@makubex, it's been pretty widely confirmed by the brewer himself on other forums, then also in their "official" BYO article about Fort Point.
Awesome, greatly appreciated. Just pulled the trigger on a pound of columbus. Gonna give this a try.
@makubex, it's been pretty widely confirmed by the brewer himself on other forums, then also in their "official" BYO article about Fort Point.
One charge! 3 days post pitch. Rack to keg 7 days post pitch.
View attachment 376329
7 days grain to glass. Major issue was trying to keep it away from oxygen as much as possible, only got about 4.5 gallons in the keg after fermenting 6 and some issues with clogging the liquid out due to all the hops. I know most of you probably had the same issues. Shortened my dip tube and cleaned the poppet about 4 times. Pretty happy with how it turned out. A little more grassy than I expected but it might still be a hop residue issue that might improve. Still way crushable. Thanks for the recipe
brewed this on friday and dry hopped last night.. this beer smells incredible. Has anyone cold crashed this beer? I cold crash all of my beers but I'm just a little worried that cold crashing this might have ill effects with the crazy amount of hop aroma
absolutely no reason to cold crash this beer or add any fining agents.
7 Days Grain to Glass? How is that even possible.
7 Days Grain to Glass? How is that even possible.
Looking good @BNolt17! I *always* have trouble with clogged poppits and tubing when transferring off the massive load of dry hops. You're not alone. I bought one of these:
http://arborfab.com/Dry-Hopper-for-Glass-Carboys_p_12.html
I'm thinking I can insert this into the carboy, then insert my racking cane into it. It'd be like the reverse of what it was intended to do -- keep hops out, instead of keeping hops in.
Mine smell somewhat grassy initially too, but this blows off in my experience. My calendar usually goes something like this...
Day 0: Pitch
Day 3: Dry Hop
Day 7: Keg + Force Carb (50psi for 24hrs)
Day 8: Drink. Flavors are a bit grassy, and there's a harsh biting yeastiness to the flavor. Almost tastes as if there's chilis in the beer.
Day 12-14: Yeast is settled, beer tastes clean. No chili taste, no bite. Aroma is 8/10.
Day 14-21: Aroma is 10/10, Flavor is 10/10.
Day 21-30: Aroma is 9/10. Flavor is 10/10.
Day 30: I've never made it this far.
In terms of cold crash, don't do it! Yes, it'll help settle out all these hops, but I wouldn't do anything that might risk bringing oxygen into your carboy. I don't use any Whirlfloc in the boil or gelatin in the kegs either. The point is to have cloudy beer!
Brewed Sunday 10/30, Pitched a healthy starter of 007 Sunday night, Dry Hopped Wednesday 11/2, No airlock activity by Friday 11/5 (didn't take a gravity reading as I didn't want to expose to O2) Kegged Saturday 11/5, force carbed and poured my first pint about 6pm Sunday. I would have had one earlier but all the hops clogged my liquid out and I had to figure that situation out.
I actually did throw the carboy in the fridge Saturday morning so that I could transfer to the keg Saturday night. I was thinking it would settle out some of the trub and residue, which it did, but there was still plenty to deal with. I wanted to wrap my siphon with a hop bag but completely forgot when it came time to transfer. I'm sure it would have helped, but it all worked out. I'm excited to see how it is over the next 7-14 days. I'm hoping that I don't have issues after 30 days due to O2 exposure, if it lasts that long
In terms of cold crash, don't do it! Yes, it'll help settle out all these hops, but I wouldn't do anything that might risk bringing oxygen into your carboy. I don't use any Whirlfloc in the boil or gelatin in the kegs either. The point is to have cloudy beer!
Do all you guys using 1318 get that spicy flavor like I do, it def reminds me of trillium beers I've had but it does get fatiguing after a couple.
No spicy flavor for me. Are your fermentation temps good? Do you use a lot of Columbus late in the process? Columbus has a spicy, black pepper character to it. I've gotten away from using it late because of that. If anything I might throw it into a first round dry hop but at a small ratio. Something like 1:4 Columbus:another hop. Also, I've found the longer Columbus sits in the dry hop the more garlic and onion you can get from it.
I just kegged this the other day and took a sample today.
At this point it's so harsh that it's undrinkable. Do you guys know if this will mellow?
Perhaps it's the yeast that hasn't really finished up yet, or something?
I followed the 7-day procedure I saw in this thread and everything went perfect, except for this harshness.
It was fermented at around 64F with 1318.
Anyone else experienced the same thing and can comfort me?
Thanks!
Let us know how it turns out!! 6 months later and this is still my favorite homebrew recipe.
Not sure if this thread still active, if it is, few suggestions (that have worked for me) for the original post:
1) explore by adding 10% or at least 1 lb of flaked wheat to the grist, this will help with both hazyness and juicy mouthfeel
2) Consider using distilled water and adjust such that it has a balanced profile (1:1) or slightly more chloride, one that has worked for me is 1.5 tsp gypsum and 2 tsp CaCl2 in 4 gallons of distilled water, also add 0.5 tsp epsom (for Mg) and 1/2 liter of spring water for other minerals not available in powder form
3) dry hop multiple times (2 - 3 times) with small amounts with each one not exceeding 3 days, place the hops with a sanitized weight (i.e marbles etc) in a double muslin bag tied with a string, use a wide neck carboy and add/remove the bags thru the large opening each time. This will allow you to dry hop multiple times while avoiding transferring the beer and minimizing oxygenation and if you can't meet your schedule this will also allow you to separate the beer from he dry hops thus avoiding excessive bitterness or green/grassy notes into the beer. Amounts that have worked for me are 1.5 oz (each time) in 3 gals, maybe 2.5 oz (each time) in 5 gals?
4) yeast - consider mixing yeasts to get different notes, these could be added simultaneously or at particular times during ferm, one of my future plans is to use a combo of 007 and S04 or S05, or 1056 combined with 1318
Cheers!
Looks pretty much like my first few pours. Yes the greenish hue will clear in a few days/a few pours. My guess is you will be loving this beer in about another week. I'm thinking its about time to plan another go at this. Thinking Nelson Sauvin this time instead of Mosaic.
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