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Old 04-06-2012, 06:58 AM   #11
loetz
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Dec 2011
Vienna, Austria
Posts: 119
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Quote:
Originally Posted by terrapinj View Post
as long as the grains in the store are uncrushed and kept in a somewhat sealed container you are probably ok on freshness
Yea, they had the malts in fermentation buckets, but the hops were just sitting out on a shelf! Lucky for me I ordered the hops off the internet in advance.



 
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Old 04-06-2012, 02:10 PM   #12
smiller
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Dec 2011
Norman, OK
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Yes add the table sugar to the boil...15 mins before the end should do.



 
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Old 04-06-2012, 05:38 PM   #13
pericles
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Dec 2007
Bryn Mawr, PA
Posts: 744
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Quote:
If I went with this and used the table sugar, when would I add it to the wort? During the boil?
I like to add table sugar by making a simple syrup 5 days into fermentation (in a sanitized container with pre-boiled water) and then adding it to the fermenter. The reason I do that is because brewing yeast can lose its ability to ferment maltose (the sugar we make with grains) in just a few generations if it is exposed to simple sugars like dextrose, fructose, or glucose. By waiting a few days to add the table sugar, you ensure that your yeast has time to ferment the the majority of the malt sugars before it goes to town on the simple sugars.

Also, I looked at your Mikkeller recipe, and I strongly recommend that you use a 90-minute boil. Pilsener malt is notorious for producing DMS, and homebrewers often avoid that by increasing their boil time.
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Old 04-06-2012, 05:39 PM   #14
pericles
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Dec 2007
Bryn Mawr, PA
Posts: 744
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Quote:
Yes add the table sugar to the boil...15 mins before the end should do.
I should clarify that Smiller's advice isn't bad; adding table sugar during the boil, exactly when he recommends, is completely standard. My own procedure is a little out-of-the-ordinary, but it works for me.
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Planning: American Amber

 
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Old 04-14-2012, 05:29 AM   #15
loetz
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Dec 2011
Vienna, Austria
Posts: 119
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Cool! I'm going to do this.

Im going to use regular oats from the grocery store. I need to cook these before I put them in the mash, right?

 
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Old 04-14-2012, 05:40 AM   #16
jbsg02
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Dec 2010
garland, tx
Posts: 789
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10.25 lb 2 row
1 lb crystal 60
mash at 150

1.5 oz Nelson Sauvin at 60 min
.5 oz Nelson Sauvin at 15 min
.5 oz Nelson Sauvin at 5 min
dry hop with 1 oz Nelson Sauvin

Ferment with 1056/001

 
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Old 04-14-2012, 12:57 PM   #17
loetz
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Dec 2011
Vienna, Austria
Posts: 119
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Quote:
Originally Posted by jbsg02 View Post
10.25 lb 2 row
1 lb crystal 60
mash at 150

1.5 oz Nelson Sauvin at 60 min
.5 oz Nelson Sauvin at 15 min
.5 oz Nelson Sauvin at 5 min
dry hop with 1 oz Nelson Sauvin

Ferment with 1056/001
Thanks for the recipe, but that's not really helpful considering what I said about the caramel malts in the original post.

So, about those oats. You have to cook them before you put them in the mash, right? They're normal oats from the grocery store. Not flaked oats from a brew shop.

 
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Old 06-07-2012, 06:22 PM   #18
joelireland
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Sep 2011
Stavanger, Rog
Posts: 30

Hey Loetz,

How did this turn out? Am interested in a single hop NS IPA myself so am interested to hear how it went.

 
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Old 06-07-2012, 09:30 PM   #19
jfolks
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Jun 2012
Portland, OR
Posts: 55
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I was very unimpressed with the Nelson IPA from Widmer.

Not sure if that speaks to the hop or the brewery (which routinely brews sub-par beers, at least for Portland standards)

 
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Old 09-30-2012, 03:53 PM   #20
loetz
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Dec 2011
Vienna, Austria
Posts: 119
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Quote:
Originally Posted by joelireland View Post
Hey Loetz,

How did this turn out? Am interested in a single hop NS IPA myself so am interested to hear how it went.
I went with:

Pils - 11.11 pounds
CaraHell - 1.6 pounds
CaraBelge - 1.6 pounds
Oats - 1.6 pounds

.5oz Nelson Sauvin 60 min.
.7oz Nelson Sauvin 20 min.
.7oz Nelson Sauvin 10 min.
.7oz Nelson Sauvin 5 min.


It was OK. I should have bumped up the late hop additions. It would have had more of the fruity flavor.



 
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