tag:blogger.com,1999:blog-8066877917844499643.post2993536695551674649..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Hibiscus/Galaxy Wit RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-8066877917844499643.post-37046509439498246712015-01-12T13:54:12.879-05:002015-01-12T13:54:12.879-05:00I just brewed a 5 gallon batch this weekend. Ende...I just brewed a 5 gallon batch this weekend. Ended up having to cool the wort by letting it sit outside in 15 degree weather, with about -2 wind chills. Still took 4 hours to get it to 75, then I put it in a room of my house that stays around 65 this time of year. I pitched Forbidden Fruit, WY3463 I believe, the following morning.<br /><br />Debating on whether to dry hop like you did, will likely depend on the taste as bottling time gets closer. I'm thinking of adding some organic Dark Cherry juice to about half of it, may use that to carbonate but need to research if that'll give me bombs or not.Anonymoushttps://www.blogger.com/profile/07981002074379970672noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79150705281572619422014-12-07T18:33:08.855-05:002014-12-07T18:33:08.855-05:00The 3/17/13 update in the Notes at the bottom has ...The 3/17/13 update in the Notes at the bottom has the specifics in terms of amounts, times, and temperature. I find it easiest to mix the hot water and dried hibiscus in a French press. You can either make some measured blends, or just add, stir, taste, repeat until the hibiscus is where you want it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32389510603156228862014-12-05T09:32:22.062-05:002014-12-05T09:32:22.062-05:00Hi, Would you mind telling me how you made the Hib...Hi, Would you mind telling me how you made the Hibiscus Tea? I have the dried flower now so I assume you add it to warm water, but in what quantities.Anonymoushttps://www.blogger.com/profile/10996226451441393787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28052658571416876622014-02-12T10:31:17.624-05:002014-02-12T10:31:17.624-05:00I know this is an old post, been following your po...I know this is an old post, been following your posts for sometime. Recently I visited Modern Times- really, really good stuff and cool scene.<br /><br />DanDaniel Baleckaitishttps://www.blogger.com/profile/02257571878106617481noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-69339659990140664472014-01-17T10:24:32.333-05:002014-01-17T10:24:32.333-05:00Thanks.. Appreciate it.. Ill let you know how it g...Thanks.. Appreciate it.. Ill let you know how it goes. I assume it will fall out of solution and when bottle conditioned, it will fall out into the sediment. <br /><br />Thanks Againscootergreenehttps://www.blogger.com/profile/04066692694462929022noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-38530690488076073252014-01-17T06:42:58.378-05:002014-01-17T06:42:58.378-05:00Going back and looking at the notes, this looks li...Going back and looking at the notes, this looks like it was the rare case where I dry hopped with pellets that weren't bagged. Didn't do anything special, but the nice thing about kegging is that as the beer carbs and cold conditions, any solids tend to drop and get sucked out with the first few pints.<br /><br />Give the pellets time and cold if you can to drop out, filter if that isn't enough (I had to do that on the last beer I did with raspberries).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33592469874479575362014-01-15T22:49:02.080-05:002014-01-15T22:49:02.080-05:00Thanks... I appreciate the clarification.. When yo...Thanks... I appreciate the clarification.. When you posted, 'Dry hopped half with 2 oz of Galaxy pellets, loose. ' I took it literally.. I guess I can filter through pantyhose when racking to a bottling bucket? Thanks again for the great site and brewing tips. <br />scootergreenehttps://www.blogger.com/profile/04066692694462929022noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40799502107502275512014-01-15T21:34:24.553-05:002014-01-15T21:34:24.553-05:00I always bag pellet hops in fine mesh (usually pan...I always bag pellet hops in fine mesh (usually pantyhose) for dry hopping, much easier to deal with them that way than loose.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9369594801834600652014-01-14T22:10:17.300-05:002014-01-14T22:10:17.300-05:00Great recipe!!! Just bottled some unhopped and now...Great recipe!!! Just bottled some unhopped and now added my Galaxy. Question.. How do you separate the pellets before you bottle or keg? Do you rack to a secondary?<br />Sorry for such a rookie questions.. <br /><br />Thanks...scootergreenehttps://www.blogger.com/profile/04066692694462929022noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81327727177207468992013-05-22T04:14:44.822-04:002013-05-22T04:14:44.822-04:00To prevent the wlp400 from taking a long break at ...To prevent the wlp400 from taking a long break at 1.020 you can carefully shake the fermentering bucket. The other way is to start fermenting at 17'C and increase the temperature to 21'C at 1'C a day. This usally helps prevent the yeast from stopping at high FG. <br />(The reason for using C grades is that I brew in Norway and we use C' ) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37751704475838209202013-05-12T08:30:57.684-04:002013-05-12T08:30:57.684-04:00That is one of the only issues with 001, it is a v...That is one of the only issues with 001, it is a very slow flocculator. Lucky on a homebrewing scale it doesn't have far to fall. Cold should help.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71305017856619546222013-05-10T22:01:36.657-04:002013-05-10T22:01:36.657-04:00I asked because I just brewed Fortunate Islands wi...I asked because I just brewed Fortunate Islands with 001. It was super cloudy while racking to keg. I'm interested to see how well it clears up after carbonating at cold temps for a week. Thanks for the recipe! Citra + Amarillo will be hard for me to screw up!