Besides the various versions of NE IPA/Vermont/Conan yeast - I would consider 1318, Denny's Favorite 50, maybe 1968/002, I know some breweries use SO 4 on these types of beers.
I'm planning on brewing this over the weekend. I have some 1318 at home, but can get gigayeast Vermont when I pick up the grains. In the op I saw Conan was the yeast of choice, is the gigayeast Vermont the same as Conan? Should I pick some up? Thanks
Brauf,Besides the various versions of NE IPA/Vermont/Conan yeast - I would consider 1318, Denny's Favorite 50, maybe 1968/002, I know some breweries use SO 4 on these types of beers.
Brauf,
Have you ever used US05 on this? Until I start harvesting yeast I tend to use 05 to save some money. I know US04 is close to the same cost so I might start using that if it works better for this beer.
Hey Brauf,
Im trying this one again but making a bit of an adjustment:
6 lb Golden Promise (40%)
6 lb 2-row (40%)
1 lb White Wheat (6.7%)
.5 lb flaked wheat (3.3%)
.5 lb flaked barley (3.3%)
.5 lb flkaked oats (3.3%)
.5 lb corn sugar (late addition @ 15 min) (3.3%)
Yeast OMEGA DIPA
@ 60 CTZ 1
@ 10 1 Citra/.5 Centennial/.5 Amarillo/.5 Chinook
@ FO 2 Citra/1.5 Centennial/1.5 Amarillo/.5 Chinook
@ DH 2 Citra/2 Centennial/1 Chinook
Have you ever made this with a chinook addition? Im going to try to make a DIPA, around 8% or so with a big hop punch.
Ive never used chinook but I figure why not! Not sure if I should add more either since I've never used it.
My water has a ph of 7.1 how will that work if I just use 2:1 cacl to gypsum?
pH of water is irrelevant. Mineral content and alkalinity of water is what is important. I generally recommend that either:
a.) get a Wards Lab report so you know exactly what is in your water and adjust accordingly.
or
b.) start with RO water (so you know where you are starting from) and go from there.
If you add minerals without knowing what is in your water to begin with - you are ultimately always just guessing.
How is pH irrelevant but alkalinity is important.
The pH of water is irrelevant..... the buffering capacity of the water based on mineral content is important.
Agreed because it's all about getting the pH of the mash down (or up) to the correct range
Congratulations, but that is the worst filled out score sheet I've ever seen.
SG is down to 1.016 about 90 hours after pitching (1.055 OG). Added the first 3 oz dry hop (1.5 oz Citra, 1.0 oz Mosaic, 0.5 oz Galaxy). Planning to hold at 68* for another day or two and then ramp to 70* until Day 12 when we transfer to the dry hop keg and add the second 3 oz dry hop.
Color looks good, I think it should be less murky after jumping to the serving keg and cooling to serving temperature.
So I have to brew this tomorrow, is there anything from the grocery store that can be added in substitute for the honey malt? Could I just add honey?
Thanks,
No - don't add honey... that will just dry it out and will not leave any sweetness or honey flavor. Honey malt adds a bit of sweetness - not the end of the world if you don't have it. It is also 25L for color/caramel..... So, maybe just add a bit more caramel or crystal malt. Instead of 1/4 pound honey malt add a 1/4 pound crystal 20-30-40 range.
Brewed the recipe from op minus the water treatment as I use spring water and don't have a water report on it. Everything went great OG was 1.057. Used gigayeast Vermont IPA and it is bubbling away happily.
My question is, I am fermenting in a corny keg and want to use a hop bag for the first dry hope before I transfer to 2nd dry hop keg. Is this a good idea or should I just dump the hops into the keg?
I was hoping to brew a second batch with cacl/gypsum and reuse the yeast cake, to see how it changed the flavor.
Thanks
Ok perfect that was my initial thought but this is my first time using the corny as a fermentor and wasn't sure about it
Another trick you can use is to use a piece of flat dental floss (Not flavored/minty) or small diameter fishing line (2lb test) and run it out through the lid of fermenter when you dry hop. That way you can tie the hop bag so it can only sink about 1/2 to 2/3 down in the beer. That way when you transfer your beer, the hop bag will not get sucked against the dip tube and plug it up. Or, you can just pull the hop bag back out all together before transferring.
I have 4 versions that are all in the pipeline -
1 - The recipe from the original post is carbed and on tap for about a week
2 - Same as Original - but Simcoe/Amarillo/Centennial in = amounts for boil and whirl pool. 1.5 ounces each of Simcoe and amarillo in the dry hops. Kegged last night and carbing.
3 - 1.065 version with Citra/Eureka/Columbus in 1:1:1 ratio..... Got its first dry hop on saturday....Dry hop keg tomorrow.... will see how it tastes and do final dry hop accordingly.
4 -1.060 version Citra/Columbus/Galaxy in 1.5 to 1 to .5 ratio..... Brewed on Sunday.
Might try a couple Amber Ales next with some of the same principles..... see how these last couple are coming around.
I have 4 versions that are all in the pipeline -
1 - The recipe from the original post is carbed and on tap for about a week
2 - Same as Original - but Simcoe/Amarillo/Centennial in = amounts for boil and whirl pool. 1.5 ounces each of Simcoe and amarillo in the dry hops. Kegged last night and carbing.
3 - 1.065 version with Citra/Eureka/Columbus in 1:1:1 ratio..... Got its first dry hop on saturday....Dry hop keg tomorrow.... will see how it tastes and do final dry hop accordingly.
4 -1.060 version Citra/Columbus/Galaxy in 1.5 to 1 to .5 ratio..... Brewed on Sunday.
Might try a couple Amber Ales next with some of the same principles..... see how these last couple are coming around.
How do you possibly drink that much? Give a lot away? 500lbs? I gotta know
I have 4 versions that are all in the pipeline -
1 - The recipe from the original post is carbed and on tap for about a week
2 - Same as Original - but Simcoe/Amarillo/Centennial in = amounts for boil and whirl pool. 1.5 ounces each of Simcoe and amarillo in the dry hops. Kegged last night and carbing.
3 - 1.065 version with Citra/Eureka/Columbus in 1:1:1 ratio..... Got its first dry hop on saturday....Dry hop keg tomorrow.... will see how it tastes and do final dry hop accordingly.
4 -1.060 version Citra/Columbus/Galaxy in 1.5 to 1 to .5 ratio..... Brewed on Sunday.
Might try a couple Amber Ales next with some of the same principles..... see how these last couple are coming around.
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