Lol'd.
My all Citra IPA was probably the best one I've done yet. Tasted like fruity orange sex juice.
How long do you mash and how long do you let the grains soak when you add the sparge water? What temp? I'm leaning towards the problem being somewhere in this part of the process considering you said you just dump the water in, stir it up, and open the valve full tilt.
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05-08-2014, 07:59 AM #1411
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05-08-2014, 08:00 AM #1412
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05-08-2014, 08:05 AM #1413
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6g. I talked with Tyler Brown (owner of b.browns) for quite a while about hopping. They are very aggressive and usually use a solid 5lbs/bbl. This comes out to about 15.5oz per 6g batch which is about what I tend use lately. I think commercial rigs get better extraction from hops then us homebrew guys though so it's hard saying how things actually balance out quantity wise.
Another thing I asked Tyler about was WHEN he added hops. I was stoked to hear that they only add 1 kettle addition at the beginning of the boil, then they pile it on during whirlpool. Personally, I do the same only I don't whirlpool. I do steep a bag of hops at flameout while I'm knocking the batch out: running it through a hop back on the way to my HEX. So all told - I'm usually hammering a batch with a good half pound after flameout.
Tyler showed off his new hop back while we were at the brewery - the thing is a monster but they aren't using it (yet). They don't have any whole flower hops on contract so hopefully their beers will be even hoppier early next year when the new contracts hit.
On dry-hops, Tyler stated that they are believers in the Oregon State study which indicated that 24 hours of contact time releases all volatile aroma/flavor compounds. Any contact time after that tends to release vegatle flavors. Tyler said they usually have 48 hrs of contact time for their 1st addition of dry hops, after which they pull them off the beer for the next addition. Sounds like they do 2-3 additions of dry hops for their hoppy beers.bmbc
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05-08-2014, 08:07 AM #1414
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05-08-2014, 08:26 AM #1415
biscuit/pine/citrus/dogshyt/dirty azzhole/berries/dingleberries/cantelope/honeydew/hairy nipples/infected vagina/taint/pizza sauce/hi-c/dr. pepper/five guys/baconator/milk shake/peanut butter/apple butter/butter/synthetic twine/natural twine/cardboard/slight funk/heavy funk/tallish short.
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Fancy a hook to your gabber m8?
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05-08-2014, 08:28 AM #1416
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Lewl.
Gotta bookmark this. I hope to get a batch going here in the next 2 or 3 weeks soon as I can wire up the Love controller and make sure that's all working. I'll definitely be giving some of this a try. Do you still bitter exclusively with Magnum? I've always just used one of the late hops for bittering as well, nothing in particular. Another change I might make.
I really want to revisit the Centennial/Simcoe/Amarillo IPA I did late last year that got a bit funky from sitting in the primary for 2 and a half months. It still smells like heaven but has some pretty off flavors.
Inb4 fleshy and less HB talk, more drinking.
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05-08-2014, 08:39 AM #1417
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05-08-2014, 08:47 AM #1418
4 things that light fleshies fire:
- Non-IPA beers
- Sierra
- DFH
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05-08-2014, 08:48 AM #1419
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05-08-2014, 08:50 AM #1420
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05-08-2014, 09:43 AM #1421
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05-08-2014, 09:44 AM #1422"There are no victims, only volunteers. You volunteer by looking uncertain and afraid. You volunteer by being, as grass-eaters invariably are, unprepared to confront the hazards of life." - Col. Jeff Cooper
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05-08-2014, 12:18 PM #1423
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so 60 min mash, temp held around 152 this time, didnt lose a degree.
The sparge is where we're fukkin up.
We heat the water to like 170, and literally dump half the bucket on to the grains, then stir with the valve fully open. The sparge gets stuck, we knock it around with the stirrer, and when the water gets to about an inch over the grainbed, we dump the rest on and stir until its all out.
Whole process takes ~15 min.
We're doing that very incorrectly, from what I hear.
Do you think that would be enough to make our IPAs taste "Sweet" ??
We did a stout the same way, and it tastes like a stout. I did a saison to use as the base for a sour, and it tasted like a saison. This only happens with our IPAs specifically :/
(another reason I'm leaning towards overuse of the citra, since we use citra in all our IPA recipes)
ahhhh... ours sit on hop pellets for 7 days.
THAT Could be a problem.
I've been leaning more towards minimal boil additions and everything in the last 15 min.
Dunno what a "hopback" is really -- well, ok I know what it IS - dunno how it WORKS.
FT: Carton of Orange juice I jizzed in ISO : BA Abraxas
dat clown shoes
actually not bad
uw0tm8
brb making this. I think this could be feasible; leave the grains on a bed of bacon strips for a while before mashing, add candy sugar, caramel, and vanilla adjuncts, age in apple brandy barrels.....
