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Messages - brewsumore

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76
General Homebrew Discussion / Re: 6 oz of hops
« on: July 31, 2016, 10:54:30 PM »
My last beer, a fruit forward IPA, other than the FWH and 60 min bittering additions, I added my only other (late addition) hops at 2 minutes and then let the hops sit for 7 or 8 minutes after flameout without additional cooling of the wort, and stirred a couple times in that timeframe.  The hops were in a suspended 5-gal paint strainer bag, so after the 8 minutes and just before chilling the wort I twirled the hop bag and squeezed it pretty well with tongs when removing it, and I like the samples I've tried of the finished beer, although the kegs aren't tapped yet -  tons of hop flavor + some managed bitterness but not at all jaw slacking.

It did save some time.  I had calculated 50 IBUs and tastes right in that ballpark.

77
OK - so I'm a nut case.  I find it inexplicable, but what a difference one day can make.  The beer tastes excellent today.  I must admit that I have had drastic flavor changes from green beer to not-so-green beer in the past when I've been disappointed at first and then ended up a happy camper about IPA's coming around.  Or maybe it's that my taste buds work better on weekends!  Live and learn is my current motto.

I am in a similar position with a hoppy pale leaning toward an IPA that has been in the keg for a week. I keg hopped it and it is very pungent and almost savory in a strange way. The aroma is great and it seems to be getting better over the past couple of days. I am hopeful mine will do the 180 that yours has done in a week or two. I keg hop regularly in smaller amounts and the turning point seems to be about 1-2 weeks.

Hmmm, some savory character?  Did you use summit under 45 minutes?  I've gotten onion/garlic from that.  It's very clean at 60 min.

78
Not 100% sure, but I think Lemon Drop came out first (I buy a lot of hops at YVH, too), ie., not the same hop. I could always be wrong though. Yeah, sounds like a killer IPA. Lemon Drop actually works great with Citra, too. Kind of rounds out the mango character of the Citra with its lemon and slight pine character.

Right on.  And I'm also glad I used columbus instead of chinook for the bittering hop, although I'm sure either would have been fine.  And I have been super pleased with YVH - my go to online source pretty much since they stepped up their line of hops - what was that, three years ago?

79
Yep - I agree.   Definitely always give kegged PA/IPA a couple weeks before changing your brewing plans.  I still remember once giving away maybe a case of chokecherry Belgian wit I didn't care for, only to find that after a month in the bottle it was delicious.

80
Jon, it's unreal how much my evaluation changed - true 180 degrees.  It is tasting REALLY good today - well I've drained the 2-liter carbonator cap bottle and wanting more.   :o

Do you know if the lemon drop is the same as the earlier named "lemon zest experimental".  I got both from YVH.  The previous one I used just in combination as a dry hop, and so bought lemon drop this time hoping it's the same hop, but used it much more pronounced = both aroma and dry.

Yeah, I'm finally getting more of the columbus simcoe dankness that keeps the fruitiness in balance, but still a fruit forward West Coast IPA.


81
OK - so I'm a nut case.  I find it inexplicable, but what a difference one day can make.  The beer tastes excellent today.  I must admit that I have had drastic flavor changes from green beer to not-so-green beer in the past when I've been disappointed at first and then ended up a happy camper about IPA's coming around.  Or maybe it's that my taste buds work better on weekends!  Live and learn is my current motto.

82



Denny,  I really liked your APA recipe and so adapted it and brewed the following IPA today:

07-16-2016  Red Eye IPA

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday July 16, 2016
Head Brewer:  Steve Smith
Recipe:       Red Eye IPA

Recipe Specifics
----------------

Batch Size (Gal):        12.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       25.50
Anticipated OG:          1.059    Plato:            14.61
Anticipated SRM:           8.2
Anticipated IBU:          49.4
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Actual OG:  1.058   Plato: 14.27

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash:  59.44
Actual Points From Mash:       58.29


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 82.4    21.00 lbs. Pale Malt(2-row)              America        1.036      3
  7.8     2.00 lbs. Wheat Malt                    America        1.038      2
  5.9     1.50 lbs. Crystal 50L Sacchra           America         1.033     50
  3.9     1.00 lbs. Flaked Oats                   America        1.033      2


