Bottoms_Up
Well-Known Member
Duplicate (odd - message disappeared but came back later).
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Not quite, since there is a difference. The term "replicate" is not correct either, as I discovered when I looked up the exact meaning. "Copy" is close since some definitions say: "a thing made to be similar or identical to another"."Distinction without a difference"?
Cheers!
i don't get the impression they're "blending" HT in the same way Cantillon blends a gueuze. i suspect they are brewing, say, four 30 barrel batches, blending them all in a 120 barrel mixing tank, then canning that. HT is blended, but it's not blended... when you mix identical batches at 100%, i would use the term "mixed" or "homogenized".It's in message 911 of this thread.
Hopefully, this link will work:
https://www.homebrewtalk.com/forum/threads/heady-topper-can-you-clone-it.390082/page-23#post-5208451
i don't get the impression they're "blending" HT in the same way Cantillon blends a gueuze. i suspect they are brewing, say, four 30 barrel batches, blending them all in a 120 barrel mixing tank, then canning that. HT is blended, but it's not blended... when you mix identical batches at 100%, i would use the term "mixed" or "homogenized".
so i don't think it's the "blending" that puts HT out of reach of homebrewers...
Here is the recipe I have been using. I think I nailed it!
Fermentables:
15 lbs Pearl base malt (86%)
0.6 lb Cara malt (Crystal 10) (4%)
1.75 lb Corn sugar (10%)
Water profile
CA: 50 ppm
So4: 300
RA: -40
Mash 60 min ~146 degrees
Boil:
Warrior 1.5 oz 60 min
Simcoe 1 oz 30 min
Columbus 2 oz 15 min
Simcoe 2 oz 10 min
Amarillo 1 oz 5 min
Whirlpool:
Simcoe 2 oz
Amarillo 1 oz
Dry Hop:
Simcoe 3 oz
Thanks, I remember seeing it. I like the grain bill, but you only went with 4 different hops rather than 6? And you included hops in the boil (in addition to the main bittering hop)? Why the changes, and how does it compare with the results from Bobbrews's recipe?Here is the recipe. It is very very close to Heady Topper. Make sure you use Thomas Fawcett malts and Conan yeast.
Bagging dry hops reduces their effectiveness, but I understand why you'd do it. I used to bag dry hops before I started dry hopping in kegs.
I agree that dry hopping in a keg is the ideal way to go, and I like your idea of adding a filter to the end of the dip tube (that should solve one worry). I also like that you fill the keg right up to the top to account for the missing amount of beer later.Again, I agree with your assessment to the cons of dry hop kegging.
In regards to point 1- you're right. It's part of the game. Trub loss.
In regards to 2, I've added a long 300 micron filter around my dip tube and it has halted dip tube clogging. Nothing is worse than clogged dip tubes. We all have been there and it's devastating to say the least.
But when brewing these styles of IPA, the keg allows you to keep oxygen out, almost completely. It is worth the smaller trub loss. I fill my dry hop keg until it's spurting out of the pressure release valve. So the amount of beer that I get into the serving keg is almost optimal- definitely over 5 gallons.
I do like your method of a large bag. But with larger _____ that you're sticking into your fermented beer, the larger the surface area to drag in oxygen which kills these styles.
I agree that dry hopping in a keg is the ideal way to go, and I like your idea of adding a filter to the end of the dip tube (that should solve one worry). I also like that you fill the keg right up to the top to account for the missing amount of beer later.
Using the less preferred option, a secondary, I do try to limit oxygen exposure as much as possible. Before transferring from the primary fermenter to the secondary fermenter, I flush out the secondary with CO2. After transferring, and adding the hop bag, I flush out the space above the beer once again with CO2.
Where did you find the dip tube filter?
The only thing left in my keg when I force transfer is wet hops.
I agree that dry hopping in a keg is the ideal way to go, and I like your idea of adding a filter to the end of the dip tube (that should solve one worry). I also like that you fill the keg right up to the top to account for the missing amount of beer later.
