tag:blogger.com,1999:blog-8066877917844499643.post1583015740420398740..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Micro-IPA with Nelson SauvinThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8066877917844499643.post-67890034704050557692012-07-20T11:46:52.321-04:002012-07-20T11:46:52.321-04:00I was just discussing what to call this “style” wi...I was just discussing what to call this “style” with a hard-core BJCP friend. He suggested American Bitter, but honestly I think there is too much hop character to compare it. Even though APAs have more hop character and ESBs, and American IPAs have more than their English counterparts, I just don’t feel like this sort of beer has a comparable balance to an Ordinary. <br /><br />Glad the blog has been an inspiration, cheers!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10254706623970606882012-07-20T01:34:53.988-04:002012-07-20T01:34:53.988-04:00Quick history: I've been following your blog o...Quick history: I've been following your blog on and off for about 4 years now, and it's been a big inspiration and source of knowledge for me. Thanks for the time you put into it, and sorry for commenting on an old post.<br /><br />But anyways, this is pretty much an American Ordinary Bitter. I think it's a fantastic idea, and plan on incorporating a lot of your ideas into my upcoming brews. Cheers!stevehttps://www.blogger.com/profile/01593165674303393535noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82229338109240876032012-03-22T21:26:25.589-04:002012-03-22T21:26:25.589-04:00You could use the percentages listed, but you woul...You could use the percentages listed, but you would have to adjust the actual amount for your expected efficiency. The amounts listed were for the entire parti-gyle mash that produced two five gallon batches.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-16979332019290067092012-03-22T14:51:49.756-04:002012-03-22T14:51:49.756-04:00The description says you started with second runni...The description says you started with second runnings. Does the grain bill for doing this recipe from scratch?Unknownhttps://www.blogger.com/profile/00176018967151861802noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4115273746922749822011-09-03T08:51:42.706-04:002011-09-03T08:51:42.706-04:00Cool stuff. I've dabbled with small sours sim...Cool stuff. I've dabbled with small sours similar to your methods. I do BIAB so after the primary brew, I pitched in the water and a pound of new grains and it sits overnight in a cooler. Then I heat up some sparge water and put it all in a pot for a bit then pull the bag. Usually get under 1030. I lightly hop those due to wanting the sour to be prominent. Very refreshing light bonus beer.Scott Schluterhttps://www.blogger.com/profile/18248718676668360373noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55437982553517983372011-08-31T21:44:12.685-04:002011-08-31T21:44:12.685-04:00Fixed, thanks!Fixed, thanks!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47154899805969345742011-08-31T17:53:14.320-04:002011-08-31T17:53:14.320-04:00Your Pliny Link goes to the Mikkeler site.Your Pliny Link goes to the Mikkeler site.Haputanlashttps://www.blogger.com/profile/05737243600583579926noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-13374754322106044162011-08-31T06:12:40.056-04:002011-08-31T06:12:40.056-04:00I think your going to be real happy with the hop c...I think your going to be real happy with the hop combo. Nelson Sauvin and Amarillo together has so far made for some damn tasty IPAs around here. I tend to use almost equal additions of the two (lightly in favor of NS) because too much NS can become too "sweet" for lack of a better term. I think I'll have to give a super low ABV version a try. Good call man!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9614163523441782552011-08-31T05:22:54.913-04:002011-08-31T05:22:54.913-04:00Ah, i will read the recipe more thoroughly next ti...Ah, i will read the recipe more thoroughly next time! Apologies for that.pantsmachinehttps://www.blogger.com/profile/13231228691678798608noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24298374315237092202011-08-30T16:36:30.831-04:002011-08-30T16:36:30.831-04:00Those actually are pellets, although most of the h...Those actually are pellets, although most of the hops I use are whole. <br /><br />One of my least favorite beer flavors is oxidized citrusy hops. I was never completely happy with IPAs until I started kegging (which allows me to flush everything the fermented beer touches with CO2 and serve on keg hops). Without a way to bottle off a keg without introducing oxygen I wouldn’t hold out much hope for this beer over a couple weeks, let alone years. With that said, I have had good luck with low alcohol, bottle conditioned beers that were minimally hopped (like an anise flavored ~3% ABV Swankey that held up for a couple years with little reduction in quality).