tag:blogger.com,1999:blog-8066877917844499643.post6018838121087611702..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: New England APA: Conan and London IIIThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8066877917844499643.post-30083371138619725592017-03-12T12:12:09.196-04:002017-03-12T12:12:09.196-04:00Glad the recipe worked for you. Beautiful beer!Glad the recipe worked for you. Beautiful beer!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43301342784354261412017-03-09T19:35:49.462-05:002017-03-09T19:35:49.462-05:00Oh my gosh. This recipe is a killer. Thanks for th...Oh my gosh. This recipe is a killer. Thanks for that, here's the result: Mad NEAPA https://imgur.com/a/axFnqMateus Diashttps://www.blogger.com/profile/00494796312653996677noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86901937100336639672016-10-16T08:38:00.795-04:002016-10-16T08:38:00.795-04:00Fermentation should be done by day four or five (a...Fermentation should be done by day four or five (assuming a healthy pitch of yeast), so another five days should be plenty for dry hopping and warm clean-up. Once it is kegged I allow it to sit cold under pressure for a week or two before I start drinking, plenty of time to drop the yeast and any hop particulate while it carbonates. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88877077975792713942016-10-15T14:08:05.472-04:002016-10-15T14:08:05.472-04:00I was also noticing you kegged this beer in just 1...I was also noticing you kegged this beer in just 10 days. I would like to hear your thoughts on conditioning.I would also imagine that the addition of o2 and a healthy batch of yeast contribute to your ability to keg so quicklyAnonymoushttps://www.blogger.com/profile/03168112586512478921noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83148998796360515362016-10-12T21:50:54.741-04:002016-10-12T21:50:54.741-04:00My recipes specify if the hop stand is at anything...My recipes specify if the hop stand is at anything other than starting right at flame-out (in this case, from the notes "hops added to the whirlpool immediately at flame-out"). I find the hot temperature gives me what I'm looking for in a beer that doesn't have any late-boil additions. I tend to only pre-chill if I want to reduce bitterness (a hoppy sour for example).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47996567839097505602016-10-12T21:26:08.646-04:002016-10-12T21:26:08.646-04:00This looks awesome just one question.as far as the...This looks awesome just one question.as far as the hop stand is concerned. Do you add them at flame out and wait 30 min or do you cool to 170 then add hops for 30 min?Anonymoushttps://www.blogger.com/profile/03168112586512478921noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-85642308738602389672016-08-10T10:41:38.423-04:002016-08-10T10:41:38.423-04:00I just brewed this yesterday while on staycation. ...I just brewed this yesterday while on staycation. I used 16 gallons for mash and sparge and got 13gallons total. I boiled for 60 min and got just under 12gallons. 1.073. Already smells like a juicy hop bomb. I have not had an APA yet so I am super excited to see what this tastes like. I used some old hops for my buttering addition; Even mixture of simcoe, cascade, amarillo and mosaic. 1.75oz total. jstepikurahttps://www.blogger.com/profile/05828885250007614825noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50714849519720768352016-07-25T18:15:45.568-04:002016-07-25T18:15:45.568-04:00Use whatever hops you can get your hands on that a...Use whatever hops you can get your hands on that are fresh (harvested within one-to-two years) and smell great! I think it is difficult to beat really terrific whole hops, so that's what I tend to use for dry hopping... but pellets are easy to work with (no need to bag) and infuse quickly. I've been using them more recently for the dose in primary. I usually stick to whole hops in the keg because of the extended contact time.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42436348889293960692016-07-25T15:15:13.360-04:002016-07-25T15:15:13.360-04:00Any reason for whole hops during primary rather th...Any reason for whole hops during primary rather than pellets? Anonymoushttps://www.blogger.com/profile/14383349259379061165noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-66563017015163425762016-07-11T21:13:55.069-04:002016-07-11T21:13:55.069-04:00Sure, I do something similar. It takes a surprisin...Sure, I do something similar. It takes a surprising amount of marbles to hold 3-4 oz of whole hops submerged! Also make sure to tie it into a loop if it is so long that even the marbles at the bottom would allow the hops to float to the surface.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59408093250344409052016-07-10T21:58:13.348-04:002016-07-10T21:58:13.348-04:00Could I sanitize a grain sock and marbles to drop ...Could I sanitize a grain sock and marbles to drop dry hops down into the fermenter or keg? Use fishing string to drop it down there?John L.https://www.blogger.com/profile/05778969400824459102noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58656764607941163002016-07-07T21:04:47.462-04:002016-07-07T21:04:47.462-04:00The slightly longer boil was what I needed to hit ...The slightly longer boil was what I needed to hit my target OG and volume. No reason to boil 90 minutes if that isn't your situation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-6913059511385668632016-07-07T14:21:29.086-04:002016-07-07T14:21:29.086-04:00Hey Mike- Why the 90 minute boil? Hey Mike- Why the 90 minute boil? Anonymoushttps://www.blogger.com/profile/10690849626781917468noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86714366269364906432016-06-23T20:30:45.335-04:002016-06-23T20:30:45.335-04:00I bag and weight my dry hops and drop them right t...I bag and weight my dry hops and drop them right through the krausen! If you wait for any strain to completely drop it'll be later than ideal for yeast-hop interactions.<br /><br />Certainly you'll get faster extraction with warm contact, but that isn't what I'm looking for. They have plenty of time to extract while the beer is carbonating and pouring. It is more about extending the hop-life than upping it. Otherwise, I would consider dry hopping in one keg warm and then pushing to a serving keg.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84431646768685098812016-06-23T15:09:18.149-04:002016-06-23T15:09:18.149-04:00I see that after you keg hopped, you put it on car...I see that after you keg hopped, you put it on carbonation and then stuck it right in the keezer. I currently have a London Ale III beer fermenting now and was thinking of keg hopping as well. Do you think that by sticking the keg in the keezer right after you added the hops, that this may mute the aroma more than if you were to leave the keg to sit around 68-72 degrees for a few days before refrigerating it? Pete Milanonoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53723300510310437192016-06-23T12:09:57.875-04:002016-06-23T12:09:57.875-04:00I've read about the growing popularity concern...I've read about the growing popularity concerning dry-hopping after 3-4 days pitching yeast, which is what I assume you mean by dry-hopping during fermentation. My problem is that whenever I use London Ale III - which I love - it often takes 10-14 days for the krausen to settle. Should I be throwing in the dry-hop addition (pellets) despite the fact that there's a 2-3 inch-thick krausen on the beer?Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12523238564442899192016-06-23T07:23:21.988-04:002016-06-23T07:23:21.988-04:00We both had bagged hops in the keg, mine were whol...We both had bagged hops in the keg, mine were whole (not sure about his). I enjoyed yours, but didn't realize what the flavor was for about 5 seconds until the heat kicked in!<br /><br />Mine was pouring pretty slow by the end, but I was glad all four beers I brought ended up without any major service issues.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-39709344080258699752016-06-22T23:43:39.176-04:002016-06-22T23:43:39.176-04:00The conference is a tough environment to serve bee...The conference is a tough environment to serve beer, with the kegs jostled and not necessarily at the desired temperature. I preferred yours to Scott's (both good however), largely because his had some bitter particles from keg hops that found their way into my pour. My pin-lock NE IPA with hanbanero was not well served as the jockey box was hardwired with barbed ball locks.Royskihttps://www.blogger.com/profile/06370434387575620172noreply@blogger.com