tomchukj
Well-Known Member
Ready just in time for daughters bday party this weekend.... if it lasts that long. View attachment ImageUploadedByHome Brew1499901917.796037.jpg
Fermenting away nicely.
Have all you guys been dry hopping in the corny keg as recommended by Braufessor. Just don't fancy cutting a dip tube down to fir my hop filter tube in.
Would there be issues if I did the 2nd dry hop in my primary carboy?
Amount of hops floating on the top of my brew in the carboy after first dry hop is insane.
My dry hopper spider is Size: Approx. 18cm x 7cm / 11in x 2.7in
Would there be enough room in here for the final 85 G of hops you think>?
Hard to say. I throw all mine in loose. I don't us a carboy though - generally I use a SS brew bucket and that as kind of a cone shaped bottom. They settle out to the bottom pretty well for me.
@Braufessor
Do you pressure transfer out of your BrewBucket? I'm on the fence about buying one but I want to make sure if does pressure transfers without problems.
@Braufessor
Do you pressure transfer out of your BrewBucket? I'm on the fence about buying one but I want to make sure if does pressure transfers without problems.
I have been putting all dry hop in primary recently. Works just fine. Just need to be a little bit more careful when it comes time to transfer to keg in order to not transfer too much gunk. I also get a clogged post at first from time to time doing this..... but, a few minutes of taking post off and cleaning and it is just fine.
@Braufessor
Do you pressure transfer out of your BrewBucket? I'm on the fence about buying one but I want to make sure if does pressure transfers without problems.
Couple new hop combos that I tried recently and have on tap now - turned out very well:
6 ounces in single flame out after chilling started, 6 ounces in single dry hop -
** 2:2:2 ratio Centennial, Cascade, Summit..... this one surprised me, but it was really pretty good.
** 2:2:1:1 ratio of Citra:Mosaic:Galaxy: Centennial..... VERY good. Really liked this one
** 2:2:2 ratio of Citra: Mosaic: Simcoe - really good as well.
Also - the Centennial:Cascade:Summitt, blended 50/50 with either of the other two is really great as well. Just some food for thought.
Recent Amber version of this I did was really good I thought ...... I will post full recipe when I get a chance. Should be a really good fall beer.
That's interesting - I hadn't heard of that being an issue specific to azacca before, but I brewed a NEIPA with azacca/citra/mosaic at a 1.5:1:1 ratio a bit over a month ago. I split the wort and fermented half with 1318 and half with Conan. Surprisingly to me, the batch fermented with 1318 had a harsh bitterness similar to what was described, but the Conan batch is smooth and delicious. The Conan batch was preferred unanimously by the 8 of my friends that have tried it, despite the 1318 having a bit better visual appeal from its more "juice-like" appearance.
Might give 1318 another go with a different hop combo in a future batch, since I can't imagine so many people using that yeast with these beers if what I observed in mine is typical. None of the LHBS in Austin carry any conan varieties that I'm aware of, so I was kind of hoping I'd prefer the 1318 fermented batch.
Actually I was thinking the opposite: Dry hopping before primary while the yeast is acidifying the wort during the lag phase, may be best? the yeast is trying make its environment ideal for fermentation (acidification) then goes though all of these processes to ferment and condition our beer. The last step being diacetyl rest. Now imagine (in theory) a sudden explosion in their environment, (dry hopping) changing it to a more stressful one. The yeast may not want to absorb diacetyl any more.
That's interesting and makes sense. I wonder if adding the first dry hop with the yeast would change the biotransformation at all or lead to grassy off flavors (my nemesis). It's worth a split test batch at least.
@braufessor, so when you are doing your 6 oz at FO addition. Are you then stalling it for a whirlpool, or just let it cool without a timed whirlpool? So far I have mixed doing FO and whirlpool additions. Sometimes I just do one or the other but I always stall it around 175 for 30 mins to whirlpool. Wondering if that is necessary.
@Braufessor, ok so you are not really doing a FO, you are dropping temp first then doing a 20-30 min whirlpool addition. Good to know. I have tried it 3 ways:
1. 3 OZ at FO, 3 OZ whirlpool@30 mins
2. 3-4oz whirlpool@ 30 mins
3. 4-5oz at FO, drop to whirlpool temps 20-30 mins.
