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Jerz
Joined: 17 Nov 2013 Posts: 235 Location: Canton, Georgia
Drinking: Rye IPA (brewed a year and a half ago)
Working on: ESB
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Link Posted: Fri Jun 21, 2019 6:06 pm Post subject: |
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I am so behind the times... NEIPA... didn't know it was a style; apparently I need to brew this.
_________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Thu Jun 27, 2019 6:37 pm Post subject: |
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I'll be using a second fermenter of equal size for the final 3 days in the brite tank. Can you help confirm, would I drop the temps down to cold crash 38F temps in these final 3 days? And would I want to add the final hops after this drop or prior to? Thanks!
_________________ painfully aware of his inexperience and the questions that come due to it...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Thu Jun 27, 2019 9:27 pm Post subject: |
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kal wrote: | I would not drop the temp when dry hopping. Otherwise extraction is slower and takes longer.
See the notes section of the recipe for the exact process I use. Feel free to change it up any way you like of course!
Kal |
Thanks Kal. Yea, I try to follow your notes in the recipes to the very letter! But I didn't see any clarification about temps and always assumed brite tanks are used typically much closer to serving and crashing temps.
I'll leave it at the 71 degrees that it's been at and will get things moving along! Only 3 days till I get to enjoy! Thank you again for everything!!
_________________ painfully aware of his inexperience and the questions that come due to it...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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alphakry
Joined: 27 Oct 2018 Posts: 88
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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BrewingGreek
Joined: 05 Sep 2019 Posts: 3
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Link Posted: Thu Sep 05, 2019 8:55 pm Post subject: Cloudy |
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First time brewing... ever.
Currently been 3 days, and it's very very thick and cloudy. Gravity seems as I'd expect.
Regarding the thickness and cloudiness, I suspect this will pass with time?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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BrewingGreek
Joined: 05 Sep 2019 Posts: 3
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Link Posted: Thu Sep 05, 2019 9:28 pm Post subject: |
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No, not thick like molasses. Looks like chunks of grain or hops...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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 Sep 05, 2019 10:16 pm Post subject: |
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Chunks of hops makes sense since you added some early during fermentation. It’s part of the recipe. These hops will remain in the fermenting beer until the next step. Chunks of grain should not make it into your boil kettle however. I can't comment further on that as I don't know your setup and/or if you actually have grain in your fermenter. (Regardless of your brewing setup you should never have grain in your fermenter).
Given that it's your first beer from what I can tell, your questions are completely normal. It doesn't quite look like something you'd want to drink until you get to the end. Have no fear! It'll all be good in the end!
Happy brewing!
Kal
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My basement/bar/brewery build 2.0
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Squid
Joined: 09 Apr 2016 Posts: 33
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Link Posted: Mon Sep 09, 2019 6:13 pm Post subject: |
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Kal - do you have any alternative yeast recommendations? OBK doesn't seem to have any 1318 in stock right now. On hand I have US-5 and Omega hothead ale.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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Squid
Joined: 09 Apr 2016 Posts: 33
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Link Posted: Mon Sep 09, 2019 11:03 pm Post subject: |
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OBK doesn't have any, and Amazon.ca has none so I guess I'll try the hothead ale. It has an attenuation of 75-85% so likely will end up with a dryer beer. Do you think I should up the non-fermentables a tad?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Sun Sep 22, 2019 2:13 pm Post subject: |
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Any thoughts on skipping the brite tank step and just doing the # 2 dry hop addition in the original fermenter? Would this cause it to be too bitter due to sitting on the # 1 addition for too long?
_________________ painfully aware of his inexperience and the questions that come due to it...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Sun Sep 22, 2019 2:32 pm Post subject: |
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Thanks Kal, I am also a firm believer of just trying something to see my own results. But it's always helpful and a boost of confidence when you chime in so thank you. And somewhat related concerns...
My current process involves waiting 3 days after fermentation (diacetyl rest) before cold crashing to around 42 degrees with CO2 and a carb stone, so as to have the beer carb'd and ready to consume by the time it hits the kegs.
If I was to go ahead and single vessel dry hop - or even follow your original steps and keep the brite tank step in there... would you have concerns or predictions of what to expect when it sits on all these hop additions an additional 24-36 hours while cold crashing and carbing? same opinion as above?
_________________ painfully aware of his inexperience and the questions that come due to it...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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