My wife and I enjoy a grapefruit pith flavour in IPA's. Would bumping the Galaxy dry hop to 1 ( as 1.5 Citra:1 Mosaic:.5 Galaxy from the updated recipe ) ?
i've been doing a fair bit of keg hopping. i usually weight a fine mesh hop bag with SS parts and put in 0.5 oz per gallon. i suspend the bag with dental floss so I don't clog the dip tube. i've noticed:
-the keg hop character is much more "dank". reminds me of Apollo, Comet or Summit every time
-keg hopping is not as good of a flavor as primary hopping to me
-it tastes really intense at first and is super cloudy and then slowly clears and tastes more rounded
-can be used to save a beer that has lost its hoppiness or was underhopped
-adds some bitterness, especially early on
I find a 1:1:1 ratio in all additions gives a nice grapefruit flavor.
So my version that I've been discussing with Falconers Flight has come out as like blended pine needle and wet cut grass juice... awful.
Ugh... what will happen as it sits in the bottle for some time to condition/age/mellow/roundout?
Thanks...
That is a bummer.... hopefully it will turn around a bit for you over time. I would have though FF would have done ok in this. Could also have been particular bag of FF ....or other aspects of process too I suppose. But... the "grass" description seems to point to the hops.
Quick summary on my process:
Mash in Bag, 3 gallon fermenter volume, OG: 1.065, FG 1.011
7 lb, Maris Otter Pale, 87.5%
5 oz, Flaked Oats , 3.9%
5 oz, Flaked Barley, 3.9%
3 oz, American - White Wheat, 2.3%
3 oz, Canadian - Honey Malt, 2.3%
0.6 oz, Sorachi Ace, 11.1, First Wort, (IBU: 25.29)
0.177 oz, Sorachi Ace, 11.1, 60 min, (IBU: 12.32)
0.5 oz, Falconer's Flight, 10.8, 5 min, (IBU: 6.75)
0.5 oz, Falconer's Flight, 10.8, 0 min,
1 oz, Falconer's Flight, 11.4, Whirlpool at 170 °F, 15 min, (~IBU: 14.06)
1 oz, Falconer's Flight, 11.4, Whirlpool at 140 °F, 15 min, (~IBU: 8.54)
1 oz Falconer's Flight, 11.4, Dry Hop, 9 days
1 oz Falconer's Flight, 11.4, Dry Hop, 7 days
1 oz Falconer's Flight, 11.4, Dry Hop, 2 days
Wyeast - London Ale III 1318 starter, Shake for oxygen, 13 day in Primary fermenter before bottling to 2.5 vols...
Bottled volume came to just over 2 gallons
So my OG was a little higher than yours but same FG. I'm still dialing in my efficiency with my current method/process.
I'll post a picture later if I get a chance later this evening
But maybe it'll mellow out as it's still young in the bottle.. The bottle I tried over the weekend was 8 days in the bottle and it was about 3/4 full bottle so it's not fully carb'ed up just yet... I was anxious to try it
Quick summary on my process:
Mash in Bag, 3 gallon fermenter volume, OG: 1.065, FG 1.011
7 lb, Maris Otter Pale, 87.5%
5 oz, Flaked Oats , 3.9%
5 oz, Flaked Barley, 3.9%
3 oz, American - White Wheat, 2.3%
3 oz, Canadian - Honey Malt, 2.3%
0.6 oz, Sorachi Ace, 11.1, First Wort, (IBU: 25.29)
0.177 oz, Sorachi Ace, 11.1, 60 min, (IBU: 12.32)
0.5 oz, Falconer's Flight, 10.8, 5 min, (IBU: 6.75)
0.5 oz, Falconer's Flight, 10.8, 0 min,
1 oz, Falconer's Flight, 11.4, Whirlpool at 170 °F, 15 min, (~IBU: 14.06)
1 oz, Falconer's Flight, 11.4, Whirlpool at 140 °F, 15 min, (~IBU: 8.54)
1 oz Falconer's Flight, 11.4, Dry Hop, 9 days
1 oz Falconer's Flight, 11.4, Dry Hop, 7 days
1 oz Falconer's Flight, 11.4, Dry Hop, 2 days
Wyeast - London Ale III 1318 starter, Shake for oxygen, 13 day in Primary fermenter before bottling to 2.5 vols...
Bottled volume came to just over 2 gallons
So my OG was a little higher than yours but same FG. I'm still dialing in my efficiency with my current method/process.
I'll post a picture later if I get a chance later this evening
But maybe it'll mellow out as it's still young in the bottle.. The bottle I tried over the weekend was 8 days in the bottle and it was about 3/4 full bottle so it's not fully carb'ed up just yet... I was anxious to try it
It's possible that the "wet cut grass" flavor is from oxidation. With low fills there will be more disolved 02. Do you co2 "scrub" your beer bottles prior to bottling?
Why would you only fill the bottle 3/4 full? Was this the final bottle and you didn't have enough beer to fill it? If so, then that may be contributing to the problem. First, bottom of the bottling bucket can sometimes have some extra settled out hops and trub. Also, 1/4 empty bottle means there was likely oxygen in there when you capped, so maybe oxygenated beer. I'd chill and taste a full bottle before I jumped to any conclusions on the quality of the entire batch.
How do you CO2 scrub when bottling.
When I do bottle,
I have an extra co2 line that I can fit into the neck of a bottle and let it rip. Then I'll take the line out slowly with it on, so the air doesn't "reverse displace" as I yank out the line. Meaning 02 won't rush in to fill the void that the line filled. Then I'll fill the bottle with beer and cap.