Need to review my notes on some past batches as I feel my juicest results have included some kind of FO addition.
Yeah - it only takes me less than a minute to go from FO to that 140-170 temp range, so I just referred to it as FO. I have done the same as you...... Honestly, can't say any one was significantly better/worse..... which is why I am not super precise with it anymore.
I did just do 2 experimental APA's. Both the same in every way. Both got about 35 IBU's at 60 minutes.
1.) 6 ounces of hops at Flameout (actual Flame out).
2.) 6 ounces in Dry hop
No other hops in either.
I used Cascade/Centennial/Summit in these 2:2:2
The dry hop one is "juicier." However, the flame out one is better. It is really clean, crisp - very much like Sierra Nevada Pale Ale or Summit Extra Pale Ale.
The dry hop one the hops are kind of sweet, full and sort of linger in a mouth-coating way. The flame out one is crisp and clean. Very flavorful, but then everything is just "gone" when you swallow the beer and it is like you are immediately ready for another drink.
It was kind of interesting to taste them next to each other and compare.
I did just do 2 experimental APA's. Both the same in every way. Both got about 35 IBU's at 60 minutes.
Yeah - it only takes me less than a minute to go from FO to that 140-170 temp range, so I just referred to it as FO. I have done the same as you...... Honestly, can't say any one was significantly better/worse..... which is why I am not super precise with it anymore.
I did just do 2 experimental APA's. Both the same in every way. Both got about 35 IBU's at 60 minutes.
1.) 6 ounces of hops at Flameout (actual Flame out).
2.) 6 ounces in Dry hop
No other hops in either.
I used Cascade/Centennial/Summit in these 2:2:2
The dry hop one is "juicier." However, the flame out one is better. It is really clean, crisp - very much like Sierra Nevada Pale Ale or Summit Extra Pale Ale.
The dry hop one the hops are kind of sweet, full and sort of linger in a mouth-coating way. The flame out one is crisp and clean. Very flavorful, but then everything is just "gone" when you swallow the beer and it is like you are immediately ready for another drink.
It was kind of interesting to taste them next to each other and compare.
Brau, are you still using the same original recipe posted on page 1 and doing 6 oz at FO with no DH?
Do you not consider Austin home brew supply local (maybe too big or bought out)? I would think they would carry some Conan...
I guess the answer to that depends on whether you believe WLP095 is some variant of Conan or not. AFAIK, AHS only carries Wyeast and White Labs yeasts. I did a batch with WLP095 last fall that came out well for aroma and flavor, but didn't have the appearance I was going for (came out mostly clear). I'm almost positive now though that it was a result of using whirfloc during the last 10 months minutes of the boil in that batch (was my first NEIPA attempt and used it out of habit).
Well since I have been having issues the last month since getting some new gear and increasing batch size, I had to break down and make a NE IPA run over the weekend. So I am well stocked to deal with the issue until I get my brewing back on track.
I see me and Braufessor have similar tastes!
also, Imperial Juice totally isn't LA3. It's closer to 002. I've had a couple clear NEIPA's with it.
I had the same issue...stopped using the juice for NEIPAs for that reason.
Right, time for my first go at this tomorrow. I have a new Fermonster, set up for sealed carbon dioxide "pushed" (I'll use my cask breather and the spigot on the fermonster) transfer, a corny lid set up to hang a dry hop bag from, and a fresh starter of Conan.
Aiming at 140:140 PPM Cl:SO4
Recipe is:
12lb Pearl Malt
1 lb Rolled Oats
4oz Honey Malt
2.5ml Hopshot for 60 mins
1oz Amarillo
1oz El Dorado
1oz Simcoe for 20 min whirlpool
1oz of each at 3-4 days
1oz of Amarillo and El Dorado, 0.5oz Simcoe after fermentation is done.
that's amazing as I've never had Juice drop clear in any of my NEIPA's. I have found that I enjoy Dryhop better though.
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