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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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jphussey
Joined: 17 Oct 2012 Posts: 171
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Link Posted: Mon Mar 13, 2017 2:45 am Post subject: |
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Looks awesome; gonna give it a go real soon. Great work on the writeup and the research.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Mar 13, 2017 2:51 am Post subject: |
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Thanks Jason! After all that writing, I think it's time for a pint.
Kal
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My basement/bar/brewery build 2.0
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drcraig
Joined: 04 May 2014 Posts: 34
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Link Posted: Mon Mar 13, 2017 3:08 am Post subject: |
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I can't wait to try this. The best beer I ever brewed was based on the HBT Heady Topper clone thread. This sounds like a real treat.
Kal- question for you on brewing salt additions. EZ Calc specifies separate mash and sparge additions. How do you handle this when fly sparging? What's your protocol?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Mar 13, 2017 3:39 am Post subject: |
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I use ez water calculator as well - it'll tell you how much to add to the mash and how much to add to the boil (that's what I do). Good luck!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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My basement/bar/brewery build 2.0
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jcav
Joined: 21 Sep 2011 Posts: 205 Location: Central Florida
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Link Posted: Mon Mar 13, 2017 8:18 pm Post subject: |
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Excellent write up Kal, will be brewing up this one soon! Appreciate the quality info that went into this!
John
_________________ "Perfection is unobtainable, but if you chase perfection you can catch excellence"- Vince Lombardi
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Mar 13, 2017 8:22 pm Post subject: |
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Thanks John! I have to say I did enjoy the research. I find it's a fun part of brewing for me.
If anyone has any comments or corrections let me know too!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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My basement/bar/brewery build 2.0
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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pa28ifr
Joined: 17 Jun 2014 Posts: 16
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Link Posted: Mon Mar 13, 2017 11:51 pm Post subject: |
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Cant wait to try it Kal! I brewed the Citra Double IPA on Sunday.
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raffeja
Joined: 22 May 2014 Posts: 15 Location: Asheville, NC
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Link Posted: Tue Mar 14, 2017 3:12 pm Post subject: |
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Good stuff, Kal! Great article, thanks for the time and research!
I see you have Whirlfloc in the recipe - can you comment on its role for this style? I think some people really enjoy the hazy appearance, though I fully get the debate on this subject. I personally like the OJ appearance with the juicy taste. I don't know if Whirlfloc would even make of a difference in the appearance given the polyphenols from the hops. I left it out of my recent recipe. It's cheap and likely wouldn't matter, but just curious on your thoughts there.
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ultravista
Joined: 15 Mar 2017 Posts: 4
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Link Posted: Wed Mar 15, 2017 2:56 pm Post subject: |
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kal, how much Cl and SO4 is needed to achieve a ratio of 200:100 ppm per 1 gallon of RO water?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Mar 15, 2017 2:58 pm Post subject: |
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ultravista wrote: | kal, how much Cl and SO4 is needed to achieve a ratio of 200:100 ppm per 1 gallon of RO water? |
Not sure! I would recommend using EZWaterCalculator (it's free) to figure that out. Good luck!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Mar 15, 2017 3:20 pm Post subject: |
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raffeja wrote: | I see you have Whirlfloc in the recipe - can you comment on its role for this style? I think some people really enjoy the hazy appearance, though I fully get the debate on this subject. I personally like the OJ appearance with the juicy taste. I don't know if Whirlfloc would even make of a difference in the appearance given the polyphenols from the hops. I left it out of my recent recipe. It's cheap and likely wouldn't matter, but just curious on your thoughts there. |
I leave out gelatin before packaging but use whirlfloc in the kettle. I figured you want to leave behind kettle trub and get clear wort into the fermentor. I don't want all the extra hop oils I'm adding later via dry hopping to fall out / stick to the trub that's going to get left behind.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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LGarby
Joined: 18 May 2014 Posts: 66
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Link Posted: Wed Mar 15, 2017 11:12 pm Post subject: |
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Kal, this looks great, been wanting to try heady topper but impossible to find out here on the west coast. My question is why use an immersion chiller to bring the post boil wort down to 180 instead of your counterflow and recirculating? Are you just concerned about hot side aeration?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Mar 15, 2017 11:14 pm Post subject: |
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LGarby wrote: | Kal, this looks great, been wanting to try heady topper but impossible to find out here on the west coast. My question is why use an immersion chiller to bring the post boil wort down to 180 instead of your counterflow and recirculating? Are you just concerned about hot side aeration? |
No - I use a Hop Stopper which isn't meant for recirculating setups. It does such a good job at keeping break material out of the fermenter that it'll clog if you try and recirculate continuously. It's meant for 1-pass use. So I use a cheap immersion chiller to bring the wort temp down from 212 to 180F in about 2-3 mins, then do the hop stand, then use the counterflow/Hop Stopper into the fermenter.
Lots of different ways to skin this cat we call beer...
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Thu Mar 16, 2017 12:25 am; edited 1 time in total
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LGarby
Joined: 18 May 2014 Posts: 66
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Link Posted: Wed Mar 15, 2017 11:28 pm Post subject: |
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kal wrote: | LGarby wrote: | Kal, this looks great, been wanting to try heady topper but impossible to find out here on the west coast. My question is why use an immersion chiller to bring the post boil wort down to 180 instead of your counterflow and recirculating? Are you just concerned about hot side aeration? |
No - I use a Hop Stopper which isn't meant for recirculating setups. It does such a good job at keeping break material out of the fermenter that it'll clog if you try and recirculate continuously. It's meant for 1-pass use. So I use a cheap immersion chiller to bring the wort temp down from 212 to 180F in about 2-3 mins, then do the hop stand, then use the counterflow/Hop Stopper into the fermenter.
Lots of different ways to skin this cat we call beer...
Kal |
Oh, completely forgot about the hop blocker. Makes perfect sense.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Thu Mar 16, 2017 12:27 am Post subject: |
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Yup, though that said, chilling / recirculating through it for only a couple of minutes would probably be fine. I just didn't want to take any chances.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
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My basement/bar/brewery build 2.0
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stickyfinger
Joined: 04 May 2014 Posts: 176 Location: hudson valley, NY
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Link Posted: Mon Mar 20, 2017 11:43 pm Post subject: |
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I've been doing a ton of experimentation with NE IPA. I don't really know if the murkiness is critical, maybe not. I've made what I would consider to be good examples with nothing but 2-row and crystal 15L. I usually do no kettle hops and a HUGE dry hop, 2 oz/gal, but I just tried a WC IPA that had a 20-minute addition of CTZ and then 2 oz/gal of Simcoe-Centennial-Chinook that is super smooth round and amazing. I think there is a lot of room for experimentation here! If you want the murk, maybe leave out the kettle finings and use a super huge dry hop. I think you will be satisfied....
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GLRRA47
Joined: 20 Dec 2015 Posts: 43 Location: Ohio
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Link Posted: Tue Mar 21, 2017 12:10 am Post subject: |
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How do you keep from sucking up hops from 2nd into keg?
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jonymac
Joined: 18 Dec 2014 Posts: 145
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