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Amarillo                          Pellet   7.90   5.3  First WH
  1.00 oz.    Columbus                          Pellet  13.60  26.0  60 min.
  2.00 oz.    Cascade                           Pellet   6.00   3.8  2 min.
  2.00 oz.    Lemon Drop                        Pellet   5.10   3.2  2 min.
  1.50 oz.    Simcoe                            Pellet  12.40   5.9  2 min.
  1.00 oz.    Amarillo                          Pellet   7.70   2.5  2 min.
  1.00 oz.    Centennial                        Pellet   8.50   2.7  2 min.
  1.50 oz.    Amarillo                          Pellet   7.70   0.0  Dry Hop
  1.50 oz.    Cascade                           Pellet   6.00   0.0  Dry Hop
  1.50 oz.    Columbus                          Pellet  13.60   0.0  Dry Hop
  1.50 oz.    Lemon Drop                        Pellet   6.25   0.0  Dry Hop

Mashed at 150F for 60 minutes.


Yeast
-----

MG Jack M-44 US West Coast Ale


Pitched at 64F.  Ferment at 64F.  Will add dry hops in keg.

I'm afraid this didn't turn out great - I should have left out the lemon drop hops (which were a total experiment).  A fruity lemony beer with pretty low marks for drinkability, although no problem draining a pint.  I sampled a leftover carbonator cap sample.  Maybe with some time and the keg dry hops it will improve.  It is interesting in a kinda sorta way, and does leave a nice aftertaste.  And unfortunately the M-44 stopped at the low end of attenuation - the beer finished at 1.014 and I was shooting for around 1.010.  It is a beautiful color - red/yellow/bronze.

83
I'm doing this tomorrow....

#502 Loughran Pale Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       11.00
Anticipated OG:          1.053    Plato:             13.21
Anticipated SRM:           9.1
Anticipated IBU:          40.8
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.00    Gal
Pre-Boil Gravity:      1.042    SG          10.48  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 90.9    10.00 lbs. Pale Malt                     Ireland        1.037      3
  9.1     1.00 lbs. Sacchra 50                                   1.033     50

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Amarillo                          Pellet   9.30  12.2  First WH
  0.50 oz.    Columbus                          Pellet  11.50  21.5  60 min.
  1.00 oz.    Simcoe                            Pellet  15.40   2.5  1 min.
  0.50 oz.    Citra                             Pellet  13.40   1.1  1 min.
  1.00 oz.    Cascade                           Pellet   4.10   0.7  1 min.
  2.00 oz.    Centennial 2011                   Pellet   9.00   2.9  1 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Gypsum                         Other     60 Min.(boil)


Yeast
-----

Wyeast 1450 Denny's Favorite


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   11.00
Total Water Qts:   18.00 - Before Additional Infusions
Total Water Gal:    4.50 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    153     153   Infuse   167       18.00   1.64


Total Water Qts:           18.00 - After Additional Infusions
Total Water Gal:            4.50 - After Additional Infusions
Total Mash Volume Gal:      5.38 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Denny,  I really liked your APA recipe and so adapted it and brewed the following IPA today:

07-16-2016  Red Eye IPA

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday July 16, 2016
Head Brewer:  Steve Smith
Recipe:       Red Eye IPA

Recipe Specifics
----------------

Batch Size (Gal):        12.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       25.50
Anticipated OG:          1.059    Plato:            14.61
Anticipated SRM:           8.2
Anticipated IBU:          49.4
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Actual OG:  1.058   Plato: 14.27

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash:  59.44
Actual Points From Mash:       58.29


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 82.4    21.00 lbs. Pale Malt(2-row)              America        1.036      3
  7.8     2.00 lbs. Wheat Malt                    America        1.038      2
  5.9     1.50 lbs. Crystal 50L Sacchra           America         1.033     50
  3.9     1.00 lbs. Flaked Oats                   America        1.033      2


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Amarillo                          Pellet   7.90   5.3  First WH
  1.00 oz.    Columbus                          Pellet  13.60  26.0  60 min.
  2.00 oz.    Cascade                           Pellet   6.00   3.8  2 min.
  2.00 oz.    Lemon Drop                        Pellet   5.10   3.2  2 min.
  1.50 oz.    Simcoe                            Pellet  12.40   5.9  2 min.
  1.00 oz.    Amarillo                          Pellet   7.70   2.5  2 min.
  1.00 oz.    Centennial                        Pellet   8.50   2.7  2 min.
  1.50 oz.    Amarillo                          Pellet   7.70   0.0  Dry Hop
  1.50 oz.    Cascade                           Pellet   6.00   0.0  Dry Hop
  1.50 oz.    Columbus                          Pellet  13.60   0.0  Dry Hop
  1.50 oz.    Lemon Drop                        Pellet   6.25   0.0  Dry Hop

Mashed at 150F for 60 minutes.


