tag:blogger.com,1999:blog-8066877917844499643.post5569188180626646747..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Dank Amber IPA #3 - San Diego WaterThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-8066877917844499643.post-60014075786335210602015-10-05T07:33:34.977-04:002015-10-05T07:33:34.977-04:00The easiest answer would be to find the commercial...The easiest answer would be to find the commercial beer that has the most character you associate with it, and see what hops they are using. I think having some Citra or Mosaic in there in place of the Chinook (which I think is more pine than dank).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26016486245910042022015-10-03T22:22:28.798-04:002015-10-03T22:22:28.798-04:00I used your malt bill in an attempt at a dank ambe...I used your malt bill in an attempt at a dank amber. I got a sticky and resinous hoppy amber, but it's got no weed like quality. If I wasn't looking for something with a weedy character, I'd be happy with it. I bittered with a bit of Apollo, and then threw in a ton of Columbus and Chinook at flameout, at a hop stand at 185 and in the dry hop. As far as I could see from people flaming each other on brewing forums, Apollo, Columbus, and Chinook were all leading contenders for "dank" hops.<br /><br />The recipe is here: http://www.brewersfriend.com/homebrew/recipe/view/271634/brewer-too-damn-high<br /><br />Do you have any hints for getting some weed-like flavor and aroma?rrenaudhttps://www.blogger.com/profile/00268587839942674447noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-11235986004892932462014-01-09T17:08:14.622-05:002014-01-09T17:08:14.622-05:00Glad you enjoyed Blazing World! There are two part...Glad you enjoyed Blazing World! There are two parts to that, getting great hop flavor, and maintaining the hop flavor you've got. <br /><br />Getting great hop charter isn't too tricky, it takes big additions of aromatic varieties in the whirlpool and hop-back, and lots of dry hops (both in the kettle, and in the hop-back used as a torpedo). At home I add lots of hops at flame-out and let them steep before chilling, then load up on dry hops in primary and then in the keg.<br /><br />Preserving hop character is trickier. It requires minimizing oxygen contact (purging anything the fermented beer touches with CO2), keeping the beer cold (Stone, our distributor, picks up, stores, and delivers the beer refrigerated), and drinking it fresh.<br /><br />Mosaic really added more punch to the aroma, the Palisades were too mellow.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79035756451611414182014-01-05T23:18:00.432-05:002014-01-05T23:18:00.432-05:00Hi Mike,
Just got a chance to try your beer today...Hi Mike,<br /><br />Just got a chance to try your beer today. It was in a local market here in SoCal. I really liked it! A couple of comments. I frequent that store often and sometimes leave without a purchase due to seeing nothing that has the fresh hop punch that you have seemed to accomplish with your beers. If you have any tips on how you are maintaining fresh hop aroma and flavor I'd love to hear it.<br /><br />I noticed that you are using Mosaic instead of Palisades. Seems a lot of newer breweries are finding Mosaic plentiful and are using it in their new beers. I have to say they work very well in your beer.<br /><br />Thanks for sharing! Thomhttps://www.blogger.com/profile/01086047454616294472noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48757868808941320022013-04-14T15:39:31.059-04:002013-04-14T15:39:31.059-04:00The numbers I got were via Jacob, from a local bre...The numbers I got were via Jacob, from a local brewery that tests their water regularly. An annual average is perfectly fine to have a general idea about your water.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67262631260605821892013-04-13T03:20:48.431-04:002013-04-13T03:20:48.431-04:00Mike,
Just found your site and am trying to wrap ...Mike,<br /><br />Just found your site and am trying to wrap my head around all of the water treatment info. I am in Carlsbad (San Diego).<br /><br />This may be a dumb question, but where is everyone getting monthly San Diego water reports from? I get water from the Miramar plant. I am sure Jay's report from Ward labs is close, but he gets his water from the Otay plant if I am not mistaken. I am only finding the annual water quality report and that is from 2011. Where did you get the data for your average? <br />Thanks in advance to anyone that can help me out. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75253428040370961582013-02-22T17:09:01.345-05:002013-02-22T17:09:01.345-05:00San Diego has pretty high carbonates (averages ~10...San Diego has pretty high carbonates (averages ~104 ppm) from what I've seen in water reports. In an amber beer like this, it actually helps to keep the pH up with the pale chocolate adding acidity. If your water has lower levels I certainly wouldn't suggest adding chalk or baking soda to add carbonates unless your mash pH is coming in under the ideal range.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-66349699842624848642013-02-22T08:26:33.194-05:002013-02-22T08:26:33.194-05:00I see the water profile you're using is pretty...I see the water profile you're using is pretty high in bicarbonate still. What's your opinion on keeping everything the same on your profile with a bicarbonate level in the teens? Or is this just a result of the high bicarbonate levels in DC.Anonymoushttps://www.blogger.com/profile/12491455147999904678noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48367742462848647622013-02-18T19:19:03.090-05:002013-02-18T19:19:03.090-05:00Mashing a few degrees lower might not be a bad thi...Mashing a few degrees lower might not be a bad thing, depending on where you live. Modern Times crew west feels that the beer is sweeter/fuller than they want. The East Coast beer drinkers I've shared it with think it is spot on for an Amber IPA.