The "Waiting for the Next Giveaway" Speakeasy

[kenoglass]

I never used whole hops. Only pellets. Hoping this sumer it will change with some fresh centennial.

 

[applescrap]

Perhaps a chemical explanation as to why fresh flower intact is sweeter and maybe better than pellets? I can't help but believe the fresh flower would be a better product. That being said if I remember correctly there are some cons.

https://www.northernbrewer.com/connect/2011/08/whole-vs-pellet-hops/

 

[DemonsRun]

Perhaps a chemical explanation as to why fresh flower intact is sweeter.../[/url]

in part yes, the crushing of the lupulin glands when pelletizing oxidizes some of the alpha-acids creating additional humulinones which adds back some bitterness during dry hopping.

I wonder if whole hops or pellets removes the same amount of iso-alpha-acids during dry hoping. I'll need to go through the two articles I posted more closely.

 

[applescrap]

Oops sorry missed those. Great technical journal articles, very enjoyable reads albeit well beyond my knowledge. Based on my past research (if I remember correctly) with all factors being considered there is no issue with using pellets obviously, but the fresh flower has such a nice aroma. Does the fresh absorb more wort? Convenience, stability, price, size, and consistency keep pellets as the preferred method but fresh are a great choice for dh as long as quality is high. It would seem molecularly pellets would have more surface contact points with wort making them a good choice for the boil and the freshness of flower for dry hopping.

 

[DemonsRun]

Oh yea there is no issue with using pellets.
from my read of the two articles dry hopping removes a lager portion of iso-alpha-acids than originally expected
Dry hopping with pellets contributes a large portion of that lost bitterness through the absorption of hunulinones
Pellets contain more humulinones that whole cone hops.

so potentially dry hopping with whole hops would produce a less bitter beer.

I prefer the more bitter, but I think it would be an interesting test.

also from my read of the articles I will start increasing my 60 min addition on batches that I plan to dryhop to make up for the lost iso-alpha-acids.

 

[kenoglass]

Interesting hop talk.

Just found out our brew club is going to cyber meet with bootleg biology and talk about backyard yeast wrangling. It should be a fun Feb meeting.

 

[DemonsRun]

would love to hear any advice for catching yeast (i've read the threads on here), looked straight forward and easy , but tried it once and what ever we caught was not yeast.

 

[kenoglass]

I will definitely share with what he tells us.

 

[allanmorgan]

what ever we caught was not yeast.

Ew, Debbie! Just ew!

 

[allanmorgan]

Making my house look better one weekend at a time.

 

[TBC]

Been a while boys, how has everyone been

 

[allanmorgan]

Watching the Pro Bowl. It's football. Sort of.

 

[TBC]

we go on a snowboard trip Feb 1 I hope theres snow in the poconos

That's my old stomping grounds. If you have any questions about the area let me know.

 

[allanmorgan]

Doing alright Sean. I'm off and on with posting here. Life. Who knew?

 

[TBC]

I have not made bread yet with my spent grains, I have been tempted by some recipes for dog biscuits.

Made biscuits once and the dogs and kids messed them up

 

[TBC]

Doing alright Sean. I'm off and on with posting here. Life. Who knew?

Been busy here also. Actually sitting here with my little guy watching the Royal Rumble

 

[TBC]

Allan, did you have time to read the book yet?

 

[kenoglass]

Been a little busy myself but I did brew a blonde ale and got a tap to use on keg instead of picnic tap.

 

[DemonsRun]

Brewed a Red Rye IPA yesterday using hop exp9326 from @Farmhousebrewingsupply.

9326 "Cascade-like with grapefruit, tropical and strong berry aromas" - well see in a few weeks.

 

[kenoglass]

I like rye ipas. Bluepoint brewery has a rastafarye ale. It's pretty tasty I want to make a rye ipa, tell me how it is and what you used.

 

[kenoglass]

I was sad when in be bought bluepoint....now they redid the tasting room are getting ready to move out but they did make the cask festival better and larger with bands and more room and casks!! I think this may be the last year they have it at original place.

 

[DemonsRun]

I think the color might be light in the end, but I wont really know till I've poured a glass. Made with supplies on hand

OG: 1.062
FG: 1.013
IBU: 84 (ish)
SRM: 13
Yeast: Imperial Yeast Joystick (Pacman)

Malt
Two-Row.............67%
Carared..............6.1%
Chocolate Rye.....1.5%
Crystal Rye.........4.3%
Rye...................15%
Castle Abbey malt..6.1%

Hops
warrior...........0.3oz..@60
x9326.............1.5oz..@15
x9326.............1.5oz..@10
x9326.............1oz....@5
exp grapefruit..0.5oz..@5

Hopstand 45min @170F (2oz x9326, 1.5oz Exp Grapefruit)

Dry hop 7 days from kegging (2oz x9326, 1.5oz Exp Grapefruit)


Inspired by http://www.themadfermentationist.com/2012/08/india-red-rye-ale-recipe.html

Wish I had more Rye, I would have bumped it up to 20%.

 

[allanmorgan]

Allan, did you have time to read the book yet?

Not yet. Sitting there staring at me though.

 

[DemonsRun]

Anyone entering the National Homebrew competition?

I was going to enter a barrel aged coffee stout.

Debating on
Vienna lager
Pale ale
We'll see how the Red Rye turns out.

 

[kenoglass]

I think this year I will not enter. Working on getting some solid beers for next year this year

 

[DemonsRun]

yea but sometimes the feedback is good. Last year I entered my Coffee Stout and got a Silver certificate (38) and some feed back. Made some changes and now it's in a barrel.

plus I entered a IPAish/Saison in the mixed style category, also got a Silver certificate (36) but it had changed so much from when I bottled (Like a glass of funky Sunny-D)it to when it was tasted in April - the Saison funk and Juiciness of the hops was gone and it was just a nice IPA with a hint of funk. it was based off of m00ps recipe - https://www.homebrewtalk.com/showthread.php?t=567274, I love this recipe and I had saved a few bottles to try at the same time of judging but usually the Keg is empty after week one I had never seen how it aged.

 

[kenoglass]

I like the feedback as well. Just need a solid one to enter. A club member won bronze in meads 2 yrs ago

 

[DemonsRun]

Nice.

feedback tends to be better at clubs and smaller competitions, but I want to try to make a habit of entering certain ones each year.

 

[kenoglass]

I entered last 2 yrs. I have been only brewing for 3 so I know I need improvement. I think that fermentation control is what I need to look into.

 

[kenoglass]

Quick question, our club is getting a 59 gallon red wine barrel. What would you put in it? I would like a saison, but not sure what others want. There are 14 of us putting 5 gallons each in.