tag:blogger.com,1999:blog-8066877917844499643.post2612182313404018839..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Hop Juice - Northeast IPA RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-8066877917844499643.post-17880469234530890412017-12-04T04:59:46.206-05:002017-12-04T04:59:46.206-05:00You were right Mike. I left the beer in the keg. N...You were right Mike. I left the beer in the keg. Now 2,5 weeks later it tastes pretty good. Thanks. Bokete7https://www.blogger.com/profile/04732046291806036338noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32020411956244501892017-11-22T14:49:09.273-05:002017-11-22T14:49:09.273-05:00Might just be hop particulate in suspension? NEIPA...Might just be hop particulate in suspension? NEIPA often need a couple weeks to mellow, although I wouldn't describe the flavor as salty.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61921843254327112292017-11-21T14:53:15.136-05:002017-11-21T14:53:15.136-05:00Hi Mike, i tasted this beer before kegging and it ...Hi Mike, i tasted this beer before kegging and it was fine. Added the keg hops (Simcoe pellets). Now 5 days later I tasted and it became really disgusting. The aroma is still amazing, but the flavour is completely off. Almost salty, like sea water. Any thoughts?Bokete7https://www.blogger.com/profile/04732046291806036338noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14268536718431236892017-04-18T21:29:24.595-04:002017-04-18T21:29:24.595-04:00Any high alpha hop to achieve the same IBUs would ...Any high alpha hop to achieve the same IBUs would be fine.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3861224245825450862017-04-18T12:11:18.790-04:002017-04-18T12:11:18.790-04:00What hops do you recommend for bittering if I don&...What hops do you recommend for bittering if I don't have magnums? I saw you used 1.3 oz of them.Anonymoushttps://www.blogger.com/profile/07538201299219154274noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55325061659342183442017-04-08T23:14:06.505-04:002017-04-08T23:14:06.505-04:00My targets and methods change with time, experienc...My targets and methods change with time, experience etc. Always the risk with a blog, it's a snapshot. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75393125154860573792017-04-08T13:16:38.599-04:002017-04-08T13:16:38.599-04:00Fantastic! I can't wait to read it! Just to ...Fantastic! I can't wait to read it! Just to clarify though, in reading your comments above regarding your targets, it seemed as though they were higher in sulfates as opposed to chloride?<br /><br />Either way, thanks for the continued experiments, documentation, instruction, and in turn, motivation. Your blog has been so instrumental in my brewing success! Mauro Scappahttps://www.blogger.com/profile/16297799200162981657noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-69163474709385938942017-04-08T07:09:17.817-04:002017-04-08T07:09:17.817-04:00Chloride helps produce the soft body and doesn'...Chloride helps produce the soft body and doesn't disrupt the smooth moderate-bitterness that most of these beers display. I'm usually around 150 ppm chloride and 100 ppm sulfate. The next BYO article I have due covers water profile, including having one of my finished NEIPAs analyzed by Ward Labs to see how it compares to the water I brewed it with.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84185644937540431782017-04-07T23:38:24.061-04:002017-04-07T23:38:24.061-04:00Thanks for sharing Scott's post, very interest...Thanks for sharing Scott's post, very interesting read! I know those guys use quite a bit of lupulin and I was starting to think that's where the ripe juicy flavors are coming from. I even tried to get my hands on some, but to no avail. However, it's interesting to read about Scott's findings. In particular, mentioning how the pellets produced more of a juicy flavor. Can't wait to try a combo batch and see how that compares! <br /><br />But back to water, it was curious seeing him use a higher chloride to sulfate ratio. I'd been shooting for the opposite ratio in attempts to achieve a juicy and hoppy body. I get personal preference, but what does science tell us about the ratios and perceived sweetness and hop flavors?Mauro Scappahttps://www.blogger.com/profile/16297799200162981657noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78736231636120317722017-04-06T21:41:31.417-04:002017-04-06T21:41:31.417-04:00I prefered the yeast and hop character of this bat...I prefered the yeast and hop character of this batch (whether that was a result of ingredients or technique I can't say), although the <a href="http://www.themadfermentationist.com/2017/04/australian-neipa-spunding-and-dry-yeast.html" rel="nofollow">newer iteration</a> had better body.