Ruination Clone

Discussion in 'Homebrewing' started by PintOh1759, Dec 25, 2014.

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  1. ronobvious2

    ronobvious2 Initiate (0) Aug 24, 2010 Tennessee

    If I have 5 gallons left at the end of a boil, but because of hop additions some amount is absorbed, it sound like I don't want to top off. My OG was 1.073 @ 67F. The stated OG from NB is 1.064, which I assume is at 60F.
     
    #21 ronobvious2, Jan 3, 2015
  2. ronobvious2

    ronobvious2 Initiate (0) Aug 24, 2010 Tennessee

    Speaking of hop absorption, I had the silly idea of using a centrifuge, a.k.a. salad spinner, to try and reclaim some wort from the hop trub. Anyone doing/done this?
     
    #22 ronobvious2, Jan 3, 2015
  3. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I normally leave behind a quart or so. That hop absorbiton and trub lose is factored into the total using my brewing calculator of preference...brew cipher. It's really a decision for the brewer.
     
    #23 scurvy311, Jan 4, 2015
  4. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    No/no; however ... cold-crashing the trub will recover wort.
     
    #24 HerbMeowing, Jan 4, 2015
  5. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    So luckily this is only my first batch or I'd be mad at myself. But I didn't take into account the temp differences between the fermenting wort and the surrounding air. As soon as I read your post about that I immediately checked the temp of the wort and it was at 72F. I turned the temp down to 62F and it brought the wort down to 68F in about 2 1/2 hours
     
    #25 PintOh1759, Jan 4, 2015
  6. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    I've read that if yeast is going to throw off any flavors it's does so in the first couple days. Is there a chance that since it fermented at 72F for 3 days it's going to have some funky flavors now?
     
    #26 PintOh1759, Jan 4, 2015
  7. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Your ester profile is largely determined in the first 3 days of fermentation, so yes, the danger exists. But, a proper conditioning phase can do a lot to help you out. Here's the science behind what's going on in that bucket:
    http://morebeer.com/articles/conditioning

    Remember a couple more things: The heat from fermentation will decrease as the process winds down. Try and move the temps slowly, those yeasties act like prima donnas because they are. Raising the temp in the later stages of conditioning helps keep the little buggers active and increases the chance they will consume more of the unwanted byproducts. If your optimum ferm temp was 68 I would tend boost this to the low 70s. As much as you want to keep measuring/inspecting . . . there are potential problems every time you open the lid.
     
    #27 PortLargo, Jan 4, 2015
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  8. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    Thanks for the advice man. glad to have such an awesome board to be a able to be a newb on and not get flamed and get good advice. Still lots to learn for me and i think thats whats so exciting about home brewing.

    on a side note do you live in Key largo? (Guessing by your username)
     
    #28 PintOh1759, Jan 4, 2015
  9. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Yes, it's a nice little drinking town with a fishing problem . . .
     
    #29 PortLargo, Jan 5, 2015
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  10. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    I love that town and will be down there the 1st- 15th of July. Parents live in Islamorada
     
    #30 PintOh1759, Jan 5, 2015
  11. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    just checked SG and its at 1.026 and bubbling 3-5 times every 2 minutes. chilled then tasted the hydro tube, smells super alchoholy and tastes super bitter.
     
    #31 PintOh1759, Jan 6, 2015
  12. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    Just bottled. Ended with just under 4 gallons in bottling bucket. Filled 31 12oz bottles and two 32oz EZ cap bottles. FG was 1.020. dry hopped for 3 1/2 days. Has a very alchoholy smell to it still with some hop aroma, to me it dosnt taste like ruination but a good beer none the less, excited for it to carbonate and try it in a few weeks to see if its ready or let it condition longer.
     
    #32 PintOh1759, Jan 18, 2015
  13. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Why would it taste like Ruination at bottling time?

    Beer at bottling time doesn't taste like it will after carbonating and aging.
    Patience hopgrasser ... patience.
     
    #33 HerbMeowing, Jan 18, 2015
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  14. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    first time. didnt know if the taste would change that much.

    im trying. im trying.
     
    #34 PintOh1759, Jan 18, 2015
  15. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    You will find that the beer will significantly change over time, even after it has carbonated. Sometimes even a few days makes a big difference. It is good practice to taste the wort/beer at all stages of the process -- you will learn quite a lot about your beer and the whole process of beer making.
     
    #35 utahbeerdude, Jan 18, 2015
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  16. jageraholic

    jageraholic Pooh-Bah (1,632) Sep 16, 2009 Massachusetts
    Pooh-Bah Trader

    The new recipe is higher alcohol (8.2%) and they also list chinook as a hop online now. Curious if anyone has a clone for the new recipe?
     
    #36 jageraholic, Jan 29, 2015
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  17. PintOh1759

    PintOh1759 Crusader (490) Oct 29, 2014 Missouri
    Trader

    Mine came in at 8.14% ABV.

    just put a bottle in the fridge to see where the carbonation and taste are at. Saturday will be two weeks in the bottles and 30 days from brewday.

    My question for the IPA guys on here is that if my beer is carbonated enough when i try it this weekend, but still needs some age, do you guys let it condition at room temps still or do you chill it to let it condition?
     
    #37 PintOh1759, Jan 29, 2015
  18. jageraholic

    jageraholic Pooh-Bah (1,632) Sep 16, 2009 Massachusetts
    Pooh-Bah Trader

    I would at least move it to basement trmperature but a fridge wouldnt hurt at all in my experience
     
    #38 jageraholic, Jan 29, 2015
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