tag:blogger.com,1999:blog-8066877917844499643.post4953709645792531923..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Standard American Pale Ale Recipe (Yeah Right)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8066877917844499643.post-90698805734124025192012-08-17T14:55:25.407-04:002012-08-17T14:55:25.407-04:00The flavor seems great so far from just the hydrom...The flavor seems great so far from just the hydrometer sample. I'll be bottling on Sunday. I can pick out a peachy-fruit character that I get in Heady Topper too, which I'm assuming is the yeast. With the hop profile, I was going for a sort of orange/citrus character using a combo of Apollo, Summit, Amarillo and Citra. Bear Flavoredhttps://www.blogger.com/profile/16217501752031139256noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56684536868300435952012-08-16T20:14:23.672-04:002012-08-16T20:14:23.672-04:00Haven't bottle the cultured yeast portion yet....Haven't bottle the cultured yeast portion yet. The 001 got down to 1.011, so that will be a good point of reference.<br /><br />How is the flavor?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47548935008067469202012-08-16T19:01:34.746-04:002012-08-16T19:01:34.746-04:00Hey Mike, what FG did you end up with on your Head...Hey Mike, what FG did you end up with on your Heady Topper portion? I ended up with a touch under 80% attenuation — 1.074 OG down to 1.015 FG. I mashed at 152. <br /><br />Actual Heady Topper has a FG of 1.010, I've read, which would make the OG 1.071 (8% ABV), and the attenuation around 85%... I think? But the Alchemist could use sugar in the recipe, or a lower mash temp.<br />Bear Flavoredhttps://www.blogger.com/profile/16217501752031139256noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37363051862566826752012-08-16T19:00:13.817-04:002012-08-16T19:00:13.817-04:00This comment has been removed by the author.Bear Flavoredhttps://www.blogger.com/profile/16217501752031139256noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65658804066306469432012-08-07T12:15:57.225-04:002012-08-07T12:15:57.225-04:00Just a spin-off of Alpine's Hoppy Birthday. I ...Just a spin-off of Alpine's Hoppy Birthday. I was a March baby (although my sister's birthday is tomorrow).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81454811943812430372012-08-07T11:57:07.702-04:002012-08-07T11:57:07.702-04:00Hi Mike
Why did you call it A Very Hoppy UnBirthd...Hi Mike<br /><br />Why did you call it A Very Hoppy UnBirthday, was it your birthday.awalkerhttps://www.blogger.com/profile/04820506558766171526noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27892792738185755602012-08-03T11:29:07.700-04:002012-08-03T11:29:07.700-04:00A friend spoke to John and he was told that the st...A friend spoke to John and he was told that the strain was English origin. However, I'm sure it has mutated given that the esters seem more potent than any English strain I'm aware of.<br /><br />Glad to hear it has worked for you, haven't tried it myself yet.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14963875994895966572012-08-03T10:50:00.499-04:002012-08-03T10:50:00.499-04:00I'm really curious how your Heady Topper porti...I'm really curious how your Heady Topper portion comes out. I'm actually doing the same, only I pitched Heady yeast for my whole batch. Kind of a gamble, but it seems to be fermenting fine. I had no problem cultivating it from two cans and stepping up the starters over a week and a half. <br /><br />Where did you get that it's an English strain? I found an article ( http://bites.today.msnbc.msn.com/_news/2012/07/13/12724305-sip-this-world-class-beer-straight-from-the-tallboy?lite ) where John Kimmich talks about the yeast a bit, and attributes some of the fruity character of the beer to the unique strain he uses. It is proprietary, he calls it Conan. From my first hydrometer sample, I definitely get a peachy character that I can taste in Heady too. So far, it seems very promising.Bear Flavoredhttps://www.blogger.com/profile/16217501752031139256noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45556949946042595602012-08-03T09:26:01.064-04:002012-08-03T09:26:01.064-04:00I’ve had good luck with the hopRocket so far. No f...I’ve had good luck with the hopRocket so far. No flow issues (even with 4 oz of hops), although with how warm my ground water is this time of year I haven’t tried running it faster than half a gallon per minute. If you are having problems try starting the flow very slowly for the first couple minutes, then increase. Although I wouldn’t worry about leaving some of the wort near boiling for 10-15 minutes, many commercial breweries whirlpool for 20-30 minutes before they start chilling. By the time the last of the wort runs through the chiller it can be 90 minutes since the end of the boil.