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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 5/2/16 at 8:52 am to BottomlandBrew
Posted on 5/2/16 at 8:52 am to BottomlandBrew
quote:
His hop stand was over 200 degrees. The whole idea of a hop stand is to get below isomerization temps.
This was my thought as well...
His hop stand ended at a temperature higher than I would start mine.
0
Posted on 5/2/16 at 8:53 am to Canuck Tiger
quote:
I bet many beers would be fine with 60 min, 5min, and keg hop
I usually just do FWH, flameout and/or hopstand at 180, and dry hop, and have been pleased with the results
Posted on 5/2/16 at 10:38 am to Canuck Tiger
1) Searching for this thread everyday is a bitch. Everyone, request a sticky please.
I brewed a coconut porter that was fantastic a while back. I placed a paper towel on the cookie sheet, then toasted about a 1 lb of flaked coconut @ 175 for 10 minutes. I then just placed that in a muslin bag and threw it in the keg. No head problems. The paper towels soak up the oils. I let it rest after i took it out the oven and patted it with more paper towels.
quote:
Now I'm trying to figure out how to brew with coconut and still have a fluffy wheat beer head... Just use vodka to extract all the flavor from coconut without the oils? Toast it lightly in the oven but dab all the oil off it before putting it in secondary? Or just don't worry about it and chop up some fresh coconut and throw it right in?
I brewed a coconut porter that was fantastic a while back. I placed a paper towel on the cookie sheet, then toasted about a 1 lb of flaked coconut @ 175 for 10 minutes. I then just placed that in a muslin bag and threw it in the keg. No head problems. The paper towels soak up the oils. I let it rest after i took it out the oven and patted it with more paper towels.
Posted on 5/2/16 at 10:40 am to BottomlandBrew
quote:
The whole idea of a hop stand is to get below isomerization temps.
Yeah, my hop stands are between 165 and 175. I usually adjust beersmith with my hop stand additions with 0 alpha acids. Doing a hop stand at 200 and doing a 20 minute addition, i could see hardly any difference.
This post was edited on 5/2/16 at 10:42 am
Posted on 5/2/16 at 10:42 am to BugAC
quote:
Searching for this thread everyday is a bitch.
I just bookmarked it, but I'll request a sticky.
Posted on 5/2/16 at 10:48 am to BugAC
Also, i kegged my German Huell Melon pale ale saturday. Hull Melon is an interesting hop. This is the descriptor
I did a bittering hop addition of Magnum, then 10 minute addition of .5 oz of Hull Melon. Then did 1.5 oz in the whirlpool/hop stand. Then dry hopped with 2 oz. for 5 days.
The notes i got from tasting before kegging are that this hop seemed to have a round flavor. I could see the impression of melon/strawberry. It's slightly sweet and smooth. I see this hop being a good complimentary hop. Based on this one tasting, i would not use it substantially in an IPA, but use it more to accompany other varietals to round off your flavor. Something like Citra would probably overpower it. Maybe a mix of amarillo, or cascade with this. Will revisit in a bout a week once the beer is fully conditioned.
quote:
It has become incredibly popular due to its fantastic aromatic and flavor profile. It is a great late addition hop producing distinct fruit characteristics not normally associated with hop flavors like honeydew melon and strawberry.
I did a bittering hop addition of Magnum, then 10 minute addition of .5 oz of Hull Melon. Then did 1.5 oz in the whirlpool/hop stand. Then dry hopped with 2 oz. for 5 days.
The notes i got from tasting before kegging are that this hop seemed to have a round flavor. I could see the impression of melon/strawberry. It's slightly sweet and smooth. I see this hop being a good complimentary hop. Based on this one tasting, i would not use it substantially in an IPA, but use it more to accompany other varietals to round off your flavor. Something like Citra would probably overpower it. Maybe a mix of amarillo, or cascade with this. Will revisit in a bout a week once the beer is fully conditioned.
This post was edited on 5/2/16 at 10:51 am
Posted on 5/2/16 at 10:49 am to LSUGrad00
quote:
I just bookmarked it, but I'll request a sticky.
Same here. It was just much easier seeing it at the top of the homepage.
Posted on 5/2/16 at 11:01 am to LSUGrad00
Anyone here ever use Strisselspalt and/or German Hallertau Blanc?
Posted on 5/2/16 at 11:03 am to Frankie Machine
quote:
Thanks,
Ingredients:
9.9 lbs Light LME
1 Lb corn Sugar
8 oz Caramel 40L
4 oz Carapils
2 packs 20z Columbus
1 pack 20z Cascade
1 packet "05"
I thought you said this was a 2.5G batch?
