My NEIPA #2

[dstockwell]

I have been completely happy using CO2 based CTZ extract for my bittering addition at 60.

Is there a reliable calculator or spreadsheet to input different batch sizes when using CO2 hops.

 

[Morrey]

Is there a reliable calculator or spreadsheet to input different batch sizes when using CO2 hops.

The extract I bought came from Yakima Valley so the published AA rating of this extract is 61.1 AA%. I use BeerSmith and this program has a drop down box for CO2 based extracts so I put in the AA and it tells me what to use.

But that's not totally needed as we know that 1 mL of this extract offers 9 IBU's of bittering potential per 5.5G wort or batch size. You can do that calc manually for any batch size to scale, or at least I know BeerSmith has provisions to calc for us.

I have started using this extract for my 60 min additions since it reduces vegetal matter, it is very smooth and eliminates the need to have a variety of bittering hops stored.

 

[dstockwell]

Thanks, I use Brewers friend and they don't have that yet. But I did find an excel spreadsheet that may work out.

 

[tobiasbeecher]

First dry hop last night, was 3 days in. Fermentation is still steadily slow.

 

[tobiasbeecher]

I started another batch yesterday:

Title: NEIPA attempt #3
Brew Method: BIAB
Boil Time: 50 min
Batch Size: 5 L (fermentor volume)
Boil Size: 7 L
No Sparge

FERMENTABLES:
500 g - United Kingdom - Pale Malt
450 g - United Kingdom - Crisp Pale Ale Malt
50 g - United Kingdom - Caramalt
250 g - Flaked Oats (20%)

HOPS:
20 g - Citra, Type: Pellet, Use: 10 min before FO, then left in
20 g - Simcoe, Type: Pellet, Use: FO, then left in
20 g - Undecided, but dry hop day 3
20 g - Undecided, but dry hop day before bottling

MASH GUIDELINES:
Temp: 66-71 C (150-160 F), Time: 45 min

WATER TREATMENT (for the final 5L):
Tesco Ashbeck Mineral Water
1 tsp CaCl

YEAST:
WLP007
Starter: Yes


Question 1: During the mash, the temps were 154 for about 20 mins. Then because it was so stable, I ignored it for 10 mins. In that time, it hit 161, then I took it off the heat and then it cooled to 152 and then I held it there. Will the brief exposure to higher heat have "killed" the grains in terms of sugar extraction, therefore any time spent after the elevated temp, is wasted, or should it be OK? Just during the elevated temp, it wasn't releasing as much?

Question 2: I shouldn't really have brewed again this weekend. Extreme heatwave here, even my coolest spot is
now 24C (75F) ambient temp in the garage! So... the question is, will the elevated temp of yeast give any off flavours at all? I haven't got setup with any fermenting vessel temperature control, yet, so I am stuck. It is fermenting nicely... just I am concerned about off flavours.

So... I am slightly happier with my mash this time but still equally unhappy with fermenting temps! Should I be concerned?

Thanks!

 

[dstockwell]

I liked it so much I ordered the large can, bought some empty syringes and made up a bunch of my own hop shots. I use them for everything including light beers in the 18 IBU range. One mL gives me 9 IBU and I finish off with traditional flavor and aroma hops near end of boil to meet my IBU goal. Great stuff!

Morrey, do you store these refrigerated after filling the syringes. Since I brew 3G batches almost weekly it would take some time for me to use up the can. I figured using 3ML syringes.

 

[Morrey]

Morrey, do you store these refrigerated after filling the syringes. Since I brew 3G batches almost weekly it would take some time for me to use up the can. I figured using 3ML syringes.

Yes I refrigerate in a plastic storage container. I talked to Yakima and the refrigerated hop shots will last quite some time if there is no O2 exposure, hence the need to put into a syringe w/o any headspace.

I did 5mL syringes and think I filled maybe 20 of them. 3 mL would fill 33, and if I remember correctly, the can is 100 mL. It is a large can but there is only about an inch or two of extract in it. I usually add 1 to 3 mL of extract, so I add what I need and recap the syringe if any is left.

I floated the can in a sink of warm water to loosen it up as this stuff is really thicker than molasses. It was kind of messy at first but I got the hang of it by the time I was done...lol. Hint: Wear disposable gloves and have a few clean up paper towels handy.

I leave the hop shot out by the warm mash kettle or near the burner so it loosens up out the fridge. Then add what you need right into he boil and stir. The smoothness of the bittering component is worth a try!

 

[Morrey]

Question 1: During the mash, the temps were 154 for about 20 mins. Then because it was so stable, I ignored it for 10 mins. In that time, it hit 161, then I took it off the heat and then it cooled to 152 and then I held it there. Will the brief exposure to higher heat have "killed" the grains in terms of sugar extraction, therefore any time spent after the elevated temp, is wasted, or should it be OK? Just during the elevated temp, it wasn't releasing as much?

Question 2: I shouldn't really have brewed again this weekend. Extreme heatwave here, even my coolest spot is
now 24C (75F) ambient temp in the garage! So... the question is, will the elevated temp of yeast give any off flavours at all? I haven't got setup with any fermenting vessel temperature control, yet, so I am stuck. It is fermenting nicely... just I am concerned about off flavours.

So... I am slightly happier with my mash this time but still equally unhappy with fermenting temps! Should I be concerned?

Thanks!

I have done the heat (too hot) deal during mash about the same as you described. Mine turned out fine so I don't think your temps (they were not that high) will have denatured the enzymes.

You'll get better beer if you don't let ferm temps run away on you. Remember you have internal heat generated by fermentation which can make the wort 5 or more degrees higher than ambient. Now you are fermenting at 80F plus.

Do you have a large plastic vessel you can fill with water and sit the fermenter in? Even if you drape some towels over the fermenter and let it wick water up it will help some. A fan blowing on the towels will help too.

Temp control is a PITA w/o some type of system to help control it.

 

[tobiasbeecher]

As soon as I realised the fementation temperature got out of hand, I stuck the lot in the fridge. I don't have any auto control of the fridge (yet) which is why I hadn't done it sooner. 6 hours, it cooled down to 66F (19C).

I need the inkbird, that much is clear. Where I live, fermentation temperature has never been a problem before until now.