Dgallo
Instagram: bantam_brews
Did the beer finish up yet? If so, how did it go?Thanks for the insight. I love the Citra/Galaxy combo. I'll be brewing tomorrow and I'll check in with an update of the finished product. Cheers!
Did the beer finish up yet? If so, how did it go?Thanks for the insight. I love the Citra/Galaxy combo. I'll be brewing tomorrow and I'll check in with an update of the finished product. Cheers!
Since you’re from NZ you’ll appreciate the label and name of this beerSounds like an awesome recipe. I have such easy access, so i might have to give it a crack.
Since you’re from NZ you’ll appreciate the label and name of this beer View attachment 682449View attachment 682455
Actually kegged it up this past Sunday and can't wait to try it carbed. I wanted to wait a couple of weeks to let everything settle in the keg, especially with the Galaxy and Idaho 7 dry hop, but I'm tempted to try some out this weekend.Did the beer finish up yet? If so, how did it go?
Im glad it came out good so far. You switched out Nelson/Citra with galaxy/I7 correct? I love both of those hops so please keep me post after 2 weeks it so when the beer conditions a tad. I’m really interested to see what notes they bring.Couldn't wait, so I tapped the keg today and it's fantastic!!! The Riwaka really stands out, I love the fleshy, tropical fruit rind character I get from it and the back end has the dankness from the Columbus. I'm honestly surprised that there isn't any hop burn from the Galaxy and Idaho 7 after only being in the keg for 5 days.
I tried to get a good picture, but the sun was hit or miss today in Syracuse haha, so I'll post one sometime this weekend.
Thanks for all the help @Dgallo!!
recipe?Here’s my pineapple milkshake DIPA (only hit 9% abv as my efficiency unexpectedly dropped):
View attachment 683298
Don’t get very much pineapple, but there is a nice tropical vibe going on (used 1 vanilla bean and I don’t really like what it’s contributing, probably will stop using it going forward).
Looks great man. I get crap efficiency on big grain bills and I don’t want to boil for 90 minutes to increase the water volume to increase it.Here’s my pineapple milkshake DIPA (only hit 9% abv as my efficiency unexpectedly dropped):
View attachment 683298
Don’t get very much pineapple, but there is a nice tropical vibe going on (used 1 vanilla bean and I don’t really like what it’s contributing, probably will stop using it going forward).
Looks great man. I get crap efficiency on big grain bills and I don’t want to boil for 90 minutes to increase the water volume to increase it.
Did you make a tincture with the vanilla or just toss it in? I’ve been making tinctures for the vanilla because the two times I used the beans directly in the fermenter I feel like yeast does something and add like a molasses’s type note to it but not in a good way
Ended up at 9.54%. I also went with a grain bill to try and get closer to the srm of Trillium's Max Headroom. Thanks for all of the help with the hop schedule and everything. The extra time in the keg has definitely done the beer right.Im glad it came out good so far. You switched out Nelson/Citra with galaxy/I7 correct? I love both of those hops so please keep me post after 2 weeks it so when the beer conditions a tad. I’m really interested to see what notes they bring.
what was you abv btw?
So I think the hop combo will work great, you’ll have to up the amounts though. Find out what you oz of hops per Gravity units are for your typical double recipe and then scale it for the larger gravity beer.Perfect timing @Dgallo as I'm planning a TIPA soon. Was planning to do your Cashmere/Amarillo/Sabro/Citra when I get my order from Yakima but might use this hop bill as my TIPA. Do you reckon this would work? Have some Columbus that I can use for bittering.
Also what do you find the benefits of malted oats over flaked oats are? I used malted recently in a Belgian Tripel and thought they were a nightmare to mill because they were so small and I didn't want to change my mill settings for one grain. I use flaked in all my neipas and find them great but always open to improvements.
Thanks Dgallo. I must get my Yakima order in asap so. I'm at around 16oz dry hop and 6.5oz whirlpool so think that should be ok. I'm starting to experiment with dry hopping loose so i'm hoping to get better extraction from using hop spiders. I brew in a Grainfather so will have to do a reiterated mash. Have done this once for an Imperial Stout and hit 72% efficiency so will aim for that but will have some DME if needed. Looking forward to brewing this even though it will be a long brew day.So I think the hop combo will work great, you’ll have to up the amounts though. Find out what you oz of hops per Gravity units are for your typical double recipe and then scale it for the larger gravity beer.
malted oats vs flaked in this case is more about efficiency.Your efficiency will drop in a big grain bill and flaked oats will drop it even lower verses using malted oats. I personally would suggest using malted verses flaked but if you really enjoy what flaked brings, just make sure you have some DME Incase you miss you’re numbers.
