tag:blogger.com,1999:blog-8066877917844499643.post4906661527262628579..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Denali, Hazy Daze... NEIPA!The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8066877917844499643.post-84164675097863893402018-06-21T06:58:11.826-04:002018-06-21T06:58:11.826-04:00Thanks, I will try that on my beer that I have bre...Thanks, I will try that on my beer that I have brewed based on your recipeLiornoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61545626679350003522018-06-21T06:23:59.122-04:002018-06-21T06:23:59.122-04:00The yeast use any oxygen that is introduced during...The yeast use any oxygen that is introduced during kegging. Seems to buy another couple weeks of fresh hoppy goodness in NEIPAs in my experience. I'd still do everything you could to limit oxygen exposure, because bottled homebrewed NEIPAs don't tend to hold up well.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31568618841145280872018-06-20T23:08:41.980-04:002018-06-20T23:08:41.980-04:00Is there a specific reason you carbonate by primin...Is there a specific reason you carbonate by priming and not force carb?Liornoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17728037421853378832018-05-14T13:26:03.189-04:002018-05-14T13:26:03.189-04:00I'm looking into collecting yeast from a blow ...I'm looking into collecting yeast from a blow off but but can't really find any good resource on how to build a proper blow off tube on a corny keg.<br />When using 1318 for example which is a viscous top cropper I wonder if the gas in line will get clogged. would you have any insights on this?<br />Thank you!Hopheadnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61989195131784800472018-05-14T08:00:43.087-04:002018-05-14T08:00:43.087-04:00If you are set up for top-cropping, that'd be ...If you are set up for top-cropping, that'd be a great solution!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60476525502302757002018-05-14T00:21:38.594-04:002018-05-14T00:21:38.594-04:00Thanks for answering. What about harvesting from t...Thanks for answering. What about harvesting from the top before adding the 1st dry hop load during fermentation? <br />Hopheadnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53319263672967014332018-05-12T06:32:26.577-04:002018-05-12T06:32:26.577-04:00I don't harvest yeast when dry hopping during ...I don't harvest yeast when dry hopping during primary fermentation. If you needed to harvest the yeast, it seems many brewers soft-crash to 58F or so before dry hopping at the end of fermentation. Another option to look into is yeast washing to separate the yeast and hops. Another would be to bag/weight the hops.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61602648992410656912018-05-12T03:57:24.453-04:002018-05-12T03:57:24.453-04:00Hello Mike, thanks so much for sharing your knowle...Hello Mike, thanks so much for sharing your knowledge with us.<br /><br />I got a question about yeast harvesting for NEIPA's. When dry hopping loose in the keg at primary during active fermentation how would you harvest yeast from a keg?<br /><br />Is the yeast on the bottom of the keg not full of hops at this time?<br /><br />Thank you for elaborating!Hopheadnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1022548956600965522018-05-04T17:07:09.154-04:002018-05-04T17:07:09.154-04:00With Mosaic it is hard to say (2 oz in 5 gallons i...With Mosaic it is hard to say (2 oz in 5 gallons is where I'd start). Given your timeline, I'd force-carbonate. The colder the beer is the sooner it will absorb the carbonation, and also the more of the yeast and hop-particulate you'll drop out. My preference is for around five days of warm conditioning then a week of cold conditioning on CO2.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67519428435878901082018-05-03T12:17:18.640-04:002018-05-03T12:17:18.640-04:00Hi Mike,
I have done a split batch NEIPA (London F...Hi Mike,<br />I have done a split batch NEIPA (London Fog WLP 066, and London Ale 013) and carbonate in the keg (both dry hopped with Mosaic and Citra hop pellets, then the same but cryohops). I noticed for this batch you said it was slightly under carbonated after priming sugar (no mosaic hop creep?). Knowing what you now know: how much sugar would you suggest adding for carbonation of a 5 gallon batch dry hopped with Mosaic,and how much time would you give it to carb (I would like to serve it in 7 days or so)?<br />Thanks,<br />SolSolhttps://www.blogger.com/profile/06172115130747199243noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15173359714417501592018-04-26T06:28:30.122-04:002018-04-26T06:28:30.122-04:00If you follow the link to Cheater Hops V1, I talk ...If you follow the link to Cheater Hops V1, I talk about hop creep a bit. No great reference for which hop varieties contain more of the responsible enzymes.<br /><br />I post my notes un-adjusted. So close to 5.7 at room temperature. I do rather thin mashes, so my pH is often a little higher than the classic targets even after adjustment. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57690295792336228912018-04-25T21:55:41.486-04:002018-04-25T21:55:41.486-04:00When you referred to a mash temp of pH 5.45 (befor...When you referred to a mash temp of pH 5.45 (before adding extra acid), was that written as mash temp or as room temp? Thanks!Anonymoushttps://www.blogger.com/profile/03206141828868770228noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1154096180860938352018-04-25T04:19:55.806-04:002018-04-25T04:19:55.806-04:00I read that you suspect mosaic to be responsible f...I read that you suspect mosaic to be responsible for overcarbonation. Do you think that some varieties could be responsible for carbonation issues ? How do you explain that ? Anonymoushttps://www.blogger.com/profile/16013312353231025879noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54196394056690524402018-04-19T18:56:47.440-04:002018-04-19T18:56:47.440-04:00I didn't add the chill-addition for the batch ...I didn't add the chill-addition for the batch of DIPA I brewed on Sunday. Not to say that I won't ever do it ever, but it didn't seem to be a major boost compared to my standard process. It can't hurt, but didn't seem like an especially efficient use of hops. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86437936045767426712018-04-19T17:30:46.795-04:002018-04-19T17:30:46.795-04:00Hey Mike,
Will you repeat the process of one drop...Hey Mike,<br /><br />Will you repeat the process of one drop at flameout 30 min and another drop at 180F and rapid chill to pitch temp?<br />Is it worth it or you will be back at only flameout whirlpool 30 min like the majority of your neipa recipe.<br /><br />Just want to know if it's worth trying it, gonna brew another neipa citra/mosaic/eldorado this Saturday.<br />ThanksMaxhttps://www.blogger.com/profile/03399646487495480160noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26326394757068221692018-04-18T17:41:12.794-04:002018-04-18T17:41:12.794-04:00I feel like I get a question along these lines eac...I feel like I get a question along these lines each time I post a NEIPA. I should probably just add a disclaimer. It comes down to two things:<br /><br />I'm pretty disinterested as far as haze goes. Appearance in general is the part of a beer I put the least effort into. I design recipes for flavor, mouthfeel, aroma etc. and let the appearance fall where it will. I don't add flour or green apple puree to the boil or intentionally follow other poor brewing processes in an attempt to add haze. That said, in the persuit of flavor and mouthfeel the haze usually takes care of itself. In the same way, when clear West Coast IPAs were the new-hotness I didn't add gelatin or attempt to make the beer super-clear. <br /><br />Kettle finings aren't especially productive for making clearer beer. They are really just designed to help with the hot break clump better. I whirlpool and settle leaving as much of the coagulated protein behind in the kettle as I can. This allows more wort into the fermentor (and more beer out) and purer yeast for harvesting and reuse.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12614528227754236202018-04-18T14:23:05.339-04:002018-04-18T14:23:05.339-04:00Can I ask what the purpose of the Whirlfloc tablet...Can I ask what the purpose of the Whirlfloc tablet is for a recipe like this? Wouldn't that be counter-productive to your efforts of making a hazy beer?Anonymoushttps://www.blogger.com/profile/01289206312019733701noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71141234433909473862018-04-18T07:08:05.023-04:002018-04-18T07:08:05.023-04:00A reference to the issues I had with hop creep in ...A reference to the issues I had with hop creep in my <a href="https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html" rel="nofollow">previous keg-primed NEIPA</a>.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78775563859544435902018-04-17T22:59:53.763-04:002018-04-17T22:59:53.763-04:00Can you explain the quick mention of no overcarbon...Can you explain the quick mention of no overcarbonation due to no use of mosaic. GMcGeeverhttps://www.blogger.com/profile/08535431160999689576noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32955773378288547182018-04-17T19:46:47.838-04:002018-04-17T19:46:47.838-04:00If you look down in the notes, the lower than expe...If you look down in the notes, the lower than expected efficiency was a result of accidentally spilling a gallon or two of first runnings. 45 minutes should be plenty of time for the highly enzymatic base malt to convert the sugars from the oats (especially when you consider five minutes for mashing-in and 15-20 minutes for running off results in more than an hour of time for conversion). The NE DIPA I brewed Sunday hit 77% efficiency with a 45 minute mash and even more oats!<br /><br />In general it is a good crush, and effective sparging that is most responsible for extract efficiency rather than mash length. However, overly-aggressive sparging can also extract unwanted compounds (like polyphenols) from the grain. For the cost of a pound or two of grain to compensate for moderate efficiency I'd rather brew better beer in less time!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9067205177350121502018-04-17T19:33:05.464-04:002018-04-17T19:33:05.464-04:00I enjoy and follow all your posts. Thank you.
