Anyone brewing Brut IPA?

[cactusgarrett]

Just a follow up...I pitched 4days ago, krausen is almost dropped so I took a gravity reading. Dropped from 1.054 to 1.010, tastes a lil sweet yet. I know it’s got a few points to go, but I wouldn’t expect this sweetness at 1.010, it’s almost like there’s lactose in it. Maybe the glucoamylase broke it down to something the WLP007 can’t fully ferment? Anyway, the glucoamylase did it’s job hopefully the yeast finish its job as well...targeting 1.000-1.002 and already at 81% attenuation.

If you're worried, you can hedge your bets and toss some enzyme in the fermenter on the back end of fermentation. I would bet it'd work better there than the mash/kettle, if had to pick one versus the other.

 

[WiscoBrewer]

If you're worried, you can hedge your bets and toss some enzyme in the fermenter on the back end of fermentation. I would bet it'd work better there than the mash/kettle, if had to pick one versus the other.

I didn’t use it in the mash. I whirlpooled at 165f then dropped to 135f (131f-140f optimal temp range) let it do its thing for 45min then continued to cool to pitch temp. I think it’s more the yeast reached 81% attenuation started slowing down. What’s got my curiousity is why it tastes sweet at 1.010? My first thought is esters from the yeast. My fridge is full and I’m fermenting in the basement (64f ambient) and it got up to 69f which isn’t too crazy. I’ve never fermented high with WLP007 so I’m not sure what temps esters start to kick in.

 

[stickyfinger]

I didn’t use it in the mash. I whirlpooled at 165f then dropped to 135f (131f-140f optimal temp range) let it do its thing for 45min then continued to cool to pitch temp. I think it’s more the yeast reached 81% attenuation started slowing down. What’s got my curiousity is why it tastes sweet at 1.010? My first thought is esters from the yeast. My fridge is full and I’m fermenting in the basement (64f ambient) and it got up to 69f which isn’t too crazy. I’ve never fermented high with WLP007 so I’m not sure what temps esters start to kick in.

i followed a similar procedure. added enzymes during a hopstand at 130ish. Mine ended at 1.004. Next time I’ll add enzymes during fermentation, once the beer pH has dropped.

 

[couchsending]

I didn’t use it in the mash. I whirlpooled at 165f then dropped to 135f (131f-140f optimal temp range) let it do its thing for 45min then continued to cool to pitch temp. I think it’s more the yeast reached 81% attenuation started slowing down. What’s got my curiousity is why it tastes sweet at 1.010? My first thought is esters from the yeast. My fridge is full and I’m fermenting in the basement (64f ambient) and it got up to 69f which isn’t too crazy. I’ve never fermented high with WLP007 so I’m not sure what temps esters start to kick in.

it tastes sweet cause the enzyme has converted those complex sugars into simple ones and that's what you're tasting. Usually at 1.010 you've only got complex sugars left that aren't that sweet.

I don't see a reason to use it in the kettle after boil unless you're going to raise it back up to denature. You're better off just using
it in the Fermenter. 007 fermented on the warm side will taste more tart than anything else.

 

[WiscoBrewer]

it tastes sweet cause the enzyme has converted those complex sugars into simple ones and that's what you're tasting. Usually at 1.010 you've only got complex sugars left that aren't that sweet.

I don't see a reason to use it in the kettle after boil unless you're going to raise it back up to denature. You're better off just using
it in the Fermenter. 007 fermented on the warm side will taste more tart than anything else.

I agree but at 81% attenuation you’d think it would have converted most of those sugars, that’s why I’m wondering if the enzyme is breaking the carbs/starches down to either sugars that can’t be converted by the yeast or just too much sugars for the yeast to convert.

I may be missing something, but I don’t see how adding the enzyme in the kettle after the boil is any different than adding it in the fermenter...unless you’d be adding it after primary fermentation, although then you’re only left with the few remaining healthy yeast to convert the “extra” sugars rather than the whole lot.

