 2014, 08:56:55 AM »
Blind Pig IPA clone tomorrow

Ingredients / Re: Choke Cherry Juice
« on: June 11, 2014, 08:31:38 PM »
I made a chokecherry saison with 5 lbs fresh cherries, awesome.

Dude, I haven't seen your moniker in a long time.  Maybe it's me -anyway good to see you on the forum!

Ingredients / Re: Choke Cherry Juice
« on: June 11, 2014, 12:12:47 PM »
If it is good, potent, chalk-full-o-chokecherries juice I would add 1.5 quarts to fermenting 5 gal of beer on the 3rd day of the ferment.  Before I added it I would heat it to 145 - 155F on the stovetop in a clean SS pan and hold there for 15 - 20 minutes (definitely keep it below 160F or you'll set pectins causing pectin haze) to pasteurize it, and once cooled, add it to your fermenter.

It's REALLY good in stout, and you could add more juice to the fermenter for a stout, prolly up to 2 quarts.

If it's straight press from chokecherries, you might reduce it to 1 quart or even less.  I would add, taste, maybe add more.

I use 4 lbs of crushed chokecherries per 5 gal wort, stirred and pasteurized prior to straining/racking to the fermenters, and there's plenty of chokecherry flavor that way.

Thanks Denny.  Deja vu by the way, but I'm not going to search the archives to prove it.

Truth be known, I cannot change my tastebuds.  They, by the way, are unique to me.

Ingredients / Re: Brown Malt
« on: June 09, 2014, 05:22:52 PM »
I have a bit of a hard time weighing in, since both times I've used it for BVIP I've added medium or medium plus toast French oak.  My recollection of tasting the extra beer at kegging, prior to adding vanilla and toasted oak, does not include smoky phenolics... just a very expressive porter.  So expressive in fact, that I had no qualms about adding the vanilla and bourbon to balance it out a bit.

By the way, I've only sourced Crisp brown malt via MoreBeer.  The only other beer I've made that used it was Jamil's McQuaker Stout, but that was only a pound in 10 gallons of beer.

This last batch I had previously bought Thomas Faucett for the brew and decided that I knew how good Crisp worked last time so bought it instead once I re-sourced it.

Ingredients / Re: Brown Malt
« on: June 08, 2014, 10:11:55 PM »
I can sure vouch for the Crisp brown malt.  That stuff is magic, well, when in Denny's BVIP for sure!

Interesting!  This makes sense given that I used Nottingham only maybe three times, and in my earlier brewing years, when I definitely fermented numerous beers too warm, based on ambient temps.  After a couple with Nottingham with ferments where beer temp probably went as high as 73F, I just stopped using it.  So, no wonder my complaint is that it was never clean enough tasting..., in fact made it a chore to drink the beer.

Sounds like I should try it again, now that I temp control my ferments, and keep IPAs/PAs cool-side fermented.

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