Yeast
-----

MG Jack M-44 US West Coast Ale


Pitched at 64F.  Ferment at 64F.  Will add dry hops in keg.


84
Currently heating sparge liquor for 5 gal of APA with Centennial, Columbus, Chinook and Cascade.

1.051 OG, 41 IBU

90% Briess 2-row
5% Victory
5% Dingemans CaraMunich 45

US-05

As old school as that is - in my mind it's a true classic.  I'm considering using the same hops and a similar grain bill for my next brew - to take on the fall coastal fishing trip. 

Happy 4th of July to all.  Let freedom ring.

85
Ingredients / Re: Kazbek hops
« on: July 02, 2016, 10:38:27 PM »
with sushi = Rauch and Roll!

86
General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 10:15:23 PM »
I clean, sanitize, dry completely, and then store sealed and dry.  I re-sanitize with Star San and drip-dry before filling.  Sometimes, for a really hoppy beer I'll purge the keg with co2 before filling.

87
I made a couple stirplate starters that are ready to be decanted (10 gal batch), using k97 from my last brew of a kolsch, and tomorrow am going to make a Uerige-style Dusseldorf altbier, based on Denny's old clone info, but cheating slightly on malt ingredients to use what I have on hand.  And my water profile calcium ratio will use a bit more chloride than sulfate.  I'm going estimated 1.048 OG, 41 IBUs, target pH of 5.4 and mashing at 149F for 90 minutes.

Well, I brewed the alt, and tagged on my first try at a New England style Pale Ale as well, with Summit (bittering) and at 1 minute Galaxy, Calypso, Mosaic and a bit of Citra.

22 gallons (to yield 20 gal beer) in a 10.5 hr day (including clean-up and put away), that's also a first for me.  All went very well actually.

88
I made a couple stirplate starters that are ready to be decanted (10 gal batch), using k97 from my last brew of a kolsch, and tomorrow am going to make a Uerige-style Dusseldorf altbier, based on Denny's old clone info, but cheating slightly on malt ingredients to use what I have on hand.  And my water profile calcium ratio will use a bit more chloride than sulfate.  I'm going estimated 1.048 OG, 41 IBUs, target pH of 5.4 and mashing at 149F for 90 minutes.

89
Kegging and Bottling / Re: Nitro regulator
« on: June 13, 2016, 10:01:20 PM »
Because the nitrogen gas in the beer gas mix requires being stored under greater pressure than co2, beer gas requires a high pressure tank and regulator.  Normally both the tank and regulator have a bigger diameter regulator connector and match-up connection nozzle than a co2 regulator/tank.  Also, the high pressure tanks have a female threaded connection nozzle, rather than the male thread connection nozzle of a co2 tank.

Apologies if I'm using the wrong descriptive terms, but I hope you get the picture.

90
Kegging and Bottling / Re: Quick fix for leaky poppits?
« on: June 09, 2016, 07:06:31 PM »
Assuming you are talking about the "out" poppet, i would first ascertain if it is clogging, normally occurs from dry hop residue.  If you have lots of that in your keg, either transfer to another keg via jumper set-up, or maybe jury-rig the bottom end of the dip tube with screen or mesh bag (sanitized of course), or saw off 1/4" of the bottom of the beverage dip tub to get above the particulate.  Otherwise be sure after transporting to let the keg sit a long time in the upright position (a few hours), so particulate settles to the bottom, below the dip tube, and hopefully it won't suck in more debris as you pour beer.

If you don't think the poppet is clogging, you'll probably be ok releasing keg pressure, remove the poppet(s), and add a bit of keg lube to the o-ring(s), re-sanitize, and then re-tighten, or as mentioned by others put on a spare different poppet from the same brand keg.

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