Just recieved my MoreBeer order which included what I’ll need to conduct 4 small test batches to compare how hop additions come through in the end product.
Long ago I was shown a hop utilization chart that when I’ve reposted it I’ve been given a lot of flack for it not being remotely close to factual, which I’ve assumed that all hops being a little different from the next, might be more or less the gist of how it might work. This is the chart:
My recipes are all identical as well as the hop amounts. All that will change is the time at which they are used. These are the 2.5 gal recipes I’ve come up with:
4.75 lbs pale ale malt
0.25 lb cane sugar (FO)
0.125 lb C-60
0.125 lb light DME (starter)
0.125 oz Centennial (10.1%) FWH
0.875 oz Centennial @ either 21, 14, 7 mins, or whirlpool
US-05
1.061/1.011
6.6%
75/57/47/69 IBUS’s (Rager)
7 SRM
75% efficiency (likely get closer to 80%)
I’ve been keeping US-05 going (washed the yeast after initial use) as I found I actually get a little better attenuation and flocculation than the WLP001 I used to use.
I know many feel a starter should be decanted, but I use a whisk to aerate and keep it in my fermentation chamber (65*) so it’s not shaken or fermented hot. I also just haven’t understood why one would prefer to make the yeast slow and lazy by cooling it when you can have them lively and reading to go, and it’s not just some wasted ingredient that gets poured out (I’m a bit frugal).
As time is of the essence to a degree when it comes to hoppy beers I’m considering trying to brew twice a week and ferment at 65* for 3 days at a time instead of my usual week before pulling it and finishing it at room temp for the last two weeks. But I’m not sure I’ll have the time (or patience from SWMBO) to do this. So it might end up being one each week.
I’ve been wanting to do this for years now. Glad I’m finally focusing on it. I’m hoping to find enough people to help me taste these to get a better field of opinions. My neighbors are always down to drink my beers, and I like that they give me honest feedback. Another neighbor has been very to himself but did say he only appreciates IPAs. Might have to knock on his door too.
Long ago I was shown a hop utilization chart that when I’ve reposted it I’ve been given a lot of flack for it not being remotely close to factual, which I’ve assumed that all hops being a little different from the next, might be more or less the gist of how it might work. This is the chart:
My recipes are all identical as well as the hop amounts. All that will change is the time at which they are used. These are the 2.5 gal recipes I’ve come up with:
4.75 lbs pale ale malt
0.25 lb cane sugar (FO)
0.125 lb C-60
0.125 lb light DME (starter)
0.125 oz Centennial (10.1%) FWH
0.875 oz Centennial @ either 21, 14, 7 mins, or whirlpool
US-05
1.061/1.011
6.6%
75/57/47/69 IBUS’s (Rager)
7 SRM
75% efficiency (likely get closer to 80%)
I’ve been keeping US-05 going (washed the yeast after initial use) as I found I actually get a little better attenuation and flocculation than the WLP001 I used to use.
I know many feel a starter should be decanted, but I use a whisk to aerate and keep it in my fermentation chamber (65*) so it’s not shaken or fermented hot. I also just haven’t understood why one would prefer to make the yeast slow and lazy by cooling it when you can have them lively and reading to go, and it’s not just some wasted ingredient that gets poured out (I’m a bit frugal).
As time is of the essence to a degree when it comes to hoppy beers I’m considering trying to brew twice a week and ferment at 65* for 3 days at a time instead of my usual week before pulling it and finishing it at room temp for the last two weeks. But I’m not sure I’ll have the time (or patience from SWMBO) to do this. So it might end up being one each week.
I’ve been wanting to do this for years now. Glad I’m finally focusing on it. I’m hoping to find enough people to help me taste these to get a better field of opinions. My neighbors are always down to drink my beers, and I like that they give me honest feedback. Another neighbor has been very to himself but did say he only appreciates IPAs. Might have to knock on his door too.