Looks like my starter tried to climb out of the flask during its first day while I was at work. I only pitched it and set the it going at 8am.
Crikey!
Verdant Putty
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Looks like my starter tried to climb out of the flask during its first day while I was at work. I only pitched it and set the it going at 8am.
Crikey!
Keruso. I don’t think 50g of Galaxy in the whirlpool will cause too much of an issue. Might even improve the flavour. May mean you need to condition a little longer as Galaxy is a bitter old beast. If you are bottling, try and avoid as much oxygen getting in as humanly possible. Purge each bottle with co2 if you can. Hazy beers like this are notorious for being oxygen sponges.
Keruso
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Thank you good advice, this may be where I need to move onto kegs. It was a real treat being able to send your recipe to my grainfather, many thanks for that I’ll post back how it goes. Interestingly I had a superb recirculation when I brewed, crystal clear wort, only went cloudy when I added all those hops into the 80c steep for 30mins. Cheers
Keruso another reason to move from bottles to kegs for me was that I could never replicate that fresh dry hop taste and aroma when bottling. I think this may be down to biotransformation during secondary fermentation. It's not that expensive and all the equipment holds it's value really well, so if it's not for you easy enough to sell. Just need a bit more space!
How long would freshness in a hop beer such as this last in a keg? I'm a 2-3 beers friday night, 3-4 saturday drinker and worry that kegging might be a waste of time if I'm brewing NEIPA type beers.
I brewed a session IPA at the start of December, had a glass last week and bizzarely it tasted better than ever, so 3 months! All depends on how well you can minimise O2 ingress during your brewing process.
I'm pretty much exactly the same as you - few beers on a Friday and Saturday (OK maybe a few Sunday occaisionally!). Don't think you'll regret the move I certainly haven't.
The trick is to use plastic bottles and squeeze all the air out before tightening cap. Works like magic!
Hop flavour will last a good while in a Keg. It’s important not to purge it too much, just set your carbonation PSI and leave it for a week. Then purge to serving pressure.
I’ve had NEIPAs in a keg for over a month and they have still been great up until the keg is done. Obviously the first couple of weeks are best and they do fade.
You could always dry hop in the keg as well. I don’t as I never keep a keg more than a month before it’s gone. But some people do and it gives good results.
So my final thoughts on my Putty clone.
Needs more Galaxy and less Mosaic. I think it also needs more hops in general, just not in your face enough.
It’s a nice beer. But it’s not Putty. The merest hint in the taste and smell. But mosaic dominates.
Needs more Galaxy and less Mosaic. I think it also needs more hops in general, just not in your face enough.
It’s a nice beer. But it’s not Putty. The merest hint in the taste and smell. But mosaic dominates.
So. Kicked my first 12l keg. Gave around a third of it away.
It was possibly a bit over-carbed.
Just tried the second keg, this one has been sitting at room temp for about 10 days at 20psi, with no cannister attached.
Wow. Far more like Putty. It’s spicy, more Galaxy comes to the fore. Still fruity, but has the spicy edge that makes Putty so good.
I brew to fill 2 12 litre kegs as that’s all I have space for. I only have one cannister/regulator so I keep one in the fridge and just set the one at room temp to 20-30 psi and leave it to do it’s thing.
This second keg. It’s very, very close. It needs to be softer, mouthfeel wise. And still needs more Galaxy. But I’d say for the folks who are bottle conditioning. Leave it at least 10 days and it will get pretty close.
Not sure why the second keg is better. But my second kegs always seem to be.
I’m probably too impatient to drink the beer.
It was possibly a bit over-carbed.
Just tried the second keg, this one has been sitting at room temp for about 10 days at 20psi, with no cannister attached.
Wow. Far more like Putty. It’s spicy, more Galaxy comes to the fore. Still fruity, but has the spicy edge that makes Putty so good.
I brew to fill 2 12 litre kegs as that’s all I have space for. I only have one cannister/regulator so I keep one in the fridge and just set the one at room temp to 20-30 psi and leave it to do it’s thing.
This second keg. It’s very, very close. It needs to be softer, mouthfeel wise. And still needs more Galaxy. But I’d say for the folks who are bottle conditioning. Leave it at least 10 days and it will get pretty close.
Not sure why the second keg is better. But my second kegs always seem to be.
I’m probably too impatient to drink the beer.
"The following year we made it a few months early, the reason being that Putty (read Galaxy) takes time to mellow out and calm down. If we sent it out into the world too soon there would be some hop burn, loads of raw bag-of-hop aroma and much less tropical fruit. So we brew it before Christmas, when tank turnaround time can be slower and it has time to relax."
