So I am planning on taking another hydro reading tomorrow night and if if the numbers haven't moved I am going to add the second round of DH. I was thinking of cold crashing right after doing this but am wondering if there is any reason should wait?
I would be at 11 days tonight and I was planning on cold crashing for 3 days before bottling. I just didn't know if cold crashing right after adding the DH was a good idea or if I should let the hops on the room temp bucket a day or two first.
I would maybe give it a day at room temp, then cold crash (which will still take some time to get cold anyway).
I'm curious, why are you guys cold crashing this? Isn't PseudoSue one of those newer style "cloudy" IPAs that are becoming popular? See all the Treehouse and Hill Farmstead threads. The latest thought seems to be that cold crashing drops out some of that yummy dry hop oils, flavor, and aroma that you spent so much time and money getting in there.
I already added my second round of DH. Do you think I should pass on the cold crash? My hydrometer readings have been pretty cloudy. I assume a lot of it is hops as I have read that WLP007 is a highly flocculating (?) yeast but I think some of it might also be starches from steeping the honey malt.My experience is that dropping that yeast and then applying a second dry hop provides a much better hop flavor and aroma. My beers are still coming out "hazy".... but now all that haze IS from the hops/oils and not from the yeast in suspension.
I already added my second round of DH. Do you think I should pass on the cold crash? My hydrometer readings have been pretty cloudy. I assume a lot of it is hops as I have read that WLP007 is a highly flocculating (?) yeast but I think some of it might also be starches from steeping the honey malt.
I just did it on various IPA's as an experiment...... and, I felt like when I did it, the hops came through better when the yeast was dropped out. Keep in mind, I am dry hopping twice. Once in primary (2-3 ounces) and a 3-4 ounce 2nd dry hop after the cold crash, in a dry hopping keg. My personal opinion is the yeast in suspension does not really benefit the flavor. My experience is that dropping that yeast and then applying a second dry hop provides a much better hop flavor and aroma. My beers are still coming out "hazy".... but now all that haze IS from the hops/oils and not from the yeast in suspension.
I bottle but I figured there would still be enough yeast left after cold crashing.Damian, I don't recall if you have said, do you keg or bottle?
Psue Psue Psuedio
Here is what I've done the last two times and it is ridiculously close to the original Psue, and better than what's been coming out of Florida.
Mash 152*F 90min
Boil 90min
100% RO water w/additions
Mash - .35 gram/gal Gypsum
1.17 gram/gal Baking Soda
1.10 gram/gal Calcium Chloride
0.50 ml/gal Lactic Acid
Sparge - .35 gram/gal Gypsum
1.10 gram/gal Calcium Chloride
93% Two Row
3.5% Flaked Barley
3.5% Honey malt
.25oz Warrior 60min
2oz Citra 10min
2.5oz Citra 5min
2oz Flame Out
5oz Whirlpool @ 175-180*F for 30min
Dose with WLP007 starter @ 68*F
Drop 2oz Citra in primary at day 7 (68*F) I spin the carboy every night to get them all saturated and soaking, gently though.
Drop 2.5oz Citra in primary at day 10 (68*F) By now it looks like a carboy of pea soup, when I give it a spin.
Cold crash to 34*F There's quite a bit of hop material floating around and layering the top, it all usually falls out by the time it gets to 34*F
Rack to keg on day 14
Carb for 7 days I've never bottled this, so I'm no help here.
Grain to glass in 21 days.
I know the Warrior, but it works. I've tried no bittering hops and Citra for bittering, and this is best of the three imo.
I finally tried a bottle of my clone after two weeks in the bottle and it was too sweet (carbonation level was fine though). I will pop another one in the fridge tomorrow (at 3 weeks in the bottle) and see how its tasting since Ive read a week or two of extra conditioning can make a big difference. The flavors are there, and it smells really good It's just a bit on the sweet side. Maybe I will leave it in the fridge longer before I open it.
...
***Specific Sue attempt, I would go with 92-95% Base malt ... I like splitting between 2 row and golden promise. I would then use 2-3% of caramel 20 or honey malt. I would use wheat or flaked barley like wiscobrewer mentioned for the other part.
....
