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Can't find a bad thing to say about this recipe.
Can't find a bad thing to say about this recipe.
New "Ne" pale ale, been in the keg for 2 days now.
Been doing more experimenting with EKG and Chinook.
I am really digging the blend. The beer was 100% clear prior to Dryhopping (used WLP002)
Now I cant see my fingers on the other side.
This^^^ looks amazing!! I haven't done too many hoppy beers, 2 hearted and a couple others so I'm not good with hop combos. I have citra and mosaic but no galaxy. Could I sub Amarillo? Thanks in advance from a hop noob!
This^^^ looks amazing!! I haven't done too many hoppy beers, 2 hearted and a couple others so I'm not good with hop combos. I have citra and mosaic but no galaxy. Could I sub Amarillo? Thanks in advance from a hop noob!
You could either use the amarillo and simply go 1:1:1 ratio with the citra and mosaic in all additions.
Or, you could go 1.5:1.5 citra:mosaic in all 3 additions. Either one will be good.
Well don't keep us in suspense man..... what are the steps?
If he's mentioning LoDO, I'm guessing he's following the same mashing procedure as outlined in that paper... probably some modified Hochkurz. Guessing 30 mins at ~140F, 30 mins at 160F, then a short rest at 168F.
LoDO has inspired me to refine my process postfermentation and look at the use of brett in scavenging oxygen. Sooo I'm doing a 100% brett NEIPA with bootleg biology funk weapon #2. The starter smells exactly like mango naked juice. Super fruit smoothie NEIPA anyone? 1:1 Galaxy and citra.
Good God! LODO sounds like a COMPLETE, F'ING PITA!!!!! I would love to see LODO disproven!!
If he's mentioning LoDO, I'm guessing he's following the same mashing procedure as outlined in that paper... probably some modified Hochkurz. Guessing 30 mins at ~140F, 30 mins at 160F, then a short rest at 168F.
Good God! LODO sounds like a COMPLETE, F'ING PITA!!!!! I would love to see LODO disproven!!
I would love to see it applied to NEIPA
My first attempt at a NE IPA didn't turn out well. The FG sample was heavenly, but after 8 days carbing at 78F, it's not something I'd want to serve to others.
This is the FG sample. Intensely tropical, if maybe slightly thinner than I was going for.
View attachment 379059
Here it is poured from a bottle right days later. The lighting is different, but it doesn't really matter. This beer is totally different than what went into bottles. It's got all the hallmarks of oxidation (particularly darkening and loss of hop flavor) but it's shocking that it happened so quickly.
View attachment 379062
I'm more determined than ever to finish my kegerator. Got the OK to work on it during Christmastime.
Color me intrigued, whats this paper?
I did a version of this as well. In primary about 6 days now. 1.045 OG was all. I used 1318 yeast. .5 ounces of chinook at 60 and 10. EKG in whirlpool additions. Going to dry hop with 3 ounces of EKG in dry hopping keg. Will keg it in two 2.5 gallon kegs for serving. Gonna carbonate one of them fairly low and serve it on a beer engine.... Figured that might be an interesting twist on a british session ale.
This^^^ looks amazing!! I haven't done too many hoppy beers, 2 hearted and a couple others so I'm not good with hop combos. I have citra and mosaic but no galaxy. Could I sub Amarillo? Thanks in advance from a hop noob!
Holy haze indeed!
There's a definite coherency to that - because it totally looks like a smoothie!
Cheers!
https://www.homebrewtalk.com/showthread.php?t=580532
Don't be put off by the tone of the paper. It's elitist for sure, but in my opinion it's justified.
https://www.homebrewtalk.com/showthread.php?t=580532
Don't be put off by the tone of the paper. It's elitist for sure, but in my opinion it's justified.
I've been using this thread as a basic guideline and have landed on Cl and SO4 both around 120 to 140 to be my sweet spot with the .25 honey malt with around 30% flaked grains mostly with Conan, but I wanted to ask with it being that time of year I've been seeing hop hash for sale, anyone ever use it and would it work good in a beer like this?
Mashing in my 80% pils/20% GNO 1:1 Galaxy Citra version. Fermenting with Bootleg Biology's Funk weapon #2.
20% gold naked oats? seems like a lot. they had a very potent flavor the time i used them i think. interesting to see how it tastes
Need to get the Brulosophy guy on a LoDO version of this. Seems like it benefits beers with a lot of crystal in them (not this beer) more than others. It would be fun to try once though even given the warning that you won't go back.