Well yea. I was aware of that. But my first keg was just Mosaic all the way. I have learned to be respectful of Galaxy. (My last 5 or so brews have had Galaxy in them)
I genuinely don’t think it’s time. I reduced the Galaxy to avoid it’s harshness.
I think it’s temperature. From cold crash to the first keg, it’s been lagering. And the first keg was tasting too clean. Everything was just getting cleaner and cleaner over time. I was storing it too cold.
It was at 4 degrees. Which is lager.
My second keg is at 10 degrees. No lagering happening. Which you don’t want for an ale anyway. It’s more of an ale. At 10 degrees. Don’t lager your NEIPA.
I made a mistake with the temp. The beer wanted to be a lager. And it became more of one over time.
Now storing at 10. It’s still an ale. It’s pretty close to Putty. So I’m happy enough with my original recipe.
Brewing is hard. It’s not just about what you put in. It’s about what you do afterwards too.
Don’t store my recipe too cold. It’ll end up like a nicer version of Punk IPA
Replace the Maris Otter with more Golden Promise. The Maris has added more colour than needed.
The beer I’m drinking now. Which hasn’t been stored too cold is very, very close to what we have been trying to get to.
It’s nice to have 2 kegs. So these happy accidents can happen.
Don’t crash it too cold. It’ll ruin it and strip the hop character. Lesson learned there.
For my next one I’m going to replace the Mosaic for Idaho 7 and the Galaxy (which I’m starting to think is a bit overrated) with Sabro.
Still going to substitute Citra with Azacca from
now on. I’m so over Citra. It’s just in everything. I’m bored of it.
Azacca is a far nicer, more subtle hop. And it really gives a great citrus backbone
Citra is dank cat ****. Bored of tasting it in everything. Same with Mosaic. It’s nice, and everything. Just bored of it.
I genuinely don’t think it’s time. I reduced the Galaxy to avoid it’s harshness.
I think it’s temperature. From cold crash to the first keg, it’s been lagering. And the first keg was tasting too clean. Everything was just getting cleaner and cleaner over time. I was storing it too cold.
It was at 4 degrees. Which is lager.
My second keg is at 10 degrees. No lagering happening. Which you don’t want for an ale anyway. It’s more of an ale. At 10 degrees. Don’t lager your NEIPA.
I made a mistake with the temp. The beer wanted to be a lager. And it became more of one over time.
Now storing at 10. It’s still an ale. It’s pretty close to Putty. So I’m happy enough with my original recipe.
Brewing is hard. It’s not just about what you put in. It’s about what you do afterwards too.
Don’t store my recipe too cold. It’ll end up like a nicer version of Punk IPA
Replace the Maris Otter with more Golden Promise. The Maris has added more colour than needed.
The beer I’m drinking now. Which hasn’t been stored too cold is very, very close to what we have been trying to get to.
It’s nice to have 2 kegs. So these happy accidents can happen.
Don’t crash it too cold. It’ll ruin it and strip the hop character. Lesson learned there.
For my next one I’m going to replace the Mosaic for Idaho 7 and the Galaxy (which I’m starting to think is a bit overrated) with Sabro.
Still going to substitute Citra with Azacca from
now on. I’m so over Citra. It’s just in everything. I’m bored of it.
Azacca is a far nicer, more subtle hop. And it really gives a great citrus backbone
Citra is dank cat ****. Bored of tasting it in everything. Same with Mosaic. It’s nice, and everything. Just bored of it.
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I store my NEIPA's cold and never have any problems as you describe.
The fact that keg 2 tasted better is due to longer crashing and filtering. You put 400 grams of hops in there which is ALOT.. Takes time to settle out.
Keruso
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Thanks for the update. I'm bottling my attempt tomorrow. Smelled amazing when I added the 2nd dry hop. I don't cold crash anymore, I let the bottles carbonate at the same temp as fermentation for a week then move into the garage.
I ended up having to change my dry hop schedule due to an unexpected issue with hop deliveries.
So its been Amarillo and galaxy as the bio trans and will most likely be Galaxy, Amarillo and Citra (or Simcoe) as the final dry hop.
I too am planning on letting this one condition for a few weeks before i spark it. Depends how quickly i kick one of my other kegs.
So its been Amarillo and galaxy as the bio trans and will most likely be Galaxy, Amarillo and Citra (or Simcoe) as the final dry hop.
I too am planning on letting this one condition for a few weeks before i spark it. Depends how quickly i kick one of my other kegs.
That will still be a bloody lovely beer I bet.
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Loads of warning on social mediaGutted I missed this years, been watching on their website all New Year and they released it Friday without pre warning
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