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ChristinaS1

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ChristinaS1 last won the day on April 16

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  1. ChristinaS1

    Gusher

    Probably process related: commando, cold crashing with the hops still in the FV, which causes the yeast to go dormant. Sometimes a bit of hop matter gets into my bottles. I don't filter. Also, I drink my beer at room temp; that might make it more noticeable. Cheers, Christina.
  2. ChristinaS1

    Gusher

    I am working my way through a batch of APA I bottled on March 6th. I started drinking it when it had been in the bottle for three weeks and have had some daily since then. In the past few days every bottle I open has gushed, a little worse each day. The beer tastes fine though. This was the last batch I dry hopped commando style. Dry hopped on day 10, x 2 days, cold crashed for seven days, then bottled. Bulk primed with 150gm dextrose. My dry hopping rate was only a modest 1gm/L. I am thinking this is an example of hop creep. Cheers, Christina.
  3. ChristinaS1

    Westcoast IPA

    What about a five minute and whirlpool addition? Don't West Coast IPAs usually have at least some crystal? The range seems to be 2-6%, of light to medium crystal. Cheers, Christina.
  4. ChristinaS1

    Interesting study on effects of dry hopping rate

    You are right that the numbers in that chart are small. I read once that we can't distinguish between two beers unless the IBUs are more than 5IBU apart, so maybe it we can ignore it. On the other hand, I kind of doubt the people doing the study got their hops from the LHBS down the street. I assume mine are less fresh, which could bump the number of IBUs above the taste threshold....But maybe not at the rate I dry hop. 🤣 Cheers, Christina.
  5. ChristinaS1

    What's in your fermenter? 2019

    Just put this in the fermenter: Falconer's Flight APA 23L 1.7kg Coopers Mexican Cervesa 1.3kg Briess Golden Light LME 150gm C15L = 2.6% 800gm Pale 2-row 20.5% 200gm Rye malt = 5.1% 150gm Malted wheat 3.8% 50gm acidulated malt 20gm Falconer's Flight x 20 min 15gm Falconer's Flight x 10 min 20 Falconer's Flight hop stand @ 180F x 20 minutes 23L ale/lager yeast blend slurry from previous batch 22gm Falconer's Flight DH on day 5 x 24 hours OG 1.050 FG 1.011 ABV 5.1% IBU 34.7 BU:GU 0.70 EBC 6 Using knee high panty hose to contain my hops, in both the boil and the dry hop this time. Boiled them first to remove the dye. Amazing how much dye came out out of them. Four changes of water required! On the Captain's advice, who said rye is nice with Falconer's Flight, I am using a small amount. Just going with 5% this time round, as I am not sure I will like it. Cheers, Christina.
  6. ChristinaS1

    What's in your fermenter? 2019

    Hi Shamus. You are proposing to do a partial mash, which I do all the time. That being said, I have yet to try using Pilsner malt. In general doing a partial malt adds freshness to the kit and makes it taste a lot better. Depending on the OG / ABV you are targeting, a partial mash of 1.5kg of grain is not going to give you quite enough gravity points that you can skip adding 500gm of Pilsner DME though. If you increase the size of your partial to 2kg, you can probably skip the DME. Since you have a good size pot there, that is probably what I would do. You have a choice about whether to use 3:1 ratio of water to grain, mashing for 60 minutes, and sparging (basically repeating the process) for 10 minutes with an equal amount of water, or using a 7:1 ratio of water to grain, mashing for 90 minutes, and not sparging. There are different ways of keeping your pot at mash temp (I suggest between 65-67C). Some people do it on the stove top, monitoring the temp and giving it an occasional blast of heat, or putting it in the oven (which I think is what Lusty does). Personally I mash in an insulated drinks cooler so that I don't have to monitor it. A cooler can keep the temp stable for 60 minutes, no problem (especially after I added spray foam insulation to the hollow lid), as long as there is not too much empty head space. Anyway, after the mash you have to boil the wort for 60 minutes. This is particularly important with Pilsner malt because it tends to produce DMS. That is actually the reason that I have stayed away from using Pilsner malt. Because my partials are smaller (900gm-1.25kg), and I use mostly ale malt, I feel I can get away with a 30 minute boil. Personally I have become quite fond of including 350gm or so of Vienna malt in my partials, which adds a rich, malty flavour without adding a lot of sweetness, the way Munich malt does. I made the Crown Lager kit once; I was not impressed with it and never made it again. I think a Pilsner kit would turn out nicer....I should say that I did not age the Crown Lager at lager temps; I drank it fresh, just like an ale. Cheers, Christina.
  7. ChristinaS1

