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Beer Recipes / Re: HELP PICK NEXT RECIPE
« Last post by brulosopher on Today at 08:44:58 PM »
I was thinking a simple Amber Ale, but a nice American Mild would be great as well!
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Ingredients / Re: Water adjustment approach?
« Last post by erockrph on Today at 08:44:08 PM »
I have relatively soft well water, so I just use that as my baseline and adjust from there. If I had a significant amount of carbonates (or sulfate, or sodium, or another ion with significant flavor impact), then I'd probably use RO water and build it up from that.
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You probably know, but just in case, there will be a second krausen. Probably not to violent, but be prepared. Also, if you can, purge the headspace with co2 before you dump in the fruit. Kinda limits o2 exposure so you dont get too much acetic (vinegar). The cherries will bring their own tartness to the party, and the lacto in your bugs might chow down on the simpler sugars and kick up the sourness a notch.
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Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?



Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

Love the write-up and info on the site!  Nice Job!  I too would be interested in seeing an updated version of the whirlpool vs dry hop xBmt come to light.
For sure! Are you thinking something similar to what I did before (175F hopstand with no dry hop vs dry hop with no hopstand) or something different?
I'll be brewing an xBmt beer I plan to bring with me to NHC next week, I'll probably get back to this one soon after the conference. Cheers!
Marshall,

One thing I'd like to see if you revisit this topic is to see how well the hop character holds up over time between the two. In other words, run a sensory panel early on, then repeat it after maybe 2 months and 6 months (or something along those lines). I don't doubt that a dry-hopped beer will likely have more hop aromatics early on, but my experience leads me to believe that "hot side" additions hold up better over time. It would be interesting to see that one tested out.
Great idea. FWIW, I ended up dumping the leftover IPA from the dry hop xBmt after 9 weeks in the keg because the hop character dropped off so drastically.
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Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?



Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

Love the write-up and info on the site!  Nice Job!  I too would be interested in seeing an updated version of the whirlpool vs dry hop xBmt come to light.
For sure! Are you thinking something similar to what I did before (175F hopstand with no dry hop vs dry hop with no hopstand) or something different?
I'll be brewing an xBmt beer I plan to bring with me to NHC next week, I'll probably get back to this one soon after the conference. Cheers!
Marshall,

One thing I'd like to see if you revisit this topic is to see how well the hop character holds up over time between the two. In other words, run a sensory panel early on, then repeat it after maybe 2 months and 6 months (or something along those lines). I don't doubt that a dry-hopped beer will likely have more hop aromatics early on, but my experience leads me to believe that "hot side" additions hold up better over time. It would be interesting to see that one tested out.
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Beer Recipes / HELP PICK NEXT RECIPE
« Last post by IMperry9 on Today at 08:29:38 PM »
So when I first started brewing I was doing all grain 1 Gal. batches using kits from the Brooklyn Brew Shop. Love their stuff. Anyway I have some small amount of grains kicking around and was going to experiment with a recipe to use them up on a 1 Gal. Batch. Any Suggestions?
Here is the supplies readily available:
- Briess 2-row
- Crystal 80
- Briess Special Roast
- Corn Maize
- Belgian Biscuit
- Cara Foam
-Bohemian Pilsner(probably not enough to be only base malt)
Willamette and German Northern Brewer hops

Was thinking of doing an American Mild using the 2-row, Crystal and Special Roast and maybe the GNB hops.
Let me know what you guys think!
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Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?



Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

Love the write-up and info on the site!  Nice Job!  I too would be interested in seeing an updated version of the whirlpool vs dry hop xBmt come to light.
For sure! Are you thinking something similar to what I did before (175F hopstand with no dry hop vs dry hop with no hopstand) or something different?
I'll be brewing an xBmt beer I plan to bring with me to NHC next week, I'll probably get back to this one soon after the conference. Cheers!
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Events / Re: NHC forum meetup
« Last post by brulosopher on Today at 08:06:52 PM »
Wait. I am? J/K

First time at NHC. Really looking forward to meeting everyone... 'cept maybe Marshall who may or may not be holding some oxidized beer I made.

Shall I taste them tonight or wait for the weekend and share them with friends? Hmm...
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Extract/Partial Mash Brewing / Re: New brewer
« Last post by santoch on Today at 08:05:34 PM »
Welcome to the hobby

Once you have wort, there's really no difference between AG and Extract.

There are many guys who started out All Grain from the start, though the vast majority do start with extract.
The thought process is that for a newbie, it's much more important to get the processes like sanitation, boiling, racking, bottling, etc down pat first before throwing on the added complexity of all mashing.
That said, Brew-in-a-bag (BIAB) and batch sparging are relatively easy to learn and perform as long as you can keep the temp and pH of your mash in line.

I've been brewing for about 13 yrs, and I still will make an extract batch every now and then simply to save time.  I'd say most of us who've been around homebrew for a while don't consider it backtracking.  You can make great beers using extract if you know what you are doing.

HTH-
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Events / Call for judges at NHC?
« Last post by S. cerevisiae on Today at 07:56:24 PM »
Does anyone know when the call for judges will go out?   
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