ultravista
Well-Known Member
There is a long-running thread here on HBT regarding this style going 'dark and murky' after a few weeks. Anyone having this issue?
So, I brewed this with my new HERMS setup. Mash @154, hop stand for 1 hour at 160. Followed the revised recipe with 1.06 OG. Due to travel, couldn't fit in the desired hop/fermentation schedule. Fermented out for 14 days with no dry hop. Tasted, and it was phenomenal. So I decided to dry hop it according to the first dry hop schedule in the recipe, but didn't get around to getting it off the hops for another 12 days.
I just kegged it (oxygen-free), and the hop bitterness overwhelm and are harsh. I suppose this is from sitting on the hops too long. Has anyone else experienced this? Next time, I think I'll try for natural carb. via spunding valve, and a total fermentation time of 10 days (racking to serving keg after day 6). Thoughts?
There is a long-running thread here on HBT regarding this style going 'dark and murky' after a few weeks. Anyone having this issue?
Yeah, lactose brings something that I've yet to get from any other source. The one beer I used lactose in had the best mouthfeel of any beer I've ever made. But it also had a little too much sweetness. I used 0.5# lactose. I need to work on this a little to figure out how to keep that mouthfeel but reduce the sweetness.
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On another note, has anyone used conan to make an english porter or similar beer? I brewed one sunday more and than 48 hours after pitching some harvested WLP002 I had absolutely no activity. I just pitched 2 of my remaining 4 jars of the giga yeast vermont IPA slurry I had harvested from the blonde ale.
There is a long-running thread here on HBT regarding this style going 'dark and murky' after a few weeks. Anyone having this issue?
I've seen that, and i have no idea what they are talking about. My bottled neipas look pretty much the same now as they did 4-5 weeks ago when i first tried them. They are not quite as opaque as the one I had on top at weldwerks, but IMHO that is a good thing. They seem to be as typically hazy as many of the pics I see here. The hops are starting to attenuate a little, so I may bump up the whirlpool and dryhops slightly for the ones I bottle.
I guess I didn't realize dextrose cut malt flavor. I thought it was more geared towards yeast and attenuation.
oxidation is basically the gist of it i think?
I know i'm late to comment (just catching up on 20+ pages of this thread now), but I have used Conan (The yeast bay variant) in both an RIS and a porter and been really happy with it. Fermented at 65 and slowly ramped to 67 over 5 days, then held there until day 10 (or whenever fermentation is done), and cold crash. Really clean fermentation, no fruitiness at all and both beers came out fantastic. I actually have a second batch of the porter fermenting right now that I can't wait for.
I need to make an IPA again, it's been too long.
@braufesser quick question, you may have answered this but I'm not all the way through the thread. Do you transfer from primary under pressure into a purged keg? The reason I ask, I transfer from a PET carboy under CO2 pressure into an 02 purged keg. I took your idea of transferring into a keg and dry hopping in the keg with the hop screen and dip tube screen. My only concern is that since I transfer into the out port to fill the keg. I'm wondering if this dip tube screen will work against me. As in it will catch any Hop debris coming into the keg and clog up my dip tube and theoretically stopping me from transferring into the keg. Any thoughts? Have you done it this way or anyone else in the forum tried it this way????
Yeah - if you try to transfer into a dry hop keg, through dip tube screen, under pressure.... I think you would have problems. When I used dry hop keg, I just transferred through tubing to bottom of keg.
I have done a few batches recently with no dry hop keg - both dry hops in primary and then transfer down dip tube.... no screen on dip tube. That has worked well. My beers drop out pretty well, with most debris falling into cone of SS brew bucket.
Thanks, I was all ready to go in a couple days and then that thought popped in my head. So have you done away with the dip tube screen and the hop screen when transferring to the keg? I've transferred to kegs under pressure multiple times just not with the screens.
so they say. No idea how they do it. Perhaps my palate is not sophisticated enough to pick it up. I've been bottling for 26 years and not yet had a beer that I could detect any oxygenation or staling.
So what water profile have you guys played with this recipe?, is 2:1 Chloride to Sulfate still a good approach?
I need some yeast help on this.
Heading out of town first thing tomorrow a.m. Went by local shop today to get grain for my third round of NE style. Back in town on Monday morning and going to brew then.
LHBS out of London III and out of Conan. Will check shops based on my trip this weekend to find 1318 (Of first two batches, like 1318 better than Conan), but I have Wyeast West Yorkshire on hand. If I can't find 1318 or suitable replacement and end up brewing on Monday, any thoughts on West Yorkie with this style?
Also, beyond London III and Conan, other alternative yeasts for this style?
Isn't Burlington Ale more fruit from the Conan tree?
Gonna be brewing another batch of this later this afternoon and have a couple questions.
1) I do BIAB 3 gallon batches and use 5 gallons of RO with no sparge water. Just to be clear, I should be using 1 tsp of Cacl + 1/2 tsp of gypsum in total to get me in the ballpark, correct?
2) my last batch came out great but I thought it could've been a little hoppier. I did a 5 oz dry hop at day 3 and there was a pretty thick layer of krausen on top. Do you guys cut a hole in the krausen to get the hops down into the beer? I feel like a majority of my hops stayed on top until around day 6 and maybe that's why it wasn't as hoppy
I did gently swirl it several times but it didn't seem to help any of the hops get through the krausen. Most just stayed right on top
Gonna be brewing another batch of this later this afternoon and have a couple questions.
1) I do BIAB 3 gallon batches and use 5 gallons of RO with no sparge water. Just to be clear, I should be using 1 tsp of Cacl + 1/2 tsp of gypsum in total to get me in the ballpark, correct?
Appreciate it guys. First batch was straight up RO, so looking forward to seeing how this batch turns out.
One other thing, I'm planning on buying a ph meter but for now I just grabbed some test strips from LHBS. If my mash ph is on the low side, should I add more CaCl to raise it up?
Gonna be brewing another batch of this later this afternoon and have a couple questions.
1) I do BIAB 3 gallon batches and use 5 gallons of RO with no sparge water. Just to be clear, I should be using 1 tsp of Cacl + 1/2 tsp of gypsum in total to get me in the ballpark, correct?
I need some yeast help on this.
Heading out of town first thing tomorrow a.m. Went by local shop today to get grain for my third round of NE style. Back in town on Monday morning and going to brew then.
LHBS out of London III and out of Conan. Will check shops based on my trip this weekend to find 1318 (Of first two batches, like 1318 better than Conan), but I have Wyeast West Yorkshire on hand. If I can't find 1318 or suitable replacement and end up brewing on Monday, any thoughts on West Yorkie with this style?
Also, beyond London III and Conan, other alternative yeasts for this style?
With BIAB, when are you adding these?
Good question, lol. I was just planning on adding right before I put in my grain
I've had success with WLP007 with this style.
@braufesser quick question, you may have answered this but I'm not all the way through the thread. Do you transfer from primary under pressure into a purged keg? The reason I ask, I transfer from a PET carboy under CO2 pressure into an 02 purged keg. I took your idea of transferring into a keg and dry hopping in the keg with the hop screen and dip tube screen. My only concern is that since I transfer into the out port to fill the keg. I'm wondering if this dip tube screen will work against me. As in it will catch any Hop debris coming into the keg and clog up my dip tube and theoretically stopping me from transferring into the keg. Any thoughts? Have you done it this way or anyone else in the forum tried it this way????
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