Dgallo
Instagram: bantam_brews
Did you get any secondary fermentation from the Pineapple? Was it a puree?
It was Purée and yeah I got a decent secondary fermentation
Did you get any secondary fermentation from the Pineapple? Was it a puree?
We might have to do a swap soon! I'll be kegging a neipa on Thursday. Just dry hopped tonight. Last time using this grain bill, as I've moved on to all Mecca 2 Row and Wheat. The difference is night and day.It was Purée and yeah I got a decent secondary fermentation
Sounds good to me man.We might have to do a swap soon! I'll be kegging a neipa on Thursday. Just dry hopped tonight. Last time using this grain bill, as I've moved on to all Mecca 2 Row and Wheat. The difference is night and day.
IThis was the first pour off the so it’s kinda hard to say right now with any certainty. I also used my homegrown hops on the hotside and had no clue what their alphas were and the fact that I added fruit purée, so it’s starting off with some significant differences to my typical beer. All that said, Theres no clear negatives that I foresee preventing me from trying this from time to time. Mouth feel is good(maybe a touch thinner than usual but that could be simple from the fruit being nearly 100% fermentable), head retention is solid but I tend to get tighter bubbles but at the same time the carb is still a little lower than I like. I have a Homebrew club meeting tomorrow night where we have a mini competition and share. Im going to bring this beer and not share any info with them until after and see if anyone can tell it’s deferent then my usual. I honestly don’t think they will have any clue@Dgallo any discernable difference between the no boil and your typical process?
I switched to Mecca grain and the mouthfeel is insane. Doing a double batch on Thursday to confirm it wasn't a one off. Wort and finished product are about 1 SRM darker, but it's a beautiful deep orange color.Hey Yall,
Man! I took my eye of this thread and now we're at 395pages of solid gold information!
@Dgallo can you recommend a water profile for a 7.0%abv hazy.
Pilsner, 20%wheat, 10%malted oats, 3%NGO...
Any tips on how to get that THIIIIICCCCC Trillium mouth feel?
Hope to brew tomorrow.
Thanks to all who have helped create this thread!
Ingredients over all, or when we are adding the water chemistry minerals?We always talk about water profiles, but never discuss where we are adding the ingredients. I find that to be equally important. Something to consider…
Supposedly you lose less minerals when added after the mash, I haven't seen any water calculators that take this into account though.We always talk about water profiles, but never discuss where we are adding the ingredients. I find that to be equally important. Something to consider…
I really love that glass.Newest IPA that I kegged yesterday. 70% 2Row, 20% Spelt, 10% Oat Malt. Really excited for this one to carb up.
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Where we are adding water chemistry minerals. In my experience reducing what I add in the MT/HLT and saving a % of certain minerals to BK has a very different impact. Point being, it’s probably worth a conversation on here to see what everyone’s method is. @Dgallo I’m curious what your technique is. BTW, I enjoy your IG channel - great job with that.Ingredients over all, or when we are adding the water chemistry minerals?
Anyone knowledgeable on here in regards to protein vs gluten in this style? I made back to back DIPAs - first one was 2row/white wheat. Second one I replaced wheat with Spelt. So second beer should be more protein, less gluten.
The label on the spelt I have specifically stated higher protein and lower gluten than wheat.Gluten is actually protein. It is the main protein fraction in both wheat and spelt, and accounts for roughly 55 -65 % of total protein content.
Actually, the gluten content is on average even a bit higher in spelt as compared to common wheat.
Gluten is composed primarily of two protein classes, the so called gliadins and glutenins.
So what is different, is the gluten composition, specifically the gliadin/glutenin ratio, which is significantly higher in spelt.
That is also the main reason why it is often difficult to get a satisfactory bread making quality out of pure spelt flour. There aren't enough glutenins in there, which are main drivers of high baking volumes.
As for what it does to this style, I'm certainly not knowledgeable here. Maybe the higher concentration of gliadins in spelt is responible for the phenomenon you observed, or maybe it is due to other compounds/factors...
The label on the spelt I have specifically stated higher protein and lower gluten than wheat.
I personally make all my adjustments in the mash/sparge. but its funny you mentioned that because our home-brew club is now meeting at The Warbler Brewery in Delmar, NY and we just discussed this exact topic with the Brewer/owner. we also discussed pre-dryhop ph adjustments. He believes you can be more consistent making adjustments in BK. So I think I am going to try to add them to the bk next brew. when it comes to ph, he said he will adjust to 4.2-4.3 pre-dryhopping if needed (he said targeting 5.1/5.2 at start of boil will get him there) because he wants to land right at 4.6 going into packaging. which I found interesting .Where we are adding water chemistry minerals. In my experience reducing what I add in the MT/HLT and saving a % of certain minerals to BK has a very different impact. Point being, it’s probably worth a conversation on here to see what everyone’s method is. @Dgallo I’m curious what your technique is. BTW, I enjoy your IG channel - great job with that.
I don’t recall actually reading that in there but It def correlate with what Chris said (the Brewer/owner) but his reasoning for dryhoping there and finishing was about a softer hop profile and smoother character from the hopsJanish said in his book that dry hopping at 4.2 is ideal for haze development.
I personally make all my adjustments in the mash/sparge. but its funny you mentioned that because our home-brew club is now meeting at The Warbler Brewery in Delmar, NY and we just discussed this exact topic with the Brewer/owner. we also discussed pre-dryhop ph adjustments. He believes you can be more consistent simply worrying about ph in the mash and adding your specific profile adjustments in BK. So I think I am going to try to add them to the bk next brew. when it comes to ph, he said he will adjust to 4.2-4.3 pre-dryhopping if needed because he wants to land right at 4.6 going into packaging. which I found interesting .
and thanks regarding my Instagram page, I am certainly trying to make it somewhat interesting lol
Kegged this yesterday and couldn't resist taking a sample. This is my Nectaron and Citra DIPA. Citra hot side and Nectaron and Citra T90 and Lupomax cold side. Really excited about this as it's very impressive already. Can't wait to see how this conditions out in a couple of weeks. Just hope I can leave it alone.
