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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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wscottcross
Joined: 03 Jul 2015 Posts: 212 Location: CT
Drinking: Launch IPA, Double Sunshine clone, Maple Coffee breakfast stout
Working on: expanding my beer horizons (and my beltline)
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Link Posted: Thu Jul 27, 2017 3:41 pm Post subject: |
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I've done it in less than that and it was great!
_________________ Kal clone controller, 30 gallon Spike Brewing kettles, 6 tap keezer
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jonymac
Joined: 18 Dec 2014 Posts: 145
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Link Posted: Sat Jul 29, 2017 3:15 pm Post subject: |
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Brewing this today Kal - you didn't put the oats through the grinder did you? Also, I couldnt get 1318 locally so will be using 002 and maybe a bit of S04. Thoughts?
System holding nicely at 152º
JonyMac
_________________ JonyMac's Stillwater Home Brewery Build
http://www.theelectricbrewery.com/forum/viewtopic.php?p=314470#314470
Last edited by jonymac on Sat Jul 29, 2017 4:23 pm; edited 1 time in total
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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jonymac
Joined: 18 Dec 2014 Posts: 145
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Link Posted: Sat Jul 29, 2017 4:27 pm Post subject: |
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I may do a Frankenstein between the two yeasts - we'll see. I don't typically run the oats in the grinder either - figured I'd ask though. Question on the final hops charge - I take it you split the 6 ozs of hops in two and put them in a hops screen for 3 days in the bright tank, then pull them, carb and serve?
_________________ JonyMac's Stillwater Home Brewery Build
http://www.theelectricbrewery.com/forum/viewtopic.php?p=314470#314470
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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jonymac
Joined: 18 Dec 2014 Posts: 145
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monsterelf
Joined: 17 May 2017 Posts: 15 Location: Williamston, MI
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Link Posted: Sun Jul 30, 2017 11:51 am Post subject: |
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Regarding the 1318, made a yeast starter yesterday and came downstairs this morning and it seems my starter got a bit over excited. It creeped it's way over the top and made itself a little gap in the tin foil. Didn't explode or anything, but I did lose some. My question is, do I still have enough to pitch? Should I throw another packet in just for assurance or would that be overkill? Don't want to underpitch this so the dry hops have plenty of yeast to play with! Thanks all!
_________________ Beer is made with hops. Hops are plants. Beer is salad.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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: Sun Jul 30, 2017 1:07 pm Post subject: |
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jonymac wrote: | So you are 7-8 days in primary, 3 days in Secondary, and then in the brite tank and carbing and serving? |
No.
7-8 days primary with dry hops #1 -> 3 days brite tank with dry hops #2 -> keg
Check out the notes section for more details:
Quote: |
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young.
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Good luck!
Kal
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My basement/bar/brewery build 2.0
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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monsterelf
Joined: 17 May 2017 Posts: 15 Location: Williamston, MI
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Link Posted: Sun Jul 30, 2017 2:58 pm Post subject: |
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not too much - maybe 100-150ml?
_________________ Beer is made with hops. Hops are plants. Beer is salad.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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monsterelf
Joined: 17 May 2017 Posts: 15 Location: Williamston, MI
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Link Posted: Mon Jul 31, 2017 3:53 pm Post subject: |
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It was a 2L starter and a lot of the stuff I cleaned up was definitely yeast so I'm thinking I might just throw another packet in the fermenter when I pitch. Any danger of overpitching?
_________________ Beer is made with hops. Hops are plants. Beer is salad.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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Zchambers7
Joined: 23 Aug 2017 Posts: 3 Location: Mission viejo
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Link Posted: Thu Aug 24, 2017 11:55 pm Post subject: PH |
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what is your mash PH at room temp for this one?
_________________ Zach
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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Zchambers7
Joined: 23 Aug 2017 Posts: 3 Location: Mission viejo
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Link Posted: Fri Aug 25, 2017 1:29 am Post subject: Re: PH |
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kal wrote: | Zchambers7 wrote: | what is your mash PH at room temp for this one? |
A very standard:
5.2 to 5.4 when measured in the mash temperature range of somewhere around 145-165F.
5.4 to 5.6 if the sample has been cooled to room temperature.
For complete details, see my Water Adjustment article:
http://www.theelectricbrewery.com/water-adjustment
Welcome to the forum!
Kal |
Thank you!
_________________ Zach
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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huhwha
Joined: 10 May 2013 Posts: 70
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Link Posted: Sat Sep 30, 2017 9:35 pm Post subject: |
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Brewing this tomorrow. Wish me luck!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 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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