Nelson Sauvin Over Doing

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Permalink Reply by Adam on September 23, 2008 at 9:29pm

Oh yeah its good stuff alright i agree it totaly dominates 100g NS late hopped is great in a american style ipa

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Permalink Reply by Stu McKinlay on September 23, 2008 at 9:37pm

No worries with that combo at all, as long as the ferment is nice and clean. Not too sweet. There'll be a nice load of cascade in there with it. Is it bitter enough? What's your estimated IBU?

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Permalink Reply by Mike Neilson on September 24, 2008 at 6:22am

50.3ibu, it is only the first day in secondry, just shet myself and thought i brewed a wine, As for sweetness its sitting at 1.017 which is more than i want but will wait and see what it ends up at before bottling cheers

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Permalink Reply by Stu McKinlay on September 24, 2008 at 9:12am

50ibu will probably handle a beer up around the 1.015 mark. don't stress yet.
Give it a few weeks. It'll change considerably with carbonation and a cooler temp (i'm guessing you won't be drinking it flat at 20c).

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Permalink Reply by Mike Neilson on October 9, 2008 at 10:07pm

Holey Sh@t cant believe I Sh@t myself over this, I done a lot of research into this style of beer and thought i had goosed it up!! I thought the Sauvin had totaly over powered the Malt and totaly killed of the cascade!! but neither!! I still think the NS needs to condition out and let the 22 deg ferm fruityness reveal itself, but all is good. The next Two week will tell........

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Permalink Reply by Mike Neilson on September 24, 2008 at 9:28am

All depends on how thirsty I get watching the warriors this weekend!!

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Permalink Reply by Steve Plowman on September 24, 2008 at 12:31pm

Tip of the day is don't bother tasting beer until it is conditioned, green beer generally tastes like crap and it will always change. Tasting it to soon just causes unnecessary stress and annoying self doubt with out achieving anything.

You do need to go gentile with the NS, I just dry hopped 2000L of Pale Ale with 500g of NS (only 5g into 20L) and its pretty good, really sharpens up the aromatics nicely. Much more than that and it will start to dominate, which is fine if thats what your into.

I have had poor results with big NS additions late in the boil, I find it produces a swampy sort of character that takes a long time to condition out.

GO the Warriors

Steve

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Permalink Reply by Mike Neilson on September 24, 2008 at 12:37pm

Cheers Steve, didnt want the NS to dominate just to add a little to sharpen aroma and citrus. Will take it on board and not try again till its ready.

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Permalink Reply by Fairlane on September 24, 2008 at 5:03pm

The way I look at hops is sort of the same way I look at tannin in wine. Yeah it can be big and ballsy in the beginning but it will mellow out with time.
The last IPA I made was a classic example. IBU of about 60 and was hugely bitter and aromatic after ferment but after 6 weeks in the bottle is smoothing out nicely and to me expresses what an IPA is all about..... :))

dh

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