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Old 01-08-2013, 06:43 AM   #11
Mystikty
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Thanks for all the encouragement. I will let you know how it goes in about 2 weeks.

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Old 01-11-2013, 01:03 AM   #12
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I am now in Day 6 of my fermentation. The specific gravity post-boil/pre-pitch was 1.099. It is now 1.011. I plan to re-rack tomorrow. I took a little taste and it was pretty decent. There is still some fermentation left to go but I wanted to find out how bitter it was. It wasn't bad at all. I look forward to the finished product.

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Old 01-11-2013, 01:31 AM   #13
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When the yeast floculates, its gonna taste even better. Ive had some mistakes turn out better than I had originally planned and an extra 1/2 oz of cascade isn't gonna make enough of a difference to ruin it.

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Old 01-11-2013, 10:23 AM   #14
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That is a HUGE beer. The extra 1/2 oz prolly was a good thing.

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Old 01-11-2013, 11:03 AM   #15
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Originally Posted by Mystikty View Post
I just used a calculator to estimate the IBU of my brew using all the hops I added to the boil (chinook and willamette) and it turned out to be around 45. How bitter is that? Had I followed the recipe, it would have been around 23.
How bitter is that? Given that describing bitterness is pretty subjective, I think an objective form of measurement is probably the best way to answer that question. So, I'd say 45 IBUs is about twice as bitter as 23 IBUs.

Sorry, had to be a smart-ass.

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I am now in Day 6 of my fermentation. The specific gravity post-boil/pre-pitch was 1.099. It is now 1.011. I plan to re-rack tomorrow. I took a little taste and it was pretty decent. There is still some fermentation left to go but I wanted to find out how bitter it was. It wasn't bad at all. I look forward to the finished product.
I've got a couple assumptions I'm going to try on for size (you could post a recipe if you want to confirm or deny any of these). First, I assume you are pretty new to brewing if you are asking how this would effect your beer. Secondly, I assume that also means that you did a partial boil and brought it up to the full volume by adding water to the fermenter. Thirdly, I assume you did not thoroughly mix the wort and the top-off water.

If the predicted OG from the recipe was way lower than the 1.099 you measured, then you probably got an inaccurate reading from insufficiently mixed wort. In that case, if it is actually an average strength beer, the extra half ounce of hops will probably have a noticeable effect. It will still be beer. And it still has a fair chance of tasting good, too. But there will be more bitterness.

If you actually did brew a batch with a 1.099 OG, then (like HopZombie said) it is probably a good thing to add the extra hops to balance out the residual sweetness of the malt that the yeast can't finish off.
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Old 01-11-2013, 11:39 AM   #16
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too much hop?

ain't no such critter

45 IBU to a 1.099 gravity is balanced

what did the recipe say for OG?

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Old 01-11-2013, 04:24 PM   #17
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Quote:
Originally Posted by signpost

How bitter is that? Given that describing bitterness is pretty subjective, I think an objective form of measurement is probably the best way to answer that question. So, I'd say 45 IBUs is about twice as bitter as 23 IBUs.

Sorry, had to be a smart-ass.

I've got a couple assumptions I'm going to try on for size (you could post a recipe if you want to confirm or deny any of these). First, I assume you are pretty new to brewing if you are asking how this would effect your beer. Secondly, I assume that also means that you did a partial boil and brought it up to the full volume by adding water to the fermenter. Thirdly, I assume you did not thoroughly mix the wort and the top-off water.

If the predicted OG from the recipe was way lower than the 1.099 you measured, then you probably got an inaccurate reading from insufficiently mixed wort. In that case, if it is actually an average strength beer, the extra half ounce of hops will probably have a noticeable effect. It will still be beer. And it still has a fair chance of tasting good, too. But there will be more bitterness.

If you actually did brew a batch with a 1.099 OG, then (like HopZombie said) it is probably a good thing to add the extra hops to balance out the residual sweetness of the malt that the yeast can't finish off.
Hee hee. Yes, I am very new at brewing as this is only my second batch. I don't know what IBU 23 tastes like verses 45. All I know is that it will be bitter than the original recipe has intended. Yes, I did do a partial boil because I don't have a large enough pot to boil 5 gal. When I added the wort (3gal) to the fermentor, I made a concerted effort to swirl the bottle but it was pretty heavy and full. Your last assumption is likely correct. The expected OG was 1.052. I even tried swirling it again after I pitched the yeast. I suppose I should have taken another SG reading. The expected FG is 1.013 but now I'm reading 1.011 as of yesterday. I'm planning to re-rack but I'm wondering if it is really necessary to do so being that i'm not planning to make additions.
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Old 01-11-2013, 06:20 PM   #18
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45 IBU to 1.052 isn't too bad.

Sierra Nevada PA is 37 to 1.053, so I think you're good

no need to secondary, unless you're adding fruit or oak.

3 weeks in primary, 3 weeks in bottle; enjoy

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Old 01-12-2013, 04:32 AM   #19
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Hee hee. Yes, I am very new at brewing as this is only my second batch. I don't know what IBU 23 tastes like verses 45. All I know is that it will be bitter than the original recipe has intended. Yes, I did do a partial boil because I don't have a large enough pot to boil 5 gal. When I added the wort (3gal) to the fermentor, I made a concerted effort to swirl the bottle but it was pretty heavy and full. Your last assumption is likely correct. The expected OG was 1.052. I even tried swirling it again after I pitched the yeast. I suppose I should have taken another SG reading. The expected FG is 1.013 but now I'm reading 1.011 as of yesterday. I'm planning to re-rack but I'm wondering if it is really necessary to do so being that i'm not planning to make additions.
Being lower than the expected FG is not an issue at all. A lot of my recipes and the kits I've brewed have ended up slightly lower than predicted. Just make sure to measure it again and check that it is the same for a couple readings in a row before bottling.

Back to the OG question. If this is an extract batch and you used the correct amount of extract, then you can bet you nailed the OG. No question about it.

Also, no need to worry about the partial boil thing. I have been brewing for about a year and have done extract, partial-mash and all-grain batches. And all of my batches were partial boils, except for a SMaSH I brewed a couple weeks ago. I'm working with a 5 gallon kettle as well. You just have to be aware that there is a good chance your OG reading will be wrong if you try to rush it. Give is a good shake for as long as your arms can stand it, then go clean up some gear and let it rest. Come back and shake it some more. Do that a couple times, then your OG reading should come out a little more accurate.
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On deck - I've got some ECY20 BugCounty on the way, so I'll be brewing a sour soon.
Primary - Paint Creek Cider; Chris' Tall Ale (Belgian golden ale with Brett added)
Bottled - Northern Brewer's Oud Bruin de Table; The Land of Pils and Honey, imperial Saison with Clover Honey; a sour mashed Berliner Weisse; Cascade Pale Ale; Hop Wine - Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, Imperial Robust Porter with vanilla beans
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Old 01-12-2013, 08:39 PM   #20
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Quote:
Originally Posted by GrogNerd
45 IBU to 1.052 isn't too bad.

Sierra Nevada PA is 37 to 1.053, so I think you're good

no need to secondary, unless you're adding fruit or oak.

3 weeks in primary, 3 weeks in bottle; enjoy
I don't know about the three weeks in primary. I just took another reading, and it was still 1.011. Today marks day 7 of my fermentation and it seems that it is time to bottle. The recipe says that the typical fermentation time is 7-10 days. I'll give it another day or two before taking another reading.
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