Search results

Super clean fruit juice in the form of a WC pils

I’ve been really enjoying this style on the lower end of the abv spectrum recently. This one is all North Star Pils with a hint of Carapils, Ella first wort (30 IBUs), Sabro WP (1 oz/gal) and Azacca/Cashmere dryhop (1.2 oz/gal). Finished at 4.8 abv. Never went thru 10 gal faster. I also am a big...

An old bottle of Pilsen light LME from Briess I had on hand. Good advice to wait until the last second of the boil. The last time I did this was in a panic after getting horrible mash efficiency on a triple and still needed a longer boil to hit my numbers. I looked oxidized going into the...

How do you get such a great color with DME? Whenever I throw it in when I miss OG, I get 10+ SRMs over target.

Mashed at 148F for 45 minutes and 162F for 30 (probably overkill as I ended up getting mash efficiency over 80% on my system for the first time). Pitched 1 million cells per mL per plato at 60F for 3 days until FG, brought it up to 65F for diacetyl for 3 days, hard crash to 35F for 2 days, dump...

Ended up dry hopping 0.75 oz/gal of Nelson and 0.5 oz/gal of Cashmere

Modern WCIPA all Pilsner malt underneath Nelson and Cashmere WP/DH. 8.2% abv. Flavor for days - can’t wait for the next batch.

Third batch was a real winner - Ella FWH, 15, and 5, with cashmere and Nelson in WP and DH. 100% Pilsner malt. 34/70 attenuated the s@*t out of this beer. Won’t complain with 8.2% DIPA after shooting for 7ish. Super clean with a bit of alcohol on the nose - definitely bringing the mash temps up...

I’ve found that the expression of these products (concentrated hop oils and full spectrum extracts) really shine the further back (I.e. closer to packaging) in the process that they’re added.

This works. There is also a fourth option - I add it to recirculation lines with biofine 24 hrs after a cold crash, purge with CO2, and recirculate the conical between the racking port and sampling valves for a few minutes.

Do you have data to support these conclusions?

I more or less use the set up from this thread (Recirculating hops in conical fermenter). Direct mount pump with as short of PVC. I haven’t noticed any O2 pickup versus rousing and the extraction I’ve noticed is substantially improved. I figure if there are no leaks while under positive pressure...

I personally keep head pressure at 8-10 psi, and recirculate for 5 min twice over 48 hrs for 10-gal batches, under pressure. I find pressure and spunded carb adds to the mouthfeel. To each their own. There’s no wrong way to do it. At this point, it’s become personally preference

Do you keep head pressure while cold crashing?

How much CO2 rousing are you doing? Over-rousing will strip aroma. It’s not talked about enough… Lastly, when polyphenols/protein drop, flavor/aroma become more clear. Adding fining agents will help this happen faster.

1. HBC586, Strata, and Nelson 2. Strata, Citra, Nelson 3. Citra, Mosaic, Nelson

I can’t imagine going back to life before the Tilt 😂 such a great tool for the cellar. I just wish they could do more than just temp and SG. Can’t wait for something that can measure pH in real time.

And to be clear, I am not advocating for universal warm dry hopping. I only do it when I'm going for a specific aroma character. Most NEIPA's that I make are dry hopped at ~55F. But I will straight up cold crash before dry hopping. Down to 37F.

Not sure if I mentioned this, but I have a conical, so most yeast is removed (excluding what is left in suspension - one of these days I will have to count with my microscope). I usually add a small dry drop charge around 50% attenuation, similar to the "tail end of Ferm dry hop". I have also...

Makes sense. At one point I had a plan to biofine before dry hopping, but never tried it out of impatience of adding a bunch of time to my schedule