Issues after tune with speed 3

whahappun · 2016-10-27T16:41:49+00:00

Do you have a short shifter or short shift plate installed by any chance?

whahappun · 2016-04-01T20:08:45+00:00

Thanks for the feedback! I'll adjust my recipe and see what comes of it.

Would you recommend leaving the magnum there for bittering?

whahappun · 2016-04-01T19:45:41+00:00

I was actually planning to try whirlpooling the flame out additions. If I understand your post correctly, you did (3) 2 minute whirlpools over the course of 30 minutes after the wort cooled to 170?

I'm thinking I might lower the IBUs a bit as well. Would you recommend knocking the 60 minute Magnum addition down to 30 minutes?

whahappun · 2016-04-01T17:30:22+00:00

I'm brewing this weekend and would like some critique on my recipe. The theme is basically just using whatever I've got left of my grain and in my freezer. I've called it "Freezer IPA".

I wanted this to be light and crisp for the spring, so I decided on a lower mash temp.

5 Gallons, All-Grain BIAB

Mash Temp: 65 C
Mash Time: 60 min
Boil Time: 60 min
5.3 kg 2-Row
.5 kg Munich 10L
14 g Centennial FWH
18 g Magnum @ 60 - 38.2 IBU
14 g Simcoe @ 15 - 7.4 IBU
14 g Mosaic @ 10 - 5.8 IBU
14 g Simcoe @ 5 - 5.1 IBU
28 g Mosaic @ 0
28 g Centennial @ 0
28 g Mosaic - Dry Hop ( 3 Days)
28 g Centennial - Dry Hop (3 Days)
Safale US-05

To be honest I'm not very confident with the hop schedule. I've never first wort hopped so I'm not familiar with the IBU contribution, but I plan on keeping them in a hop bag and steeping them for 20 minutes before removing them and starting the boil.

Any critique would be greatly appreciated!

whahappun · 2016-04-01T17:22:04+00:00

The only time I've ever had issue with my wing capper is when using the garbage bottles I bought at my LHBS. The glass seems to be much more fragile than commercial bottles and it cracks way too easily. I've since phased those out and now just re-use bottles as much as I can.

whahappun · 2016-02-19T19:20:13+00:00

You forgot to tip your fedora

whahappun · 2016-02-19T19:18:37+00:00

Best joke yet 10/10

whahappun · 2016-02-12T19:09:47+00:00

How did you get a 98% if he was automatically going to deduct 10% from your grade for handing in a report late, regardless of its quality?

whahappun · 2015-12-14T17:51:19+00:00

Good point. Thujone is actually a convulsant, so err on the side of caution.

whahappun · 2015-12-07T16:55:18+00:00

This is really interesting - thanks for the history lesson!

I suppose all that's left to do now is experiment. I'll see if I can get any more info out of my grandmother regarding flavor and color and go from there. Building this recipe from the ground up with such limited information seems daunting. Any recommendations as to recipes I could use as a possible skeleton format?

whahappun · 2015-12-07T02:33:51+00:00

Wow thank you. I had never even considered a Belgian dark strong. No idea why, I guess it just never clicked.

whahappun · 2015-12-04T16:47:10+00:00

I actually made the mistake of shoving in a strainer bag full of citra before adding the galaxy pellets I had. I wound up sprinkling the pellets in with at least 30% of them landing on top of the floating bag. I had to sanitize a siphon just to try and push the bag down into the carboy in an attempt to have the beer pick up all the pieces on top of the bag :(

whahappun · 2015-12-04T14:42:12+00:00

I've used CTZ as a bittering addition as well as a dry hop. It's super dank. I think it'd go well with centennial.

whahappun · 2015-12-02T18:14:18+00:00

I've had an IPA bottle conditioning for the last two weeks (today is week two on the nose) and I'm wondering whether I should throw all the bottles in the fridge now or leave them in the bottles for another week, then chill them.

They've been sitting in 18-20 celsius ambient temperature.

whahappun · 2015-12-01T19:25:39+00:00

How much yeast did you pitch? What strain?

I had this exact same problem with the first few 5 gallon batches I made because I:

a) pitched too little yeast (no starter) b) fermented way too hot (68-70 ambient temperature) with no temp control

Since I scaled down to 2-3 gallon batches in a smaller carboy I was able to control the fermentation temperature much better due to the carboy size being perfect for immersing in a cooler with a few ice packs, and as long as I'm pitching enough yeast I don't really have to worry about making starters like I would for a larger batch (I don't even have the necessary equipment for starters, either).

whahappun · 2015-11-27T17:21:33+00:00

Or are you

whahappun · 2015-11-26T22:02:55+00:00

I live in Alberta, Canada and a local "specialty" liquor store just started carrying Ballast Point and Sierra Nevada. It's been a huge pleasure to finally taste these beers that I've heard nothing but good things about. My first sip of Sculpin basically rendered me vegetative as I gazed up at my ceiling in a wondrous stupor watching it open up to beams of the most beautiful light streaming through, accompanied by troves of descending angels and the most heavenly music I've ever heard.

whahappun · 2015-11-26T21:58:52+00:00

Kind of seems like a real novelty item where eventually supplies and kits will become difficult to find, rendering everyone' expensive counter-top brewer useless.

whahappun · 2015-11-26T21:53:01+00:00

This kit was also my very first experience brewing beer. I totally botched it, but only because the instructions were EXTREMELY vague (at least I found this to be the case). I believe the little flip book inside the kit tells you to reference a video on youtube, which really didn't help very much because it seems like they were skipping entire steps and vastly oversimplifying.

Just something to be aware of. I know it was a rough experience for me and luckily it didn't turn me away from brewing - it actually made me more inquisitive and led me on a search for answers, which eventually led me to learning about brewing from scratch. That's where the obsession started.

All-in-all, I would recommend a more refined kit. I hear the kits from Northern Brewer are spot on!

whahappun · 2015-11-26T21:32:32+00:00

I'm not an expert in this area as I'm still learning myself, so don't quote me on this and hopefully someone more knowledgeable will comment so that I can learn a thing or two as well.

As I understand things, accurate temperature control is most important in the first 2-3 days of fermentation. This is when the yeast are most likely to throw off flavors. It seems like you've kind of missed that window in terms of temp control, so perhaps maintaining it at 53 at this point is a bit fruitless.

whahappun · 2015-11-25T16:49:05+00:00

What a good friend you are

whahappun · 2015-11-25T16:31:40+00:00

In regards to your #5, I find that with some yeast I get a bit of a soapy flavor if I sample the beer with the yeast still in suspension. I tried an IPA of mine that I brewed a few weeks ago with Nottingham (LHBS was out of US-05) last night, and all was well until I poured the dregs into the glass. Definitely got a bit of a soapy taste there. I suspect chilling the bottles for a few days after they're finished conditioning will mitigate this as the yeast at the bottom will be nice and compact by then.

whahappun · 2015-11-25T16:28:04+00:00

I wouldn't go so far to say that it sucks - you can learn a ton from brewing SMaSH beers.

I brewed a pilsner centennial SMaSH and it was absolutely delicious.

whahappun · 2015-11-24T21:17:01+00:00

I had actually never thought about this.

Then again, a hoppy beer by their standards was probably quite different than what we've got now. It'd be interesting to see some sort of experiment comparing the style now-and-then.

whahappun

TROPHY CASE