Hoddy’s Brewing Odyssey

Discussion in 'Beer Brewdays!' started by Hoddy, Feb 10, 2018.

  1. Feb 10, 2018 #1

    Hoddy

    Hoddy

    Hoddy

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    So I thought I would create my own brewing thread rather than hijacking other people’s.

    Today’s brew was a refined approach to developing a really good solid NEIPA recipe. One that may go into the SE Homebrew comp if it’s good enough.

    The brief for this beer was a super pale, super juicy beer with allot of the style traits of a good example of this style. While also doing the absolute maximum to avoid all O2 exposure and potential oxidisation.

    Grain bill was 6.1kg with simply low colour MO, Golden Naked Oats, Malted Oats & flaked wheat. Hops are Mosiac, Citra, Galaxy, Simocoe and Wa-iti.

    Aimed for 25 IBU’S to match the 0.5 sulphate to chloride ratio and a 67 oC mash with only a 10 min boil addition and then a massive whirlpool for 60 mins @ 78oC.

    My efficiency was WAY higher than expected and I think my boil off rate was higher than normal as well. Ended up being 6 pts higher on SG in the HS (Hoddyasaurus Fermenter) with 23 litres. I topped it up to 26 (1pt per litre works for me) to get the SG back close to target. FG should be about 6% now.

    Pitched 25g of New England Dry yeast after 30 mins rehydration.

    Set the pressure relief at 0.75 bar and flushed with Co2 and hopefully we should see some activity tomorrow although data sheets seem to indicate even with a pitching rate at 1g per litre it may be 36hrs until activity is seen.

    I’m adding my hops at high Krausen (200 grams @ 3 days of active fermentation) I will then add another 200 grams after fermentation is complete and I’ve harvested the yeast.

    I did 100 grams at whirlpool too
     

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    Last edited: Feb 11, 2018 at 12:26 AM
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  2. Feb 10, 2018 #2

    dan125

    dan125

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    :hat:
    I reckon getting the dry hops in is the only weak link in the O2 pick up chain, but I can't think of a better way of getting so many in other than opening up the top and tipping them in.
     
  3. Feb 11, 2018 at 12:24 AM #3

    Hoddy

    Hoddy

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    I agree. I think I can only take the purge type precautions when I’m adding in the dry hops and then do the closed transfer as I have done in the last two batches. I have even purged and pre-fill the transfer tubing with Co2 before hand.

    Only time and meticulous attention to detail will tell.
     
  4. Feb 11, 2018 at 12:29 AM #4

    Hoddy

    Hoddy

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    The picture of the HS does not do the beer justice to how pale it is when it’s in the trial jar for testing.
     
  5. Feb 11, 2018 at 8:29 AM #5

    stigman

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    Sounds good to me Hoddy, how did you get hold of the lallemand dry stuff? Not seen it available in small packs yet.
     
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  6. Feb 11, 2018 at 9:14 AM #6

    Leon103

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    geterbrewed are selling it
     
  7. Feb 11, 2018 at 9:23 AM #7

    JFB

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    Hopping hell Hoddy!
    I always think I’m being a bit flash when I use 200g of hops..
    Sounds like it’s going to an epic beer:beer6:
     
  8. Feb 11, 2018 at 4:29 PM #8

    Hoddy

    Hoddy

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    That’s right they are. They are splitting the 500 gram packs and re vac sealing it in 25g packs. Means they have to be kept chilled and used within of weeks of repack tho. This is my first beer trying the dried yeast so I, fascinated to see how it performs.
     
  9. Feb 12, 2018 at 6:45 AM #9

    dan125

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    Is it showing any signs of life yet?
     
  10. Feb 12, 2018 at 10:49 AM #10

    Hoddy

    Hoddy

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    It looks like it is just about starting to get going this morning (36 hrs) as i could see a ring of foam forming on the surface (through the transparent walls of my HS)

    I had set the temp control in the fermentation chamber low (17.5oC) to control the ramp up but i do wonder if that has slowed it right down. Plus the pressure being set at 0.75 bar. Because of this i have moved it up to 19.5oC this morning before i left for work. It would appear that the dried yeast doesn't take off as fat as the liquid vermont strain and maybe it doesn't need the slow start and steady ramp up like the liquid yeast prefers as well.

    I just really hope the yeast from Geterbrewed was viable and i haven't ended up with an under pitch. Which if i am honest i was always a little afraid of with them doing a re-pack of the large 500 gram packs.
     
  11. Feb 12, 2018 at 12:19 PM #11

    stigman

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    .

    I'm sure it will be fine Hoddy relax
     
    Last edited by a moderator: Feb 12, 2018 at 2:39 PM
  12. Feb 12, 2018 at 7:49 PM #12

    Hoddy

    Hoddy

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    So here we are 48hrs in and it looks like the yeast is just starting to get going. It's not started to produce enough co2 to push past the relief valve just yet.
    That is a really long and slow lag phase. I know lallemand said 24-36hrs and I've purposely brought up the temp to 19.5 but I am surprised it's been this slow. Maybe the pitch rate should be higher (2g per litre) or the yeast wasn't as healthy as it could have been after being repackaged.

    All I can hope is that it hasn't under pitched and I lose some of the Vermont character.

    I think I'll need to test the beer before adding any dry hops in case it's caused stressed yeast. I wouldn't want to waste my dry hops.
     

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  13. Feb 12, 2018 at 9:39 PM #13

    Jakeyboi

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    That amount of hops I would shocked if u can taste anything else!
     
  14. Feb 15, 2018 at 12:42 AM #14

    Hoddy

    Hoddy

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    First dry hop added tonight. Fermentation is thankfully in full swing.

    I ended up opening up the valve on the collection bottle to rouse the yeast and trub at the bottom of the HS and that defo seems to have launched the yeast into suspension and give a visible amount of activity.

    Either way a 150gram combo of comet, citra and galaxy was dumped into the HS.


    Sent from my iPad using Tapatalk
     
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