<br /><br />On the flavor I think it helps, my beers seem to be hoppier post-fermentation pre-dry hopping, but I’m not sure it is worth it for a really hoppy beer. I’m interested to try the HopRocket on a beer that won’t be dry hopped, to get a better sense of what it is actually contributing in the glass.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-39678325341617125642012-08-03T09:00:19.378-04:002012-08-03T09:00:19.378-04:00How are you liking your hop rocket? Are the resul...How are you liking your hop rocket? Are the results on your hoppy brews noticably better? I love how it filters all of the hot break. I use a pump to force my wort through the hop rocket and then the therminator and the only drawback is I find it gets clogged pretty quickly. It doesn't plug, but the flow slows down to a trickle leaving my wort in the kettle for 10-15 minutes before cooling.Stevenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60149229758524776942012-08-02T23:05:25.405-04:002012-08-02T23:05:25.405-04:00How'd you get a picture of my freezer? Great p...How'd you get a picture of my freezer? Great post!Anonymoushttps://www.blogger.com/profile/08287989942844164484noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-38757050304849348172012-08-02T11:50:58.484-04:002012-08-02T11:50:58.484-04:00High alcohol beers certainly aren’t ideal for harv...High alcohol beers certainly aren’t ideal for harvesting, but a relatively fresh 8% beer didn’t seem to be an issue. As far as I’m aware it is not a commercially available strain, although I’d guess it is probably a muted version of something English.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62278206325799062802012-08-02T11:18:37.751-04:002012-08-02T11:18:37.751-04:00Interesting to read that you cultured yeast from H...Interesting to read that you cultured yeast from Heady Topper. I thought that the received wisdom was that harvesting yeast from high alcohol beers doesn't work well due to the stresses associated with high alcohol.<br /><br />Do you have any notion about what strain is being used by The Alchemist (i.e. if it corresponds to a product available from a commercial yeast supplier)?Anonymoushttps://www.blogger.com/profile/06266599650371028233noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23589714801845257762012-08-02T08:54:54.817-04:002012-08-02T08:54:54.817-04:00Glad to hear that combo worked for you Tim.
Caram...Glad to hear that combo worked for you Tim.<br /><br />Caramel malt certainly can work in a hoppy pale, but that isn't the flavor/balance I associate with West Coast IPAs (although there certainly are some that use it).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2101018712449640682012-08-01T22:46:08.010-04:002012-08-01T22:46:08.010-04:00Your grain bill looks good although I would take i...Your grain bill looks good although I would take issue regarding not using any crystal malt. An enjoyable aspect of SNPA is the caramel sweetness that backs up the hop profile which appears often in West coast style pale ales. Regardless, looks like you're going to have a very tasty beer.markhttps://www.blogger.com/profile/02629477662540676675noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15192292369061197602012-08-01T17:05:20.444-04:002012-08-01T17:05:20.444-04:00I think Victory in a pale ale is a great idea. I ...I think Victory in a pale ale is a great idea. I used it for one of my pale ales with Columbus, Citra and Mt. Hood. One of the best beers I have ever made.Timhttp://madscientistbrewing.weebly.comnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30754313230608592632012-08-01T10:44:42.090-04:002012-08-01T10:44:42.090-04:00The standard 60 minute boil accomplishes a lot mor...The standard 60 minute boil accomplishes a lot more than just hop isomerization: protein coagulation, DMS volatilization, and wort concentration being the three most relevant. In more practical terms it also allows me the time to get my chilling rig sanitized, HopRocked filled, yeast harvested, and the fermentor sanitized.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12008201800940399432012-08-01T10:29:42.459-04:002012-08-01T10:29:42.459-04:00If you didn't add hops until the 15 min mark, ...If you didn't add hops until the 15 min mark, why bother with a full 60 minute boil?Anonymousnoreply@blogger.com