Using the less preferred option, a secondary, I do try to limit oxygen exposure as much as possible. Before transferring from the primary fermenter to the secondary fermenter, I flush out the secondary with CO2. After transferring, and adding the hop bag, I flush out the space above the beer once again with CO2.
Where did you find the dip tube filter?
Thank you!
Wow! I just checked the price - only $15.99 in the US, and $103.57 in Canada!!!! What a mark-up!
Is that with pellet hops or leaf hops?
Thanks for this. I was not even aware of the existence of a floating diptube. Do you know of a good source for one?
Both of your links point to the Scott Janish site.I have 1 of these on the dip tube of a keg and it works perfectly. All of my recent NEIPAs get a dry hop in the keg with this.
Hopefully shipping isn't prohibitive for you.
https://www.utahbiodieselsupply.com/brewingfilters.php#discountedbrewfilters
http://scottjanish.com/my-favorite-way-to-dry-hop-loose-in-primary-and-kegs/
Great link, thank you!I have 1 of these on the dip tube of a keg and it works perfectly. All of my recent NEIPAs get a dry hop in the keg with this.
Hopefully shipping isn't prohibitive for you.
https://www.utahbiodieselsupply.com/brewingfilters.php#discountedbrewfilters
http://scottjanish.com/my-favorite-way-to-dry-hop-loose-in-primary-and-kegs/
Here you go:Thanks for this. I was not even aware of the existence of a floating diptube. Do you know of a good source for one?
Great invention and very practical.Here you go:
http://www.clearbeerdraughtsystem.com/
There are other cheaper versions out there if you look.
Thanks for this. I was not even aware of the existence of a floating diptube. Do you know of a good source for one?
After becming aware of it, I checked one of our local beer supply shops, and they have one that looks the same. Unfortunately, they are currently out of stock, but I can check again later. What volume of beer/trub does it leave behind?I use the Top Draw and DH loose in the keg. No issues with clogs...
https://www.williamsbrewing.com/Top-Draw-Beer-Pick-Up-Tube-P4643.aspx
Both of your links point to the Scott Janish site.
Brew on
I have researched Heady Topper extensively, and have read all the messages on this forum. There are actually a number of hops that ARE confirmed, which are:This is my clone recipe of Heady Topper. Other than the hop varieties, which remain unconfirmed, this should be pretty close. On my brewing to-do list.
I have researched Heady Topper extensively, and have read all the messages on this forum. There are actually a number of hops that ARE confirmed, which are:
Bittering Hop: CO2 hop extract
Whirlpool Hops: Simcoe, Amarillo and Columbus (plus one other, not confirmed);
Dry Hops: Columbus (plus one other, not confirmed, but definitely not Amarillo).
This contains new information, not yet seen on this forum.
Yes. It matters greatly from exactly where the hops are sourced. American Pacific northwest (Yakima - Washington) are the best.that must be one reason it is hard to get the right hop character. columbus can be all over the map in character from a beautiful dank to an onion/garlic bomb mess.
You are absolutely right. The recipes change from time to time depending on the quality of the ingredients.Kimmich has also stated that he plays around a bit with the hop bill, it isn't set in stone.
Columbus has been confirmed. They own property in the west on which they grow hops - Yakima, Washington.Kimmich is also trying to source all ingredients locally from VT. That includes the hops.
I'd bet if he's using Columbus that it's grown locally.
Kimmich is also trying to source all ingredients locally from VT. That includes the hops.
I'd bet if he's using Columbus that it's grown locally.
I've chatted with him many times- the best information I ever got from him was that Heady Topper is celiac safe. His wife has celiac's (so does mine) and he's tested gluten content. He obtains a low PPM of gluten without clarifying agents- Conan cleans up golden promise extremely well.
They don't make any claims publicly about this because they'd have to test each batch. It also would probably throw off a lot of "beer snobs."
Not to be the wet blanket, but this is absolutely false no matter what Kimmich says. I'm a celiac and brew gluten free beer with 100% gluten free grains. I can drink regular beer with no immediate effects, however it will slowly destroy the small bowel....no good. The only safe PPG for a celiac is 0 PPG.
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