Recent content by MPBeer

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. MPBeer

    My New England IPA is never hazy enough.

    Lol I should be more careful of my words next time. I wasn't really serious, the most important part of beer is aroma and flavor indeed :) I was just saying appearance is the most important thing because it looks so pretty, and I really want that look on my beer, that's all.
  2. MPBeer

    My New England IPA is never hazy enough.

    Man how you guys getting that amazing look.... damn I want to just take that beer and call it mine. My grist bill usually goes like this -> 70% 2-Row, 20% Wheat (Weierman?), 10% Flaked Oats + 3~5% of Acidulated. I heard some cold crash for shorter time, but I believe that that the haze is from...
  3. MPBeer

    My New England IPA is never hazy enough.

    The latter one is correct, dry hop while the fermentation is still going on. I'm not 100% sure of my water, but I build my water base on water report of my town's tap water. I usually add 3g of gypsum and 7g of calcium chloride for 75~100 : 200 of SO4 : Chloride ratio.
  4. MPBeer

    My New England IPA is never hazy enough.

    I'm using WLP067, or some random drags from neipa. Can't get wyeast in this country, so just trying to use the best one in my hands. My usual brewing ipa goes like this. 1.Mash high, lauter and sparge. 2.No bittering hops usually, 4~6oz of hopstand at 160~170F 3.Ferment for 1 week 4.Dry hop...
  5. MPBeer

    My New England IPA is never hazy enough.

    I think the most important element in New England IPA is appearance. I love that orange juice-like appearnce of top tier IPAs from Monkish, Tree House, etc... So I studied. I found out that the haziness comes from polyphenols from protein rich malts and dry hopping. I made ipas with lots of...
  6. MPBeer

    Am I calculating my ph right?

    Thanks a lot! That seems like a huge work! I like my recipe right now so I might brew this same recipe again with that addition. My beer (still fermenting) tastes a bit sour right now.. and I wish it tastes better with that ph adjustment. :)
  7. MPBeer

    Am I calculating my ph right?

    Wish I can find my answer! I brewed that recipe with 3g each of gypsum and calcium chloride without anything that raises ph. Mash water was 5.3gal, and I added 4gal of water for batch sparge. I got 5~5.3gal of finished wort and now I'm fermenting it. Wish it doesn't taste to sour.
  8. MPBeer

    Help with my oxidation issue with neipa...

    I'm brewing neipa, and keep suffering from oxidation. These are my steps with brewing ipa. Brew a beer. Move to my plastic fermenter with a splash. Dry Hop after 2~3 days, open the plastic lid and pour the hops. After the fermentation is done, cold crash for 5~7 days. Move it to a bottling...
  9. MPBeer

    Am I calculating my ph right?

    Never thought this thread would be this long! So, what I meant by chalk is "why should any one want to raise their ph if a grist bill with that much roasted grains have a ph of 5.37?". That seems pretty wrong, since I've heard that black malts lowers the ph down significantly, and I want to find...
  10. MPBeer

    My homebrew tastes like homebrew....

    My fermenter is a un-see-through-able, so I'll buy it when I get my glass carboy. The temperature outside of my fermenter right now is around 60 degree, so I'm just hoping that the active fermentation makes a lot of heat inside. I'll check how the fermentation is going tonight, and planning to...
  11. MPBeer

    How to keep saison ester / phenol low?

    I brewed a saison few days ago, and I tasted it yesterday. It was saison-y as hell! Well I like those spicy, fruity ester, I wonder if I can keep them low. I'm planning to brew a fruit saison, and I want the fruit to shine, and the saison-y character to be subtle, like most of today's "farmhouse...
  12. MPBeer

    My homebrew tastes like homebrew....

    So guys. I used US-05, and started very low (fermenting in a 50F fridge with a heat belt on). It's a imperial stout so I might move it to outside after a week or so. Will report back if my beer still tastes like a homebrew. Cheers!
  13. MPBeer

    Am I calculating my ph right?

    I always get so greedy when I make an stout lol. I just downloaded BerrSmith3 and seems like the ph is pretty similar. I'll go with no salts added and see if the ph was too low! Thanks!
  14. MPBeer

    Am I calculating my ph right?

    Yeah I input 20~25% of roasted malt and I got 4.8~ ph... there are a huge difference and it seems like inputting hard numbers are more accurate so I'm not sure which to trust :(
  15. MPBeer

    My homebrew tastes like homebrew....

    Thanks! That's a brilliant idea! I'll ask him if he is willing to change the temperature.
Back
Top