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Homebrewers: What's brewing/fermenting/bottle conditioning?

#121
MatticusMania said:
Ok, a question, Im sure someone will easily answer...

What would cause a beer to be overcarbonated at time of consumption?
I tried my IPA last week, the first two I chilled in the freezer for a short time, and they seemed alright, aside from more foam bubbling up after every sip. The next bottle I opened was chilled longer, at a lower temp (in the fridge rather than freezer) and it erupted like a volcanic rocket. I was able to drink maybe half of its contents.

Id like to know where I went wrong, so as to avoid this on my next try.
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I had issues with not having the priming sugar mixed in well. The last few bottles out of a batch were way over primed. I fixed the problem by doubling the water I used to boil the priming sugar in. (2 cups water to 5 oz sugar as opposed to 1 cup water.). And I don't dump the sugar water in until I have a gallon or batter in The bottling bucket. The siphon seems to mix it all in evenly now. I have since gone to just adding 2/3 cup honey to 2 cups water rather than using corn sugar. Works just as well IMO.

I'm up to my eyeballs in pawpaw's just now, and think I'm going to try a pawpaw melomel this weekend. I should know about this time next year if this was a good idea......
 
#122
metron said:
This past weekend I brewed a 5 gallon double IPA. Its going to be big. REAL big!

Almost 20 lbs of grain:17 lbs of Maris Otter, a little c120, flaked barley, and dexterine. Mixing that mash by ones self is very difficult but I managed. Also a little over 2/3 cup sugar to the boil to help it dry up a bit. OG on this one was about 1.084. Should be about 9% ish depending on when it drops out.

One full pound of fresh hop pellets went into the kettle. Thats right - a full pound in a 5 gallons of wort. :eek::D Its roughly 1/3 each with Summit for bittering, Columbus in the middle, and Cascade at the end. Ill probably dry hop with another quarter lb of Cascade. :bassist:
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This is a fantastic recipe. I especially love your combination of hops.

What was your mash temp?
 
#123
McHaven said:
I need to get started on my winter beer. My Belgian Dubbel has just finished bottle conditioning. I'm thinking about a stout. Any suggestions?
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Brew a dry stout but add 3-4 lbs of steeped, crushed raspberries or cherries to the primary before pitching the yeast.

It will need to be racked off the fruit into a secondary and will need at least 4 months of aging for the best flavor. But it will be worth it. It's a beer that you will likely never see in a store.

HEAVEN. :hyper:

I brew at least two batches a year of fruit stout (since 1988) and it's always the one that my friends take the most of (I'm usually left with barely half of my batch).
 
#124
NFD (New Fermenator Day) ...

CIMG0235.png


Still need to attach all the plumbing, that's for the weekend.
 
#130
spade2you said:
Has anyone ever made or tried a smoked IPA? I like both styles of beer, but have never tried both in a single beer. It seems like it could be really cool or practically undrinkable. :confused:
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Hrm, I don't imagine that it would be an easy drinker without a fair bit of malt to balance the harshness from both the smoke and hops. You never know until you try, though. Probably best to go a bit easy on both the smoke and the IBUs at first until you've got a feel for the result.
 
#131
UncleFluffy said:
Hrm, I don't imagine that it would be an easy drinker without a fair bit of malt to balance the harshness from both the smoke and hops. You never know until you try, though. Probably best to go a bit easy on both the smoke and the IBUs at first until you've got a feel for the result.
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That's probably reasonable. I have several beers coming up, so I'm only slightly entertaining the idea of this one. My club is making a 100 gallon brew this weekend. After that, I'm hopefully making LD Carlson's Hop Nog, which features 3 bags of experimental hops. They're leaving the recipe very open to how and when you add the hops then requesting feedback to how it went.
 
#132
hbarcat said:
This is a fantastic recipe. I especially love your combination of hops.

What was your mash temp?
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Sorry I missed this... I want to say it was 151 or 152. I have the full recipe at home if you want it?

The beer ended up being really good. Very unbalanced toward hops but the malt flavor isn't completely hidden. Unfortulately it only dropped out to about 1.022 so it was a bit slick and not as strong as I would have liked. I wanted a higher OG too but I always have problems with that.
 
#133
spade2you said:
Has anyone ever made or tried a smoked IPA? I like both styles of beer, but have never tried both in a single beer. It seems like it could be really cool or practically undrinkable. :confused:
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Maybe this would work with a 'Black IPA' .

It is easy enough to achieve a nice smoked beer if it has the proper balance of black/roasted/toasted malts.

Leaving the smoked character of a beer out there with not enough support from dark malts might leave it overpowering.

I think it would have to be very sparing in order for it to work. Maybe combine it with RYE!

I think you should explore. !!!
 
#136
Hmmm, not to be a party pooper but im not so sure about a smoked ipa. I find that dark malt bitter and hop bitter are very different and tend to clash on the palette. I dont care for black ipas as a result. I think addition of smoke would further that clashing of flavors. The smoke is a powerful taste.

Thats based on personal preference though. If you are into that, go for it! To me black ipa and even belgian ipas are like chocolate and cheese. Two great things, but not so much at the same time.
 
#139
Maybe you could try it from the other direction, make a somewhat over hopped rauchbier. Stick with the style then add a bunch more hops then what would normally be called for. Maybe if you stick to noble varieties instead of the crazy citrusy ipa types, you might have something.
 

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