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ChristinaS1 last won the day on April 16 2019

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  1. I have been playing around with hop combos using Scott Janish's hop oils calculator. http://scottjanish.com/hop-oils-calulator/ It is interesting. In testing dozens of combinations I have observed several patterns. Different pairs of hops will sometimes give you the same descriptors. For example, Mosaic&Hallertau 60:40, and Centennial&Tettnang 50:50 will both give you, "mild and pleasant with spicy, herbal tones." I guess it has to do with how their hop fractions add up. Cheers, Christina.
  2. Resurrecting an old thread. I have only recently become aware of this style and it has caught my imagination. Now that I have started fermenting lagers under pressure in my keg, I want to make an IPL. Fermenting under pressure would seem to be an ideal way to make an IPL, as you can drink them young, while the hops are at their peak. I have not tried a commercial example as yet; I will have to see if any are available locally. But that being said, the style is evolving and there is not much consensus. In my mind the late hops should include at least one German or Czech hop, and one bold American hop. I read an opinion somewhere that piney hops should not be included, and that makes sense to me, so I think I will focus more on the citrus and fruity ones. Trying to figure out some hop combos now. The first one that comes to mind is Mosaic and Hallertau. If you have made an IPL please share some info. What choices did you make on malt bill, and hops? How many IBUs? What was the BU:GU? Cheers, Christina.
  3. If you do a closed transfer to another (purged) keg, it does not defeat the purpose. I think I might end up doing this, to get the beer off the yeast. To avoid foam, move the spunding valve to receiving keg and set it 2PSI below the pressure you are using to push / move the beer. Here is a video about it. Start watching at 17:30 minute mark, until the 24 minute mark. Cheers, Christina.
  4. @Greeny1525229549 I have been doing reading about when to start applying pressure. The best info I could find was in this video: He says that for lagers, apply pressure right away, but for ales wait until fermentation is mostly done, as you still want some ester formation. He also said that if trying pressure fermentation with a new yeast, start with 5PSI. Apparently 10-12PSI is the sweet spot for many yeast. He recommends never going above 15PSI. I decided to decreased the pressure on my spunding valve to 10PSI. Cheers, Christina.
  5. Yes, I will be serving from the same keg, which is one reason I invested in a floating dip tube, for lager making. I suppose that if one were making an ale, a regular dip tube might be better, as a floating one might get plugged with krausen. The ambient at 20C is due to the furnace. It is -18C outside in Fredericton today. Regarding your starter, looks like you have the lid snapped down. Are those jars intended to withstand pressure? Might it explode? A piece of aluminum foil might be safer....Personally I go back and forth between using a glass 4L carboy and a ribbed 4L plastic bottle for my starters, with a bung and airlock. Both have their pros and cons. I am sure your standards are excellent BB. The only thing I may do different from most people is that I add 1-2 teaspoon of bread yeast (you could use a spare pack of kit yeast) to the starter wort, when it is boiling, and simmer them for a few minutes. Dead yeast is a nutrient. Cheers, Christina.
  6. Update on my Spunded Lager. When I got up this morning the pressure gauge still read zero. I made the mistake of relying on the readings on the pressure relief valve, which it turns out are wildly inaccurate, at least on my unit. In addition, you have to tune the pressure before use by setting the pressure relief screw to its maximum so that no gas can get out, over fill the keg with CO2 from a tank (I used 25PSI) , apply the spunding valve to the keg and then open the pressure relief screw slowly, until the desired PSI is reached. In other words, you start high and dial down. I think I might also have had a gas leak. I disassembled and rebuilt the spunding valve, making sure to really tighten all connections. In any case, after much frigging, it appears to be working properly now. Kind of concerned because the beer fermented for about 18 hours at ambient under zero pressure. Not sure how long it would have taken to come up to 15 PSI from endogenous gas. Hey @Greeny1525229549 do you let the pressure come up naturally, from fermentation gases, or jump start it with gas from a tank?
