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Author Topic: Fast ipa  (Read 13792 times)

Offline klickitat jim

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Re: Fast ipa
« Reply #15 on: July 13, 2015, 12:44:52 am »
In addition to all the good points made, my biggest concern wouldn't be having it done in three weeks, but not knowing if it was any good before entering.
Huh? That's not what the judges are for?

Offline homoeccentricus

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Re: Fast ipa
« Reply #16 on: July 13, 2015, 01:36:43 am »
Just another note for you. From what I've read here, small starters may not be helpful/ detrimental to fermentation. I'm not sure what you mean by smallish, but with 2 smack packs (up to 200B cells) you will want a largish starter to get any benefit. S. Cerevisiae states max density of 200B in 1L. You are starting out close to that 200B already, so you want to go bigger, but the with this schedule, you don't have time to chill and decant so you will be pitching a 2L or more starter into your 15L batch, which will at least cause some dilution if not other issues. Just the way I see it, I'm no expert

I got the idea from the Hop Fu talk by Kelsey McNair: on MrMalty dial the growth factor all the way to the left - use smaller starters. Then I have to use 2 packs. Not sure how big the starter should be for 15 liters, though...
Frank P.

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Offline homoeccentricus

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Re: Fast ipa
« Reply #17 on: July 13, 2015, 01:40:09 am »
In addition to all the good points made, my biggest concern wouldn't be having it done in three weeks, but not knowing if it was any good before entering.

To paraphrase that game-testing boy from The 101 Dalmatians: the purpose of the game is not to win, but to annihilate.  8)
Frank P.

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Offline homoeccentricus

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Re: Fast ipa
« Reply #18 on: July 13, 2015, 01:59:41 am »
So this?

4. On brewday + 7, chill
5. On brewday + 9, dryhop
6. On brewday + 12, chill beer
7. On brewday + 13, add gelatin
8. On brewday + 15, bottle with sugar to reach a CO2 level of 2.4 volumes

And maybe use some more dry hops since the contact period will be shorter. The original recipe asks for 5 grams per liter. So I'll bump that up to 8 or 9.

In Belgium and the Netherlands a lot less dry hops is used than seems to to be common on this forum. Last year's winner used only 3.8 grams per liter dry hops for a 1067 gravity - 78 IBU beer.
Frank P.

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Offline klickitat jim

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Re: Fast ipa
« Reply #19 on: July 13, 2015, 02:38:28 am »
Are you sure your yeast will follow the schedule?

Offline theoman

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Re: Fast ipa
« Reply #20 on: July 13, 2015, 02:44:27 am »
Are you going to split the batch? I would separate just enough for the competition, rush that bit and let the rest finish properly. At least then you're more likely to have some decent beer for yourself. That's the important part.

Offline homoeccentricus

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Re: Fast ipa
« Reply #21 on: July 13, 2015, 08:31:55 am »
Are you sure your yeast will follow the schedule?
Enlighten me oh Masters. What's the best yeast pitch plan within the given constraints? How much yeast? What kind of starter? It's a 15 liter batch, American ale yeast. I do have a couple of days to prepare a starter.
« Last Edit: July 13, 2015, 10:33:50 am by homoeccentricus »
Frank P.

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Offline denny

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Re: Fast ipa
« Reply #22 on: July 13, 2015, 09:27:04 am »
In addition to all the good points made, my biggest concern wouldn't be having it done in three weeks, but not knowing if it was any good before entering.

Yep.  This is a cart before the horse kinda thing.  Make a good beer, THEN decide to enter it.  Don't decide to enter, then hope you have a good beer.
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Offline homoeccentricus

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Re: Fast ipa
« Reply #23 on: July 13, 2015, 10:33:14 am »
In addition to all the good points made, my biggest concern wouldn't be having it done in three weeks, but not knowing if it was any good before entering.

Yep.  This is a cart before the horse kinda thing.  Make a good beer, THEN decide to enter it.  Don't decide to enter, then hope you have a good beer.

The problem is, this is Belgium & The Netherlands, not the US of A. There are about 3 competitions per year in the 2 countries combined. There is almost no homebrewing culture here. I can't brew a beer and sit on the porch waiting until a competition calls my name.
Frank P.

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Offline a10t2

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Re: Fast ipa
« Reply #24 on: July 13, 2015, 10:57:23 am »
5. On brewday + 9, dryhop
6. On brewday + 12, chill beer
7. On brewday + 13, add gelatin
8. On brewday + 15, bottle with sugar to reach a CO2 level of 2.4 volumes

And maybe use some more dry hops since the contact period will be shorter. The original recipe asks for 5 grams per liter. So I'll bump that up to 8 or 9.

In Belgium and the Netherlands a lot less dry hops is used than seems to to be common on this forum. Last year's winner used only 3.8 grams per liter dry hops for a 1067 gravity - 78 IBU beer.

I don't know much about gelatin, but that looks reasonable to me. Like Jim said, follow the yeast's schedule - most likely, with a healthy pitch, you'll be able to dry hop a little earlier.

And despite what some of the crazy brewers here might say, 5 g/L (1.3 lb/bbl) is about average, maybe even above average, for dry-hopping an AIPA.

Huh? That's not what the judges are for?

If I relied on judges to tell me whether a beer was good, I would have quit brewing a long time ago. ;)
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Online chumley

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Re: Fast ipa
« Reply #25 on: July 13, 2015, 11:37:22 am »
I see no reason why an IPA shouldn't be ready to drink in three weeks.  Two weeks to ferment, keg, dry hop for a week and carb, jump to another keg, fill up a couple of bottles and cap for the competition.  IPAs are best fresh.

Offline homoeccentricus

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Re: Fast ipa
« Reply #26 on: July 13, 2015, 12:06:41 pm »
I see no reason why an IPA shouldn't be ready to drink in three weeks.  Two weeks to ferment, keg, dry hop for a week and carb, jump to another keg, fill up a couple of bottles and cap for the competition.  IPAs are best fresh.

Except that I need to bottle condition. No kegs.  :P
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Offline denny

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Re: Fast ipa
« Reply #27 on: July 13, 2015, 12:12:17 pm »
I see no reason why an IPA shouldn't be ready to drink in three weeks.  Two weeks to ferment, keg, dry hop for a week and carb, jump to another keg, fill up a couple of bottles and cap for the competition.  IPAs are best fresh.

Except that I need to bottle condition. No kegs.  :P

I can feel a chance to say "I told ya so" coming on..... ;D
Life begins at 60.....1.060, that is!

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Offline a10t2

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Re: Fast ipa
« Reply #28 on: July 13, 2015, 12:27:44 pm »
I forgot to add that this kind of schedule would all but require a more flocculant yeast strain.
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Offline homoeccentricus

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Re: Fast ipa
« Reply #29 on: July 13, 2015, 12:30:13 pm »
I see no reason why an IPA shouldn't be ready to drink in three weeks.  Two weeks to ferment, keg, dry hop for a week and carb, jump to another keg, fill up a couple of bottles and cap for the competition.  IPAs are best fresh.

Except that I need to bottle condition. No kegs.  :P

I can feel a chance to say "I told ya so" coming on..... ;D

I will cherish these words coming from the great Denny. It will be a privilege and an honor.
Frank P.

Staggering on the shoulders of giant dwarfs.