I may be missing something here, but that seems like a LOT of LME for a 2.5G batch.
Posted on 5/2/16 at 11:06 am to BugAC
quote:
German Hallertau Blanc
I made a belgian IPA with it a couple months back. Not my favorite, but it was decent enough. I'll have to look at my notes when I get home what the recipe was.
Posted on 5/2/16 at 11:07 am to BugAC
quote:
Strisselspalt
Only time I've had a beer with this as a 'feature hop' was the first couple of batches of Tin Roof's Voodoo Bengal.
I am therefore biased and must recuse myself from discussing this hop.
Posted on 5/2/16 at 11:16 am to BottomlandBrew
quote:
I made a belgian IPA with it a couple months back. Not my favorite, but it was decent enough. I'll have to look at my notes when I get home what the recipe was.
I'm retooling my saison recipe. This is a standard saison with 3711 not a sour/funk saison (though it would be a good candidate for some brett.)
I used a small amount of amarillo in the boil only last time. This time, i wanted to change things up. Initially i thought of dry hopping and whirlpooling with amarillo Then i read up on hallertau blanc
quote:
It has a moderate to strong flavor and aroma, featuring notes of pineapple, gooseberry, white grape, fresh lemongrass stalk, and passionfruit. It's reminiscent of many recent Southern Hemisphere varieties, but with a cleaner, less ‘dank’ profile. Hallertau Blanc is used as an aroma variety, particularly in whirlpool and dry hopping to take full advantage of the very high myrcene fraction.
and it sounded almost perfect for my beer. The goal was for the beer to be almost white wine-ish.
The drawback, however, like with every "new hop" i end up trying out, they rarely live up to the descriptors. If this is the case, i may abandon this hop and go back to the initial plan of amarillo late hops.
Same theory with the strisselspalt. Thought it would be interesting.
Again, this is a 3711 saison, so the yeast character will be the dominant component. Just trying some stuff out.
ETA: Also, strisselspalt being a French hop goes with the theme of the beer. French Benefits Saison.
This post was edited on 5/2/16 at 11:27 am
Posted on 5/2/16 at 11:38 am to BugAC
I've been thinking about brewing a mimosa Berliner weisse (orange juice/zest and some white wine notes from dry hop). I was thinking hallertau Blanc would be good for that
Posted on 5/2/16 at 12:27 pm to BugAC
quote:
The goal was for the beer to be almost white wine-ish.
Use nelson sauvin instead and a bottle of New Zealand sauvignon blanc when you keg. I had tried Hallertau blanc as a replacement of nelson sauvin, and it didn't come close, imo.
Posted on 5/2/16 at 12:28 pm to LSUGrad00
quote:
Strisselspalt
quote:
Tin Roof's Voodoo Bengal
This explains everything.
Posted on 5/2/16 at 2:55 pm to BottomlandBrew
quote:
Use nelson sauvin instead and a bottle of New Zealand sauvignon blanc when you keg. I had tried Hallertau blanc as a replacement of nelson sauvin, and it didn't come close, imo.
I've been wanting to use Nelson Sauvin for a while now. I heard it's really aggressive at high hopping rates....don't really have a problem with that.
Posted on 5/2/16 at 6:49 pm to BugAC
My saison with 3711 and Nelson is nicely hoppy and has a pretty conservative hop schedule (1oz whirlpool and 1 oz dry hop). Finishing at 1.004 helps a ton
Posted on 5/2/16 at 7:31 pm to Canuck Tiger
I've got 8 oz of NS in the freezer and plan to make a single hop pale ale after having Mt Nelson. Not sure I'll use all 8 oz, but I probably will
Posted on 5/3/16 at 7:10 am to Tiger Ryno
quote:
Anyone here go straight to all grain brewing and skip past extract all together?
I only did 1 extract batch. I suggest you do this to get a little technique for sanitation and such.
Posted on 5/3/16 at 7:27 pm to GregMaddux
Gonna try my hand at a Gose now that I have the extra keg to work with. Will mash like normal, run off wort into a keg, add lactic acid, drop it to 100F or so, and add lacto, then let it sour to taste, boil, cool, then pitch 1007. Will adds ginger in the boil and limes in the fermenter.
Any reason not to go ahead and add the limes in the primary?
Will also make Farmhouse Table beer 3.0 to put on the yeast cake from 2.0 when I keg it. Gonna cut out the wheat and try it with oats this time
Any reason not to go ahead and add the limes in the primary?
Will also make Farmhouse Table beer 3.0 to put on the yeast cake from 2.0 when I keg it. Gonna cut out the wheat and try it with oats this time
This post was edited on 5/3/16 at 8:58 pm
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