D-Day Is Here!!! (Drink-Day)

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Permalink Reply by Craig Howard on October 10, 2015 at 9:43am

Just a thought about conditioning Daza

 We all take a lot of care and attention to temps during early brewing stages, well I do anyway.  

But its a little more difficult to do the same for conditioning temps because of storage location, volume and quantity once bottled. Keggers obviously have this sorted. Its a really important part of the process and reflects in the taste and feel of the brew from my experience.

I intend to build-in a dedicated conditioning space at my next house ( workshop).  It will have heating and STC control.  I already have built the heater (PTC enclosure element) and the second STC is standing by for this. Changing house is work in progress and happening soon.

Will be aiming for 20 degrees stable and storage for 8- 10 dozen x 750ml or quart bottles. (a 1.5 cubic metre space)

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Permalink Reply by Darren Andrews (Daza) on October 10, 2015 at 11:20am

Ok, when you say you take a lot of care of temperature while at brewing stage, I am assuming this you this is the mash, and to a lesser point the boil. The mash is hard for me to maintain a constant temp, and I guess that's why I have read there is a optimum temp range for what you are wanting to get from your mash, be it body or abv...etc. How can i keep a steady temp to avoid it going to high or low? I heat my strike water with a gas burner, kill the temp at 71.5C them wrap pillows and sleeping bags around it, and still it drops? is this the method you use? and what can i do  to keep this as accurate as I can?

Cheers.

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Permalink Reply by Darren Andrews (Daza) on October 10, 2015 at 11:24am

Thanks for the parts mate arrived today! the tubing and grommets are really good mate. Cheers.

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Permalink Reply by Darren Andrews (Daza) on October 10, 2015 at 11:27am

I keep my bottles in the cardboard box they came in, just in case one explodes!! it is a good room for...room temp.
Do you do kegging and bottling ? I'd love to build a room off garage as my brewing room, sounds like you are making a cool temp enclosure...pics when finished.

Daza.

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Permalink Reply by Nathan on October 10, 2015 at 9:15pm

It will be fine mate...Its actually rather hard to make shit(undrinkable)beer...Ive done it once but still drank it. As the old saying goes Doctors bury there mistakes and Brewers drink them....

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Permalink Reply by Darren Andrews (Daza) on October 10, 2015 at 10:03pm

Thanks Nathan, classic line too haha.

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Permalink Reply by Darren Andrews (Daza) on October 11, 2015 at 9:33am

Just wondering if the taste I got was from drinking some of the sediment? when I poured it out got too close to the bottom, and second bottle not as far....would that make any difference to the taste?

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Permalink Reply by Grant R Baker on October 12, 2015 at 10:49am

Brilliant... well done.

Too much dry hop can add a grassy taste, some hops more than others. It might be DMS as already mentioned.

 

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Permalink Reply by Darren Andrews (Daza) on October 12, 2015 at 12:07pm

Thanks mate, My recipe called for 42g of cascade pellets. I had them in 2 days then cold crash for 3 after that, had only been bottle condition for 13 days when I tried it.

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Permalink Reply by Grant R Baker on October 12, 2015 at 2:37pm

42g is on the high end. 25g is about normal... but I have done worse myself (and what is normal to a homebrewer? lol) 

Put it on your list to try out of time/brews.... some with less or more Dry Hops to see if how it goes.

 

Amazed you got it that clear with all that dry hop.

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Permalink Reply by Sam DT on October 12, 2015 at 3:27pm

If I was you I'd try for at least 5 days of dry hop while warm next time - technically two should be fine but a few extra days wouldn't hurt, once it's cooled you're probably going to get less oils into solution.

On the amount front I wouldn't be afraid of going higher myself, Epic PA, Behemoth Chur and Deebles PA all have in excess of 100g. You probably wouldn't want to do it with straight Nelson Sauvin or Citra but for Cascade, Mot, Riwaka etc. I think you'd be ok - does depend on your style and personal tastes tho - NZ PA tends to be at the extreme end of dry hopping..

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Permalink Reply by Darren Andrews (Daza) on October 12, 2015 at 7:05pm

The 42g cascade was on recipe from brewshop for the dry hop it has s fairly low alpha acid percentage and recommend 5 to 7 days I went with the 5 days but cold crashed after 2 days. On a side note how long should I be fermenting for? Total time in fermenter?

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