Awesome man! I’m going to guess it’s the mosiac. I’ve had heavily hopped mosaic beers go froM dank earth to blueberry/mango/citrus bombs in a week or more.Alright, I had to crack a bottle. Maybe a little early because it's a tad undercarbonated, but holy crap this is good. Honestly I cannot think of a commercial TIPA I've had that is better.
The crazy thing is it has transformed COMPLETELY from the gravity sample. I've been brewing these IPA's for years, and I've never had a beer transform as much as this.
In the gravity sample it was super dank, to the point where I was a little disappointed (I like dank, but prefer fruit to be the dominant flavor). After carbonating, the dank is mostly gone and it's a overripe tropical fruit bomb. I have no idea how it could change that much, except from biotransformation while carbonating? I have no idea for sure, but it's the only explanation I have.
Thanks for the recipe!
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Under pitching is fine with a bigger beer you just need to make sure you are calculating the pitch rate Correctly. Pitch rate should always be proportional to the gravity and volume.Thanks for the recipe @Dgallo ! I'm planning on brewing a DIPA at around 1.082 OG this week that is based loosely on this and a few other recipes/threads, and I was wondering what people would recommend for yeast pitch rates with higher ABV beers in this style? I know that under pitching can help to boost the ester profile, but I'm wondering whether that is still a good idea when the ABV starts getting up there, or if that increases the risk of under attenuation? Does the higher alcohol and longer fermentation provide enough stress to get those esters without trying to under pitch?
I have a pack of WY1318 from 2/20/2020 that I'm planning to use (calculators put this somewhere between 20-45% viability) and debating whether I need to make a full stir plate starter to get the highest cell counts, or whether a 1L starter using the shaken-not-stirred method & pitching at high krausen would be sufficient? I'll be fermenting in a 5 gallon keg, so will only have ~4.25 gallons of wort to ferment.
What generation was the original yeast?Having my first real concern with a fermentation since I started brewing (going on 4 years now). Brewed this up (on 6/12) and hit all my numbers - hit 153 F on the mash and held just fine. Captured an OG of 1.092 and pitched a healthy (aka huge starter) of Wyeast 1318, since I absolutely love this strain. I've made some stronger batches and used this yeast and have generally got down to the 1.014 range nearly every time, or ~75% attenuation.
I checked gravity last Thursday (6/18) and it was at 1.03, so clearly moving along fairly well. Problem now is it's slowed considerably. I checked again on Sunday (6/21) and it was at 1.028, freaked out and pitched even more healthy 1318 yeast on it to try and move it along, only to check yesterday (6/23) and its still at 1.027. I guess I'm close to 70% attenuation, which isnt crazy low for this strain, just lower than any experience I've had. Worried that if this stalls at 1.026 it's going to be too sweet. Anyone have experience with this style and having an FG finish at 1.026+? Should I calm the F down and see if it gets closer to my predicted 1.02-1.021? It's been 12 days and my experience with this yeast is that it finishes in a week or less typically, which has sparked my freak out I believe.
Thanks!
This is why I came here! I didnt consider going ahead and dry hopping now to help get the FG down, I was stubborn (thanks to some of the other information you've shared) about testing this new dry hop technique. I'd much prefer to do that when the time is right and help get this beer closer to where I thought it'd be, at least in my mind. Thanks again!@breweer no problem man. You could always not soft crashing And let the hop creep occur to get your fg down. Either way I think you’ll be fine in the end, might just be a bit heavier on the pallet than intended
Color looks pretty spot on! In my experience with my TIPAS, it took 21-28 days from brew day for them to really hit the prime. You might not have to wait as long with the abv being a little lowerJust an update - Beer finished up at around 1.024 - ending up around 9% (~70% attenuation with 1318). Transferred to kegs last night, heres a snapshot. Definitely needs some time to settle into itself (hopefully over the next week or two!)
It’s hard to replace them with a perfect equivalent. if a LHBS doesnt have malted oats, that means they tend not to carry grains with smaller kernels so that they don’t have to adjust their grain mill.Thanks for the recipe Dgallo. Might try and give it a go next brew, albeit with a bit of a simplified hop bill (in variety, not volume).
Do you have any suggestions for replacing the malted oats? They're hard to come by here, so i guess i'd be looking either at flaked oats or some more base malt?
I try to hold the temp for 40 mins then turn on the chiller.Hey bud, I'm going to give this recipe (with different hops based on whatever smells good from my freezer) a shot sometime next week! How long do you do your whirlpool?
I try to hold the temp for 40 mins then turn on the chiller.
let me know how it goes.
Looks great brother! And congrats on the win!I forgot to post an update on this one, but the beer turned out great. My efficiency sucked so it only ended up just north of 9%, but I am fine with that. I also used pale malt instead of pilsner (which is why the beer looks a little darker in the pic) and different hops based on what I had in the freezer.
I entered it into the Lehigh Valley Homebrewers "malt madness" competition, and it scored a 38 and took first in the category...it's a winner!View attachment 700082
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