tag:blogger.com,1999:blog-8066877917844499643.post77753602272697087..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Vienna Malt Session IPA RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8066877917844499643.post-64737751953085894532018-10-10T16:36:44.340-04:002018-10-10T16:36:44.340-04:00My step father could eat breakfast meals as dinner...My step father could eat breakfast meals as dinner any day of the week.Anonymoushttps://www.blogger.com/profile/06768974610819517096noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60977231203621934972017-10-24T20:15:51.880-04:002017-10-24T20:15:51.880-04:00I haven't. I'm sensitive to the flavor of ...I haven't. I'm sensitive to the flavor of old hops and I drink IPAs quickly. There is a chance that yours may be so old that that flavor has faded though. No harm in trying it if you don't mind the risk of wasting the hops!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55645836473802912482017-10-24T09:40:53.931-04:002017-10-24T09:40:53.931-04:00I have a question slightly related to this brew. ...I have a question slightly related to this brew. I brewed a similar beer about a year ago (session IPA, all hops post 15 minute). It was a 10 gallon batch and, long story short, I lost track of a sixtel of it. At this point it's all malt, zero hops present. I am considering adding a large dry hop to the keg after degassing for a few days. Have you ever tried to revive an IPA that lost its hops? Anonymoushttps://www.blogger.com/profile/01893989079916609907noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-69099471102158921552015-12-19T09:42:16.287-05:002015-12-19T09:42:16.287-05:00Necessary, probably not, but for an extra 20 minut...Necessary, probably not, but for an extra 20 minutes of work I like to know that the yeast is thriving before I spend six hours brewing! I'd feel pretty confident with a fresh vial though (<2 months from packaging), assuming it wasn't shipped during a time when it could freeze or roast en route. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51929978498063842372015-12-17T14:26:44.803-05:002015-12-17T14:26:44.803-05:00Is making a starter really necessary for an ale wi...Is making a starter really necessary for an ale with an OG of 1.038? <br /><br />I know white labs has slightly lower cell count but wondering if one could get away with a little laziness in this regard.<br /><br />ThanksRye guyhttps://www.blogger.com/profile/11183542946819785720noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64528140469143125952015-09-23T21:07:07.788-04:002015-09-23T21:07:07.788-04:00Interesting observation. I'm sure something li...Interesting observation. I'm sure something like that differs by style and expectation. For a stout I could certainly see how a low ABV version could come across bland unless you over-did the roast in terms of percentage/type. I'm always serious when it comes to beer!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75661580315844403412015-09-22T09:51:32.937-04:002015-09-22T09:51:32.937-04:00I've found that for dark session ales, harshne...I've found that for dark session ales, harshness can be a good thing. I did a few iterations of a low ABV milk stout and tested them on the unsuspecting public at festivals. The grist was very simple - Maris Otter, Pale Chocolate, and Chocolate malts and lactose. I mashed high and used WLP002 to ferment and would hit around 2.5% ABV. People found it to be a bit plain and noticeably small until I tossed in some roast barley to add a little harsh bite.<br /><br />You (Mike) and James Spencer had it at NHC in Grand Rapids last year. I don't know if you were joking, but when I told you it was 2.4% you said it tasted more like 4.2 to 4.5%. <br /><br />My completely unscientific theory is that the harshness can compensate for the lack of an alcohol bite and push the beer into a more "normal" or expected flavor profile. UselessLogichttps://www.blogger.com/profile/11173109503906880173noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-39717873754118173362015-03-17T19:25:41.366-04:002015-03-17T19:25:41.366-04:00i've never used WLP028 in a hoppy beer, but WH...i've never used WLP028 in a hoppy beer, but WHite Labs says it can work. I like 007, but I'd mash a few degrees warmer if you go that route because it is more attenuative.