What's Brewing? (In Your Mind)

Hmmm.... good question Krusty. I’m sitting on a 1/2 lb of Enigma hops. Was thinking about doing a heavily single hopped Belgian pale ale/ipa but scratchin’ my head on the yeast. A Belgian strain more estery than phenolic. Also thinking pils malt with flaked wheat and a touch(2%) honey malt. Any suggestions?

 

Trappist high gravityb( westmalle)

 

Also Chimay is more estery than phenolic.

I'm planning on a few high gravity beers to put away for the winter, a tripel and a wheat wine.

 

On a somewhat related note...

I am attending HomebrewCon right now. I have been in search for a replacement to the White Labs Saison III (WLP-585) since that yeast is now discontinued. I talked to the dude working the White Labs booth to further request they bring this strain back but to no avail. So, I spoke to a gentleman at Fermentis (his name was Napolean) and I asked if they had the equivalent of WLP-585 yeast; I described this strain as being both estery and phenolic. He handed me packets of T-58 and BE-134 and suggested I pitch the two yeasts at a ratio of 3:1 (T-58 to BE-134). Maybe this would achieve what you want with your beer?

FWIW I was able to drink and enjoy a Saison from Maltose Falcons (brewed by Drew Beechum) which used BE-134. That beer has dominated by phenolics for my palate.

Maybe a combo of T-58 and BE-134 per the ratios above is a 'sweet spot'?

Cheers!

@DrewBeechum @GreenKrusty101

 

I recently bought six pounds of hops from Hops Direct (they had a bit of a sale going on): one lb each of Azacca, Centennial, Comet, Mandarina Bavaria, Willamette, and Calypso. So I am naturally contemplating the shop bill for an IPA. It'll be a West Coast style.

Any suggestions on the combination of hops to use? Thanks!

And Cheers!

 

Long range what's brewing?

• Brew some beers with lots of hops, because I went a little crazy at the 47 hop sale.
  
• Find time to make some cream ales to return to my Bespeckled Bovine vs. Mottled Moo experiments. Next one might compare corn vs. rice adjunct, which I have never used, or could be a test of warmer-fermented 34/70, because Brulosophy sez so. Or maybe do some experiments to see if I can push the concept, using hops, towards something other than a pale ale, ​
• Brew something big and momentous, because I lost count of how many batches of homebrew I've made and figure I must be at some milestone or other. Sort of a commemoration of my forgetfulness? There are some major high gravity styles I have never brewed: tripel, quad, barleywine, DIPA, RIS. I'm leaning towards a Bigfoot-inspired barleywine.

 

One of my favorite breweries out here. That and the ol’ kicking grounds Knee Deep and their neighbor.

 

I’d highly recommend the Wyeast seasonal Belgian Schelde (I think it’s still out) it’s a pof- Belgian yeast that has some unique fruity characteristics to it. Or the Belgian Ale DK from Omega which is similar. I’ve used both recently in Belgian Pale Ales. Going to ferment a more traditional IPA with one of the other and see what I get.

 

Been thinking about hops a lot lately and doing some more research on oil content and trying to use the non sexy hops that are high in geraniol and linalool at certain times and then pair with a sexy hop (higher in thiols) to see if certain combos might boost certain aroma characteristics. For instance Nugget has the highest amount of linalool (floral/orange closest is Amarillo) and Bravo has by far the highest amount of geraniol (floral/rose/geranium that certain yeasts biotransform into Beta Citronello -closest is Mosaic).

So some combo of Bravo/Nugget in the WP and then Citra, Mosaic or Nelson in Dry Hop??

Also after reading so many of the studies Sapporo conducted on Hop oils and biotransformation using lager yeast (that I would assume is 34/70) it’s clear that yeast is capable of biotransformation and can also be fermented warm...has anyone made a really hoppy beer with 34/70 fermented on the warm end? Might have to try it..

 

T-58 makes some tasty beer. Use it for a tripel that was very popular.

 

Mainly just trying to use up all the small bits of specialty grains that have accumulated so that I can get down to figuring out standard grists for IPAs and saisons (my two most brewed styles)

 

Been thinking about hops a lot lately and doing some more research on oil content and trying to use the non sexy hops that are high in geraniol and linalool at certain times and then pair with a sexy hop (higher in thiols) to see if certain combos might boost certain aroma characteristics. For instance Nugget has the highest amount of linalool (floral/orange closest is Amarillo) and Bravo has by far the highest amount of geraniol (floral/rose/geranium closest is Mosaic).

 

Have you checked out @OldSock approach?

https://www.themadfermentationist.com/2017/09/citra-galaxy-neipa-bioconversion.html

https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

 

I have. I use a rather different process and philosophy on grain bill for this style so I expect my results to differ quite a bit. . Also from everything I’ve read on the study I wouldn’t add a geraniol/linalool centric hop after the hotside. Bravo has twice the geraniol as Chinook and from my experience waaaay less of the dank/pine.

 

Good suggestions. Have you used the Westmalle stain. Thinking about Imperials Triple Double. My HBS carries them fresh every two weeks, so I’m leaning that way.

 

I haven’t. However Achouffe would be a great call if you can’t get the De Konick strain I was talking about. It’s not overly phenolic not overly fruity, very balanced. Supposedly you can ferment it at 58 and it’s really clean although I never have. The Imperial version of it is Gnome. If I had to pick one yeast for everything Belgian it would probably be that. It ferments all over the temp range and is the only highly flocculent Belgian strain. Achouffe might make the most well know heavily dry hopped Belgian beer so their yeast would be a good candidate for what you want. I’ve never researched their process though.

 

Something slightly similar going on here; kind of a clearing of the cupboard type thing.
What issues might one encounter if doubling the amount of extract in a 5 gallon all-extract batch, specifically with regards to working with the high OG and yeast?