crusader1612
Well-Known Member
What guys?
And why?
What guys?
So the last 2 times I used 1318 my 1.070 OG beers finished at 1.016 & 1.018. Would really like to get them down to 1.010-1.014 range as there's just a touch more sweetness than I am trying to attain. I've made healthy starters with both. I just made a 1 gal starter with this latest smack pack, and it grew well and has a nice yeast cake in the gallon jar. I'm thinking of pitching a hydrated packet of US-05 about halfway (1.030 or so) into fermentation. My hope is that this would dry it out those last few points. Any thoughts on this approach? Maybe not how in how it would replicate Julius, but more on the general practice given this thread speaks a lot of 1318.
Well, brewed this last Sun, pitched Sun night. On Thurs, when grav was at 1.024, I pitched a healthy 1.5L starter of US-05, which was 24 hrs grown. Should've been rearing and ready to go. Checked grav yesterday and it's seems to be stuck at just 1.020. Really wanted to get this down to 1.014 at least as I can taste the residual sweetness at 1.020. Thought the US-05 would push it down those last few pts, but appears it just couldn't handle that environment and either died off or went right to sleep. It's at 71 deg now, been for the last few days, so warming a bit hasn't helped either. Guess I just need to plan on this 1318 ending at 1.018 and that's that.
Post your recipe ...
I'd prefer you just ship me one....
Post your recipe ...
As a fellow (or former fellow) Wisconsinite, your avatar is HILARIOUS. I have to question the apollo. What do you pick up dry hopping with it? I've always perceived nothing but weed. In a small test, it also had a weird drying sensation.5 Gallon batch BIAB
SG: 1.062 FG: 1.010
9lb 2row
5lb Golden Promise
2lb Carafoam
.5lb Munich
.5lb Honey Malt
Mash temp 152 for 60 mins.
15 Min boil
.5 oz warrior 15 mins
WP @170
2 oz Citra
1 oz Apollo
1 oz Centennial
WP @135
2 oz Citra
1 oz Centennial
Pitch S-04 at 64
DH day 3
2.5 oz Citra
1 oz Centennial
1oz Apollo
Cold crash on day 14
Keg
Keg hop 3oz Citra
20 PSI for 24 hours, then 24 PSI for 24 hours, then down to 15 PSI till ready to serve.
P.S. I have no fermentation control ATM. So fermentation temp went from: 64 to 69 during peak fermentation, and then was allowed to drop back down to 64 for the rest of time till keg.
Here is the Ward Labs mineral analysis for Julius: http://thirdleapbrew.com/technical/ward-labs-mineral-analysis-of-tree-house-julius/
I know it's not incredibly helpful, but I think the key takeaway from it is aim for 30 - 50 ppm calcium, 350 - 400 ppm sulfate, 300 - 400 ppm chloride starting water profile. Also, Julius finishes with a pH of 4.6.
[...]You’re not factoring in what malt contributes nor how the numbers change throughout the process.
What he is saying is that you might not be able to use those numbers directly for your WATER because the malt might supply some too. Those numbers are for finished beer, which is water+malt+yeast.Where would "what malt contributes" go if not in the beer?
Cheers!
Can't link it right now but Mike Tonsmeire published an article of water analysis of Tree House beers on BYO last year, I don't remember the issue, I think he also posted it on his blog.
As a fellow (or former fellow) Wisconsinite, your avatar is HILARIOUS. I have to question the apollo. What do you pick up dry hopping with it? I've always perceived nothing but weed. In a small test, it also had a weird drying sensation.
Thanks! I'll have to give this a try!Apollo is used mostly for an intense orange flavor, that I believe comes from combining it with the Centennial on the DH. I had your experience with Apollo throwing large amounts of dank flavor in my early experiments with using it as a single hop so it needs something to play with. The Citra also defiantly helps to keep the flavor in the citrus realm in general, but you need that extra push of pure orange flavor to get to Julius and not just Citra awesomeness.
Anyone test the tap/water fountains at tree house? Interesting to see what they might start with as making that much beer they might filter all water on-site the same way as the brew water.
Anyone catch the recipe in this months zymurgy? They have a clone recipe of this and claim the Calcium of 15ppm gives a softer mouthfeel. This is the first I have heard lower Ca provides a softer mouthfeel.
Any positive results to report?I'm about to experiment with boosting Ca++ ions via the use of Ca(OH)2 (calcium hydroxide, also called pickling lime, and slaked lime). This should appreciably boost calcium ions without the introduction of a single sodium, chloride, or sulfate ion, albeit at the cost of introducing appreciable alkalinity. If subsequently neutralized (if/as is needed by the overall grist) with phosphoric acid (only to the extent that is required to hit the desired mash pH target) the added calcium benefit will remain and induced alkalinity will be properly addressed.
Any positive results to report?
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