Personally I think it’s going to matter more how much enzyme you add and when. The when doesn’t really matter as long as it’s not too much or too long in relation to when and you end up with too many sugars for the yeast to convert before reaching 80-85% attenuation. This will end up attenuating a bit more and we’ll see if it dries out, but I’m willing to bet I added too much glucoamylase and/or for too long and next time if I half the dose or don’t add any at all I’ll still have a sub 1.010 beer that actually tastes dry.

BTW, this glucoamylase’s optimal ph range is 4-4.5 and stable between 2.8-5.

 

[brew703]

For those who kegged, what PSI are you serving at?

 

[WiscoBrewer]

i followed a similar procedure. added enzymes during a hopstand at 130ish. Mine ended at 1.004. Next time I’ll add enzymes during fermentation, once the beer pH has dropped.

I saw in an earlier post that you used the FermFast glucoamylase, a 10g packet, how much wort was there? Also curious what your OG was and yeast used?

 

[doug293cz]

I used about 3 - 5 ml of Amylo 300 liquid, only in the fermenter at yeast pitch, for ~5.5 gal. Nothing in mash or BK. Used Imperial Flagship (Chico), direct pitch from original ~200 bil cells packet, no starter, no yeast nutrient, 1 min O2 bubble. Went from 1.053 to 0.996 in four days @ 65°F. 108% apparent attenuation.

A lot of you folks are making it much more complicated than it has to be. KISS (whenever you can.)

Brew on

 

[RocketBrewer]

For those who kegged, what PSI are you serving at?

I'm keeping mine at about 17-18 psi (most I use 12psi). I used 15 ft of beer line instead of my usual 10 ft to try to control flow but could have easily gone to 20 I think. Foaming is still a little high, but I like the strong carbonation in this one.

 

[day_trippr]

The better question is how many volumes of CO2 are you carbonating/dispensing at?
Someone went with 4.15 and it exceeded the dispensing system's tuning by a lot, apparently even with 26' of Bevlex 200 3/16" tubing (iirc)...

Cheers!

 

[stickyfinger]

I saw in an earlier post that you used the FermFast glucoamylase, a 10g packet, how much wort was there? Also curious what your OG was and yeast used?

i had 19 gallons of wort and used about 8g of the enzyme. it was a club brew and my friend’s daughter wanted to add it but she spilled some lol. i only added it to the kettle so that everyone could take advantage of some enzymatic activity with their share of wort. the pH is better for the enzyme in the fermenter - probably why it isnt as good in the kettle.

my OG was 1.049. my friend fermented his share (undiluted) which was closer to 1.070-something. He also stopped at 1.004. He used US05. I used DryHop from Imperial.

 

[Morrey]

Brut IPA in FV using US-05. OG was 1.056 after using 2ml AML-GL in the mash and then additional 3 ml in the wort as it cooled.

On day 4 now and SG is at 1.009 and still off gassing in a very steady stream. If this doesn't get down to 1.000 (or close), I'll be surprised.

 

[WiscoBrewer]

Brut IPA in FV using US-05. OG was 1.056 after using 2ml AML-GL in the mash and then additional 3 ml in the wort as it cooled.

On day 4 now and SG is at 1.009 and still off gassing in a very steady stream. If this doesn't get down to 1.000 (or close), I'll be surprised.

Did you taste the gravity sample by chance?

 

[Morrey]

Did you taste the gravity sample by chance?

In fact I did. The yeast is very much still actively in suspension, so that is going to alter the perception to some degree.

At 1.009 there is still a bit of sweetness so its not quite bone dry yet. My WP hop schedule shows I'll get 28 - 32 IBU's, but the sample taste doesn't have hops screaming at me. Once it finishes and the dry hops are added, I can further evaluate how dominate the hops are perceived.

More to come...

 

[WiscoBrewer]

Brut IPA in FV using US-05. OG was 1.056 after using 2ml AML-GL in the mash and then additional 3 ml in the wort as it cooled.

On day 4 now and SG is at 1.009 and still off gassing in a very steady stream. If this doesn't get down to 1.000 (or close), I'll be surprised.

It sounds like we are on similar paths (1.054-1.010 in 4 days), mine is still chugging away as well.

I plan to wait to dry hop 2-3 days before kegging.

 

[TravelingLight]

I need some enzyme assistance. I've read through this thread again and still couldn't find my answer. My LHBS has the following two enzymes:

Is either of these the correct enzyme? Thankfully he charged me for one and let me take both of them until I find out which one I need.

 

[WiscoBrewer]

I need some enzyme assistance. I've read through this thread again and still couldn't find my answer. My LHBS has the following two enzymes:

Is either of these the correct enzyme? Thankfully he charged me for one and let me take both of them until I find out which one I need.

The Glucoamylase is what used. I used the whole 10g packet in 6gallons after the whirlpool.

 

[TravelingLight]

The Glucoamylase is what used. I used the whole 10g packet in 6gallons after the whirlpool.

Thank you! I was assuming the gluco based on the preferred temps of it. Just wanted to be sure.

 

[doug293cz]

The Glucoamylase is what used. I used the whole 10g packet in 6gallons after the whirlpool.

The glucoamylase is the one that will chop dextrins down to glucose that the yeast can eat. Alpha amylase cannot chop up dextrins. It's the elimination of dextrins that enables the very low FG's in a Brut, since dextrins are not fermentable.

Brew on

 

[cheesebach]

This will end up attenuating a bit more and we’ll see if it dries out, but I’m willing to bet I added too much glucoamylase and/or for too long and next time if I half the dose or don’t add any at all I’ll still have a sub 1.010 beer that actually tastes dry.

I think I’d likely have the opposite reaction in that situation - if the beer got stuck near 1.010 and tasted sweet, I might suspect that I either didn’t add enough of the enzyme to free up all the extra sugars fast enough in the fermentation (and try increasing my dose next time), or look at trying to keep the yeast active for longer - either by adding more nutrient or adding some fresh active yeast from a small starter as fermentation started to slow.

I’d expect the sweetness is just simply that the beer is at 1.010 with very low IBUs and not anything caused by “over-enzyming”, if it’s even possible to do that in this style.

 

[WiscoBrewer]

Went from 1.054 to 1.010 in 4 days, two days later it’s at 1.002 and bone dry. Lost the sweetness I was worried about at day 4. Tastes vaguely like sake right now. I’ll let it go for a couple more days then dry hop for 2-3 days and keg.

 

[Morrey]

Brut got down to 1.006 on Wed eve as it was 1.009 that morning...definitely slowing down. Closed the BO valve on my FV (Uni tank) since I could only see an off gas bubble every now and again....so I was thinking I may be close to done. I typically close the BO valve when close to FG so I can get some natural carbonation in the beer.

This morning (Thurs day 5) to my surprise, I had 10 psi of pressure on my tank. This means 1.006 has attenuated on down a good bit more to create this kind of pressure. I didn't do a hydrometer gravity reading as I am not inclined to waste** more samples, but I'll bet this beer will be close to 1.000 when it finishes based on the trends I'm seeing now.

I did take a few ml of the beer since I have a sample port and can taste it w/o taking enough for a full sample. The beer is very dry and now the hop flavors seem nicely balanced. There is just enough carb in the beer to give it some effervescence, so this one is going to be a winner for sure! The dry hops will ice the cake. Love it.

**Question: Referencing not wasting samples with repeated floating hydrometer readings. Does anyone have success with a refractometer and using the calculator with alcohol present to get an accurate SG? I tried this method and was not very close to what the floating hydrometer actually reads. The calculator I used was on Brewers Friend. Anyone had better accuracy than what I got?

 

[stickyfinger]

Brut got down to 1.006 on Wed eve as it was 1.009 that morning...definitely slowing down. Closed the BO valve on my FV (Uni tank) since I could only see an off gas bubble every now and again....so I was thinking I may be close to done. I typically close the BO valve when close to FG so I can get some natural carbonation in the beer.

This morning (Thurs day 5) to my surprise, I had 10 psi of pressure on my tank. This means 1.006 has attenuated on down a good bit more to create this kind of pressure. I didn't do a hydrometer gravity reading as I am not inclined to waste** more samples, but I'll bet this beer will be close to 1.000 when it finishes based on the trends I'm seeing now.

I did take a few ml of the beer since I have a sample port and can taste it w/o taking enough for a full sample. The beer is very dry and now the hop flavors seem nicely balanced. There is just enough carb in the beer to give it some effervescence, so this one is going to be a winner for sure! The dry hops will ice the cake. Love it.

**Question: Referencing not wasting samples with repeated floating hydrometer readings. Does anyone have success with a refractometer and using the calculator with alcohol present to get an accurate SG? I tried this method and was not very close to what the floating hydrometer actually reads. The calculator I used was on Brewers Friend. Anyone had better accuracy than what I got?

yes. get a refractometer. a few drops gives excellent estimates of FG.

 

[Morrey]

View attachment 580824
Went from 1.054 to 1.010 in 4 days, two days later it’s at 1.002 and bone dry. Lost the sweetness I was worried about at day 4. Tastes vaguely like sake right now. I’ll let it go for a couple more days then dry hop for 2-3 days and keg.

Sake.....I can totally believe that. Sake fermentation uses a fungus enzyme like aspergillus niger to convert the rice starches into fermentable sugars. Ironically, the enzymes we use are probably similar or the same enzymes you could make sake with. I bet the sake influence would be more significant for those who use rice as an adjunct with barley in this Brut IPA. Cool!

 

[WiscoBrewer]

Sake.....I can totally believe that. Sake fermentation uses a fungus enzyme like aspergillus niger to convert the rice starches into fermentable sugars. Ironically, the enzymes we use are probably similar or the same enzymes you could make sake with. I bet the sake influence would be more significant for those who use rice as an adjunct with barley in this Brut IPA. Cool!

My thoughts as well and I have read the same thing about some of these enzymes. I used flaked rice as I wanted to steer clear of any corn flavor, but didn’t consider a sake flavor lol

 

[Morrey]

My thoughts as well and I have read the same thing about some of these enzymes. I used flaked rice as I wanted to steer clear of any corn flavor, but didn’t consider a sake flavor lol

I used 20% flaked corn...but darn, had you shared this earlier on, I may have loaded up on minute rice and had a Sake/Brut. LOL

Seriously, I bet that sake nuance will fade one you dry hop in the final stages.

 

[TravelingLight]

One thing I had not considered yet...are y'all fining with gelatin? I fin some of my beers, but probably don't fin more than I do fin (I brew a lot of hazy bois). I do think this is a style I want some clarity with though. I guess it'll be a game time decision for me near the end of fermentation depending on how samples look.

 

[bleme]

**Question: Referencing not wasting samples with repeated floating hydrometer readings. Does anyone have success with a refractometer and using the calculator with alcohol present to get an accurate SG? I tried this method and was not very close to what the floating hydrometer actually reads. The calculator I used was on Brewers Friend. Anyone had better accuracy than what I got?

None of the calculators I have seen will get you closer than 'ballpark' numbers. What they are very good at is telling you when fermentation is done as you are just comparing its own readings.

 

[couchsending]

Definitely going to fine. I feel like it’s mandatory for this style... or maybe just Lager it for a while..

 

[Morrey]

None of the calculators I have seen will get you closer than 'ballpark' numbers. What they are very good at is telling you when fermentation is done as you are just comparing its own readings.

"Ballpark", good term for this, agreed. That's the opinion I have after some testing. I have a couple of Tilts that work fine, but ironically my battery went dead (my fault not changing out) in the middle of fermentation leaving me to resort to my manual measuring devices for this batch.

One thing I had not considered yet...are y'all fining with gelatin? I fin some of my beers, but probably don't fin more than I do fin (I brew a lot of hazy bois). I do think this is a style I want some clarity with though. I guess it'll be a game time decision for me near the end of fermentation depending on how samples look.

I want this beer to be clear, and was mainly the reason I didn't use wheat and opted for US-05. I used whirlfloc near end of boil so that precipitated a good amount of sediment in the BK. I may add a bit of gelatin after I pull my dry hops, but then again, will the gelatin drop out my hop essences?