Hoddy’s Brewing Odyssey

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

Help Support The Homebrew Forum UK by donating using the link above.
  1. Feb 10, 2018 #1

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    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
     

    Attached Files:

    Last edited: Feb 11, 2018
    foxbat, Dutto and Stephenj like this.
  2. Feb 10, 2018 #2

    dan125

    dan125

    dan125

    BIAB brewer Supporting Member

    Joined:
    Mar 13, 2013
    Messages:
    1,398
    Likes Received:
    541
    Location:
    Medway
    :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 #3

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    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 #4

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    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 #5

    stigman

    stigman

    stigman

    Regular. Supporting Member

    Joined:
    Feb 27, 2016
    Messages:
    570
    Likes Received:
    275
    Location:
    glossop Derbyshire
    Sounds good to me Hoddy, how did you get hold of the lallemand dry stuff? Not seen it available in small packs yet.
     
    Hoddy likes this.
  6. Feb 11, 2018 #6

    Leon103

    Leon103

    Leon103

    Regular. Supporting Member

    Joined:
    Aug 12, 2015
    Messages:
    3,918
    Likes Received:
    990
    geterbrewed are selling it
     
  7. Feb 11, 2018 #7

    JFB

    JFB

    JFB

    Regular. Supporting Member

    Joined:
    May 3, 2016
    Messages:
    643
    Likes Received:
    200
    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 #8

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    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 #9

    dan125

    dan125

    dan125

    BIAB brewer Supporting Member

    Joined:
    Mar 13, 2013
    Messages:
    1,398
    Likes Received:
    541
    Location:
    Medway
    Is it showing any signs of life yet?
     
  10. Feb 12, 2018 #10

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    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 #11

    stigman

    stigman

    stigman

    Regular. Supporting Member

    Joined:
    Feb 27, 2016
    Messages:
    570
    Likes Received:
    275
    Location:
    glossop Derbyshire
    .

    I'm sure it will be fine Hoddy relax
     
    Last edited by a moderator: Feb 12, 2018
  12. Feb 12, 2018 #12

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    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.
     

    Attached Files:

  13. Feb 12, 2018 #13

    Jakeyboi

    Jakeyboi

    Jakeyboi

    Well-Known Member

    Joined:
    Sep 17, 2016
    Messages:
    334
    Likes Received:
    136
    Location:
    Hastings
    That amount of hops I would shocked if u can taste anything else!
     
  14. Feb 15, 2018 #14

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    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
     
    dan125 likes this.
  15. Feb 21, 2018 #15

    Dutto

    Dutto

    Dutto

    Dutto Supporting Member

    Joined:
    Jan 13, 2016
    Messages:
    4,879
    Likes Received:
    2,506
    Location:
    East Lincolnshire
    150g? You must love hops! :wave:

    Here's hoping that it doesn't finish up tasting like I imagine a recently cut lawn would taste! :thumb:
     
  16. Feb 21, 2018 #16

    dan125

    dan125

    dan125

    BIAB brewer Supporting Member

    Joined:
    Mar 13, 2013
    Messages:
    1,398
    Likes Received:
    541
    Location:
    Medway
    There's still more to go in I believe - This style needs a huge dry hopping to acheive the intense fruity/juicy character - I just dry hopped with 260g in 27L of something similar.
    These are not cheap brews to make, but totally worth it. :Cheers:
     
    Hoddy and Leon103 like this.
  17. Feb 21, 2018 #17

    Dutto

    Dutto

    Dutto

    Dutto Supporting Member

    Joined:
    Jan 13, 2016
    Messages:
    4,879
    Likes Received:
    2,506
    Location:
    East Lincolnshire
    WOW!

    Last year I did nineteen x 23 litre brews and I would probably be hard pushed to find one that had more than 80g of hops in it; including 15g for a Hop Tea before bottling. :thumb:
     
  18. Feb 21, 2018 #18

    IainM

    IainM

    IainM

    Syphon-sucking bag squeezer Supporting Member

    Joined:
    Oct 19, 2015
    Messages:
    2,141
    Likes Received:
    1,081
    Location:
    Cambridge
    Last year I did a 23L batch of Rye IPA with 395g hops in total, mostly Simcoe, Amarillo and Galaxy, but also some Mosaic, Centennial, Warrior and Zeus. Beautiful it was! Not a hint of grass, just juicy American hops.
     
  19. Feb 21, 2018 #19

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,607
    Likes Received:
    940
    Location:
    East Grimblesthorpe under the Wolds
    Glad to see you started a brew thread Hoddy. Beer sounds lush with all those hops.
     
  20. Feb 21, 2018 #20

    Hoddy

    Hoddy

    Hoddy

    Junior Member Supporting Member

    Joined:
    Jul 14, 2015
    Messages:
    1,260
    Likes Received:
    476
    Location:
    Greatham - East Hants
    So the second dry hop went in this evening. Citra, Galaxy and Comet.

    I also harvested the yeast I could from the cone for washing. Like @dan125 says I think the valve could be wider as it’s tricky to get the yeast down into the collection bottle.

    I think I’m going to take a different approach next time to collecting the Vermont yeast in the next batch.

    Anyway 5 days from now it’ll be kegging time.


    Sent from my iPad using Tapatalk
     

Share This Page