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5019917136500793232013-05-10T17:24:33.153-04:002013-05-10T17:24:33.153-04:00Thanks for catching that mistake! Getting my own b...Thanks for catching that mistake! Getting my own beers confused... The yeast for this batch was 3711, but it was harvested from the second iteration of Lomaland. Doesn't sound like that will be an option at Modern Times, the first batch of Lomaland will be fermented with a blend of the Dupont with a small amount of Westmalle for attenuation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27568310574072058962013-05-10T16:13:19.251-04:002013-05-10T16:13:19.251-04:00You said you used 3711, but you also said you harv...You said you used 3711, but you also said you harvested yeast from Fortunate Islands which was 001. I don't mean to nit pick, but which was it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2251247821244726862013-04-16T21:20:12.299-04:002013-04-16T21:20:12.299-04:00Citra would work great! I think any hop that is br...Citra would work great! I think any hop that is bright/fruity/citrusy would make sense with the zest/yeast/coriander. Conversely, I'd avoid any hops that are dank/piney/woodsy for a recipe like this. Good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79442562970169437502013-04-16T11:41:59.350-04:002013-04-16T11:41:59.350-04:00How do you think Citra would go with this beer ins...How do you think Citra would go with this beer instead of the Galaxy?flabyboyhttps://www.blogger.com/profile/01773262604454942501noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81449226636278853262013-03-20T18:02:50.134-04:002013-03-20T18:02:50.134-04:00Glad to hear the wit strains have worked for you, ...Glad to hear the wit strains have worked for you, I should revisit them eventually. We're hoping to be able to brew this occasionally with whatever we end up using for the saison to make things easier, we'll see. <br /><br />I find chamomile to be fruity rather than earthy, but I too like it in a wit. Just didn't want to add it to this one where we already have so much going on.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42986660465256373722013-03-20T17:09:23.443-04:002013-03-20T17:09:23.443-04:00Mike,
I've had good success with WLP410 Belg...Mike,<br /><br /> I've had good success with WLP410 Belgian Wit II Yeast fermented on the warmer side of it's spectrum (mid 70's F). I also have had good luck with the Wyeast variety (3498) fermented around the same temperature. The thing I like about those strains are they don't really flocculate, so you get the beautiful cloudiness that a wit can have. They also put off a bit of sulfur, which I really like in a witbier. <br /><br />As far as spicing goes, you should try a little (20 grams per 20 liters) of dried chamomile flowers. It is pretty subtle, but provides an earth tone to complement the orange and coriander.<br />Unknownhttps://www.blogger.com/profile/03339146292195481476noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28231568821831229802013-03-08T22:17:24.296-05:002013-03-08T22:17:24.296-05:00Excellent. I think it'll do well. I may ramp u...Excellent. I think it'll do well. I may ramp up the wheat content to try to combat 3711 dryness. <br /><br />Side note, your Dark Saison with figs helped earn me a 39/50 and a mini-bos entry in the recent Homebrew Alley VII in NYC! Thanks for what you do.Sebastianhttps://www.blogger.com/profile/05871825128586513036noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77864319520088920892013-03-08T17:34:50.498-05:002013-03-08T17:34:50.498-05:00Liking it pretty well. A bit thinner than most wit...Liking it pretty well. A bit thinner than most wits, but very bright and refreshing. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77804914375386204172013-03-08T14:18:05.938-05:002013-03-08T14:18:05.938-05:00How is the flavor of this so far? I have almost th...How is the flavor of this so far? I have almost the EXACT same recipe except with FB Pils instead of 2-row.<br /><br />Galaxy is a fun one!Sebastianhttps://www.blogger.com/profile/05871825128586513036noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32074325309444990182013-03-07T18:35:05.336-05:002013-03-07T18:35:05.336-05:00The CMC Superior 2-Row is listed at 1.7-2.1L. The ...The CMC Superior 2-Row is listed at 1.7-2.1L. The sample I pulled of the wit at kegging was nicely yellow. Maybe an 1/8 shade more golden than you’d expect with pilsner malt (for example CMC’s is 1.3-1.7L), but not by much.<br /><br />One of the great things about 3711 is that it ferments quickly even at temperatures much lower than standard saisons. I think for a saison the flavor benefits from being closer to 80F by the end, but in this case I didn’t want the high level of esters that would create walking over the spices and dry hops.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-13097034397614489372013-03-06T18:46:31.186-05:002013-03-06T18:46:31.186-05:00Are u fermenting this yeast at 70 degrees and havi...Are u fermenting this yeast at 70 degrees and having luck with it? <br />Johnhttps://www.blogger.com/profile/16652612250106161917noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30389742130293571682013-03-06T18:28:24.025-05:002013-03-06T18:28:24.025-05:00What is the SRM on the CMC Superior 2-row? What is the SRM on the CMC Superior 2-row? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5368121311802733482013-03-05T17:33:48.010-05:002013-03-05T17:33:48.010-05:00Clearly you had better luck than I did with the se...Clearly you had better luck than I did with the servers. I used some grapefruit zest in the first batch of wit I referenced, I'll have to revisit if this one doesn't have enough citrus bite.<br /><br />I've had a pretty good experience with my Hanna HI 98107 meter so far. Seems much more accurate than the Color pHast pH strips I used before. Kai has a <a href="http://braukaiser.com/wiki/index.php?title=PH_Meter_Buying_Guide" rel="nofollow">whole page of suggestions</a> as well.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com