I’ve said it before but typically when breweries use cryo, incognito, lupomax, etc….they say so. If they’re saying 8 pound per barrel or whatever it’s most likely just t-90 unless otherwise noted.
I’m still at 1.75-2.25 depending on abv
I’ve gone higher but wasn’t happy with it. It was “hoppier” but messy. I like clean varietal specific character in my ipas and I feel Thts achieved within that range
I just bought some, I’m trying to decide how much to use in the whirlpool.
Just listened to that podcast. Very informative. Thanks!
What is the recommended usage on that? Is it kind of like incognito in which it’s designed for the whirlpool, or more like the other extracts designed for bittering?
Based on their website it is used in the whirlpool. I’m going to brew Thursday and try using 30ml in the whirlpool for 5 gallon batch and see what that does. I’ll then transfer to dry hop keg when fermentation is complete and dry hop for 24 hours. I’ve never used anything like this before so I have no idea what to expect.
Looks great! What was your malt bill for this one?
looks good brother. Glad you enjoyed it as much as I did!
So Ive been using the same grain bill for a little bit now across several NEIPAs with different hop combos and yeasts.
Try some c-10, or c-15 in place of the carafoam or honey malt. Carafoam is barely noticeable at that percentage and with honey malt being 25L it’s a little dark for me.
#1 was good. Your typical TH beer. Esters come through pretty well. I tried #2, much more hop presence, but still too green. Should be much better in a couple weeks. Haven’t gotten my hands on #3 yet.Can you try the Limit series and let us know what you think?
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Who’s gonna dump 20 oz. of dry hops into their next batch?
Looks great. While not ideal, dextrose can get you to the 7.5-8 range. Also brewers crystals or even some dme. Lots of ways to get there.
Thanks for the suggestion. FWIW, I do notice a difference with 5% carafoam vs none at all in terms of mouthfeel/body and foam retention which is the reason why I use it. However, I just looked up C-10 and C-15 and had no idea that these malts you are suggesting also are purported to assist with mouthfeel/body as well. Always thought C-10 and C-15 would really simply contribute to sweetness in general. So might have to try this. Now I need to buy some first! put that on the long list of things to try lol.
By undrinkable do you mean simply harsh due to intense NZ diesel/spice? That was my initial fear with this beer with LOTS of riwaka and nelson, but came out great. Also, to add my anecdotal data point to Riwaka, I used @Dgallo base pale ale single hop recipe a while back with Riwaka and it was great. Only had 6 ounces total of Riwaka in it with a warrior 60min bittering addition due to riwaka's low AA. From my memory, I remember tasting this pre-dry hop when I took the hydrometer reading and noticed something: VERY LITTLE NZ diesel came from riwaka when used on the hot side. It was predominately fruit. On the finished product, there definitely was some NZ diesel present although not too much but noticeable for sure but in a pleasant way. Keep in mind I only used 2oz of riwaka in the DH though. So, it seemed to me that riwaka is a GREAT hot side hop and most of its NZ diesel which people either seem to love or hate came from the DH addition. Just a thought if you are thinking of using it again.
Think of carafoam/carapils as a C-2. They’re basically a crystallized malt with a lovibond of 2-3. C-10 and C-15 are pretty much the same exact thing, just with a slightly darker color and therefore a touch more sweetness. Mouthfeel contributions should be similar. Trillium often uses both (dextrin malt and c-10, c-15) and sometimes just the 10 or 15. Sometimes even 20. It’s just another variable to play with.
looks great man! Have some motueka waiting for their moment in the sun and might need to try this. I also agree with @HopsAreGood are good in that a little dextrose can be helpful to bump up that ABV a little. I often do this myself, depending on the yeast Im using as well as the intended abv. an 8oz helping of dextrose to help get a beer ultimately to ~8.0% really doesn't adversely affect the beer at all IMO. Also depends on where it finishes. Im typically using it with Juice or Cosmic Punch and those beers are still finishing around 1.014-1.016 which Im digging for a ~7.7-8.5% beer. Also - Im also using the foundry and have been for almost two years now. Ive brewed with it with all the different processes you can (malt pipe vs malt-pipe with bag vs no malt pipe with bag: sparge vs no-sparge etc). With all those iterations in my processes though I've been pretty consistent with 75-79% Mash/lauter efficiency with these NEIPAs that end up with OGs of 1.070-1.076. I can consistently hit 1.070-.072 and end up with a ~7.5% ABV beer without dextrose. If you aren't that keen at scouring the couple hundred pages of the Anvil Foundry thread where Ive posted a bunch, shoot me a DM here and Id be happy to help if I can. Cheers!
Sounds to me like you got hop creep that caused hop burn and the development of Diacetyl
It’s a lager yeast, so it can most likely still metabolize the new sugars created from the hop enzymes at that temperature. I could be wrong though. But butter is almost always associated with VDKI'm not ruling anything out, but a bit surprising that it'd happen in keg at 39F. I guess the hop burn aspect of it makes sense... W34/70 is hell of a yeast
there has been some great discussion in this thread about Cosmic Punch - thanks everyone for sharing your experiences with this strain.