Why ...I enjoy and follow all your posts. Thank you.<br />Why would you mash’s for 45 min for a 68% efficiency when an hour mash would improve your brewhouse efficiency and help with converting the starch from the oats?Anonymoushttps://www.blogger.com/profile/01201570002218907933noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-781590443444352972018-04-17T08:50:58.509-04:002018-04-17T08:50:58.509-04:00I had a similar experience with hazy daze, medium ...I had a similar experience with hazy daze, medium body with a really dry finish and highlights citrus notes.<br /><br />I'm not certain it's the best yeast if your goal is thick and hazy, but personally, I've kind of burned out on those untra-sweet hop concentrate drinks.<br /><br />I like that this yeast dries the beer out while still letting the hops sing. I'm reminded of fresh hopped beers where there's some haziness, without being opaque, and the hops still punch you in the face, but the beer isn't so sweet that you feel like you need an insulin shot after two hours.<br /><br />My first batch with hazy daze was citra mosaic galaxy, but I think the blend is more well suited for citrusy hop pairings rather than tropical. I plan on using the blend again with an Amarillo/centennial/Simcoe hop schedule to see what it brings to the table in that regard.Charles Wisemanhttps://www.blogger.com/profile/00375923013314617807noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26215279723862904552018-04-17T06:12:01.005-04:002018-04-17T06:12:01.005-04:00I did add oats to the boil on one of the early ite...I did add oats to the boil on one of the <a href="https://www.themadfermentationist.com/2012/04/adding-oats-to-boil-coffee-stout.html" rel="nofollow">early iterations</a> of Modern Times Black House. Since then though I've always added my oats to the mash to ensure proper conversion.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62666532680330025922018-04-17T06:03:09.038-04:002018-04-17T06:03:09.038-04:00Hi Mike, nice post! I've have a basic question...Hi Mike, nice post! I've have a basic question, if you add the oat flour in the mash or in the boil... I just tried once to add directly to the boil and it was a nightmare to cool down the worth using the plates exchanger...<br />Thanks a lot,<br />JesúsUltraSahahttps://www.blogger.com/profile/12308230080868625274noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84852054972390238392018-04-17T05:43:00.047-04:002018-04-17T05:43:00.047-04:00I liked Denali in this one, but it really seemed t...I liked Denali in this one, but it really seemed to benefit from good company.<br /><br />The water profile listed assumes the average annual numbers from my water report, diluted by distilled water, and with the mineral additions. It includes all of the mash and sparge water combined. It doesn't include the changes in the minerals resulting from brewing.<br /><br />This one is a bit higher, but I'm usually above 4.5. As you noted, dry hopping tends to raise the pH of the beer. Best practice is to measure a de-carbonated sample. Carbonic acid will lower the pH significantly. I find that a lower pH actually accentuates bitterness, while a higher pH creates a more rounded impression. The test results I saw on Alter Ego from Treehouse had the pH at 4.5, Heady Topper was at 4.3.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com