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Baronash posted:Some of the recipes I've been looking at have as many as 5 hop additions spread throughout the boil though. Completely unnecessary, and kind of a holdover from an earlier time. I don't think many breweries doing hoppy styles would waste hops on that these days when they could go in the whirlpool and more importantly dry-hopping. If you're worried about not getting enough out of your finishing hops you could do a short hop stand, look into it.
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Jul 29, 2022 00:16
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Jhet posted:Those look to be happy ferments. Most of the fruit flavor will be gone after you ferment and it’ll be all sludge. You can get away with repurposing parts of grape must, but that’s the extent of it that I’ve seen. No loss I just wondered. Never done it before so I was going to follow the standard KMS above, back sweeten to taste then leave a week and recheck SG to confirm its not still fermenting.
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Jul 29, 2022 10:11
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I brewed a bitter, 75% Maris Otter, 17.5% Barke Pilsner and 7.5% Crystal 45, mashed at 152f and then fermented using a dry yeast I have never tried before since I could not get the stuff I usually use. It was Lallemand London ESB, supposedly equivalent to WLP002 and other Fullers isolates. I gave it 10 days at 18-19c and then 2 at 22-23c, but I am not very happy with the attenuation considering it was a pretty low gravity beer. It went from 1.040 to 1.020. I guess I was hoping for closer to 70% rather than 50% attenuation, but now I've kegged it. I'll leave the keg out in room temp for a few more days in the hope that it goes a bit further (and carbonates). thotsky fucked around with this message at 13:57 on Jul 29, 2022 |
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Jul 29, 2022 13:53
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Death of Rats posted:After a couple of test batches, it turns out that 4lbs of strawberry jam can be pretty trivially made into a gallon of strawberry wine. And it's terrifyingly easy to drink. I make my own strawberries, we have a field at our farm and we make tons of jam, might try this. Is it all jam in primary or split between primary/secondary? How sweet is the jam, just regular sweet?
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Jul 29, 2022 16:25
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Jhet posted:How much strawberry flavor sticks in after the ferment? It's so hard to source perfectly ripe and strongly flavored strawberries unless it's June and you get them as near to the farm as possible. Strawberry jam has a ton of extra sugar in it, and it'll be really nice to carry the abv into wine territory. The benefit of it is you get that really ripe strawberry flavor too. The flavour actually stays quite well. Not sure if this is how it really works, but I think that because the fruit is already cooked, it doesn't have the volatiles of fresh fruit to be blown away by the action of the yeast. And yeah, you don't need to add additional sugar to hit wine abvs. Gonna try a cherry or blackcurrant version next time, see how it goes. Nice piece of fish posted:I make my own strawberries, we have a field at our farm and we make tons of jam, might try this. Is it all jam in primary or split between primary/secondary? How sweet is the jam, just regular sweet? I just dump it all in primary. You can get away with cheap rear end jam too, no need for the fancy stuff unless you want to - I think it's just regular sweet jam. Death of Rats fucked around with this message at 17:37 on Jul 29, 2022 |
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Jul 29, 2022 17:32
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Brilliant, thanks. Store bought usually contains antifungal preservatives, so I'm gonna go au naturel.
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Jul 30, 2022 07:29
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I'm an idiot and forgot to label my two SMaSH pale ales so dry hopping is gonna be interesting. I can either smell and believe in myself, or hedge my bets and split the two beers into four fermenters and dry hop each base with each hop.
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Jul 31, 2022 05:13
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Just send it and it'll be the best beer you made.. since you don't know how you did it.
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Jul 31, 2022 13:19
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Anybody know of a good recipe app for Android? All I need is to be able to enter my malt and hops and it give me IBU, SRM, etc. I don't care about actually storing recipes, I use a physical notebook for that.
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Jul 31, 2022 14:18
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Josh Wow posted:Anybody know of a good recipe app for Android? All I need is to be able to enter my malt and hops and it give me IBU, SRM, etc. I don't care about actually storing recipes, I use a physical notebook for that. I just started using Brewfather. Their web application and iOS app both work well for me, so I can't imagine the Android app would be any different.
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Jul 31, 2022 14:24
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Yep Brewfather is exactly like the web on Android. I made the switch awhile ago, only complaint I have is Beersmith had spot on volume numbers whereas Brewfather is a bit off. I used the same numbers between the two so I'm curious where the difference is.
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Jul 31, 2022 18:11
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Brewfather is by far the best app out there right now, but like with everything else there's a lot of magic formulas under the hood. I have never gotten close to a setup consistently accurate on any app, but even big breweries brewing huge batches of the same recipe over and over again have to adjust their recipes depending on the raw ingredients they get, so it's a pretty unreasonable thing to expect as a homebrewer.