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21283605277986072972015-03-15T23:19:16.256-04:002015-03-15T23:19:16.256-04:00Hi mike i am trying to clone this recipe but i can...Hi mike i am trying to clone this recipe but i cant find yorkshire yeast here in korea...i have wlp007 and 028 in my fridge.. Do you think 028 would work for this recipe? ThanksAnonymoushttps://www.blogger.com/profile/07057857617775051034noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56777704385552458882014-12-10T07:11:17.267-05:002014-12-10T07:11:17.267-05:00If you add more than 10 oz of hops to a 3.7% ABV b...If you add more than 10 oz of hops to a 3.7% ABV beer, there is only so much the yeast is going to interfere. I found Yorkshire Square to work well, I'm a big fan of WLP007 Dry English in hoppy beers as well.<br /><br />I really need to brew something like this again, I always seem to end up enjoy my hoppy beers in the 3.5-5.5% ABV range more than the "full-strength" IPAs and especially DIPAs.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33566905513270630492014-12-09T04:52:32.996-05:002014-12-09T04:52:32.996-05:00I put this in my ABV calc. 1.038 to 1.010 = 3.7% ...I put this in my ABV calc. 1.038 to 1.010 = 3.7% Really!! That's actually exciting. Many companies are releasing SIPAs at 5.5% and above. If this beer is as good as you say, I'm in. I just wonder if the English yeast is the best idea. It does tend to kill hops.Aaron McClainhttps://www.blogger.com/profile/09570512810544419868noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42137267636779539282013-04-20T07:47:00.962-04:002013-04-20T07:47:00.962-04:00Two reasons I didn't want to sparge in this ca...Two reasons I didn't want to sparge in this case. First if I had sparged with the recipe as is, I would have ended up with either too much gravity or too much wort. I could have started with less grain, but aggressively sparging a low gravity beer can lead to the extraction of tannins if you aren't careful to monitor the pH and gravity of the runnings. Not a big issue if you are doing batch or no-sparge, but something to consider.<br /><br />I haven't had a chance to brew another batch of this, but with the summer coming and a freezer full of hops, I should! I'll probably do a similar malt bill and just adjust the hops to use up what I have on hand.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2505425895248957352013-04-20T04:15:58.646-04:002013-04-20T04:15:58.646-04:00Woow! An old post, but very good and interesting...Woow! An old post, but very good and interesting!<br /><br />Have you made more batches of this, what modifications did you do and how did they turn out?<br /><br />I'm fairly new to brewing, and there is something in your recipe I can't get my head around: Why is it better to dilute the wort with water instead of sparging the equal amount? Wouldn't sparging bring in more compounds from the malt, than just diluting with pure water. I know you make a point of just collectiong the first runnings and doing a no-sparge early in the post, but I don't understand why when you dilute it anyway.<br /><br />The other option I'm considering is to do the mash with less grains and more water, and only collecting the first runnings. Say 6,3 gallons water and 7lb malts. What do you think?Den Røde Pimpernellhttps://www.blogger.com/profile/12532676272772828390noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60711904197413013922013-04-15T20:36:49.282-04:002013-04-15T20:36:49.282-04:00I'd go with a really smooth bittering hop, eit...I'd go with a really smooth bittering hop, either a HopShot (extract) or Magnum. Getting most of your IBUs from the late boil additions will help too. They also won't know the target IBUs, so you can always shoot slightly lower!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32442739866637953742013-04-14T23:32:22.800-04:002013-04-14T23:32:22.800-04:00A local brewpub here is holding a homebrew competi...A local brewpub here is holding a homebrew competition to make the best beer that is 4%abv or less with at least 60 ibu's. I am taking a lot of your advice from this article (oats, more crystal and dextrin, no sparge, MO instead of 2row.) Just curious what your opinion is on what to expect raising the ibu to over 60 in a beer this small. I brew double IPA's frequently but have never attempted one with low gravity. Paulhttps://www.blogger.com/profile/17654773023244704720noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60829170426708327172013-01-02T20:55:48.818-05:002013-01-02T20:55:48.818-05:00Tasting the wort pre-dry hopping I became convince...Tasting the wort pre-dry hopping I became convinced that hop-standing provided a more persistent hop character than a quick chill. These days, for hoppy beers, I tend to do a hot-stand until the wort reaches ~185 F, about 20-30 minutes. At that point I run the wort through my HopRocket and into my plate chiller on its way to the fermentor. I find this gives me the best of both worlds. A range of aromatics, really saturated hop flavor, delicious final result!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41250961403905827102013-01-02T20:42:30.084-05:002013-01-02T20:42:30.084-05:00Mike,