    What's in your fermenter? 2019

    Thanks Hairy, and HM. Okay, I will definitely boil the panty hose first. I can't believe that dye kept coming out for two hours, through several changes of water! Your process for the dry hops sounds exactly like what I did with the netted anklets I used last time, down to the fish line, so I am on the right track. Only thing I did different is that I just soaked the bag with the marbles in Starsan, instead of boiling them. That was easy, and no danger of shattering the marbles. Cheers, Christina.
  8. ChristinaS1

    What's in your fermenter? 2019

    Bottled this today. It has an interesting lemon note, from the Warrior hops I guess. Cents is not dominating. Very curious how it will taste once carbonated. For the first time I tried containing my both my kettle hops and my dry hops in a something, instead of going commando. I removed the dry hop bag after three days, before starting the cold crash. When I cleaned out my carboy I found that I still had a surprising amount of hop matter at the bottom, which I guess means the material I used is not quite fine enough. Can anyone tell me if panty hose will stand up to the boil? Cheers, Christina.
  9. ChristinaS1

    Gusher

    Here is a presentation about hop creep from Stone & Wood: http://brewcon.org.au/wp-content/uploads/2018/07/180628_1200-Final-BrewCon-Dry-Hop-Creep-21.6.18.pdf @BlackSands I am pretty sure that what you used to complain about was hop creep. Cheers, Christina.
  10. ChristinaS1

    Gusher

    I think this might be an example of "hop creep." I just learned about it recently. A lot of times when people have complained of gushers, it was suggested they had bottled too early, or that they have an infection. Well a study in 2018 suggests a third possibility: dry hopping. http://beersmith.com/blog/2019/03/31/dry-hop-creep-over-carbonation-and-diacetyl-in-beer/ "Hops actually contain trace amounts of both alpha and beta amylase as well as limit dextrinase enzymes. After dry hopping these enzymes can continue to convert a small amount of starch into sugars even at room temperature. If yeast is still present the sugars will ferment, lowering the final gravity of the beer and also creating carbonation." Several solutions are suggested in the article, including moving some dry hop additions to the whirlpool. Another thing I think might help is to contain the dry hops in something, remove them when you want, and then wait a few days before starting the cold crash or bottling. Cheers, Christina.
  11. In another thread (on the effects of whirlpool additions) we touched on the subject of oxidized alpha acids, aka humuliones, which are 2/3 as bitter as iso-alpha acids. Because they are highly soluble, even at fermentation temperature, they can result in more bitterness than expected from whirlpool and dry hop additions, particularly if the hops are not super fresh. As we are all aware, brewing software does not address dry hopping. Today I came across this study, which actually touches on this: https://www.researchgate.net/publication/326992316_Impact_of_static_dry-hopping_rate_on_the_sensory_and_analytical_profiles_of_beer Figure 4 shows how many IBUs are added at different dry hopping rates; these IBUs come mainly from humuliones, but there is some contribution from other factors. The graph is a small and a bit hard to read, but from what I can see: 2gm/L adds ~2.5IBUs 4gm/L adds ~3.5IBUs 8gm/L adds ~6.5IBUs 16gm/L adds ~8IBUs The study covers many other interesting things as well (ie., that DH above 8gm/L actually leads to the suppression of citrus flavours, by herbal / tea flavours); I highly recommend reading it. Cheers, Christina.
  12. ChristinaS1

    Ferocious fermentation

    If you bulk prime, rather than buying a larger FV, you could try mixing the kit to a lower volume initially, say 18L, and then top up (with water you have let stand overnight to equalize the O2 level and let any chlorine off gas) to 23L later upon transfer to the bottling bucket. I do this all the time, to make it easier to lift a full glass carboy into my chest freezer / fermentation chamber. Cheers, Christina.
  13. ChristinaS1

    Yeast

    Alternatively, you could make a "Shaken Not Stirred" starter with the supplied yeast: take 100gm of DME, boil it in 1 litre of water, let it cool, pour into a 4L bottle. Then rehydrate your yeast; after it has rehydrated for 30 minutes, pour into the 4L bottle. Then shake the bejebus out of it for one minute, then leave it sit at room temp for 12-18 hours before pitching. Cheers, Christina.
  14. ChristinaS1

    Flameout Hop Additions

    Yes. When iso-alpha acids isomerize, they do so into cis and trans isomers. The trans isomers are not stable and degrade, leading to a loss of bitterness, but the cis isomers are stable and remain. In other words, loss of bitterness levels off after a time, when the trans isomers are gone. If memory serves me correctly, that is around the six month point.
  15. ChristinaS1

    Adding hops after bottling?

    Impossible to add hops to a bottle without adding oxygen too, so you would be oxidizing your beer. You would also risk hop creep, which leads to over-carbonation (and diacetyl). I think you would be better off dropping some hops into some vodka, letting them steep for a couple of days, then straining them out and adding the extract to your glass. Cheers, Christina.
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