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Author Topic: Making Norther Brewers "Off the Topper" Juicy?  (Read 11171 times)

The Beerery

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #15 on: January 24, 2017, 10:15:03 am »

Don't you tire of stirring the pot?

There was ZERO negativity in the response concerning dryhopping methods.

You've now derailed another thread because you are perpetually butthurt.

And I'm about to drop the hammer.  Bryan's response could certainly have been clearer.  It's as if low O2 is the answer fore everything, even if it obscures the real answer.   But that's my opinion.  Please, let's all keep it civil.

I am agreement, Low oxygen is the answer for everything!  8)

Offline denny

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #16 on: January 24, 2017, 10:15:36 am »

Don't you tire of stirring the pot?

There was ZERO negativity in the response concerning dryhopping methods.

You've now derailed another thread because you are perpetually butthurt.

And I'm about to drop the hammer.  Bryan's response could certainly have been clearer.  It's as if low O2 is the answer fore everything, even if it obscures the real answer.   But that's my opinion.  Please, let's all keep it civil.

I am agreement, Low oxygen is the answer for everything!  8)

I disagree.  It is not the answer for easy, fun brewing.
Life begins at 60.....1.060, that is!

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Offline klickitat jim

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #17 on: January 24, 2017, 10:26:08 am »
I for one have gotten tone deaf to this LODO thing.

Offline narcout

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #18 on: January 24, 2017, 10:29:58 am »
I assume most people have seen it already, but this week's Brulosophy experiment was biotrasformation vs. standard dry hop in the context of NEIPA.

http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/

Sometimes you just can't get enough - JAMC

The Beerery

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #19 on: January 24, 2017, 10:34:01 am »
I assume most people have seen it already, but this week's Brulosophy experiment was biotrasformation vs. standard dry hop in the context of NEIPA.

http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/

He's sees first hand what dry hopping and oxidation can do.. You can clearly see(SRM change) the oxidation in the "normal" dry hopped batch.

Offline ntabb

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #20 on: January 24, 2017, 10:49:04 am »
Couple methods that seem to work well for that "juicy" character.

1.) High Chloride to Sulfate ratio (Opposite of what we would typically do)
2.) Flaked wheat or oats (up to 10%)
3.) Yeast that leave a slight ester (Gigayeast Vermont Ale, Omega DIPA)
4.) Most, if not all hops added between whirlpool and dry hop (Stick with tropical fruit forward hops such as Citra, Mosaic, Galaxy, etc...)
5.) Drink fresh!!

« Last Edit: January 24, 2017, 10:53:28 am by ntabb »

Offline Frankenbrew

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #21 on: January 24, 2017, 11:16:09 am »
I for one have gotten tone deaf to this LODO thing.

It's like that song on the radio that you atomatically change the station...Oh wait, that's another thread :P
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heart, you brew good ale.'

Offline Kutaka

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #22 on: January 24, 2017, 11:21:18 am »
The recipe for the kit should make a hop juice beer.

http://www.northernbrewer.com/documentation/allgrain/AG-OfftheTopper.pdf

All the flavor hops (8oz) are added at flame out and steeped.  The dry hop is 5.5oz.

Using Vermont ale yeast instead of so-5 will make it more fruity.

It should still be juicy without being obsessive about eliminating DO, but do whatever you can to reduce oxygen exposure, especially post fermentation.

Offline Iliff Ave

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #23 on: January 24, 2017, 11:29:58 am »
I for one have gotten tone deaf to this LODO thing.

It would be nice to have an isolated 'LODO' brewing category.
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Offline bayareabrewer

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #24 on: January 24, 2017, 12:10:06 pm »
I for one have gotten tone deaf to this LODO thing.

It would be nice to have an isolated 'LODO' brewing category.

It'd be even nicer if the LODO theists could use basic social skills and not alienate the vast majority of people they converse with.

Offline Iliff Ave

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #25 on: January 24, 2017, 12:10:44 pm »
I for one have gotten tone deaf to this LODO thing.

It would be nice to have an isolated 'LODO' brewing category.

It'd be even nicer if the LODO theists could use basic social skills and not alienate the vast majority of people they converse with.

Yeah that too
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Offline bayareabrewer

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #26 on: January 24, 2017, 12:10:51 pm »

Don't you tire of stirring the pot?

There was ZERO negativity in the response concerning dryhopping methods.

You've now derailed another thread because you are perpetually butthurt.

And I'm about to drop the hammer.  Bryan's response could certainly have been clearer.  It's as if low O2 is the answer fore everything, even if it obscures the real answer.   But that's my opinion.  Please, let's all keep it civil.

I am agreement, Low oxygen is the answer for everything!  8)

I disagree.  It is not the answer for easy, fun brewing.

And it is not the answer for the vast majority of professional breweries in their quest to make the best beer...

Big Monk

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Making Norther Brewers "Off the Topper" Juicy?
« Reply #27 on: January 24, 2017, 12:12:23 pm »
I for one have gotten tone deaf to this LODO thing.

It would be nice to have an isolated 'LODO' brewing category.

It'd be even nicer if the LODO theists could use basic social skills and not alienate the vast majority of people they converse with.

There is a large contingent of posters here who we very much enjoy interacting with and have used the information to make some dynamite beer.

Offline bayareabrewer

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #28 on: January 24, 2017, 12:13:46 pm »
Couple methods that seem to work well for that "juicy" character.

1.) High Chloride to Sulfate ratio (Opposite of what we would typically do)
2.) Flaked wheat or oats (up to 10%)
3.) Yeast that leave a slight ester (Gigayeast Vermont Ale, Omega DIPA)
4.) Most, if not all hops added between whirlpool and dry hop (Stick with tropical fruit forward hops such as Citra, Mosaic, Galaxy, etc...)
5.) Drink fresh!!

excellent advice.  If the OP follows this route he'll be drinking alcoholic OJ in no time :)

The Beerery

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Re: Making Norther Brewers "Off the Topper" Juicy?
« Reply #29 on: January 24, 2017, 12:14:39 pm »

Don't you tire of stirring the pot?

There was ZERO negativity in the response concerning dryhopping methods.

You've now derailed another thread because you are perpetually butthurt.

And I'm about to drop the hammer.  Bryan's response could certainly have been clearer.  It's as if low O2 is the answer fore everything, even if it obscures the real answer.   But that's my opinion.  Please, let's all keep it civil.

I am agreement, Low oxygen is the answer for everything!  8)

I disagree.  It is not the answer for easy, fun brewing.

And it is not the answer for the vast majority of professional breweries in their quest to make the best beer...

If you could be so kind to provide us with the numbers to that, I would love to see them. Thanks.