<br /><br />I just wish Aslin's beers were more dialed in. A friend just brought over four different cans and the aroma was fantastic on three of them, but by the time they were passed around people were pouring what looked like trub. The dump bucket had a half inch of crud when I emptied it the next morning. I have confidence they'll sort it out, but it is difficult to remove particulate without disrupting the character if you don't have a centrifuge. <br /><br />I think hoppy beers are about process, dialing in what works for your system and palate. Sourcing the best hops, minimizing oxygen exposure, dialing in yeast treatment etc. If I knew the magic sauce, I wouldn't keep it to myself! After tasting Scott's <a href="http://scottjanish.com/lupulin-powder-vs-pellets-experiment/" rel="nofollow">split batch with cryo from YCH vs. pellets</a>, I think hop products are going to be gaining popularity with homebrewers as they have with craft breweries. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33363490766049217252017-04-05T22:24:10.516-04:002017-04-05T22:24:10.516-04:00How did the s04 compare to the 1318? And which hop...How did the s04 compare to the 1318? And which hop variety/combos did you prefer?<br /><br />I've been searching for that juicy yet full bodied flavor and just can't get there. I've had great success with the aroma by whirlpooling and dry hopping, but just can't get the body to match the nose! Being a D.C. local, have you been out to aslin and tried some of theirs? They're putting on a good show. Anyway, I wonder if it's a matter of getting my water just right; along with the other stuff too of course! ;) <br /><br />I saw you posted your targets in the comments, but do you have any suggestions on really cranking up the juiciness and body? Citric acid instead of lactic or others? Boosting the sulfate? Would love your advice!Mauro Scappahttps://www.blogger.com/profile/16297799200162981657noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88971587168518740052017-03-29T06:56:18.019-04:002017-03-29T06:56:18.019-04:00Cheers! Just tapped my latest version: 85% pale, 1...Cheers! Just tapped my latest version: 85% pale, 15% oats, loads of Galaxy and Vic Secret, fermented with S-04. It had pellet keg hops, interested to see how it holds up, but after two weeks in the keg it is drinking nicely! I wouldn't rack a hoppy beer without thorough CO2-purging of any vessel it touched. NEIPAs tend to be very sensitive to oxidation, even more so than standard IPAs. I've seen several turn ugly shades of gray/brown after just a couple days after growler-type fills. Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57464507775669395252017-03-27T10:31:10.898-04:002017-03-27T10:31:10.898-04:00Hi Mike - just brewed this recipe over the weekend...Hi Mike - just brewed this recipe over the weekend and so far the sight sand smells coming from the carboy are out of this world. Really appreciate the write-up and the responses to others comments - it helped me through the process greatly. <br /><br />I wanted to run something quickly by you to see, from your opinion, how this may positively or adversely affect the beer. I want to avoid the keg hopping based on my brew stores available leaf hop selection. I was hoping to add the 3 oz. Galaxy dry hop on day 3 like your recipe calls, then on day 5 racking to a secondary carboy and dry hopping again (galaxy (2.0 oz), citra (2.0 oz), and columbus (1.50 oz)). Let it condition for a week and then keg. How should this approach fair? Brett Guzzihttps://www.blogger.com/profile/09081974204935551810noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45971470267341204852017-03-12T12:15:35.898-04:002017-03-12T12:15:35.898-04:001-1.5 g of CaCl per gallon of finished beer is my ...1-1.5 g of CaCl per gallon of finished beer is my standard.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82274881434650759252017-03-11T17:18:49.452-05:002017-03-11T17:18:49.452-05:00I would like to know how much CaCL tô put in a 5 g...I would like to know how much CaCL tô put in a 5 gallon batch, using RO water Niva lisboahttps://www.blogger.com/profile/14473174064021209880noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58103651920646773842017-02-22T00:05:07.949-05:002017-02-22T00:05:07.949-05:001) If I replace the corn with flaked wheat, shoul...1) If I replace the corn with flaked wheat, should I keep the flour as well? Seems like it is a big contributor to the haze.<br />2) Or would you recommend white wheat malt instead and keep the flour.<br />3) What about white wheat plus oats, plus flour. For a substantial mouthfeel and head retention... too much?<br /><br />thanksJorge Hnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80349563523324303252017-02-17T18:12:12.387-05:002017-02-17T18:12:12.387-05:001) Water-to-grain is mostly a factor for brew hous...1) Water-to-grain is mostly a factor for brew house design. It can have subtle effects on enzyme activity, but shouldn't be a major consideration. <a href="http://www.themadfermentationist.com/2015/09/minimal-sparge-easier-way-to-brew.html" rel="nofollow">Check out the post</a> on my rig for more details on how I brew.<br /><br />2) I've moved to shorter mashes over the years. No advantage or reason other than the saved time.<br /><br />3) As the notes say, I boiled and ran off half the batch for souring. No need to replicate that!