What are your current thoughts on hop stand...Mike,<br /><br />What are your current thoughts on hop standing? Are you gaining a preference for Hop Standing over Jamil's cool quickly technique?<br /><br />Not sure how many batches you've tested with Hop Standing, but I do know that you typically cooled quickly based on some of your other posts.Haputanlashttps://www.blogger.com/profile/05737243600583579926noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67930540894429840632012-05-17T17:04:21.557-04:002012-05-17T17:04:21.557-04:00Residual extract is the amount of gravity remainin...Residual extract is the amount of gravity remaining in the finished beer if you take into account the amount of alcohol (which is lighter than water) that is also in the beer. For example, there is a lot more carbohydrates in a beer that goes from 1.090 to 1.010 than one that goes from 1.040 to 1.010.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73800503727168497242012-05-17T14:49:50.506-04:002012-05-17T14:49:50.506-04:00Mike what yo you mean by expected residual extract...Mike what yo you mean by expected residual extract?bjsbrewerhttps://www.blogger.com/profile/09598085719968669410noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8838808029082551652012-02-13T18:16:30.035-05:002012-02-13T18:16:30.035-05:00Mike you talk about the drive for what is next but...Mike you talk about the drive for what is next but it is the nature of the beast. When you first started drinking hoppy beers it did not take much to get the juices flowing. Now it takes something way up the scale. I remember hating sour ales and now I love them and getting more funky all the time. I still love a good lawn mower beer when I have important things to do and need to keep a level head.bigfoamyhead.comhttps://www.blogger.com/profile/11061184715647693225noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24363353412589241162012-02-10T16:30:51.435-05:002012-02-10T16:30:51.435-05:00There isn't a great source of info on glycerin...There isn't a great source of info on glycerin production by strain. WY3711 in particular has always struck me as leaving a much bigger body than the FG indicates. Other than the saison strains I also don't have any great guesses on what to suggest though. I have always wondered about adding a small amount of food grade glycerin directly to a beer though…?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91605264632723032532012-02-10T15:52:37.144-05:002012-02-10T15:52:37.144-05:00Awesome post, I'm brewing some 4% buckweat ses...Awesome post, I'm brewing some 4% buckweat session beers currently experimenting with different yeasts. <br /><br /> You mention using a yeast with a high glycerin production - but this mentioned on most yeast manufacturers descriptions, so I've been wondering about it for a while, can you suggest a source of info on the relative production levels? I've seen info for a few wine yeast strains, but that's it. <br /><br /> CheersJK Starcastle, Attorney at Crunkhttps://www.blogger.com/profile/09496184988341973702noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71016091550624209672012-02-03T21:30:28.720-05:002012-02-03T21:30:28.720-05:00Sounds like a good idea to me, let me know how it ...Sounds like a good idea to me, let me know how it goes.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70981417414009801262012-02-03T20:04:34.528-05:002012-02-03T20:04:34.528-05:00I'm considering buying two of these and connec...I'm considering buying two of these and connecting them with twine. It's essentially a large hop ball with the space to hold at least 2 oz of hops after expansion. I hope I'm not doing something stupid here:<br /><br />http://www.homedepot.com/h_d1/N-5yc1v/R-100140439/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=steel%20mesh&storeId=10051Haputanlashttps://www.blogger.com/profile/05737243600583579926noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21335185832928648342012-02-03T18:40:00.599-05:002012-02-03T18:40:00.599-05:00The key is to get a bag that is big enough that th...The key is to get a bag that is big enough that the hops are not too constrained when they expand (clean nylon stockings work really well). I also add marbles or stainless steel spoons to help keep the hops submerged (key especially for whole hops).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com