Brewed this up with honey malt and flaked barley 5/23 with a small twist - did 3 gal of citra and 3 gal of amarillo! In the dry hop keg now, will transfer to serving kegs tonight and carbonate. Also just picked up a couple bombers of the DDH PsuedoSue - can't wait to do a side by side
Brewed this up with honey malt and flaked barley 5/23 with a small twist - did 3 gal of citra and 3 gal of amarillo! In the dry hop keg now, will transfer to serving kegs tonight and carbonate. Also just picked up a couple bombers of the DDH PsuedoSue - can't wait to do a side by side
Heavy - sorry for the silly question, but what's the difference between the steeping hop addition and the zero minute addition?
That said, I'm having difficulty coming up with a satisfactory water profile. Both WiscoBrewer and Braufessor have very high Chloride and relatively low Sulfates in their water profiles. This is counterintuitive to me for an IPA. Thoughts on this?
Brewed this a few weeks ago:
Sudo PseudoSue
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.06 gal
Boil Time: 60 min
Efficiency: 68.00 %
Ingredients
6 lbs 12.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM)
6 lbs 12.0 oz Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM)
8.0 oz Barley, Flaked (1.7 SRM)
8.0 oz Honey Malt (25.0 SRM)
0.25 oz Magnum [12.00 %] - Boil 60.0 min
2.00 oz Citra [12.00 %] - Boil 10.0 min
2.50 oz Citra [12.00 %] - Boil 5.0 min
5.00 oz Citra [10.00 %] - Steep/Whirlpool 30.0 min
2.00 oz Citra [12.00 %] - Boil 0.0 min
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 10
2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
2.50 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.1 %
Est Color: 5.7 SRM
Mash Profile
Mash In Add 20.12 qt of water at 166.9 F 152.0 F 90 min
Sparge: Fly sparge with 5.27 gal water at 168.0 F
~Water profile: Ca 90 Mg 10 Na 28 Cl 127 SO 67 HCO 84
I think it turned about very nice; BIG passionfruit and grapefruit flavors. It's a bit too dry for my taste. I think next time I'll go all Golden Promise and this will be spot on.
It's true they are but won't be done till sometime next year. And if I can make something close it'll be so worth it vs buying theirsa buddy of mine from decorah said TG is building a 50000 sf building to begin canning their own. should eliminate the FL cans.
bumping this back from the dead, getting tired of the FL cans of sue, and this last batch of ddh sue really has me wanting to try this recipe.
Would you just go with 14 pounds GP and leave the specialty grains as is? How do you think 1318 would be in this brew? May brew this next.
I had a taste at Alluvial last weekend, really delicious stuff. Also have a growler of golden nugget that I'm going to compare with a fairly fresh Florida can tonight.
My buddy Matt is a brewer at Alluvial, he and Jason have been making really good stuff up there. They just released their first bottles last night, were you able to get in on any of those?
Yeah! I got a bottle of Aurox, was a ton of fun. I haven't been up there so often since I started working from Des Moines a couple months ago, but they make some great beer - I couldn't miss that release! I took a growler of my most recent NEIPA. Influenced by @braufessor 's big NEIPA thread. The nose is incredible. It was a big hit among my friend's bottle share group.
Beardy's Hazy Hopped IPA
Brewed 11/27/16
Mash Temp 154degF
OG - 1.054
Batch size 4.75 gal
30.4% Golden Promise
30.4% Rahr pale malt
27.8% flaked oats
7.6% crystal 15
3.8% carapils
0.5 oz CTZ @ 60
1.0 oz Citra @ continuously added from 10 min until flameout
0.5 oz Galaxy @ continuously added from 10 min until flameout
2.0 oz Citra whirlpool for 30 min
1.5 oz Galaxy whirlpool for 30 min
0.25 oz Galaxy @ Pre-fermentation
0.25 oz Citra @ Pre-fermentation
2.0 oz Citra @ Dry hop in fermentation keg after 2 days
1.0 oz Galaxy @ Dry hop in fermentation keg after 2 days
2.0 oz Citra @ Dry hop in fermentation keg after 10 days
2.0 oz Galaxy @ Dry hop in fermentation keg after 10 days
wyeast 1318 @ 66degF
First time fermenting in a keg, outfitted with a dry hop filter on the diptube. Transferred to serving keg after 15 days
90.6% Two Row
5.7% Red Wheat
3.8% Aromatic
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