Spelt has a character like wheat with a little more nuttyness. If that’s what your tasting then it’s the speltI am wondering why my last beer tastes so strange... It is first time I have 22% spelt malt. How would that affect the taste compared to having 22% wheat malt?
67% Pale
22% spelt malt
11% oat malt
I get hops from YVH most often, but I do order some from Morebeer now & then since I get most of my supplies and grain there. I've found their hops to be good quality. More than once I've been brewing with a mix of Morebeer hops and YVH and the Artisan/Morebeer smelled much better out of the bag.Anybody use any Artisan Hops? I usually order mine from Yakima Valley, but I found they have Nectaron in stock here: Nectaron® Hops (Pellets) | MoreBeer
I think it is nuttyness. I will switch back to wheat malt next time.Spelt has a character like wheat with a little more nuttyness. If that’s what your tasting then it’s the spelt
Curious as to what you aimed for in terms of your FG for this 6.5% beer?Super simple grist of mostly 2-row with a touch of oats and wheat. 6.5% ABV, and hopped only with Nectaron. 2 ounces at 10, 4 ounces in Whirlpool, and 10 ounces in the dry hop. Dry hopped at 58° for 24 hours In a DryHop keg after soft crashing and dropping yeast, and roused it five times during those 24 hours. Then crashed it down to 34° for 72 hours, and jumped it into a liquid purge serving keg. Nectaron is amazing. It really is my favorite hop. It’s like a perfect mix of dank, spicy, fruity, and diesely, but all in such a pleasant way. None of those characteristics dominate or overpower the others, and they all just seem to meld perfectly together. It’s kind of like in between Nelson and galaxy in a somewhat indescribable way. If you haven’t had a chance to brew with it I highly recommend it.
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Use Lutra for lighter beers. I made a "German Pils-ish" turned "American Pils-ish" with Lutra, and it turned out fantastic.]It’s crazy how recently there’s been all this talk of Columbus hot side, and now Nelson/citra. I brewed this beer 15 days ago and used 4 ounces of Columbus lupomax hot side, and the DryHop was 6 ounces of Nelson and 4 ounces of citra lupomax. It was a bit of an experiment in which I was trying to push it quickly from start to finish, for no real specific reason. I used the dried version of Lutra from Omega and fermented it at 92°. It was done in three days, I then removed the heat and let it come down to room temp over the period of one day. I then soft crashed it to 58 for one day, transferred it and dry hopped it for 24 hours, then chilled and carbed it. From grain to glass in seven days, and it’s now been sitting in the keg for eight days. It’s definitely pretty tasty but not my favorite beer I’ve ever made. I feel like the Lutra has a kind of musky grape type thing that should pair well with Nelson, but I feel like it’s slightly overpowering it. Maybe it’ll continue to evolve with some more time but it’s pretty good nonetheless.
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Well, here's my Nectaron beer:
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Honestly, this beer is super bizarre. In the words of my GF who is really honest about my beers, "it's not bad, it's just different". Look at the color. The aroma is fantastic. But the taste? Hmm. Weyermann Pilsner was a last minute choice. I think it was the wrong choice. I will not be using it for NEIPAs again. The mouth feel is off a bit. You get this nice crackery pilsner note after the hops fade, which is nice, but out of place for this style. It almost tastes like an American Ale NEIPA but pilsnery.
And that's how I used my Nectaron hops .
Very cool, tuba solo has won a bunch of awards, though I haven’t tried it. He mentions using KCl and a water profile of Ca 40, Cl 200, So4 40, low Na, low Mg and K of 40 ppm. Interesting profile I think I’ll give it a shot! That went along with 10-15% adjuncts and a FG of 5 Plato.BTW, the recent Craft Beer and Brewing podcast has an interview with Beth May and Lane Fearing of Roaring Table (who I think won a medal recently with their "Tuba Solo" hazy). They touched on a few concepts that I have not heard discussed much (like using salts other than Calcium Chloride to keep Calcium values low, low fermentation temps with Omega British Ale V, and a few others).
https://beerandbrewing.com/podcast-...le-brews-for-elegance-simplicity-and-texture/
This one actually finished at 1.020. Higher than I’d hoped but I really enjoyed it.Curious as to what you aimed for in terms of your FG for this 6.5% beer?