When I do bottle,
I have an extra co2 line that I can fit into the neck of a bottle and let it rip. Then I'll take the line out slowly with it on, so the air doesn't "reverse displace" as I yank out the line. Meaning 02 won't rush in to fill the void that the line filled. Then I'll fill the bottle with beer and cap.
Has anyone brewed this with Wyeast 1469?
Has anyone brewed this with Wyeast 1469?
So my version that I've been discussing with Falconers Flight has come out as like blended pine needle and wet cut grass juice... awful.
Ugh... what will happen as it sits in the bottle for some time to condition/age/mellow/roundout?
Thanks...
0.5 oz, Falconer's Flight, 10.8, 0 min,
1 oz, Falconer's Flight, 11.4, Whirlpool at 170 °F, 15 min, (~IBU: 14.06)
1 oz, Falconer's Flight, 11.4, Whirlpool at 140 °F, 15 min, (~IBU: 8.54)
1 ozFalconer's Flight, 11.4, Dry Hop, 9 days
1 ozFalconer's Flight, 11.4, Dry Hop, 7 days
1 ozFalconer's Flight, 11.4, Dry Hop, 2 days
Wyeast - London Ale III 1318 starter, Shake for oxygen, 13 day in Primary fermenter before bottling to 2.5 vols...
But maybe it'll mellow out as it's still young in the bottle.. The bottle I tried over the weekend was 8 days in the bottle and it was about 3/4 full bottle so it's not fully carb'ed up just yet... I was anxious to try it
your zero minute calculation will add IBU, it's exposed longer than the whirlpool hops and those do.
Did you pull the old dryhops or rack off of them at any point?
I used to do small batches like this and that last bottle can get quite trubie and that might be what you got. Try another bottle and pay attention to the sediment in the bottom of the bottle before you open it.
Semi unrelated, but that blonde ale I did a few weeks ago is in the keg and tasting great! Dry hopped it with a few ounces of Mosaic. It hast the nicest, densest head of any beer I've brewed recently as well. Nice recipe, Braufessor.
Fancy sharing the recipe?
I could do with a nice Blonde ale for the upcoming summer (Southern Hemisphere)
Yes you're correct that the zero minute will also add IBUs and my guess is somwhere near the same as the 5 min addition or the first whirlpool but I copied all those values/numbers straight from what brewer's friend is estimating and I do admit that I feel like they can better work some of those numbers for people who have those additions during the kettle boil still in the pot stewing/steeping in the wort throughout the cool down and whirlpool process.
Next time I think what I should do is bag each of those additions and then take them out but I throw them in loose..
So maybe next time I will bag all the boil kettle additions and as soon as I begin chilling or get down to the first whirlpool addition, I will pull them out and then steep the whirlpool without having the other hop additions linger in the wort adding additional unwanted bitterness and excessive contact with the final wort before transfer to the fermenter
And as far as space... I have bottle space/capacity for now... and we'll see how it changes in the bottle over some time and I'll hand out a few to friends to assess as well. I have some other batches that will eventually need bottling too so might just reserve 2 when it comes down to crunch time to see how it ages
I actually think this dry-hop-only beer I made loosely based on this recipe is getting better in the keg:
http://www.alesoftheriverwards.com/2015/08/tired-hands-hophands-clone-revisted.html
I used citra, mosaic and galaxy like Brau suggests, but my malt bill was the same and the ppm of sulfate and chloride. I used only dry hops though, no flavor/aroma kettle hops. It is really great, very hazy and super hoppy. Delicious! I don't know if I love the Denny's 1450 yeast yet. I'd love to see a comparison between it and a Conan or 1318. I feel like the two beers I've made with 1450 have a slight solventy character. Maybe it is my imagination though. Still, it is a delicious beer. Try a dry-hop-only beer sometime!
I think my fermentation was good. I have good control and no problems with other strains. It's maybe not solvent, something though. I like WLP Conan best so far in the style. Haven't used 1318 in this style yet. The mouthfeel is good on the 1450 though. People should try it for themselves. Like I said, I'd love to see a side by side.
I also think I like this less malty version of the style. Your version is a great beer. It's just my slight preference for very clean IPAs. Clean meaning less malt character. I need to do a traditional hop on this style as you say, simcoe, amarillo, cent. I also really want to do a citra/mosaic version. a lot of people don't dig the dankness of the Galaxy
Can someone help me out with the water chemistry aspect of things here? Here is my current water profile:
Portland Water Mineral Content measured in ppm
Ca - 1.4, Mg - 0.5, SO4 - 0.41, Na - 2.8, Cl - 2.5, HCO3 - 7.1
I have typically always added a teaspoon of CaCl and 2 of gypsum to my mash to get to a nice 5.2-3 PH. How should I alter to get that softer feel these have?
Im a complete chemistry gidget.
Can someone help me out with the water chemistry aspect of things here? Here is my current water profile:
Portland Water Mineral Content measured in ppm
Ca - 1.4, Mg - 0.5, SO4 - 0.41, Na - 2.8, Cl - 2.5, HCO3 - 7.1
I have typically always added a teaspoon of CaCl and 2 of gypsum to my mash to get to a nice 5.2-3 PH. How should I alter to get that softer feel these have?
Im a complete chemistry gidget.
Fast forward to the 18 hour mark when I was cleaning up the flask and Mason jar from yeast and noticed the lid said WY 1272.....
Looked in the fridge and found the Mason jar of 1318 that I had intended to use.
Good news though!!!
It will still be beer AND I get to make it again this weekend with the correct yeast.
That is WIN-WIN in my world.
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