mintyice
Well-Known Member
It does, thanks. Are you using a CaCl2 solution or the straight LD Carlson prills?
I bought a pound of the LD Carlson stuff almost 2 years ago and have barely made a dent in it.
It does, thanks. Are you using a CaCl2 solution or the straight LD Carlson prills?
Not Ed, but I brew this enough I think I have it dialed it:
I target 120ppm sulfate. I have experimented with 300ppm (perception of drying bitterness went way up) and 200ppm, but 100-120ppm seems like the sweet spot. I target 100ppm Chloride. I use Bru'n water, so salts get added when adding the grains to the mash, and again when I batch sparge. I aim for 5.2-5.4 mash pH, usually planning for 5.3 so it can swing either way. I add lactic acid to both unheated mash and sparge water (typically around 2mL each).
Hope that helps.
How about your other minerals? Ca, Mg, Na?
I will be kegging the batch in the fermenter this weekend. Sample is quite tasty and definitely cloudy.
Thanks for the "final" recipe Coff, I'm gonna brew this one again with the changes you noted.
Few clarifications - when you dry hop in the keg do you dry hop at room temp and then remove them? Or at keg temp and leave them in? Also, what carb level do you shoot for? I've heard of a lower carb helping in the creaminess of a beer like this. What psi & temp do you carb it at?
Ed, can you talk about your procedure for mineral additions? What form of Calcium Chloride you use and when do you add it and the Gypsum if you don't mind?
Not Ed, but I brew this enough I think I have it dialed it:
I target 120ppm sulfate. I have experimented with 300ppm (perception of drying bitterness went way up) and 200ppm, but 100-120ppm seems like the sweet spot. I target 100ppm Chloride. I use Bru'n water, so salts get added when adding the grains to the mash, and again when I batch sparge. I aim for 5.2-5.4 mash pH, usually planning for 5.3 so it can swing either way. I add lactic acid to both unheated mash and sparge water (typically around 2mL each).
Hope that helps.
I suspend a bag in a co2 purged keg and push beer via co2 in a semi closed system. I then dry hop at room temp for 4-5 days giving the keg a light shake daily to mimic the way pros can agitate the hops via co2 through the cone. Then I puch the beer from the dry hop keg into a serving keg via a jumper, all under c02 with absolutely zero o2 pick up. Cant stress that enough.
I just kicked a batch with 18% Naked Golden Oats, 1318 and Nelson Sauvin subbed for Centennial and it may have been the best beer I have ever brewed.
I just kicked a batch with 18% Naked Golden Oats, 1318 and Nelson Sauvin subbed for Centennial and it may have been the best beer I have ever brewed.
I just kicked a batch with 18% Naked Golden Oats, 1318 and Nelson Sauvin subbed for Centennial and it may have been the best beer I have ever brewed.
You could just carb through the bev out dip tube and every now and then give the pressure relief valve a pull to get a little gas flowing and agitate the dry hops.
Also, what's the benefit of moving the beer from a dry hop keg to a serving keg? I usually just pull the bag, seal the keg, and purge the headspace 5-8 times. I doubt there's much, if any, oxygen pickup that way.
so in place of flaked oats. my last batch was 80% pale, 15% FO, 5% GNO...thinking of doing 80% pale, 10% FO, 10% GNO for the next batch.
How was the sweetness (and fg) with 18% GNO? I know surly is a fan of GNO (or believed to be) but I would have thought that high GNO would be quite sweet and not dry? Certainly sounds that was not at all the case
i'll be brewing a batch this weekend... gonna try azacca/citra/centennial as the hop combo. 10 gallon split batch 1318/conan
Going to be brewing this soon using The Yeast Bay's Funktown blend! Looks like a great recipe! What utilization are you guys using to calculate your FWH and whirlpool hops?
Can you folks tell me what amounts of salts to an 5 gal RO-water batch, to hit this kind of pillowey / New England IPA quality? (I don't know how to calculate from the ppm amounts that have shown up in this thread . . . I don't have brewing software, and am simply going the Gordon Strong route of starting with RO water and adding grams of salts to the mash and sparge)
Thanks--Ted
Enter your email address to join: