Double IPA Dogfish Head 90 Minute Clone

[chickstr]

Is there any way to increase OG after boil and yeast pitched. Its been only 12 hours post boil and was at 1.06. I think the original problem is when I over sparged to a 7 gals.

 

[bluemoose]

I don't think so. Best way to do it is to boil longer. Get down to your boil volume and then start you hop additions. You can do that next time. I would just let it ferment out and see how it turns out.


Sent from the kingdom of beer.

 

[brewski09]

Is there any way to increase OG after boil and yeast pitched. Its been only 12 hours post boil and was at 1.06. I think the original problem is when I over sparged to a 7 gals.

Add dme. I like to use extra light if I need to do this (I usually just let it ride though). You can also use simple sugars but they ferment completely when DME will add a little residual sweetness at the end of fermentation. You probably also had higher hop efficiency from the lower gravity even with the larger volume so some more sweetness will likely be good.


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[chickstr]

I did in fact add dme.. 3 lbs to be exact. Boiled it up added a few hops. I had a reading of 1.075. Since fermentation had already started i think ill be ok.. i will post when done on how it worked out and final readings.. thanks for you help..

 

[gjsumm]

Finely kegged it this is spot on recipe to me actually better.


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[shaggyboiler]

Well about to buy the ingredients for this. Pretty new to all grain brewing. Only done 3 batches to date.

I will be doubling this recipe to brew 10 gallons since my Blichmann BrewEasy setup is designed for 10 gallons and you can't really do just the 5 at a time.

Anything I should be aware of for doubling the size at all?

 

[RoadKing]

Anything I should be aware of for doubling the size at all?

Adjust recipe for your efficiency. Mine tends to drop from 85% to 79% with a grain bill this large on my system.
My personal preference is to use 3lbs of TF Amber for 11 gallons.

 

[Whipskipper]

I am confused on making a yeast starter for this brew. I have never made a yeast starter. I am thinking about trying it on this beer Mr. Malty says I need 2 packs of yeast I only bought one pack of 1098. Any suggestions on the yeast starter for this beer?

 

[Grecoiii]

Whipskipper, I found this post because I'm planning on brewing 90 min IPA next. I'm currently fermenting a red ale using British Ale II. I've used both Witbread 1098 and British Ale II for this recipe and the later attenuated better and was perfect in my opinion. So instead of using a starter (you will definitely need more than one pack), I'm going to take a pint or two of yeast from the bottom once I transfer the red to secondary. If you need a big starter for a big beer, this is my preferred method. I've been brewing for 9 years, made approx 125 batches and have never had one go bad.

 

[morrg1]

Brewing this tonight!

 

[BrewHogDeluxe]

I have read through a lot of these posts but not all. I know it depends on the temp of your grain but in general what is your strike temp? Thanks

 

[chainlife]

I am confused on making a yeast starter for this brew. I have never made a yeast starter. I am thinking about trying it on this beer Mr. Malty says I need 2 packs of yeast I only bought one pack of 1098. Any suggestions on the yeast starter for this beer?

I bought enough hops for two batches, so I made a American Ale of which I split the resulting yeast cake into 1/3 for today's 90 IPA brew, and the 2/3's for the next 90 min brew day in a few weeks. A starter is a beer, just harvest yeast, u get a batch out of the deal. mr malty.com has a slurry calculator

 

[chainlife]

I am confused on making a yeast starter for this brew. I have never made a yeast starter. I am thinking about trying it on this beer Mr. Malty says I need 2 packs of yeast I only bought one pack of 1098. Any suggestions on the yeast starter for this beer?

I bought enough hops for two batches, so I made a American Ale of which I split the resulting yeast cake into 1/3 for today's 90 IPA brew, and the 2/3's for the next 90 min brew day in a few weeks. A starter is a beer, just harvest yeast, u get a batch out of the deal. mr malty.com has a slurry calculator

 

[BrewHogDeluxe]

I am confused on making a yeast starter for this brew. I have never made a yeast starter. I am thinking about trying it on this beer Mr. Malty says I need 2 packs of yeast I only bought one pack of 1098. Any suggestions on the yeast starter for this beer?

Recipe I use for yeast starter;
1/2 cup DME
1/2 teaspoon Yeast Nutrient
1 Quart water
Sterilize a 4 quart jar and lid.
Mix DME, nutrient and water, boil 20 minutes to sterilize. Pour into sanitized 4 quart jar, cool to 70 degrees F. Pour in yeast, give it a good shake, set on counter. Shake as often as possible. Be sure to tighten the lid good every time you shake it or you will have a mess. Also loosen lid every time to allow gasses to escape and leave loose between shakes.
Make this at least 24 hours before you brew.

 

[BrewHogDeluxe]

Made this last night in the primary now, can't wait!!

 

[Benzene]

I fired this one up this morning, and its happily boiling away now. Waited way too long to brew this one again!

 

[sancycling]

So I brewed this recipe using WLP007.
Fermentation went as planned and ended with a FG of 1.010

My issue is that after two weeks after bottling the beer is flat. I added 100g of cane sugar for 13.5liters of beer.

This is the amount if sugar that I add to most of my beers and carbing is usually good to high.

But this beer is flat. I made sure to mix the boiled/cooled sugar.

I didnt add any fresh yeast. I left the beer in primary for four weeks.

Bottles hace been at 21-22c for the two weeks.

Any ideas or suggestions? I know patience... But this beer is completely flat and the rest of my beers are carbed by two weeks, perhaps green but carbed.

Thanks

 

[BrewHogDeluxe]

No experience with the cane sugar but using dextrose @.75 oz per gal works perfect for me every time.

 

[Jwin]

I had this happen to me recently with a 1.110 bipa. I concluded that the yeast died due to alcohol %. It's the downside of bottling big beers. Learned my lesson.

 

[Jwin]

Fti, I started mine on half a s04 yeast cake, then pitched s05 once fermentation slowed. Continued to feed it a half pound dextrose a day until 5# consumed. Then bulk aged for 2 weeks. In retrospect I think the s05 kicked it in the last pound.
If this happened, you have 3 options.
1 drink flat beer
2 dump it
3 open each bottle and pitch into them, maybe champagne yeast
*the risk with option 3 is that if it wasn't finished, you could have bottle bombs, unless you monitor closely and once they hit a good carb lvl, beer fridge them all to force the yeast dormant. And keep them cold until consuming. I chose option 1, but I'd say wait another 2-4 weeks first

 

[jwelch1103]

So I brewed this recipe using WLP007.
Fermentation went as planned and ended with a FG of 1.010

My issue is that after two weeks after bottling the beer is flat. I added 100g of cane sugar for 13.5liters of beer.

This is the amount if sugar that I add to most of my beers and carbing is usually good to high.

But this beer is flat. I made sure to mix the boiled/cooled sugar.

I didnt add any fresh yeast. I left the beer in primary for four weeks.

Bottles hace been at 21-22c for the two weeks.

Any ideas or suggestions? I know patience... But this beer is completely flat and the rest of my beers are carbed by two weeks, perhaps green but carbed.

Thanks

In my experience with making a DFH 90 Minute clone, a beer with this alcohol level is more than likely to take quite a but more than two weeks to bottle condition. I'd try one every two weeks, starting once they have been in the bottle 6 weeks.
Give it time, this recipe makes a tasty beer!

 

[Brian4x4]

I have a few ideas. But wait at least 6 weeks before doing anything.

1 open all bottles back up and gently pour back into a sanitized carboy. Add a little more of same yeast to entire batch to ferment out the sugar from priming. Then batch prime again and hope the yeast you added will be enough to carbonate this time.

2 . Dump all beer back into carboy and add more yeast finish ferment of added sugar. Then put beer in a keg and force carb.

3. Pour beer direct into keg and force carb as is. I don't like this tho cause it will be to sweet from unfermented bottling sugar.

Maybe if you have to put back in carboy you my dry hop more. Haha

Also I think maybe opening each bottle and pit a little yeast in each not so bad idea to. Cause not like more sugar being added so no worry about bottle bombs.

Hope you figured out how much per bottling liquid you had before you calculated how much priming sugar you needed.
Cheers man.

I just brewed up a Lawson's double sunshine and going to Brew this 90min again soon. It always turns out good for me. Don't buy anymore since the bottles are never consistent.

 

[shawny]

would wyeast 1187 be okay to use for this style of IPA?

 

[boicutt]

would wyeast 1187 be okay to use for this style of IPA?

When I did this beer, I felt it was already on the malty side, well balanced, but malty. It might turn out a bit too sweet, but that might be the way you like it! Nothing wrong with trying it

 

[brewmesomewater]

I'm excited to brew this! I am taking a vacation back to my hometown in which is 20 minutes from DFH in Rehoboth, DE. Going to try and get my hands on the 90, and 120 minute!

 

[Jwin]

We just started getting dfh back in TN. I haven't seen the 130 around, but I realy dig the 90

 

[brewmesomewater]

We just started getting dfh back in TN. I haven't seen the 130 around, but I realy dig the 90

I'm stationed at Ft. Campbell! DFH is hard to find but it is around.

 

[Jwin]

I'm stationed at Ft. Campbell! DFH is hard to find but it is around.

Just got to Robertson county a couple weeks ago. Check your local high gravity/liquor stores

 

[Jwin]

Idk if they distribute to ky, so may have to go into clarksville.
Pour vou in hendersonville has the entire lineup

 

[brewmesomewater]

I've seen quite a bit of them in Mulligans in clarksville. Found a nice craft beer bar called hops road as well if your in the area. They have fresh hops grown around their entrance and they incorporate hops in their food.