Petekiteworld
Well-Known Member
Turbinado? The video shows him dumping bags of dextrose into the fermentor.
Turbinado? The video shows him dumping bags of dextrose into the fermentor.
I just went back to that screen cap you posted. It's Cerelose® Dextrose
Cerelose® Dextrose is the monohydrate form of dextrose, perfect for a wide variety of applications. It has a cool, mild sweetness to enhance flavor and a high reducing capacity to support browning. It is 100% fermentable, provides high osmolality and is available in standard, fine, and coarse grades, as well as in liquid form. Coarse grade NF is also available for pharmaceutical tablet applications.
SOAB. I was hoping we had something solid with Turbinado. Where did you see the video, is it online yet?
It's like colors. Too many different colors just make brown.
I hate to say it, but I disagree. Stone's Enjoy By IPA uses 4 different hops at 15 min, 3 different hops at flameout, and 2 more hops in the dry hop.
That's 9 different 'aroma' hops. Enjoy By doesn't taste brown, unless 'brown' tastes AMAZING
The video looks like when they were at the pub before Hurricane Irene took them out. The system he is using in the video is a lot different than what he is using now. They made many different beers when they were at the pub so who knows what beer they are making in the video...
My question is in the hopshot for the DIPA the 10mls at 90min will be like 80+ IBUs. Are you that have done it not finding this overly bitter? In comparison to other DIPAs of course. Thanks.
Gentlemen,
I have two starters from a Yeast cake off my friends Conan culture going and will make three beers Sunday from one mash, three separate boils.
DIPA heady inspired (might call it "Footy Bottoms")
Black IPA more focus on pine and citrus and cold steep carafa added at flame out.
Nelson Sauvin pale ale
My question is in the hopshot for the DIPA the 10mls at 90min will be like 80+ IBUs. Are you that have done it not finding this overly bitter? In comparison to other DIPAs of course. Thanks.
When the hop extract was created by the supplier, most of the harsh tannins/polyphenols were eliminated during processing. That is why you're getting less harshness. I've always heard that for best results you really need to add hop extract to a full rolling boil. I'm not sure why that is on a chemical level, but it's supposed to be more effective.
That makes sense, I definitely get that FWH perception from them. I'd say the rolling boil thing is meant as to avoid the hot break, which would take and drop out even more tannins and polyphenols leaving less bitterness.
That is a good read for those who haven't seen it. I wasn't saying extract was made by FWH, it's made by CO2 extraction, but that the taste is similar in the final product. I'm not sure what that CO2 extraction process does to the polyphenols in the hops. I have read about Miller, who patented CO2 hop extraction, part of the reason they do it is to extract the polyphenols, which they use to bitter their beer.I wouldn't confuse FWH perception with simply not having a harsh bitterness. It's highly doubtful that hop extract is made using FWH.
But you're right, adding your bittering hops to boiling wort helps the brewer to establish a vigorous hot break and avoid a thick foamy sludge. This is key to avoiding that harsh bitterness since adding hops to a rolling boil makes it easier for the harsh polyphenols to bind with the wort proteins and drop out of solution.
I don't use hop extract a lot, but when using pellet hops, I tend to boil the wort for awhile before adding my bittering hops in order to guarantee a strong hot break. This process also helps immensely with better clarity.
Check it out: http://byo.com/pilsner/item/305-brewing-science-understanding-polyphenols
I have tried 60-100 I bus from extract and even 100 might be too little. Its a very fwh type bitterness without actually doing fwh. I would imagine some part of the extraction process messed with the polyphenols to make it taste less bitter.
Sorry just to clarify are you adding hopshot once the boil starts or first wort during the runoff? Thanks.
given 10ML is borderline not bitter enough, has anyone kicked around hopshot AND pellets? shaun hill uses both in some recipes for the bittering add (and FWHs + co2 at multiple points a few times). perhaps the combo would hit it just right.
I have no idea if the Alchemist combines co2 extract and pellets for bittering, but droder's post prompted a question for me:
What have you done with/heard about the mixing of FWH and extract? Or using extract at multiple points in the boil?
Any new updates? I'm dryhopping mine on Sunday, heavy on Columbus, moderate Simcoe, and maybe just a hint of Centennial. Anything else anybody think I should throw in there? I have Amirillo, but I'm not getting much of that from Heady. I was thinking Nugget or Cascade,(would have to go get some) but not sure it would be worth it.
Thoughts?
g-star said:Check out the East Coast Yeast page on Facebook. Al is putting out ECY29 Northeast Ale - "a very fruity strain from an amazing DIPA in the northeast".
Sounds familiar...
Anyone dry hopping this warmer than ferm temps? I ferment at 62 - 64 degrees and I'm thinking about warming it up to 70 - 72 for a few days to dry hop. Pros, cons?
Thanks,
Mike
Yea I saw that, and it is Conan no doubt. Earlier in this thread I posted that I was sending some Conan to a microbiologist, well it was Al I was talking about. I didn't end up sending it to him bc he said he had a can and would build it up himself. He then replied a week or so later and confirmed it was Sacchromyces Cerevisae (this was back during the lager rumors).
I didn't think he would actually start selling it, this is pretty awesome.
g-star said:Check out the East Coast Yeast page on Facebook. Al is putting out ECY29 Northeast Ale - "a very fruity strain from an amazing DIPA in the northeast".
Sounds familiar...
Check out the East Coast Yeast page on Facebook. Al is putting out ECY29 Northeast Ale - "a very fruity strain from an amazing DIPA in the northeast".
Sounds familiar...!
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