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55271995018845060252011-08-30T13:01:14.384-04:002011-08-30T13:01:14.384-04:00Mike, I see from your blog post that you are keggi...Mike, I see from your blog post that you are kegging this brew. Have you given any thought to bottling a few and experimernting over a longer time line? I ask as i have had a few Lowish ABV(say 3.4 to 3.8%) that were good for at least 2 years. I think if you were stringent in your sanitation(and i have no reason to doubt you would be any other way)then you could have another experiment going off of one brew? I am continuing to be surprised by bottled beers that i made up to 3 years ago and they are magnificent(albeit changed entirely from the original 'fresh' versions). <br /><br />Good on you for sticking with whole hops and not going with pellets. GL with the brew, i hope its a cracker! :)<br />Cheers<br />P.pantsmachinehttps://www.blogger.com/profile/13231228691678798608noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18436279268703658932011-08-30T10:41:48.512-04:002011-08-30T10:41:48.512-04:00To follow up on my post, I plan on doing all late ...To follow up on my post, I plan on doing all late hop additions, starting at 15 minutes. Hop Burst American BitterScotthttps://www.blogger.com/profile/08757732635175095342noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67385650584129760252011-08-30T10:36:29.459-04:002011-08-30T10:36:29.459-04:00Hopefully this beer turns out better than Drink...Hopefully this beer turns out better than Drink'in the Sun—I had it a few weeks ago and all I got was a massive hop vegetal note from it without the nice citrus that I typically get from Amarillo.mchttps://www.blogger.com/profile/07015507088893980907noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43206912658753683232011-08-30T10:24:58.416-04:002011-08-30T10:24:58.416-04:00Lots of good points, thanks for chiming in everyon...Lots of good points, thanks for chiming in everyone. Luckily these were really fresh Nelsons (2011 harvest), and the aroma was really jumping out of the sample I had last night. <br /><br />I think the problem most craft brewers have is that low gravity beers age so poorly and they can’t be sure how quickly the beers will sell. I think one of the reasons strong and sour beers tend to garner such high ratings/hype is that you can really abuse them and still have a great beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15133835265189353902011-08-30T09:27:23.505-04:002011-08-30T09:27:23.505-04:00I think you will have a nice beer there. There are...I think you will have a nice beer there. There are many beers on sale in UK pubs at 3.2% to 3.4% ABV range and they are bursting with flavour and aroma. Being big is not always clever! Hey, you may start a trend your side. :)<br /><br />http://bennachiebrewery.blogspot.com/pantsmachinehttps://www.blogger.com/profile/13231228691678798608noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91392497713994305312011-08-30T07:04:43.264-04:002011-08-30T07:04:43.264-04:00In my experience, lowering the gravity and abv to ...In my experience, lowering the gravity and abv to around 3-4% is a great way of actually pushing more aroma out of the hops. A little bit like adding water to whisky, it really brings out the fruits and flowers. The trick is to restrain the bittering enough. In addition, dry-hopping needs to be lowered somewhat, otherwise it tends to bring out harsh tones and unbalance the aroma towards pine resins. Less piny hops like Cascades and Riwaka works particularly well. Beers like this can easily come out way more hop-aromatic than a DIPA with 4x the amount of hops... but freshness is of paramount, use fresh hops and drink it fast.<br />Of course, this has been known in Brittain for a looong time now ;-)CarlTnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36571673032540289782011-08-29T20:38:37.261-04:002011-08-29T20:38:37.261-04:00I've been exploring session beers, and I think...I've been exploring session beers, and I think I have found my next recipe. Looking forward to the tasting notes.hiikeebahttps://www.blogger.com/profile/04546094181276790786noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-92037918417267428052011-08-29T19:04:01.217-04:002011-08-29T19:04:01.217-04:00Funny that you posted this Mike. I'm planning...Funny that you posted this Mike. I'm planning on brewing a session IPA next week. Something around 3% abv using Falconer's Flight hops and either Galena or Simcoe.Scotthttps://www.blogger.com/profile/08757732635175095342noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40142158857795317332011-08-29T18:59:43.880-04:002011-08-29T18:59:43.880-04:00Sounds awesome. I'm big in to the "Sessio...Sounds awesome. I'm big in to the "Session IPA" idea; but, so far, have been too chickenshit to push it below 4% ABV. Excited to hear how this turns out for you.Ednoreply@blogger.com