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34137404185041132912013-02-18T17:23:32.602-05:002013-02-18T17:23:32.602-05:00Thanks, I'll try that. Now if only I hadn'...Thanks, I'll try that. Now if only I hadn't missed low on the mash temp for the first time ever. This is going to be a drier version of what you made I guess :)<br /><br />Needless to say, I'm particularly looking forward to this beer being in production!Pathttps://www.blogger.com/profile/05869539086256676044noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50496766126820857202013-02-18T17:07:20.484-05:002013-02-18T17:07:20.484-05:00I'd split the addition between the hop stand a...I'd split the addition between the hop stand and right before you start the chiller. The second addition should preserve some of the more volatile aromatics driven off by the long steep near-boiling.<br /><br />Good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27294415279540031542013-02-18T16:04:18.761-05:002013-02-18T16:04:18.761-05:00PS:
Mike, if you were making this and didn't h...PS:<br />Mike, if you were making this and didn't have a hop back, would you just add all of those hops during the hop stand?Pathttps://www.blogger.com/profile/05869539086256676044noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83333414348898709082013-02-14T20:27:49.283-05:002013-02-14T20:27:49.283-05:00On it now, really happy with it, but we're alr...On it now, really happy with it, but we're already thinking Mosaic in place of the Palisade for batch #4.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15828187651480521152013-02-14T18:50:03.105-05:002013-02-14T18:50:03.105-05:00Seems like it's about time to taste this one M...Seems like it's about time to taste this one Mike ;) I just somehow got a half pound each of Simcoe and Nelson Sauvin from NB and am thinking about trying this recipe myself this weekend. (Luckily already have the San Diego water profile flowing through my taps)Pathttps://www.blogger.com/profile/05869539086256676044noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-11912780340358875192013-02-07T07:08:37.761-05:002013-02-07T07:08:37.761-05:00Well said. Like many aspects of brewing figuring o...Well said. Like many aspects of brewing figuring out what works for you palate/water makes a lot more sense than copying what someone else is doing.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74621569202691505092013-02-07T00:47:59.999-05:002013-02-07T00:47:59.999-05:00I live in Kansas City, MO. Our water is has a sulf...I live in Kansas City, MO. Our water is has a sulfate:chloride ratio out of the tap at something like 7:1. The yearly average is 174ppm on sulfate, but ranges from 90-220 with fairly low levels of everything else. It's moderately soft. I think the alkalinity is something like 20-25. <br /><br />It's fairly shocking how much of an impact that much sulfate has on the perception of IBU. I have to really dial back the hops with straight tap water or beers seem very harshly bitter. On paper they just don't look hoppy. But then you brew something like an IPA with them and the bitterness is just grotesque. <br /><br />I cut the tap water with 40% distilled and upped the chloride on a beer with 35 IBUs. This put the ratio closer to 1:1. The result was a bit disappointing in bitterness. <br /><br />There's a balance there I've just not found, but the water chemistry plays a bigger role than people think. With the plug and play spreadsheets widely available to even noob brewers like me, there's really little reason to just take a shot in the dark anymore with your water.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79068274482326827432013-02-03T18:21:54.861-05:002013-02-03T18:21:54.861-05:00I've got a sour with Comet dry hops on tap now...I've got a sour with Comet dry hops on tap now, although I find it more citrusy than dank. Always tough with year-to-year variation, and just the difference between plants/growers. I also had mine in the freezer for close to a year before using, maybe the character changes with time?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59526229949071533652013-02-03T12:04:19.540-05:002013-02-03T12:04:19.540-05:00Been following this thread and thought I'd sha...Been following this thread and thought I'd share. If anyone is looking to make a danky skunky (as in weed like) beer they'd do well to check out Comet hops. They're hard to find but there's nothing I've ever smelled or used that made such a dank and skunky beer. <br /><br />I realize everyone says this about a certain hop but I'm telling you - Comet hops. I opened the bag and instantly was blasted by it. It literally stuck in the room for days and people who came over were giving me strange looks. That intense aroma stayed all the way to the final beer which people frankly went crazy over. <br /><br />It has a serious bite for bitterness and a massive citrus aroma to go along with the skunk and dank. So if you're going the Citrus/Dank/Skunk route it's the hop you want to go with.<br /><br />I understand they're not really grown commercially, but then neither was Simcoe and look how that turned out.