bpgreen wrote:As an aside, I weighed the grains as I milled them.
More beer is generally fairly generous. I don't think I've ever seen a bag with less than what they said was there. I didn't weigh the specialty grains, but the two row was supposed to be 13 lbs, and was about 3 oz over.
The recipe says the OG should be 1.073-1.078. BeerSmith predicts 1.080. Lately, I've been getting higher than BeerSmith.
This could be a big beer.
I hit 1.080 spot on.
But that should still be a pretty big beer.
A few notes on brew day. I've got my process dialws in with the M&B for how to get the right amount of final wort for an initial volume with a 60 minute boil. But this had a 90 minute boil. So I guessed. Then made adjustments (bsically boiled longer to get to the volume). I don't usually use hop bags unless I have leaf hops. But since this recipe had *so many* hops, I used jelly strainers. I neglected to account for the volume the saturated hops would take.
bpgreen wrote:But since this recipe had *so many* hops, I used jelly strainers. I neglected to account for the volume the saturated hops would take.
FWIW, I believe you are overnight (20 hour+) slow chilling like me right? If so, I have done 8oz and 12oz of pellet hops a bunch of times, and 16oz of hops a few times totally commando, and for the most part they compact down below the spigot in that 1/2 gallon of dead space below it. The whole space will be a blob of green sludge at 12-16oz, so you can't tip it to get more out like you could with some beers. But the majority of it does stay in the mash & boil and hasn't clogged up my spigot.
It more comes down to if you want 20+ hours of contact time with that much hops. For me, this just seems to get everything there is to get out of them and doesn't cause off flavors. But maybe someone else who tastes things I don't or maybe tastes the same things but doesn't like some component might disagree, I dunno.
I've only used my big hop spider thing for leaf hops.
bpgreen wrote:
The recipe says the OG should be 1.073-1.078. BeerSmith predicts 1.080. Lately, I've been getting higher than BeerSmith.
This could be a big beer.
I hit 1.080 spot on.
But that should still be a pretty big beer.
A few notes on brew day. I've got my process dialws in with the M&B for how to get the right amount of final wort for an initial volume with a 60 minute boil. But this had a 90 minute boil. So I guessed. Then made adjustments (bsically boiled longer to get to the volume). I don't usually use hop bags unless I have leaf hops. But since this recipe had *so many* hops, I used jelly strainers. I neglected to account for the volume the saturated hops would take.
It's in the fermenter now.
Good deal, glad you are getting the numbers you want. I am always right on with lower 1.050-1.060, but bigger beers usually a little under. 1.080 and all them hops, WOW. what's the projected FG? I am interested how this comes out as I have a Hop Head friend that doesn't brew on his own but likes to help me sometimes and we split a batch of a big IPA.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
I do use a no/slow chill approach. I've got another one of these. Maybe I'll try that one without the hop bags. If all else fails, I'll use the autosiphon.
Morebeer says the og should be 1.073-1.078. I think BeerSmith said 1.080.
I'm using "rescued" US-05. If I used enough, I'd expect my FG to be around 1.020. Some of my recent batches hsve over attenuated. So who knows?
I brewed something spooky, I'm calling it "Blood Red IPA", and it sure looked like it will be dark bloody red colored. I used a mix of Red-X and 80L crystal and carafoam. It has a mix of Azacca, Bergamont, and Meridian hops, so piney/grapefruit/tropical, massive orange with some cedar and dank, and lemon/lime like citrus and more tropical.
Kegged another batch of Sweet ‘Lil Red. This one I used 2oz EKG @ 5 instead of 1 oz. red x has a lot of malt to balance out, but I sure like this beer, easy drinking and Perdy color
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Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
bpgreen wrote:I do use a no/slow chill approach. I've got another one of these. Maybe I'll try that one without the hop bags. If all else fails, I'll use the autosiphon.
Morebeer says the og should be 1.073-1.078. I think BeerSmith said 1.080.
I'm using "rescued" US-05. If I used enough, I'd expect my FG to be around 1.020. Some of my recent batches hsve over attenuated. So who knows?
My harvested us-05 was doing nothing. So I tossed in a packet of cellar science Cali yeast (another chico strain, 12 g packet).
Maybe it's getting too cool. I should use my last packet of Nottingham on my next batch. Nottingham is rated down to 57, but works at lower temps.
The Cali yeast took off right away.
Edited to fix some stupid autocorrect (Cali-->cannoli, last -->lady, etc). Also added a comment about fermentation taking off with the new yeast.
Last edited by bpgreen on Sat Oct 31, 2020 10:23 pm, edited 1 time in total.
Tossed my Oktoberfest. I believe it was contaminated from the water source I used. Grocery store generic drinking water.
Just got my Northernbrewing Black Magic Dark Mild brewed and into the fermenter. Pretty much hit target on the OG @1.041 (+.001). S-04 has already started this morning.
Resolved my desire to know the SG on a regular basis. And I am a nerd, so a Tilt is being used.
In the fridge: nothing Conditioning: MrBeer Northwest Pale Ale, Brickwarmer Holiday Red Fermenting: Black Magic Dark Mild On Deck:
Sorry to hear had to dump it, not good when that happens.
MichaelJ wrote:
Resolved my desire to know the SG on a regular basis. And I am a nerd, so a Tilt is being used.
I have been very interested in the tilt since I first seen it, have seen good and bad reviews on them and mostly not that good. Would like to hear how it works out for you. I just do a OG then know about how long it takes and do a FG at kegging or bottling, but would be fun to see the progress.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
Already moving this morning, may need a blow-off tube.
Bottling day! Got some 1 liter and 16 oz bottles filled and in the closet for the next 3 weeks.
So I had another thread about how some samples tasted and was concerned. Well, after bottling I had enough for a FG (1.014) check and some tasting. I am pleasantly surprised at this time. The smell is not what I was hoping for but expect it to clean up in the bottle. Maybe it is just green beer smell? It tastes better than I expected but not as bitter as expected and the orange is not coming out as I had hoped.
In the fridge: nothing Conditioning: MrBeer Northwest Pale Ale, Brickwarmer Holiday Red Fermenting: Black Magic Dark Mild On Deck:
Brewed what I hope to be a NEIPA but not one of those orange juice kinds. Of course I want it hoppy but very fruity and tropical. I'm trying out Verdant IPA yeast for the first time. Haven't used a dry yeast in about 4 years but I've heard very good things about this one. We'll see.
Also used 1 hop I've never used before....Idaho Gem.
PABs Brewing
Planning Brew good beer and live a hoppy life Fermenting
Drinking
Disfucted
Smelly Hops
(split batch) A Many Stringed Bow Up Next
Men In Black
It is not bacteria, but a weird yeast, which means you can use it in your normal fermenter and let it actually ferment the beer instead of doing a kettle sour and worrying about contamination as much.
