tag:blogger.com,1999:blog-8066877917844499643.post3952786686051450805..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Softer, Juicier, and Uglier APAThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-8066877917844499643.post-89537867624128310352016-10-29T08:59:02.728-04:002016-10-29T08:59:02.728-04:00Ha, I pulled wort too fast with the pump and pulle...Ha, I pulled wort too fast with the pump and pulled in some gunk. Glad this one turned out well, best of luck on Black House!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63257316441294340412016-10-26T19:46:47.688-04:002016-10-26T19:46:47.688-04:00Thank you for this delicious recipe. It's bee...Thank you for this delicious recipe. It's been kegged for about a week and it is drinking amazing. Not quite as murky as yours but great none the less. Only difference I made was I used Citra instead of Nelson. Will be making this again. Brewing Black House #2 this weekend. Thanks again Mike.Anonymoushttps://www.blogger.com/profile/03953694682714940404noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7481144148280714802016-10-08T18:41:24.802-04:002016-10-08T18:41:24.802-04:00The heat will help to extract compounds more quick...The heat will help to extract compounds more quickly, but you'll have a shorter exposure. Despite being below isomerization, you are still above volatilization for some oils. I'd imagine the result would be relatively similar, but I don't do either frequently!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49028204749714613412016-10-05T17:12:36.669-04:002016-10-05T17:12:36.669-04:00Something that has been on my mind recently regard...Something that has been on my mind recently regarding whirlpool (or hop stand) hops. If one adds whirlpool hops after the boil and after the temp has fallen below isomerization levels (170F seems to be popular) then what is the difference between that vs hopping at the start of fermentation in the fermenting vessel?<br /><br />Either way, the oils and other hop matter will go through the fermentation process. I guess some take care to transfer as little hop matter as possible from the boil kettle into the fermenter, but others just transfer it all without worry. If you are one of the latter, then I don't see a difference.<br /><br />I'd love to see a side by side comparing the two methods. There are trub & volume implications of course.<br /><br />RobUnknownhttps://www.blogger.com/profile/01329260593350161911noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24310051198433981302016-08-15T22:55:10.684-04:002016-08-15T22:55:10.684-04:00I add pellets directly, or I bag/weight whole hops...I add pellets directly, or I bag/weight whole hops. Either would work! Nothing special, the yeast will move the beer around the hops.<br /><br />The keg hops are actually intended to extend the life of the beer, rather than increase the peak hop aroma. There really isn't a corollary for bottled beer, but some extra hops a few days before bottling won't hurt if you can do it in a low-oxygen way (if not I would just up the earlier addition).<br /><br />These beers tend to be extremely sensitive to oxidation, I've seen a few photos of drastic color change in beers just a few weeks old. Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21320009215660838232016-08-08T17:49:18.677-04:002016-08-08T17:49:18.677-04:00Mike, a few details I was wondering on the hop reg...Mike, a few details I was wondering on the hop regime. For the brew day (active fermentation) hops, do you add pellets directly to the fermenter or bag them? Do you do anything else special, like rousing the fermenter while they're in there? Also, if bottling directly (no intermediate kegging) what would you suggest for the keg dry hops? Add them day before bottling or so? I've ready the John Kimmich does Heady with last addition 3 days, no more than 4, before kegging / canning. I just brewed a version of this with Calypso and Citra and will send you the details + results. blauvvynoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-44403455715786398972016-06-09T08:26:30.783-04:002016-06-09T08:26:30.783-04:00Very true, certainly some isomerization is going o...Very true, certainly some isomerization is going on during the hop stand (ProMash counts it as 0. From my experience the bitterness from late boil additions doesn't taste as bitter as those earlier, IBU for IBU. <br /><br />In this case the wort wasn't held at that temperature, it fell pretty quickly even without the chiller. I saw that experiment, but my experience doesn't line up with their results. It is very tricky to claim that one data point proves something in the more general sense. <br /><br />I have another iteration of this recipe on tap now with 35 IBUs at 60. If you counted the 9 oz of high AA flame-out hops as 20 min it would be over 100 IBUs... It's not close to that! But it is likely around 45-50 IBUs.