roncruiser
Well-Known Member
This morning, racked to secondary for dry hopping. Tucked in at a cozy 68F.
Kimmich cellars HT for 14 days at 39F. However, I don't know if that means that the dry hop begins at the lowered temp or not.
Kimmich cellars HT for 14 days at 39F. However, I don't know if that means that the dry hop begins at the lowered temp or not.
Didn't Kimmich also say in the Chop and Brew video that time from brew day to finish was 21 days? If so, it is likely dry hopping is being done at lower temps.
I just drank a can of Heady Topper. I think you should be dry hopping with Simcoe only. Use 4 once per 5 gallon.
Are you really John Kimmich? Fess up.
What's your source for that?
Kimmich cellars HT for 14 days at 39F. However, I don't know if that means that the dry hop begins at the lowered temp or not.
So basically 10 day fermentation, with a big 4 day dry hop, then cold conditioned for 14 days,and they are canning on day 28 last day of the 14 day cold condition.
Wonder if he ever thought his interviews would get dissected like we are doing to them lol
Let's break it down and compile this information by the following in days:
Fermentation: days?
Dry Hop : 4-5 days
Condition : days?
https://youtu.be/LdfySDN2mF0
Time 43:17: Ph 5.1-5.3
Time:1:01:39: 4-5 days dry hopping
Time:1:01:55: All pellets used. No whole hops.
Time:1:02:21: Does not boil hops. Co2 bittering extract only.
Video notes :
Cans released on 28th day.
Proprietary dry hopping techniques.
During whirlpool, liquid is not pumped. The sheer of the impeller affects the hop oil as it goes through.
Liquid is moved with gas.
I want to point out it was confirmed later that his comments about pH were at mash temps. This was discussed earlier in this thread. I will look and see if I can find the comment number or quote it.
just started following this thread and was wondering if anyone has used The Yeast Bays Vermont Ale yeast for this recipe?
I was watching the Chop & Brew video and what caught my attention was when they asked John Kimmich about Conan. His answer got into how many generations they use. I believe he says that after 10 generations "we buy more". That could mean someone is banking it for him, or it could mean that Conan is a standard strain. And then in the next sentence he goes on talking about "other British yeasts from Wyeast". This to me really backs up the rumor that Conan is actually London Ale III. I've used Conan cultured from a can, Omega's Conan strain, and London Ale III, and I have to say, they are all very similar.
That could mean someone is banking it for him, or it could mean that Conan is a standard strain.
I've used Gigayeast Conan, Yeast Bay Conan and Conan grown at home from a can. All behaved basically the same. I use London Ale III all the time and it behaves quite differently and the character isn't all that similar IMO. I have liked it better so far, although I'm trying the Imperial Barbarian now, so back to Conan.
:beard:It's a valid source.
Are you really John Kimmich? Fess up.
VPB-1188 aka Conan yeast was originally brought back from the UK by the late Greg Noonan. He used the yeast at the Vermont Brew Pub. When John Kimmich started the Alchemist, he got permission from Greg to use the yeast.
Start the fermentation at 68deg and raise by one deg per day until you hit 72 deg and then let it finish. A lot of the fruity character in Heady comes from Conan.
Lots of conflicting statements for starting fermentation temp. I'll try starting at 68F ending with 72F with the next batch. Prior I've started with 64F ending with 70F.
A lot of the fruity character in Heady comes from Conan.
Here's what I received today from John K. regarding Dry Hopping.
1. One or two dry hop additions?
A: One
2. How many days per dry hop?
A: More than one, not more than 4.
3. What is the beer temperature during the dry hop stages?
A: 34
For the last question, I will assume that is 34F not 34C (93.2F).
So Heady is dry hopped near freezing temperature. This is contrary to what most brewers do at 68-70F.
With that said, will a dry hop @ 34F produce different results than one @ 68-70F?
something to keep in mind is that Kimmich's temps, hopping ammount, etc produce those results on his system. these results won't necessarily hold at the homebrew level. brewing 5 gallons has different dynamics than 15 barrels. having 15 barrels (or whatever his batch size is) of pressure on top of the yeast cake changes the ester profile. his hop utilization is different than mine- i'm not getting that much aroma at 4 oz/5 gals. he likely exposes his beer to a lot less oxygen than homebrewers do. etc...
instead of worrying about doing X because that's exactly what kimmich does, we should be translating what he is doing to the homebrew scale. for example, if all that pressure is suppressing esters on the commercial scale, then maybe he can get away with starting at 68*F while we should go with 64*F...
blindly following what a commercial brewer does is rarely going to yield the same result.
Let's break it down and compile this information by the following in days:
Fermentation: days?
Dry Hop : 4-5 days
Condition : days?
https://youtu.be/LdfySDN2mF0
Time 43:17: Ph 5.1-5.3 (Taken at mash temp.)
Time:1:01:39: 4-5 days dry hopping
Time:1:01:55: All pellets used. No whole hops.
Time:1:02:21: Does not boil hops. Co2 bittering extract only.
Video notes :
Cans released on 28th day.
Proprietary dry hopping techniques.
During whirlpool, liquid is not pumped. The sheer of the impeller affects the hop oil as it goes through.
Liquid is moved with gas.
Confirmed Ph was taken at mash temp. Stated here:
https://www.homebrewtalk.com/showpost.php?p=6061974&postcount=55
Kimmich also points out the beer is moved by gas. He mentions the shear of a pump impeller affects the delicate hop oils.
Here's what I received today from John K. regarding Dry Hopping.
1. One or two dry hop additions?
A: One
2. How many days per dry hop?
A: More than one, not more than 4.
3. What is the beer temperature during the dry hop stages?
A: 34
For the last question, I will assume that is 34F not 34C (93.2F).
So Heady is dry hopped near freezing temperature. This is contrary to what most brewers do at 68-70F.
With that said, will a dry hop @ 34F produce different results than one @ 68-70F?
blindly following what a commercial brewer does is rarely going to yield the same result.
Either his dry hop schedule or process has changed, or he's throwing in misdirection. I'm going with the former. In the video he states 4-5 days. My belief is he's getting better with hop utilization. He's gone from 5 days max down to 4 days max.
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