  7. Hi Everyone, Making a lager this time, and with a couple of firsts for me: first time fermenting in the keg (with my new spunding valve set to at 15 PSI and floating dip tube), and first time using liquid yeast. Made a "Shaken not Stirred" starter with the yeast. Fermenting at ambient, which is a stead 20C. Spunded Lager 17L 1.7kg Mexican Cervesa 500gm Canadian 2-row base malt 200gm Munich 10L 175gm Carapils 75gm C15L 300gm dextrose 10mL Clarity Ferm 30gm Willamette 4.2% x 15 minute boil 8gm Mt Hood 5.5% x 15 minute boil 20gm Hallertauer 1.9% x 5 minute boil WLP802 lager yeast 17L RO water OG 1.047; FG 1.009; ABV 4.9% keg; IBU 34; EBC 8.6; BU:GU 0.73. I had intended to use all Mt Hood for the 15 minute addition but my LHBS did not have enough; the little they had was probably stale. I had to sub something on the fly and ended up choosing Willamette, as the Hallertauer had such low AA. Anyway, curious how this batch will turn out. Cheers, Christina.
  8. Put down my second stab at a partial mash take on The Captain's Faded Jeans recipe today: El Capitano APA ver. 2 1.7kg Coopers APA 1.5kg LME 700gm base malt 15.7% 300gm Munich 6.7% 175gm Cara Pils 3.9% 75gm C15L 1.7% 10gm Cascade x 20 minutes 10gm Centennial x 20 minutes 10gm Cascade x 10 minutes 10gm x Centennial 10 minutes 20gm Mosaic x 20 minute hop stand @ 72C 10gm Centennial x 20 minute hop stand @ 72C 15gm Cascade DH x 48 hours 10gm Mosaic DH x 48 hours 10mL Clarity Ferm 23L RO water ale/lager slurry from previous batch. OG 1.052; FG 1.012; ABV 5.3% kegged and 5.7% bottle; IBUs 38; EBC 10; BU:GU 0.72 The hop schedule is little different than my first version, and I am subbing Carapils for malted wheat...Believe it or not this is my first time (ever) using Carapils. The reason for the switch to Carapils is because I read wheat is lower in LTP1 protein than regular base malt, whereas Carapils is higher in this than base malt. The LTP1 protein is supposed to be good for head retention and flavour stability. In my experience the head you get from malted wheat doesn't stick around or produce lacing. I am interested in seeing if Carapils will result in more lacing and delay hop fade....I might have to use a larger amount than I used this time to get a significant benefit, but I am just trying it out. Cheers, Christina.
  9. @The Captain!! Thanks for that. So you only use Centennial for bittering? I thought you might have used it later in the boil, so that is what I did. I made a second batch of El Capitano today, before you posted your recipe above. It is slightly different from my first version. The recipe is posted in the "what is in your fermenter" thread. Interesting that you use raw wheat. I have never used raw wheat, only malted. I always used to use malted wheat in my APA recipes, for help with head formation, but in my experience the head you get from malted wheat doesn't stick around or produce lacing. I am interested in seeing if Carapils will result in more lacing and delay hop fade, which it is also supposed to be good for. Cheers, Christina
  10. @The Captain!! Do you mind sharing your recipe for this brew? Cheers, Christina.
  11. @Journeyman Yes, I am an Apple user, but I use Google Chrome as my browser. Don't know the first thing about how to find a secure server in Australia. Sounds complicated. I would not want to be bombarded by ads for porn or pirated movies. I just wish Coopers didn't block the recipes. They didn't used to. It doesn't really make sense to block them. Cheers, Christina.
  12. @Journeyman I have no idea what a VPN is, and I don't use Opera. I can barley get around on the internet. Cheers, Christina.
  13. Just noticed this thread for the first time and wanted to say a big thank you @Shamus O'Sean and for keeping it up-to-date too. What with living in Canada I can't see the monthly recipes, which sucks. But thanks your your spreadsheet, now I can see what is in them. Cheers, Christina.
  14. Oh, yes. They gave me another beer.
  15. Went to a local pub last night and ordered an "Oatmeal APA," which the waitress described as citrusy. The pub brews its own beer. I was expecting something along the lines of a NEIPA, but it wasn't cloudy or citrusy. I was disappointed and only sipped it, so it ended up getting warm. It wasn't until it warmed up that I noticed it tasted phenolic. Crikey, I think it was contaminated! Anyone else ever had contaminated commercial beer?
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