Recent content by mpelechaty

I know this thread is dead, but I need to comment on this. First of all IPAs were supposed to survive the trip to england without spoiling. That has nothing to do with the hop aroma and flavor dying out. As per Sierra Nevada, who does extensive research on this topic, hop aroma is significantly...

Last week I did an all wet hop double IPA and an all wet hop black IPA. I did end up dry hopping the Black IPA though because the malt was overpowering the hop aroma. Cheers, Michael J. Pelechaty

So I have thought about it, but if I wait to dry hop with the wet hops they will go bad so I think im going to strickly brew with them. and then do a 5 oz dry hop with 2 oz of simcoe, 1 oz of amarillo, 1 oz of centennial, and 1 oz of cascade. I would like some input though since I haven't...

I am getting them through a local shop.

So I have 4 lbs of wet hops coming on thursday. I have a recipe written up, but I would love to get some notes on it. I figure it will be a double IPA. Also, I have heard that a lb of wet hops is roughly 2.5 oz of dried. Is that correct? 5gal batch Grist: 9.5 lb two row 1 lb munich .75 lb...

If you're trying to get your girlfriend to like a hoppy beer I would stay away from the sweetness from crystal malt.

I personally really like 3522.

On monday I brewed a Belgian Dubbel with a starting gravity of 1.068 I made a yeast starter with yeast 3522 and let that ferment for a day and then pitched the whole thing into my 6 gallon batch. I did add a small amount of yeast nutrient and energizer and aerated with a stone for 5 min (as well...

I think part of your problem may have been that the ambient temperature is so high meaning the fermentation temp is even higher. Ideally you want to start 3724 at about 70* and slowly raise the fermentation temp to 85 over a week or two rather than keeping it at 85 the whole time. You could...

Everything I have read recommends boiling crushed juniper berries for 15 min and then using that as water in the mead or if its beer do it in the boil. You might need the boil to extract the flavors from the berries.

How long do you typically age your mead for if you don't mind me asking?

Thanks! I think I may be able to get it for free when I get back to school via the university.

Nothing. I have been agitating it, but I was more looking for a scientific paper describing the yeasts biology and what actually happens when too much c02 is present. The knowledge I described having is just broscience as of now and I would like to understand it as "real" science. I'm not as...

Hi, I posted this in the mead forum, but haven't had any luck. I am looking for a good resource which describes the science behind degassing mead during the primary fermentation. What I have gathered thus far is that the co2 produced during fermentation can be toxic to the yeast which...

Hi, I am looking for a good resource which describes the science behind degassing. What I have gathered thus far is that the co2 produced during fermentation can be toxic to the yeast which will cause them to produce esters which cause off or harsh flavors. Is that correct? Cheers...