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Jul 31, 2022 18:20
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thotsky posted:Completely unnecessary, and kind of a holdover from an earlier time. I don't think many breweries doing hoppy styles would waste hops on that these days when they could go in the whirlpool and more importantly dry-hopping. Is there a good journal or source to keep up with this? So much hearsay and unsourced info online. Bonus fermentipede pic  Two SMaSH pale ales to test out HBCs 472 and 630 which I forgot to label. Fortunately, I sampled them before dry hopping, and it was easy enough to tell them apart. The 472 tasted a little muted but with distinct pine and citrus — orange specifically, which is a little interesting compared to the lemon and grapefruit you usually get from citrusy hops. The 630 is already a berries and cream explosion.
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Aug 3, 2022 15:51
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Any preferred wood for making a mash paddle? Has anyone made one? Any secrets or tips?
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Aug 4, 2022 12:43
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one piece hardwood and don't treat or coat. just raw wood. only clean it with boiling or very hot water. i use a big rear end stainless one, personally
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Aug 4, 2022 14:22
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Billy Ray Blowjob posted:Any preferred wood for making a mash paddle? Something with closed grain. Assuming you're in the US, the easiest/cheapest is likely maple. There's some debate over whether to oil it or not. Mine isn't oiled, but the business end has definitely gotten chewed up, like a cheap wooden spoon. I'm not particularly worried about hot-side contamination, and my paddle is stored so it can dry, but a coat of mineral oil and beeswax/paraffin (cutting board/salad bowl finish) would keep it in better shape, I'm sure. I'm not too worried about it leeching out and affecting head retention. Just stick to finishes appropriate for food prep or serving and you should be good to go.
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Aug 4, 2022 14:23
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Get a big-rear end whisk instead
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Aug 4, 2022 15:00
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Bark! A Vagrant posted:Is there a good journal or source to keep up with this? So much hearsay and unsourced info online. There are journals with some scientific studies done on this kind of stuff; I've kept up with the few who get reposted because they are interesting over the years, but I don't really have them bookmarked or anything anymore. A few pro brewers do post openly about their processes, or at least do so for a certain period of time. The dude from Trillium did so over at BeerAdvocate for a while, and talked a lot about how they first went towards only focusing on whirlpool and dry-hop, and how they had been reducing the former in favor of the latter in recent years. I have heard many others say the same kind of stuff on podcasts and stuff, but yeah, that's anecdotal for sure, I just give those sources more credit than a lot of other ones out there. One homebrewer who was very on top of this kind of thing in his blog was Scott Janish, he has since gone pro, but pretty recently came out with https://www.amazon.com/New-IPA-Scientific-Guide-Flavor/dp/0578477866 which does collect quite a bit of this stuff. That's probably where I would go if I started looking into this now.
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Aug 4, 2022 16:52
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Thanks for the rec, I've ordered a copy and read a few of their blog posts. I noticed that they also authored a review paper for dry-hopping that's open access that might be of interest to some people here.
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Aug 4, 2022 20:50
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 SMaSH PA with HBC 630 day four. Seems like it actually lost some of the berries and cream explosion it had going on before dry hopping, though it gained some earthy falvors. Maybe the berry intensity will return after some time off the vegetal matter. Assuming these pale ales turn out well, I'm thinking of doing a Pliny clone next to keep working on the minimizing O2 fermenting in kegs business.
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Aug 5, 2022 03:59
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Thanks for the replies.Bark! A Vagrant posted:Get a big-rear end whisk instead Interesting idea 
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Aug 5, 2022 04:20
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I've heard the bigass 24" whisks are actually better than paddles. There's something cool about a big wooden paddle though, especially if you make it yourself.
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Aug 5, 2022 04:32
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more falafel please posted:I've heard the bigass 24" whisks are actually better than paddles. There's something cool about a big wooden paddle though, especially if you make it yourself. They work great. I have a 24" winco whisk I use to mash in and I've never had issues with clumping. It also works nicely to help mix in the hop bubbles when I'm adding to the boil.
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Aug 5, 2022 05:19
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Try to get it from a restaurant supply store if you can, they’re like $20 on Amazon and $6 at restaurant supply stores or online ones. I’ve found this to be true for just about all kitchen supplies. I picked up a 12-pack of 5 oz. tulip glasses for sampling and doing blind tastings, do recommend
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Aug 5, 2022 14:35
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I have a stainless steel paint mixer that attaches to a cordless drill. That will get rid of dough balls in 2 seconds. :-D
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Aug 5, 2022 22:43
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Giant whisk is the way to go. If you need something longer for a keggle or similar, it's also cheap to get giant stainless paddles from restaurant supply places. https://www.webstaurantstore.com/fourt-36-perforated-stainless-steel-paddle/483PSMP36.html https://www.webstaurantstore.com/fourt-48-perforated-stainless-steel-paddle/483PSMP48.html Billy Ray Blowjob posted:Any preferred wood for making a mash paddle?
