More to it than I thought.

[PADave]

Wait a minute. How did I miss, in all 60-whatever glorious pages of this thread, that you didn't get yourself a wort chiller?! I mean, seriously, with all the other toys you bought so prematurely!!! I'm amazed that your chilling setup isn't, like, one immersion chiller in an ice bath running to a second immersion chiller in the kettle, and the wort being pumped out through a plate chiller and into a glycol-jacketed conical.

You can definitely do overnight chilling (I've been forced to do a batch or two like this myself, and had absolutely no issues). Just make sure you don't run your hot wort directly after the boil into a plastic or glass fermentor. That's a guaranteed disaster. It has to at least be chilled enough not to melt/temp shock your fermentor.

If I remember correctly, don't you have a plate chiller Altrez? I agree, just letting it sit overnight would be much too simple. And JordanKnudson, don't forget, that whole setup has to be solar powered.

 

[Murphys_Law]

Question:

Would there be any issue chilling wort over night in the fridge? I have not decided on how I want to cool my wort after brewing and was thinking why not just sick it in the fermenter for 24 hours before I pitch my yeast.

It also seems to be less risky then sticking something in the wort.

-Altrez

I would rent a private jet and fly the beer to the Arctic. I heard Arctic ice is the best way to chill wort. You'll need some gyro-stabilized platform so you don't get spillage.

(I struggle getting to pitching temps in the summer and let it sit in the basement and/or ferm chamber overnight to reach pitching temps. Just keep it closed and clean).

 

[Altrez]

I would rent a private jet and fly the beer to the Arctic. I heard Arctic ice is the best way to chill wort. You'll need some gyro-stabilized platform so you don't get spillage.

(I struggle getting to pitching temps in the summer and let it sit in the basement and/or ferm chamber overnight to reach pitching temps. Just keep it closed and clean).

Now the private Jet approach sounds like the most logical solution to chill the wort properly.

:rockin:

-Altrez

 

[Jwin]

Z chiller. It's the only way.

No, but seriously, no chill works fine for non hoppy beers. For IPAs, much change need to happen to your hop schedule

 

[kh54s10]

What about buying the equipment to make liquid nitrogen? That would chill the wort very nicely!

 

[MaryB]

Just bottled the all grain version of that kit. If it is anything like the hydrometer sample it is good stuff!

I've made that Dead Ringer kit twice now, nice solid IPA. I think it's going to be one of my house brews that I always have on hand.

 

[55x11]

Z chiller. It's the only way.

No, but seriously, no chill works fine for non hoppy beers. For IPAs, much change need to happen to your hop schedule

the opposite, actually. IPAs with their hops will hide any imperfection picked up by less than ideal (slow) cooling process across the temperature range where bacteria is most active. Most clean beers (light in IBU, ABV or flavor) will not be able to hide any imperfections.

 

[freisste]

the opposite, actually. IPAs with their hops will hide any imperfection picked up by less than ideal (slow) cooling process across the temperature range where bacteria is most active. Most clean beers (light in IBU, ABV or flavor) will not be able to hide any imperfections.

I think the comment about non-IPA beers had to do with the wort being too hot and continuing to affect the hops. i.e. turning flavor to bittering and aroma to flavor/bittering.

Although I tend to agree with your statement as well that hoppy beers are very forgiving. My first batch (2 Hearted Clone) was fermented WAY too hot. Everybody loved it and raved about how good it was...until the headaches started.

 

[Altrez]

Question:

The IPA I brewed from NB:

http://www.northernbrewer.com/the-plinian-legacy-small-batch-recipe-kit

It's very thick and very strong tasting. It's so bitter I am not sure if it has an infection or it is just that hoppy.

I love IPA's and drink a six pack with no issues. However it is hard for me to drink a whole bottle of the IPA I brewed.

It tastes good and has the right IBU's for my linking but it is just so heavy and it also gives me heartburn? This is the only beer to ever give me heartburn after just one.

Ideas?

-Altrez

 

[Onkel_Udo]

Question:

The IPA I brewed from NB:

http://www.northernbrewer.com/the-plinian-legacy-small-batch-recipe-kit

It's very thick and very strong tasting. It's so bitter I am not sure if it has an infection or it is just that hoppy.

I love IPA's and drink a six pack with no issues. However it is hard for me to drink a whole bottle of the IPA I brewed.

It tastes good and has the right IBU's for my linking but it is just so heavy and it also gives me heartburn? This is the only beer to ever give me heartburn after just one.

Ideas?

-Altrez

The beer it is a clone for is VERY hoppy IIPA. It is basically over the top on everything.

http://www.beeradvocate.com/beer/profile/863/7971/

Read a few of the reviews but looking through the lense of those desensitized by "regular" IPA's.

 

[Stillraining]

Thick?, as in like chocolate milk thick...

Heavy like in really sweet? or are you meaning supper supper hoppy?

The later " supper hoppy" is west coast style IPA for sure...cant stand the stuff myself. I dont understand how not to get heart burn from the stuff.

edit...never mind I was too slow, you got your answer already.

 

[worlddivides]

I've brewed Pliny the Elder "clones" (well, not a complete clone, but very similar) a few times before. The first time I did 9 separate hop additions, including some massive dry hopping.

100 IBUs is supposed be the threshold of bitterness than humans can taste, but oftentimes these kinds of double and triple IPAs have "theoretical IBUs" at 200, 300, 400, 500, and so on.