Got very high efficiency this time so OG was 1.084 and still finished at 1.020 but left out the honey malt this time so it's not crazy sweet. With the higher OG I'm kinda glad it didn't go much lower. Nectaron is incredible but I just wish I got more at the time. Hope supply of this hop improves. Has all the New Zealand goodness of Nelson but so much more.
I could be wrong but I could have sworn Kane put out a beer with Nectron, have you thought about asking them if you could buy a lb of themLooks great. I absolutely love Nectaron as well. I’ve searched high and low to see if I can get some and I simply can’t. The only place I found that has some is more beer and they only have an 11 pound box for $330. I was gonna see if anyone in here wanted to go in on somewhat of a group by, but the logistics are probably ridiculous trying to break it up and ship it all over the place etc.
https://www.morebeer.com/products/nz-nectaron-pellet-hops-11-lb-box-2021-crop-year.html
I have not thought about asking them, but it might be worth a shot. I’d probably lean towards them saying no, but I guess you never know. Magnify also has some Nectaron in their beers and they’re pretty local to me as well.I could be wrong but I could have sworn Kane put out a beer with Nectron, have you thought about asking them if you could buy a lb of them
You never know. The amount they need, a lb is most likely negligible.I have not thought about asking them, but it might be worth a shot. I’d probably lean towards them saying no, but I guess you never know. Magnify also has some Nectaron in their beers and they’re pretty local to me as well.
With it being as scarce as it is, I’d be surprised if they let even a little bit go.
But great suggestion, I’ll probably give it a try.
I still love spelt but I brewed with what I had on hand honestly. The whole beer was kind of, we have a party in 3 weeks what do I have on hand and what can speed up my brew day lol@Dgallo
Great to see you got inspired by the Nordic tradition of RAW brewing. Looking forward to read more about your impressions of the brew.
Why did you quit spelt malt this time? Earlier on you were pretty impressed by it.
In my conical I might have a half gallon of headspace, especially with this style I get as much in as I can to account for trub loss from the big dry hop amount.. so a half gallon if head space and 17.5 gallon of wort at start of fermentation.. I also use a 1/2 inch blow off tube into a bucket of starsan. My non dry hopped beers I have probably close to 2 gallons of headspace.Hi,
I'm curious as to what percent of head space you have during fermentation?
I use a 7.9 gallon fermenter with a 5 gallon bucket. So I have 27% head space available.
Thanks!
Just managed to pick just under a lb of Nectaron from Malt Miller in the UK. Not cheap though, at about $14 for 100g plus shipping. Not sure if they ship to the US but could be worth a look. They seem to be the only place with stock of it.Looks great. I absolutely love Nectaron as well. I’ve searched high and low to see if I can get some and I simply can’t. The only place I found that has some is more beer and they only have an 11 pound box for $330. I was gonna see if anyone in here wanted to go in on somewhat of a group by, but the logistics are probably ridiculous trying to break it up and ship it all over the place etc.
https://www.morebeer.com/products/nz-nectaron-pellet-hops-11-lb-box-2021-crop-year.html
They don’t…I emailed them A while ago to ask them about shipping to the US. I wanted to get some of the broken down homebrew size incognito tubes. I have seen that they have Nectaron in stock, but unfortunately they won’t ship to me.Just managed to pick just under a lb of Nectaron from Malt Miller in the UK. Not cheap though, at about $14 for 100g plus shipping. Not sure if they ship to the US but could be worth a look. They seem to be the only place with stock of it.
My local homebrew store in Ireland has Incognito tubes and says they deliver world wide but don't see the US listed so could be worth dropping them a mail. Their customer service is very good. They also do the tubes of Spectrum which I want to try but the price is putting me off.They don’t…I emailed them A while ago to ask them about shipping to the US. I wanted to get some of the broken down homebrew size incognito tubes. I have seen that they have Nectaron in stock, but unfortunately they won’t ship to me.
Thanks for this. It’s funny because I emailed them as well a while ago, and they said no shipping to the US. It’s basically them and Malt Miller that always come up when I’m searching for things. Maybe the policies have changed on shipping to the US, I’m not quite sure. Maybe I’ll email them again.My local homebrew store in Ireland has Incognito tubes and says they deliver world wide but don't see the US listed so could be worth dropping them a mail. Their customer service is very good. They also do the tubes of Spectrum which I want to try but the price is putting me off.
Citra Incognito 15ml - Get Er Brewed
Ah sorry about that. I think both companies have tie ins with Haas so they always have those newer hop products.Thanks for this. It’s funny because I emailed them as well a while ago, and they said no shipping to the US. It’s basically them and Malt Miller that always come up when I’m searching for things. Maybe the policies have changed on shipping to the US, I’m not quite sure. Maybe I’ll email them again.
I’m not sure to be honest. I’ve never even looked into a mail forwarding service but I guess that’s something I could do. Thanks for the suggestion.Ah sorry about that. I think both companies have tie ins with Haas so they always have those newer hop products.
New regulations came into effect within the EU last July about customs and vat so everything is more expensive now importing and exporting. Also Brexit in the UK has had a massive difference.
Is there any mail forwarding services you could use? This is how I order my hops from Yakima as they don't ship to Europe anymore. My latest Yakima arrived in Jersey today actually so should have them here in a week or so.
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