Brewing Activities (2021)

Hey, y'all. Been a while.

Recently I:

1. Brewed an all-Mosaic pale ale. 4.9%, beautifully crisp and clean.
2. Brewed another hazy IPA that came out oddly bitter for a supposed 32 IBU, so I reformulated (lowered the WP amount, lowered the WP temp, upped the DH) and brewed yet another attempt. This one finished at 1.006 despite using S-04 and mashing at 156. Go figure. Tastes better bitterness-wise, though.

 

lol and today I'm sampling the previous one and finding that a) it's dropped clear and b) it's actually pretty fine as a WCIPA.

 

First DH (60g in a 3.5 gal batch) was at 24 hours post-pitch and things were already chugging. First reading was at 48 hours and it was already at 1.009. Got down to 1.006 (and apparently done) at 84 hours. Added the second, larger DH (150g) after soft crashing to ~55F and haven't done another gravity check. Just put it in the keezer and will give it a week to carb and condition before trying it.

The 1.006 sample tasted good and surprisingly balanced, but I guess Janish said he tested some Tired Hands and got similar FGs, so who knows.

 

In this context, what temperature (range) would be considered a low temp whirlpool?
IIRC from a prior discussion about “creep”, Citra was a culprit it under certain conditions. Are there other hop varieties that are more prone than others to promote conversion? And, conversely, are there varieties that won’t creep?

A better question might be:
What is the enzyme, and are hops producers testing for it and making reports available?

 

Correcting my previous post about insinuating Citra was particularly efficient. From https://www.sea-brew.com/post/hop-creep-the-over-attenuation-experienced-when-dry-hopping:
"...the varietal trials showed differences amongst the varieties tested. Amarillo® and Cascade had the greatest change in alcohol and gravity (highest enzyme activity), followed by Simcoe®, Centennial and Citra®, which had the lowest. They explained that this could be a varietal attribute and/or an agronomic, postharvest or processing factor."

 

Assuming YVH? All the SA hops have been quite disappointing to be honest. The ones I've tried (including Passion), have all been straight dirt and grass.

 

Really good info, thanks. I did WP at 155-160, so that could definitely have been a factor.

 

Just got some Elixir because the description sounded really interesting. Keep us informed if they deliver.

 

Ah, got it. Thank you.

 

Tonight, I'm closed transferring a Black IIPA & Citra/Mosaic NEIPA to serving kegs. This weekend, I'm brewing up my first lager fermented with 34/70 at traditional temps/time. Also, will be brewing another iteration of my amber ale.

 

This sounds like my kinda taproom!

 

brewed the smoked magik yesterday. a smoked imperial stout

 

thank you!

 

I'm planning on using smoked malt in the near future and am interested in your particulars.
Smoke your own or commercially smoked?
Percentage smoked malt (or lbs/5-gallon batch)?
Is this an in-your-face smoked beer like Schlenkerla, or just a whiff of smoke like a distant campfire.

I haven't used smoked malt so any info will be appreciated.

 

I have used both home smacked and commercially made. These days I use the German company weyermans smoked malfunction that's for sale on morebeer.
For this beer its 2 lb.total grain bill is 18.5 so u do the percentage.
Settled on 2 after numerous attemps with 1 lb then a bit more as time and batches went on.

This beer is not I. Your face smoky. You can taste it for sure and, I. Believe the half pound of black patent helps push the smokyness a bit but that's opinion only.

Smoking yer own malt is easy and fun, I just seem to run out of time lately, so I buy a 5 lb bag and call it good.

There are Brewers here that smoke their own malt. Where the Hell are they know?????