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65013589763162900752013-02-02T01:32:25.016-05:002013-02-02T01:32:25.016-05:00For those interested in the San Diego water profil...For those interested in the San Diego water profile, I will post my water analysis (done by Ward Labs, received today 2/1/2013).<br /><br />I live in the Clairemont/Kearny Mesa area. San Diego gets multiple water supplies, but I would assume it doesn't vary to any extreme.<br /><br />pH: 8.1<br />TDS: 359<br />Cations/Anions: 5.8/5.4<br /><br />Sodium, Na: 66 ppm<br />Potassium, K: 4 ppm<br />Calcium, Ca: 33 ppm<br />Magnesium, Mg: 14 ppm<br />Total Hardness, CaCO3: 141 ppm<br />Nitrate, NO3-N: 0.4 ppm (SAFE)<br />Sulfate, SO4-S: 25 ppm<br />Chloride, Cl: 71 ppm<br />Carbonate, CO3: 6 ppm<br />Bicarbonate, HCO3: 97 ppm<br />Total Alkalinity, CaCO3: 89 ppm<br />Total Phosphorous, P: 0.33<br />Total Iron, Fe: <0.01 ppm<br /><br />Be aware of the Sulfate and Nitrate when you are doing your water profile calculations. You may need to throw in an adjustment factor (in Brunwater for example)<br /><br />Also, the profile is a tad unbalanced. For the price that Ward Labs charges, well you can't expect pinpoint accuracy. I moved the sodium down to 63 ppm (value received from another person in SD from Ward Labs) in my calculations to balance it. <br />Jaynoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78205943794837496942013-01-18T09:53:46.671-05:002013-01-18T09:53:46.671-05:00I did a 50:50 magnum columbus bitter to 120, a col...I did a 50:50 magnum columbus bitter to 120, a columbus 30 min for another 45, and finished with citra, cent, and chinook, essentially your brett trois IPA to DIPA strength.<br /><br />I guess what I'm trying to say is, in a situation where you're adding 30 min as a way to add softer bitterness, but your not at IBU saturation, the flavor is balanced somewhat by the added bitterness. If your @ saturation, then you're (from the tasters perspective) extracting flavor only, so it seems more noticeable. <br /><br />Again, just a theory. But the earthiness I notice is very columbus-like and layers nicely with the finishing hops.Adam Mcnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50710353340972586852013-01-17T18:05:47.678-05:002013-01-17T18:05:47.678-05:00I doubt the level of IBUs impacts the aromatic/fla...I doubt the level of IBUs impacts the aromatic/flavor contribution of mid-boil hops, I’ve certainly never noticed it. As far as I’m aware, alpha acid isomerization and hop essential oil extraction are achieved through unrelated chemical interactions.<br /><br />What were your finishing hops for that batch? It seems difficult to tease out exactly where a specific flavor is coming from in a saturated hop bill without brewing side-by-side batches with subtle changes. Early/large hop additions certainly contribute some flavors that carry through, and it may be that the danker notes from Columbus are more persistent than brighter/greener flavors from some other hop varieties? The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81613188970655234232013-01-16T23:22:19.433-05:002013-01-16T23:22:19.433-05:00Do you feel that ~30 min additions when your @ sat...Do you feel that ~30 min additions when your @ saturated IBU levels add more flavor than the same addition in sub 100 ibu beers? I only ask because the DIPA I just brewed had a columbus/magnum bitter and a columbus 30 min and there is a noticeable columbus character.<br /><br />I suspect that when there is no more bitterness to be added, only flavor compounds are extracted in a 30 min add, making them more valuable than normal. Anecdotal though, only one beer.Adam Mcnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18237483919795705572013-01-16T07:12:06.790-05:002013-01-16T07:12:06.790-05:00Chilling before the hop-stand certainly is an opti...Chilling before the hop-stand certainly is an option, but I haven't played with it. I'm sure I get some isomerization, but I haven't noticed an overly bitter character in more delicate beers such as the Citra/Amarillo Wheat. I like to give the first dose of hops exposure to the near-boiling wort, but by the time I am ready to chill it is down to ~180-185 F. This gives the hops in my hop back exposure to slightly cooler wort, which should extract a different set of compound (and with the immediate chilling, hopefully preserve the most heat sensitive).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72562208210563785752013-01-16T00:30:29.051-05:002013-01-16T00:30:29.051-05:00Hey Mike. Great blog, keep the posts coming.
W...Hey Mike. Great blog, keep the posts coming. <br /><br />When you do your hop stand, are you cooling your wort down to 170 to avoid isomerization of alpha acids and to minimize volatilization of hop oils? I find that when I've done hop stands I tend to get an increase in percieved bitterness, which for some of my beers has been an unwelcome result.Darylnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5291083376507818952013-01-15T19:44:15.724-05:002013-01-15T19:44:15.724-05:00Good timing with your post. I asked Jacob this ver...Good timing with your post. I asked Jacob this very question during the recent Modern Times tasting. He explained that you guys had taken that into consideration and I should have known since everything else has been so well thought through.<br /><br />This Nelson Nectar was definitely a standout beer for me. The flavors worked very well together and was decently complex for such an easy drinking beer. I look forward to having it so easily accessible in the future.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.com