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Aug 6, 2022 03:15
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While we're on tool chat, what do people use to clean the bottoms of kegs?
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Aug 6, 2022 19:02
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I usually just use hot water and PBW, but my Dad attached a new shower scrubby poof to a dowel rod and uses that to manually scrub it. He gave me one in hot pink. 
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Aug 6, 2022 19:22
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Alarbus posted:I usually just use hot water and PBW, but my Dad attached a new shower scrubby poof to a dowel rod and uses that to manually scrub it. He gave me one in hot pink. There’s all sorts of ways to over engineer a solution, but this isn’t a bad option. I’d prefer something I know wouldn’t scratch the metal, so pick the scrubber smartly. I have a soft fabric one that I can put in my drill too.
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Aug 6, 2022 19:39
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Bark! A Vagrant posted:While we're on tool chat, what do people use to clean the bottoms of kegs? If something's really cooked on there, I can barely shove my arm down the opening of a standard corny keg and get it with a rag. Usually just hot water and PBW will take care of it, with some shaking and letting it sit and soak. I bought a Mark II keg washer a while back, and it's nice, but the pump took a poo poo and I didn't use it for a while, and then when I was going to try a new pump with it I couldn't find the sprayer attachment piece. It's somewhere, but gently caress it.
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Aug 6, 2022 20:13
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I built this monstrosity for $30’ish. Works a treat. https://www.homebrewersassociation.org/how-to-brew/matts-keg-and-carboy-washer/
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Aug 7, 2022 03:38
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I need to rack my fruit mead and get the fruit out and I'm having total blank brain on how exactly I'm going to do that, practically. Suggestions? Should I drain it all through a sieve into a big bowl then funnel that into the new demijohn? Should I squeeze the fruit out any?
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Aug 7, 2022 13:42
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When brewing fruited beers I put a hop bag around the end of the autosiphon, say a prayer, and just rack normally. I tried using a sieve once and it immediately clogged and made a big mess. I just accept the loss from not pressing, because I don't see how I could do that and not get a bunch of yeast and seeds and crap into the next vessel. The ideal way to reduce waste is probably to immediately rack another beer/mead on the spent fruit.
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Aug 7, 2022 15:22
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tinned owl posted:I need to rack my fruit mead and get the fruit out and I'm having total blank brain on how exactly I'm going to do that, practically. Suggestions? Should I drain it all through a sieve into a big bowl then funnel that into the new demijohn? Should I squeeze the fruit out any? I fridge it for a good 4-5 days, which usually settles almost everything on the bottom, then I carefully siphon it over. I eat a slightly bigger loss (it's like, desiliters though so w/e) but the conditioning takes care of the rest when it settles out/gets fridged after 2-3 months. I've tried filtered siphoning, bagging the fruit, filters, this is the best result I've been able to get so far.
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Aug 7, 2022 20:10
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Are there still any good brewing blogs/bloggers? I logged into an old RSS service I used and its something I miss reading. Ron Pattinson is still going.
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Aug 10, 2022 17:49
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 SMaSH Pale Ale with HBC 630. Crazy berry flavors on this make it taste sweet even though it finished really dry; the FG was ~1.006/7. Didn't get a chance to drink its HBC 472 twin because the floating dip tube in that keg was being a jerk, and I wasn't in the mood to try and figure out what's wrong. I simultaneously feel like this hop is a winner with unique taste and I have no idea what I would use it in beside a NEIPA. I think that in the future when I want to try a single-hop beer I'm just going to come up with a standard pale ale/session IPA malt bill and use that instead of making a SMaSH. Maybe base it on Lawson's Super Sessions, which if the internet is to be believed, has a grain bill that is roughly 84% pale, 10% carapils, 3% crystal 10L, and 3% Munich.
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Aug 12, 2022 04:25
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Bark! A Vagrant posted:
Clearly you should use it in a WCIPA, the superior version of an IPA. I rarely go above 5% carapils, it gets extra heady. I also like a CaraMunich, but it's darker than your 10L crystal.
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Aug 12, 2022 04:38
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Head is good though. Also agreed on west coast IPA.
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Aug 12, 2022 13:29
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Well I messed up, my first wet hop beer of the year is using chico (Omega West Coast Ale) and its fermenting at the very top of the range...ambient. So probably upper 70s, at least, ferm temp. I kinda forgot after all the saison's and kveik recently that my main fermenter doesn't fit in my temp controlled fridge and I need to use a bucket. Well I guess lesson learned.
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Aug 12, 2022 14:12
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I phrased that wrong, shoud've said "how" not "what". I'm all aboard the WCIPA train and could see it being interesting in an American stout, a hoppy saison, or maybe even a non-traditional hefe. It's just going to take some trial and error to dial the recipe in both to find good hop combinations and dial in the hopping rate so it's balanced.
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Aug 12, 2022 14:19
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