troglodytes
Well-Known Member
I've posted on the main forums before that I have an issue with my hoppy pale ales and I'm stating to wonder if its all oxygenation issues. I bottle condition and have actually enjoyed bottle conditioning for 7 years (although I'm certain I'll keg sometime in the future). But now after reading several posts and starting initial research I've resigned myself to the fact that my IPAs will always be below my world class expectations with my current setup.
So here's the deal, I'll be brewing an IPA this evening. Its a "Dialed In" clone so it involves whirpooling hops, two dry hop additions and a wine addition. On top of bottling I'm just thinking now of all the ways the O2 can make this brew go south. Below I'll list my goals for mitigating risk factors and I'd love any feedback as to how (without any further purchases, process change only) I can mitigate them further if possible.
1) I don't plan on preboiling mash water (I will not have the time)
2) I always build from tap water (we have soft water) and add campden tablets.
3) I'll mill my grains right before mashing
4) I will employ a covered, infusion mash and stir way more gently than usual (my tun is a cooler and I use a brew bag instead of a manifold). Contemplating a no sparge schedule, but would rather not as it will really hurt my efficiency
5) My mash pH is will be around 5.4 through lactic acid addition
6) I don't vorlauf, I just use gravity to transfer to kettle (aluminum unfortunately) through valve (brass) and silicone tubing
7) I always FWH
8) Bring to boil (propane burner) and reduce to a partially covered simmer for an hour
9) With 10 minutes left, I add my IC (copper unfortunately) to sanitize.
10) Add FO hops and whipool (much more gently than I'm used to) until beer is pitching temp (65F) probably will take about 15 minutes
11) Transfer through tubing to Speidel fermentor, and pitch active yeast starter immediately
12) On 3rd day of fermentation add all dry hops and wine so that active yeast scavenge O2 ingress
13) Take gravity readings and bottle through Speidel spigot and bottling wand (SS, yay!) directly from fermentor when beer is about 3 points away from FG. No priming sugar added
14) Drink fast
Are there any other tricks or tips I can employ to give this beer a better shot of retaining freshness, and do my processes look to be fairly sound? I've probably got 50 brews under my belt and I'd like to think my belgians, saisons, and porters are top notch. Now its just trying to figure out pale ales, and I hope this may be a step in the right direction for me.
Thanks in advance.
So here's the deal, I'll be brewing an IPA this evening. Its a "Dialed In" clone so it involves whirpooling hops, two dry hop additions and a wine addition. On top of bottling I'm just thinking now of all the ways the O2 can make this brew go south. Below I'll list my goals for mitigating risk factors and I'd love any feedback as to how (without any further purchases, process change only) I can mitigate them further if possible.
1) I don't plan on preboiling mash water (I will not have the time)
2) I always build from tap water (we have soft water) and add campden tablets.
3) I'll mill my grains right before mashing
4) I will employ a covered, infusion mash and stir way more gently than usual (my tun is a cooler and I use a brew bag instead of a manifold). Contemplating a no sparge schedule, but would rather not as it will really hurt my efficiency
5) My mash pH is will be around 5.4 through lactic acid addition
6) I don't vorlauf, I just use gravity to transfer to kettle (aluminum unfortunately) through valve (brass) and silicone tubing
7) I always FWH
8) Bring to boil (propane burner) and reduce to a partially covered simmer for an hour
9) With 10 minutes left, I add my IC (copper unfortunately) to sanitize.
10) Add FO hops and whipool (much more gently than I'm used to) until beer is pitching temp (65F) probably will take about 15 minutes
11) Transfer through tubing to Speidel fermentor, and pitch active yeast starter immediately
12) On 3rd day of fermentation add all dry hops and wine so that active yeast scavenge O2 ingress
13) Take gravity readings and bottle through Speidel spigot and bottling wand (SS, yay!) directly from fermentor when beer is about 3 points away from FG. No priming sugar added
14) Drink fast
Are there any other tricks or tips I can employ to give this beer a better shot of retaining freshness, and do my processes look to be fairly sound? I've probably got 50 brews under my belt and I'd like to think my belgians, saisons, and porters are top notch. Now its just trying to figure out pale ales, and I hope this may be a step in the right direction for me.
Thanks in advance.