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17385644747828664822016-06-06T19:21:29.792-04:002016-06-06T19:21:29.792-04:00"Surprising how bitter it comes across given ..."Surprising how bitter it comes across given the light bittering charge."<br /><br />Not sure what you calculate for Whirlpool/Flame Out addition bitterness, but <br /><br />"Steeped 0 min hops starting at 195 for 30 minutes"<br /><br />You're still getting quite a bit of isomerization above 190 F. According to this up to 15% (instead of 35% at boiling). <br />https://byo.com/mead/item/2808-hop-stands. <br /><br />I've also read some tests lately from the Brulosophy gentlemen, where he was seeing results similar to a 20 minute addition from Hopstand additions. <br />http://brulosophy.com/2016/05/02/hop-stand-vs-20-minute-boil-addition-exbeeriment-results/Eric Knoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91509210782656832132016-05-16T20:32:39.156-04:002016-05-16T20:32:39.156-04:00I almost never rack to secondary, especially for a...I almost never rack to secondary, especially for a hoppy beer. If you have the ability, you could place the dry hops in another fermentor, flush with CO2, then transfer over. However, I get fine results just adding the hops to the actively fermenting primary fermentor. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74868919914738986462016-05-12T10:01:24.752-04:002016-05-12T10:01:24.752-04:00Curious, did you rack into a secondary fermenter? ...Curious, did you rack into a secondary fermenter? I'm trying this receipe and am wondering if I should transfer tomorrow on day 4 into a 6 gallon glass carboy. <br />ThanksAnonymoushttps://www.blogger.com/profile/07291098317361746405noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60803428158057016222016-03-20T21:50:39.275-04:002016-03-20T21:50:39.275-04:00I dry hop in the keg by tieing a string to a bottl...I dry hop in the keg by tieing a string to a bottle cap (with a small whole in the side) with a neodymium magnet inside it. I put another neodymium on the outside of the keg. This will hold the bag suspended and allow me to seal the keg. You could also do the same with epoxy on the cap.Anonymoushttps://www.blogger.com/profile/08761812396527403424noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28038555274021276912016-01-31T08:10:35.455-05:002016-01-31T08:10:35.455-05:00I took a reading to make sure it was done, but neg...I took a reading to make sure it was done, but neglected to record it. It was likely 1.012-1.013, like the previous iteration. You can certainly dry it out if that's your preference, although the goal was to make the mouthfeel as full/soft as possible. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89772274209762072312016-01-30T20:30:33.662-05:002016-01-30T20:30:33.662-05:00Hey Mike, what was the FG on this beer? I'm ge...Hey Mike, what was the FG on this beer? I'm getting ready to make a similar hoppy pale ale, and I've never used 1318 before. I want to dry it out somewhat, and was going to mash at 152 for 90 minutes at 152, shooting for 1.052->1.010 or so. Or do you prefer this beer with a higher FG?Tbonehttps://www.blogger.com/profile/09507955891239541546noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62614731193657753172016-01-14T18:40:50.837-05:002016-01-14T18:40:50.837-05:00Updated, the keg hops were the third addition. The...Updated, the keg hops were the third addition. The "brew day dry hops" were the first. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-87131772094235872932016-01-12T11:35:24.402-05:002016-01-12T11:35:24.402-05:00When did you add the dry hop addition? The recipe ...When did you add the dry hop addition? The recipe lists Dry Hop and Keg Hop additions (same amounts of each hop) and on 9/16 you added the second dry hop addition, then on 9/22 you kegged with the second dry hop addition. Did you add the dry hops on 9/16 and the keg hops on 9/22? Thanks!KindofBlues71https://www.blogger.com/profile/17455260723491650911noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2458771457915153472016-01-10T21:32:19.613-05:002016-01-10T21:32:19.613-05:00I'm sure I will in time. I tend to brew what I...I'm sure I will in time. I tend to brew what I'm in the mood to drink, and hoppy beer is never far from the top of the list!