Ive seen people talk about the idea of keeping the calcium low in the mash but never really made a point to try it. I just ordered some food grade potassium chloride from Amazon and I’m going to try this in my next beer. Going to shoot for those exact numbers.Very cool, tuba solo has won a bunch of awards, though I haven’t tried it. He mentions using KCl and a water profile of Ca 40, Cl 200, So4 40, low Na, low Mg and K of 40 ppm. Interesting profile I think I’ll give it a shot! That went along with 10-15% adjuncts and a FG of 5 Plato.
He also mentioned pushing Na up to 80 or higher in a pils, interesting!
Edit numbers
The brewer in the podcast believes that lowering the calcium has improved the mouthfeel of his hazy IPAs. In his opinion too much calcium makes the beer chalky, but he still wants the chloride high. So he subs in potassium chloride to keep the chloride up but calcium lower. He doesn’t eliminate calcium, just much lower than most people usually start with. He talks quite in depth about water and his personal preferences and experiences manipulating it. It’s a very good listen.Sorry I haven't read any new papers on this subject but what is the purpose of trying to keep CA low? It's my understanding that calcium content in the mash is important, so is there a ceiling we hit with this style and the water we try to achieve.
Wow that is a little higher than I expected. I just looked the opshaug yeast up and the attenuation profile is very wide range - 69-80%. Glad it worked out well for ya anyways. Anyhow, on Sunday I finally pulled the trigger and did my own single hopped NEIPA. Typically with single hopped beers Ive been liking @Dgallo single hop pale ale recipe, but decided to deviate from that and make it more like the NEIPAs we all like. I used US05 yeast and ended up targeting 1.015 for FG in a beer expected to be ~6.6-6.8%. Used some of my Nectaron as the hop. Ive use it many times before in combination with others but never went the single hop route. We will see how it turns out. Haven't done a "lower" ABV NEIPA in a long while anyways lol.This one actually finished at 1.020. Higher than I’d hoped but I really enjoyed it.
Wow that is a little higher than I expected. I just looked the opshaug yeast up and the attenuation profile is very wide range - 69-80%. Glad it worked out well for ya anyways. Anyhow, on Sunday I finally pulled the trigger and did my own single hopped NEIPA. Typically with single hopped beers Ive been liking @Dgallo single hop pale ale recipe, but decided to deviate from that and make it more like the NEIPAs we all like. I used US05 yeast and ended up targeting 1.015 for FG in a beer expected to be ~6.6-6.8%. Used some of my Nectaron as the hop. Ive use it many times before in combination with others but never went the single hop route. We will see how it turns out. Haven't done a "lower" ABV NEIPA in a long while anyways lol.
Makes sense when you put it that way, I build my water off my private well with ward labs report, I think lately my CA has been around 80ppm, I don't get a chalkiness if that's a word haha, but I probably wouldn't go any higher with it either though I don't think 80 is near the threshold where its noticeable in my opinion. I suppose it wouldn't hurt to get some KCL and aim for CA of 40.The brewer in the podcast believes that lowering the calcium has improved the mouthfeel of his hazy IPAs. In his opinion too much calcium makes the beer chalky, but he still wants the chloride high. So he subs in potassium chloride to keep the chloride up but calcium lower. He doesn’t eliminate calcium, just much lower than most people usually start with. He talks quite in depth about water and his personal preferences and experiences manipulating it. It’s a very good listen.
Yeah I’m still using NEIPA hopping schedule. All boil additions were later in boil though 20, 10, and 5min. I’ve grown fond of later boil hop additions personallyThat's a fun experiment! Do you go for a west coast IBU range or still using a NEIPA hopping schedule with a cleaner base?