Brewing the first of my three side by side beers today with the following water additions:
Sulfate:Chloride
140:70
70:140
120:120
Going with Citra:Galaxy 1.5:1.5 in all 4 additions in all 3 beers
1056 Yeast
I don't expect anything monumentally difference in these beers, but I am curious if there is a difference in personal preference from one to the other. Curious to see if I can tell the difference at any significant level. Going to try to brew them 2 days apart so I can keep them as close to identically fresh as possible and so I can just move a new one into dry hopping keg when I move the finished one out.
Probably 3-4 weeks until all 3 are on tap and I can really check them out, but will let everyone know if there is anything worth knowing.
So has anyone successfully bottled this recipe and not browned and loss hop flavor?? I'm really close to being able to keg as I already have 4 kegs, 2 co2 tanks and a regulator from a commercial keg set up from a friend that my lhbs said we can convert. If no one has had success bottling then maybe I'll wait a couple of months to brew this up. Thanks in advance!
Doesn't even have to be brulosphy.
I would suggest doing this as a an experiment to test 2 variables - hot side LoDO and cold side LoDO. The paper says it's all or nothing, and that may be true for the 'fresh malt flavor' portion, but i think the LoDO on the cold side would be of utmost importance to styles like IPA.
So i'd propose 4 variations on the same recipe:
1. Normal process. No LoDO on hot or cold.
2. LoDO on hot side (boiled water with SMB) but not on cold side (I.e rack and force carb)
3. Normal hot side. LoDO on cold side only (rack into rigorously purged vessel under closed system with fermentable sugar remaining)
4. LoDO on hot and cold.
Aside from taste, DO will need to be measured for each sample.
Lot more factors to control and test for than just mentioned above.
I am bottling these...two out of my three batches seem to oxidize or at least brown faster than I am used to. Those two had higher dry hopping rates than the other. My problem has not been loss of hop flavor but too vegetal, overhopped flavor. I am planning to back off the high dry hop rates somewhat, but keeping other things, flaked grains, salts, etc. and see if it improves. Its interesting people recently talking about LoDO as crucial when in the past I've bottled good hoppy IPA's that didn't really seem to suffer from oxidation at all. Something about the extra dry hops for me that is giving me grief. I've also wondered, when I am using Conan I tend to keep the ferm temps higher to ensure it finishes out and I wonder if I am applying "extra aging" compared to you keggers who are doing dry hop #2 in the keg and getting it colder faster.
Another factor could be closed and open transfer from fermenter to keg.
Made this today for the 4th or 5th time. Have been using just citra/mosaic in the past.
Running out of both....so today went with a Citra/Mosaic/Amarillo combo for the brew day additions.
However, now debating what to do for dry hop. Totally out of citra and mosaic. Have a TON of Amarillo (like 3 lbs) in hand, so originally just planned to dry hop with that. But also realized I had some Columbus.
Would you dry hop with Columbus? Amarillo? Or both?
Made this today for the 4th or 5th time. Have been using just citra/mosaic in the past.
Running out of both....so today went with a Citra/Mosaic/Amarillo combo for the brew day additions.
However, now debating what to do for dry hop. Totally out of citra and mosaic. Have a TON of Amarillo (like 3 lbs) in hand, so originally just planned to dry hop with that. But also realized I had some Columbus.
Would you dry hop with Columbus? Amarillo? Or both?
I add a massive dry hop addition to mine and use Conan and raise the temp as it finishes out. I don't see this as adding any kind of aging. Also, I have never keg hopped any beer I've brewed. I do however make damn sure to eliminate any exposure to oxygen that I can. It's critical.
Yah that's one of the "other" things that would have to be normalized. It would be a monumental experiment for sure. The LoDO guys state the volume of regular atmospheric air in a shot glass is more than enough to raise the DO of an entire 5G keg above what is generally considered to be too high.
The krux of the LoDO cold side process is to take advantage of yeast's natural O2 scavenging during active fermentation. For lagers they suggest you transfer into a liquid purged keg, using a closed system, and with remaining fermentation extract (4-6 points).
For an IPA that's a lot harder because you need to introduce dry hops and then rack off the dry hops. So the best solution i've come up with is to add dry hops with ~4 points remaining.... let those soak a few days until you reach FG, then rack to serving keg, then open the lid and add priming sugar, then seal and purge as normal (say 4-5 purge cycles with tank CO2). Let stand at room temp for 2 weeks, then chill, and drink the next day.
If you want to be anti o2 to the max. Put priming solution in the serving keg first, purge the keg, then closed transfer onto it.
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