<br /><br />Most of the hot-side stuff is just practical brewing. Working around constraints, not intended to improve the beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26602874285626560702017-02-16T16:18:12.140-05:002017-02-16T16:18:12.140-05:00Hey Mike - Noob here and soaking up as much knowle...Hey Mike - Noob here and soaking up as much knowledge as I can (so thanks a ton for what you do). I'm curious about a few things that appear 'different' than a lot of other recipes out there (not that there's anything wrong with that). Just wondering if you could provide some insight?<br /><br />1) This seems to have a significantly higher water to grain ratio used for the mash? 12.25 lb of grains with 7.25 gallons of water (right?)? I keep seeing something along the lines of 1.5 quarts per 1 lb of grain - which would be around 4.5 gallons-ish. Definitely get this is as much art as science, but just wondering if there's something to learn here - or if it's just what you've found works.<br />2) Is there a particular reason for the short mash time - seems like the go to is usually one hour?<br />3) What is the purpose of boiling for 30 minutes (and then adding the 3/4 gallon top off) - especially if the first hop run doesn't get added until the 60 minute mark? <br /><br />Again - maybe this is all just practice and skills...but if there's a chance it's some cool science-y or other stuff to learn...color me intrigued. <br /><br />Thanks again!MJnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59207418286757397732017-01-16T11:06:36.298-05:002017-01-16T11:06:36.298-05:00Depends on the beer, what I'm trying to accomp...Depends on the beer, what I'm trying to accomplish, and my schedule. Not much really happens after the first few days that wouldn't happen off the hops. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62113605318217427842017-01-14T10:10:31.059-05:002017-01-14T10:10:31.059-05:00Hi, I haven't seen this question. Do you norma...Hi, I haven't seen this question. Do you normally dry hop for 8 days? Haven't dry hopped much myself but have read others do 3-5 daysDavidhttps://www.blogger.com/profile/09297976266831005177noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54658224621256259802016-12-21T07:16:18.505-05:002016-12-21T07:16:18.505-05:00As I mentioned, I didn't have enough ice to ch...As I mentioned, I didn't have enough ice to chill into the mid-60s before moving to the fermentor (as I would have liked). A few hours isn't enough to get it to 62, and once fermentation kicks in it'll warm it as well. Likely would have been fine pitching at 72F, but pretty easy to pitch later too. I hold my ambient temperature 4-5F below the target fermentation temperature for the first few days to account for that.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19381047550942232192016-12-20T23:20:44.904-05:002016-12-20T23:20:44.904-05:00Hey Mike! Quick question - is there a specific rea...Hey Mike! Quick question - is there a specific reason as to why you let your wort chill at 62F for 5 hours prior to pitching your yeast? Just curious, I'm normally ready to get it done once I get to that step so I just pitch as soon as I'm in the neighborhood of 65F. Thanks for your help, love your blog man!Anonymoushttps://www.blogger.com/profile/04174431767378343145noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43199776959955724782016-12-13T21:22:18.961-05:002016-12-13T21:22:18.961-05:00My article on hoppy sours from December's BYO ...My article on hoppy sours from December's BYO (<a href="https://byo.com/stories/issue/item/3500-hoppy-sour-beers" rel="nofollow">available on their website</a> for free) has a couple options for brewing something hoppy and sour. For a tart NEIPA-ish beer, I'd follow a path similar to #2. You could ferment with a more traditional strain than the Brett I used, but the rest should be good to go!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58019455542717483392016-12-04T22:48:03.057-05:002016-12-04T22:48:03.057-05:00Do you have any advice on combining a kettle sour ...Do you have any advice on combining a kettle sour method with a NEIPA? I'm trying to produce a tart and juicy IPA (similar to Epic Tart and Juicy or Lagunitas Aunt Sally). I want to use use similar technique for a base beer that resembles the NEIPA--grain bill of mostly pale 2 row and flaked wheat/oats and some lactose. Planning a kettle sour with yogurt culture (this has lead to some unique creaminess in the past) and boiling with a heavy dry hop and whirlpool addition totaling 4lb/bbl (citra, simcoe, el dorado). I have some concerns the dry hop and the lacto will clash. Any advice on achieving a harmonious balance?Anonymoushttps://www.blogger.com/profile/15413798728234094962noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-193009560791773722016-11-22T21:49:40.042-05:002016-11-22T21:49:40.042-05:00Not sure exactly what the question is asking. I ad...Not sure exactly what the question is asking. I added phosphoric acid to the mash to improve enzymatic activity and set up the boil and fermentations for their optima. I additionally soured a portion of the wort for a sour beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com