The last IPA I made was "inspired" by Pliny the Elder, but I tinkered around with it so much that in the end, it was a 9.9% ABV Triple IPA with a theoretical IBU of 280 (in actuality, it's supposed to be impossible to get above 100 IBUs).

That's just the kind of beers these are. For example, Pliny the Elder and Lagunitas IPA are basically on opposite sides of the spectrum for IPAs. I just made an APA recently that's around 35 IBUs and around 5.5% ABV. Just completely different kind of stuff.

 

[Altrez]

Thick?, as in like chocolate milk thick...

Heavy like in really sweet? or are you meaning supper supper hoppy?

The later " supper hoppy" is west coast style IPA for sure...cant stand the stuff myself. I dont understand how not to get heart burn from the stuff.

edit...never mind I was too slow, you got your answer already.

Heavy like drinking a small meal. Supper hoppy!!!! Can't see through it at all.

-Altrez

 

[PADave]

This, boys and girls, is why you don't start off brewing monster brews for one of your first brews.

 

[BeerAddikt]

Heavy like drinking a small meal. Supper hoppy!!!! Can't see through it at all.

-Altrez

Did you take a final gravity reading? Perhaps it didn't fully attenuate? Or maybe you just don't like over the top West Coast IPAs?

 

[kh54s10]

This recipe is on the extreme! I would guess that it is just too extreme for your liking...

 

[Altrez]

This recipe is on the extreme! I would guess that it is just too extreme for your liking...

I like the flavor but I think I did something wrong. It is very cloudy. I love a good high IBU DIPA.

-Altrez

 

[Altrez]

Did you take a final gravity reading? Perhaps it didn't fully attenuate? Or maybe you just don't like over the top West Coast IPAs?

I did and it was:

Original Gravity: 1.0611
Final Gravity: 1.0112
Alcohol by Volume: 6.4% (5.2% ABW)

I do love hoppy IPAs I think I must of bottled this one too soon.

-Altrez

 

[Jwin]

It's an IIPA, not and IPA. Imperials need to age for at least a couple weeks, if not a month or two, to balance out a little bit. Let it be for another 10 days, then try another.

 

[JordanKnudson]

I like the flavor but I think I did something wrong. It is very cloudy. I love a good high IBU DIPA.

-Altrez

Very hoppy beers are often quite hazy due to polyphenols in the hops. And Pliny definitely qualifies as VERY hoppy. Even if you do everything else in your power to get a clear beer, you probably will still end up with a dense haze.

 

[MaryB]

I made that, loved it but only a bottle a day, not something I would want to drink a 6 pack of.That is why having a variety of beers on hand is needed!

Question:

The IPA I brewed from NB:

http://www.northernbrewer.com/the-plinian-legacy-small-batch-recipe-kit

It's very thick and very strong tasting. It's so bitter I am not sure if it has an infection or it is just that hoppy.

I love IPA's and drink a six pack with no issues. However it is hard for me to drink a whole bottle of the IPA I brewed.

It tastes good and has the right IBU's for my linking but it is just so heavy and it also gives me heartburn? This is the only beer to ever give me heartburn after just one.

Ideas?

-Altrez

 

[MaryB]

Meal in a glass heavy will describe many beers made properly! Unless you like making light beer! Plinian Legacy doesn't use a bunch of adjunct grains, it is malt syrup and steeping grains(barley). It has a heavier mouth feel than drinking a BMC light!

 

[Pkrd]

I like the flavor but I think I did something wrong. It is very cloudy. I love a good high IBU DIPA.

-Altrez

Are you pouring properly so you leave the sediment in the bottle?

 

[m00ps]

Heavy like drinking a small meal. Supper hoppy!!!! Can't see through it at all.

-Altrez

Oh, you think hoppiness is your ally. But you merely adopted the hop; I was born in it, moulded by it.


sidenote: if a pliney clone came out to 6.4%abv, I think something went awry in your process. It should definitely end up in the 8-9% range

 

[kh54s10]

I did and it was:

Original Gravity: 1.0611
Final Gravity: 1.0112
Alcohol by Volume: 6.4% (5.2% ABW)

I do love hoppy IPAs I think I must of bottled this one too soon.

-Altrez

For this recipe I would leave it in the fermenter for 2-3 weeks or until it was pretty clear. I have never done one so highly hopped and have not cold crashed my beers, but this is one where I would, to get it as clear as I could. I would then bottle condition for no less than 3 weeks, and not expect it to reach peak flavor for a month or two.

 

[Altrez]

Oh, you think hoppiness is your ally. But you merely adopted the hop; I was born in it, moulded by it.


sidenote: if a pliney clone came out to 6.4%abv, I think something went awry in your process. It should definitely end up in the 8-9% range

Awesome post! I think that I did not let it ferment long enough I plan to try again.



-Altrez

 

[Altrez]

Are you pouring properly so you leave the sediment in the bottle?

Yes I am. I am going to try it out of my baby keg next week and see how it is.

-Altrez

 

[Altrez]

Question:

Can anyone recommend a good keg system for 5 gallon brews? I would like to keep it under 100 grand!

Thanks!

-Altrez

 

[daveMN]

IMO, yes...it doesn't have to be all that complicated.

Well, you must not know Altrez...

 

[daveMN]

Altrez, this should work for you. Should fit in the fridge you already have, but be sure to measure first, of course.
http://www.northernbrewer.com/draft-brewer-flex-keg-system