There’s also nacl to keep your ca down and raise your Cl. This is what I use to keep my Ca at or under 100. The elevated na (in the 70s) have really brightening my hop expression and added to the mouthfeel as wellMakes sense when you put it that way, I build my water off my private well with ward labs report, I think lately my CA has been around 80ppm, I don't get a chalkiness if that's a word haha, but I probably wouldn't go any higher with it either though I don't think 80 is near the threshold where its noticeable in my opinion. I suppose it wouldn't hurt to get some KCL and aim for CA of 40.
Please report back on this one, very curious about it.Ive seen people talk about the idea of keeping the calcium low in the mash but never really made a point to try it. I just ordered some food grade potassium chloride from Amazon and I’m going to try this in my next beer. Going to shoot for those exact numbers.
There’s also nacl to keep your ca down and raise your Cl. This is what I use to keep my Ca at or under 100. The elevated na (in the 70s) have really brightening my hop expression and added to the mouthfeel as well
Brunwater supports it. I’ve been adding ~70ppm sodium to dark beers (honestly I think that was from a dgallo post somewhere ages ago) and I like it. Doesn’t taste salty at all. I hadn’t really so considered going that high for a hoppy beer but should be fine. Salt amps up flavor in food, why not in beersVery curious to try something like this, do you just sub equal amounts of NaCl for CaCl or use a calculator somewhere? Brewfather doesn't accommodate NaCL, unfortunately.
On an interesting note, I tried a Maple and Sea Salt stout last year that was outstanding. It was a little salty and super thick, I think that's basically NaCl to an extent...
Brewfather does have NaCl in, it is down as Canning Salt in the water additions section. Possibly of interest is that here in the UK, Verdant suggest adding it late into the boil to get the best utilisation.Very curious to try something like this, do you just sub equal amounts of NaCl for CaCl or use a calculator somewhere? Brewfather doesn't accommodate NaCL, unfortunately.
On an interesting note, I tried a Maple and Sea Salt stout last year that was outstanding. It was a little salty and super thick, I think that's basically NaCl to an extent...
Brewfather does have NaCl in, it is down as Canning Salt in the water additions section. Possibly of interest is that here in the UK, Verdant suggest adding it late into the boil to get the best utilisation.
It shouldn't affect Ca levels, just Na and CL.I'm able to add it to "Mash", but it doesn't seem to impact my Calcium levels in the water...
Calcium is Ca so unless you've already got some CaCl already in there it shouldn't alter the Ca levels when adding it, not withstanding whatever Gypsum you've addedI'm able to add it to "Mash", but it doesn't seem to impact my Calcium levels in the water...
I’ll add I don’t like the ones with anti caking agents either, I just use diamond kosher it’s just plain salt.I am aiming for 230 Cl.
To get there I start with adding NaCl until Na is 100. Then I add CaCl to get the remaining Cl.
Works nicely.
Be sure to use NaCl without iodine. Yeast don't like iodine.
Be careful to not use too much PC in your beer. I did once and it turned out terrible! Like very bad salty weird off flavor. I would start very low and work your way up.Ive seen people talk about the idea of keeping the calcium low in the mash but never really made a point to try it. I just ordered some food grade potassium chloride from Amazon and I’m going to try this in my next beer. Going to shoot for those exact numbers.
Not much harm in entering and getting feedback on a 2 week old IPA. I personally shoot for 3-5 weeks in the keg when I enter competitions.I’ve got a beer finished fermenting with cosmic punch with citra and Columbus that tastes great now and I’m about to dry hop it. Plan is citra strata and Vic Secret (10oz/5g)… but I have to turn it in for a comp in 8 days! I’m a bit worried about the VS (a big polyphenol offender) leaving some hop burn for the first week or two, should I leave it out for the sake of the competition?!?
Edit update - well I’ll just answer my own dumb question in about a week. The VS smelled too good to pass it up. So we will see if I can rush this beer with it.
Any chance you remember how much you used? I typically use about 7.5 grams of calcium chloride, and was thinking about maybe splitting that in half with the potassium chloride, or something close to that. I don’t have the calculations in front of me, but I used my water calculator the other day and got pretty much dead on with the numbers the brewer in the podcast says he shoots for.Be careful to not use too much PC in your beer. I did once and it turned out terrible! Like very bad salty weird off flavor. I would start very low and work your way up.
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