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33547054254246055922016-01-09T17:34:13.043-05:002016-01-09T17:34:13.043-05:00Any plans for another NE style IPA attempt to get ...Any plans for another NE style IPA attempt to get it just right?Alexhttps://www.blogger.com/profile/14069676662397767596noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41953738042346878032016-01-06T12:30:43.788-05:002016-01-06T12:30:43.788-05:00Interestingly enough, it looks as though Nate from...Interestingly enough, it looks as though Nate from Tree House explicitly states they use no flour in their beers. <br /><br />Granted I know you weren't exactly trying to make a Tree House beer, but a NE APA/IPA. I plan on trying many of these tactics with a slightly modified malt bill to my liking. That much wheat seems to me that these NE IPA's are bordering on nomenclature differences. American Wheat versus American IPA/APA, what say you to that?<br /><br />Thanks for all your hard work and science, I love this blog.Erik R. Woodhttps://www.blogger.com/profile/09024351945037768094noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22774092818226111852015-12-29T11:19:32.793-05:002015-12-29T11:19:32.793-05:00Any fresh/white flour would work.
Trois would be ...Any fresh/white flour would work.<br /><br />Trois would be a wonderful choice for these beers. It seems to be active when it comes to interacting with hops, and its fruity esters would reinforce the juiciness. You can always up the mash temperature to prevent it from drying out too much.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47134087292598032912015-12-28T14:40:39.411-05:002015-12-28T14:40:39.411-05:00I love the look of this recipe! Is there a partic...I love the look of this recipe! Is there a particular reason you chose the flour brand, or would any "all purpose" flour work reasonably well?<br /><br />Also, given your experience with WL644 ("Trois"), do you think this flavor would go well with the east-coast spirit? I recently got to enjoy a few east-coast IPAs, and really enjoyed the fruity, juicy characteristics in the finish. I had a similar experience using Trois, but I'm concerned the extra attenuation might make the beer too dry.abrouwershttps://www.blogger.com/profile/03823239128985273375noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74318813960274484072015-11-10T17:19:52.078-05:002015-11-10T17:19:52.078-05:00I tie-off a handful of sanitized glass marbles in ...I tie-off a handful of sanitized glass marbles in the bottom of the stocking, then add the hops and tie the top back to the first knot. This gives me sort of a loop of hops that stays submerged pretty well. Whole hops are more buoyant and need more marbles to keep them down.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46995866632677343472015-11-10T15:40:42.979-05:002015-11-10T15:40:42.979-05:00Do you add anything to the dry hop in the keg to w...Do you add anything to the dry hop in the keg to weigh the bag down?Anonymoushttps://www.blogger.com/profile/00594492227547732355noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40525504893358834312015-11-08T09:06:22.331-05:002015-11-08T09:06:22.331-05:00My only experience with dry hopping and 007 is dry...My only experience with dry hopping and 007 is dry hopping at fermentation temp (68) right when fermentation finishes. That temp is then held for 4-5 days and then the beer crashed. Interesting to learn the yeast may not need to be around for the haze to be formed. Nathanielhttps://www.blogger.com/profile/02699708007460966203noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1201360124691172702015-11-05T23:22:18.091-05:002015-11-05T23:22:18.091-05:00That's even more dry hops than I use. I love ...That's even more dry hops than I use. I love it. I have a Brett dipa that looks just like this and still looked like this after 4 months in the fridge. Mine had one addition of 9 ounces for dry. I'm not sure what the murkiness is from. I have done many ipas with the same Brett and the others are slightly hazey not opaque. Ourahttps://www.blogger.com/profile/16036075076115941470noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74640131122603726872015-11-04T06:32:04.074-05:002015-11-04T06:32:04.074-05:00A protein rest could help clarity a bit, but it se...A protein rest could help clarity a bit, but it seems as if hopping during fermentation increases haze regardless of the wort.<br /><br />I had some rice hulls in there, but I think I was running the recirculation too quickly. First time brewing a wheat beer with this system.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com