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05-08-2014, 12:25 PM #1424
lol, that's like 10% of my hate. You forgot rogue, most of stone, jai alai, magic hat, inbev (and everything they make including geese island), troegs, PtE, Lawsons, and half of hillshire farmstead.
would rather this:
Naw, that's KBSbrah.Official Supp. Misc Beer Policeman
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05-08-2014, 12:28 PM #1425
A little late, but this. Lag is one of my favorite breweries, not because they've produced anything I've considered my favorite necessarily, but because most of their brews are pretty solid and good drinkers, and at a damn good price relative to many others.
I definitely feel like I get more out of Lag than I do Sierra, not that they're necessarily bad. I'm not sure what all the hate for DFH is, other than their ridiculous price tag.
Sweet! Keep me informed when it hits and if you find any.
inb4 Flesh is distributing all 4 beers he likes to us.
ISO: fleshy's toilet water.
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05-08-2014, 12:33 PM #1426
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05-08-2014, 12:35 PM #1427"There are no victims, only volunteers. You volunteer by looking uncertain and afraid. You volunteer by being, as grass-eaters invariably are, unprepared to confront the hazards of life." - Col. Jeff Cooper
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05-08-2014, 12:42 PM #1428
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05-08-2014, 12:46 PM #1429
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We're all just guessing. Could be the water, mash, hops, yeast (what yeast are you using btw?) There's no way to tell for sure until you start changing variables and seeing how things turn out. I like to do IPAs at like 148 for 75-90 mins. Light, crisp, high attenuation. Eff any sweetness.
Most of the starch breakdown, sugar extraction, and all that jazz should be done in the initial mash. Your sparge is definitely messed up lol, but sparging is really just a second "rinsing" of the grains. You'll want to add the water, stir it up, let it sit for a bit (15mins or so), then drain slowly. Watch that video I linked. Palmer explains it.
I dry hop for a week, sometimes longer if I can't bottle right away. That's not uncommon. Doubt that is causing any sweetness.
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05-08-2014, 12:55 PM #1430
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Fuuuuukkk epic hangover of death.
I'm deadNow I am become Death.. the destroyer of worlds
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05-08-2014, 12:59 PM #1431
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how was that funky buddha? I never got ahold of any... people were trying to trade it like gold
yea totally, I appreciate the insight from veteran brewers.
Maybe my mash temp is high? I know dude at the homebrew store said something to that effect - initially I was gunna mash at 153 and he was like "that's really high, if your temps are stable I wouldn't go above 150".
but then I saw some chit where Lagunitas talked about how they mash their IPAs around like 158 or something crazy high? I dunno. Obviously I'm not at their level, so maybe I should aim to mash around 148-150 next time I try it.
We've used different yeasts. Wyeast california ale, safale us-05, and I think another one.
Still got that sweet, sugary taste out of all the IPAs we've brewed.
I thought it was the LME/DME honestly - but since we re-did it AG, it tastes similar (although noticeably better - just still got that damn sweetness)
I want some gnarly ass Boneyard/BB type chit. not sugar beer lolCommon Sense Crew
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05-08-2014, 01:00 PM #1432
Whale?
The terrapin chocolate orange weizenbock looked interesting.1. Brady's balls were perfect crew
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05-08-2014, 01:21 PM #1433
Let me know how the Rubaeus is.
Cutting now ....
Bench Stats @ 185 lbs : 225lbs x 24 345lbs x1
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05-08-2014, 01:24 PM #1434
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05-08-2014, 01:55 PM #1435
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Huh? So you basically pour and stir while you are lautering? You need to vourlauf after you mix in the batch sparge water so you settle the grain bed, so you dont get grain particles in your wort. I heat up the full sparge water to around 180 to bring the whole volume of grains to 168ish. That's pretty much the optimal temp. Double dumping upsets the grain bed even more.
Rubaeus is the tats. It's my favorite fruit beer behind Sam Smiths Apricot.
I need that Troegs Tripel in my life. Is that a shelf beer? I may be able to find some in Ohio when I got home for Memorial day if it is.Last edited by spak; 05-08-2014 at 02:02 PM.
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05-08-2014, 03:22 PM #1436
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try water
Sounds like you had a good bday though
Yeah, we vorlauf by taking a couple pyrex's worth of runnings off and dumping em back on the top, before we start "sparging".
Are you saying I should do that, then add the full volume of sparge water, and just let it run off with the valve like 1/4 or 1/2 open?
Let it take its time just working its way through the grain bed (no stir)?
(from my understanding, that's what we should've been doing)Common Sense Crew
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05-08-2014, 03:31 PM #1437
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05-08-2014, 03:33 PM #1438
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Single batch sparging you just pour all the sparge water in at once, then stir it up, walk away for 15 minutes, do the couple pyrex's worth of runnings until it's clear, then open valve slightly and let it drain into the boil kettle until you reach your desired boil volume. No stirring after the initial stir, unless you get stuck, which if you've allowed the grain bed to settle properly (purpose of the pyrex's), you won't.
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05-08-2014, 03:40 PM #1439
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05-08-2014, 06:17 PM #1440
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Excited to open the growler of BB Headshake. Thanks Jamm!nMISC Beer Drinkers/Brewers Crew
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