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Roadie
Joined: 13 Oct 2013 Posts: 127 Location: Charleston, SC
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Link Posted: Tue Jun 10, 2014 11:50 pm Post subject: |
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We have 10g of this fermenting right now. Came in a little low at 1.086. After cleaning the BK the damn hop shot oil was stuck to the sides so I filled the kettle up with water, added a lot of pbw and heated it up. Worked great. Split the batch between US-05 and WLP090 and hoping it attenuates low.
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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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v-twin
Joined: 27 May 2012 Posts: 7 Location: Livermore, Ca
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Link Posted: Wed Jun 18, 2014 1:14 am Post subject: |
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I am drinking this now (June 17th), brewed back on May 10th. This beer is just as I remember Pliney the Younger back a few months ago, Incredible! Followed the recipe to a "T". Hit 1.090 OG, 1.013 FG. I didn't notice such a mess in my boil kettle. But I attribute that to the fact I whirlpool during my chilling for 15mins, which must help keep the hop oils in suspension and not on the walls of my kettle.
I listened to an old presentation Vinnie gave on their fermentation schedule and followed that. This method has given me the best hop aroma with "my system"
NOTE: I use a glycol chilled Brewhemoth conical fermenter
01. (14 days) Fermentation (initial 68F, last 2 days increased to 70F) - NOTE:Russian River ferments for 7 days... it took me 14 days...
02. (1 day) Seal Fermenter
03. (2 days) drop temp to 52F (Russian river only drops temp to 60F these days)
04. Drop yeast (I think this really helps in hop aroma, at least with my experience. No yeast latching on to the precious hop oils as they drop out ;o) )
05. Set temp to 70F
06. (4 days) Dry hop #1 (swirl daily)
07. (4 days) Dry hop #2 (swirl daily)
08. (4 days) Dry hop #3 (swirl daily)
09. (4 days) Dry hop #4 (swirl daily)
09. (2 days) Crash to 32F
10. Drop remainder yeast & Hops
11. Transfer to keg
12. Keg #1 (2 days) Carbonate with MoreBeer carbonation stone
13. Keg #2 set to desired pressure for carbonation level
Every recipe that I have brewed based on Kal's recipes have turned out excellent!!
Thanks Kal!
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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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disirk
Joined: 21 Oct 2011 Posts: 2
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Link Posted: Mon Jun 23, 2014 4:59 pm Post subject: |
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I just tapped this guy last night. Having never had the real thing I really can't do a comparison. However, I can say this is one of the best beers I've brewed to date.
Like Kal, I was thinking what a PITA this beer is to make. Once you taste it you forget how much work went into it, and how much mess it made
Thanks Kal!
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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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Roadie
Joined: 13 Oct 2013 Posts: 127 Location: Charleston, SC
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Link Posted: Sun Sep 21, 2014 3:24 pm Post subject: |
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This was one of three beers we served at a local festival yesterday. Didn't quite kick the keg but it was well received amongst the IPA lovers. After the last dry hop I gelatin'd the beer and found that 70% of the hop aroma had been stripped out, therefore I did the last two dry hops again for a total of six dry hops and it came out great.
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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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disirk
Joined: 21 Oct 2011 Posts: 2
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Link Posted: Wed Oct 29, 2014 10:18 pm Post subject: |
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Hey Kal, I'm about to tackle this one again. I think I can do even better than my first go. I do have one quick question. You mention that if you are having attenuation problems to put the corn sugar in post-boil (I'm assuming after fermentation of the wort is nearing completion). The question is, do you do this yourself, or do you not have issues attaining the attenuation levels even with adding the corn sugar to the boil?
Thanks!
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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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Roadie
Joined: 13 Oct 2013 Posts: 127 Location: Charleston, SC
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Link Posted: Thu Oct 30, 2014 7:30 pm Post subject: |
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kal wrote: | Interesting about the gelatine comment. Did you have some that wasn't gelatine'd to compare against? It could be that some oxidation got in and/or the dry hopping simply faded?
You have me wondering however so I think on my next IPA or DIPA I'll only use gelatine on one of the two kegs and try and keep everything else the same to see if I notice any difference. I think it would be an interesting experiment. Next big hoppy one I have in the pipeline will likely be Firestone Walker Double Jack (link: http://www.firestonebeer.com/beers/products/double-jack) that's ~9.5% ABV and x4 dry hopped so that should fit the bill well.
Kal |
We did 2 kegs - one with US-05 and one with WLP001. We fermented side-by-side at 65 degrees and noticed a distinct difference in the final product - we didn't like US-05 nearly as much regardless of it being the same strain. Perhaps 65 wasn't an ideal temp for the dry yeast? We went back to only using liquid yeast again. Prior to adding the gelatin we had been sampling all along as we dry hop in keg and had both gas/beer lines connected. After gelatin the beer had definitely lost a HUGE amount of aroma. We dry hop using a SS cylinder lowered gently into the keg on a dental floss string and then purge the oxygen with co2 so definitely not oxidized. After repeating the last 2 dry hops we were good to go again and our aroma was back in a big way. Going to brew a Heady Topper over the coming weekend and will definitely gelatine prior to the dry hop and just deal with the hop haze from the dry hop.
How did your experiment come out?
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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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DIBS
Joined: 18 Mar 2013 Posts: 24 Location: Slave Lake
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Link Posted: Sat Jan 17, 2015 5:36 pm Post subject: |
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Hey fellas,
I brewed this beer a couple weeks back and I am almost ready to keg. I have it in a 55 gallon conical fermenter right now. Did anybody filter this beer? Mine looks real cloudy with a lot of hop flakes floating around. Just wondering if I should filter or strain this and how. thanks for any feedback.
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Castermmt
Joined: 03 Jan 2011 Posts: 863 Location: Lowell, In
Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale
Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner
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Roadie
Joined: 13 Oct 2013 Posts: 127 Location: Charleston, SC
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Link Posted: Sat Jan 17, 2015 7:21 pm Post subject: |
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I do the same as Castermmt and was satisfied with the results I got doing that with this beer.
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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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DIBS
Joined: 18 Mar 2013 Posts: 24 Location: Slave Lake
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Link Posted: Sun Jan 18, 2015 2:08 am Post subject: |
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I will definitely take this advice and do this ASAP. Thanks for the help everybody. I will post results when I get them. Can not wait to try this beer. It was finitely the hardest beer I made. Wasn't difficult, just the beer i took the most time and effort into making it perfect.
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spicktacular
Joined: 22 Jan 2015 Posts: 32 Location: United States
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Link Posted: Thu Oct 22, 2015 8:23 pm Post subject: |
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Getting ready to do this again. Quick question for you Kal. For the 4 dry hop additions....did you remove the first dry hop and add the second. Then remove the second and add the 3rd and so on, or did you just add the second third and 4th and leave them all in for the full 16 days?
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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: Mon Nov 09, 2015 6:37 pm Post subject: |
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Just saw an offer from Northern Brewer for their version of this. The price is roughly $100!
I have everything to make this except for the hopshots. I need to get some and brew this up. I find it interesting that the biggest difference in the recipes is the hopshot quantities. Kal has 16 hopshots to 6 in the Northern Brewer recipe. Given my love for hoppy beers, I think I'll use Kal's recipe.
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