Fresh from the dry hop keg........Holy dank tropicalness. Citra, eureka, Columbus..... I think this will be a winner.
Ugh yeah I'll take some of that lol. Looks delicious
Fresh from the dry hop keg........Holy dank tropicalness. Citra, eureka, Columbus..... I think this will be a winner.
Ugh yeah I'll take some of that lol. Looks delicious
Week or two and you will have some....
Transferred into the dry hop keg on Wednesday (Day 11). Ended up with by far our best yield yet, we filled the dry hop keg to the top with 5 gallons of beer.
Jumped to the serving keg today (Day 13). Ended up with 4.7 gallons packaged beer (based on weight). The picture below is about half of what was left behind in the dry hop keg. When I opened the lid I was hit with the most amazing hop aroma I've ever smelled!
Currently carbing at 30 psi, will drop to serving pressure after 24 hours and pull the first glass around Day 16 (Monday).
Kegged mine a week ago.
No access to 1318 or Conan so I used. S04. Knew it may affect the final product.
Today is day 21 and pulled a sample. Darker than a typical IPA but not cloudy/hazy. Nose is excellent. Taste is decent but may need another week.
View attachment 354551
What was your recipe again? That looks darker than I would expect.
So I am trying to figure out if it was related to grains, yeast or both.
Way darker than I expected. I used a half lb of carared. My SRM looked really low so I tried to increase with that but maybe too much.
Took the first sample today after 36 hrs at 30psi. Not quite carbed fully but I backed it down to 10 psi so I don't overshoot. Citrus aroma and flavor is massive on this one. Its got a nice grapefruit bite, too. I need to brew it again in the next week or two. It won't last long.
So as I prepare to brew this recipe on Saturday, I am preparing my water.
Using BrunWater and my base profile to start with, I end up with the following :
Ca: 114.1
Mg: 21.5
Na: 66.3
SO4: 100.2
Cl: 179.8
Bicarbonate: -7.0
Does this look alright? I wanted to get the Cl and SO4 close to the recommended.
Should I run with it?
Don't we reach a point where we cross over from hazy to turbid? It may smell and taste great, but that looks really un-appetizing...sludgy. YMMV.
Using BrunWater and my base profile to start with, I end up with the following :
Ca: 114.1
Mg: 21.5
Na: 66.3
SO4: 100.2
Cl: 179.8
Bicarbonate: -7.0
@Braufessor
Regular well water / no softener
I added salts to get to these numbers and I went that high with chloride because a level of 180 was recommended by PeteNMA in an earlier post and then agreed to by you.
I just went back into Brunwater and changed some stuff to give:
Ca 146
Mg 22
Na 27
SO4 100
Cl 176
Is this better than before?
Yeah - that looks better.... the Sodium was the number I found more of a potential concern that the chloride. I have not personally gone that high on calcium or Chloride..... but, you don't know if you don't try the boundaries.
Personally, I think you are a fair amount higher than I have gone with sodium and chloride. My sodium is usually only in the 20 range and chloride is usually closer to 140.
Don't we reach a point where we cross over from hazy to turbid? It may smell and taste great, but that looks really un-appetizing...sludgy. YMMV.
Ok.
I must have misunderstood that post from way back when you agreed with PeteNMA.
You must have been agreeing with the ratio and not necessarily the chloride and sulfate numbers themselves
I have used that much Cl before with great success, but I get it all from calcium chloride, I don't add canning salt as it pushes up the sodium, and my tap water comes with about 25ppm sodium already so I don't want to add any more to hoppy beers.
I brewed this one on Sunday and went high with my Cl as well, I ended up with different numbers than you though. Started with 100% RO water;
Ca: 97.3
Mg: 12.0
Na: 36.1
SO4: 100.0
Cl: 179.9
Bicarbonate: -21.0
For salt additions BruN' Water gave me;
Gypsum: 0.35g/gal
Epsom Salt: 0.46g/gal
Canning Salt: 0.27g/gal
Calcium Chloride: 1.04g/gal
Also needed a touch of lactic acid to get it down to 5.4 pH. It's bubbling away in my basement right now so I have no idea if this was a good idea or not.
Has anyone used Amarillo with this? I have a boatload of it.
In case anyone is interested - this is the blonde ale I make:
OG = 1.042
45% 2 row
45% golden promise
2.5% each of Wheat, honey malt, cara 20 and flaked barley
Hops = 1oz. of liberty at 30 minutes, 1 oz. liberty at 5 minutes
PH = 5.35
Ca = 65
Sulfate = 75
Chloride = 65
I go 75% RO, 25 % Hard tap water. Lactic acid to hit 5.35-5.40
Mash = 152
** Something like Centennial Blonde recipe would be a great one too probably.
Just looking for a light, easy drinking beer that takes no dry hop and makes a nice pile of clean yeast for harvesting. People drink the hell out of this beer though - I can never keep it on tap. I like it myself, wife likes it and guests tend to demolish it.
What is the batch size that you use for this beer? I am going to try it out for my first generation of yeast. Just so I can get the same hop profile. I like to make 6 gallons but not sure if that would be stretching the 2 oz of hops too thin.
Hey Braufessor, do you do any cold crashing at all at any point?
No..... have not bothered with cold crashing in 5-6 months probably. I do put my fermenter up on counter for 1-2 days before transferring to dry hop keg, and I use SS Brew Buckets that have a conical type bottom, and I use Conan as opposed to 1318........ So, I have most stuff settled out and undisturbed when I transfer to dry hop keg.
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