Glass
19th July 2015, 08:33 PM
Been a while. Not many brews getting done here. Been drinking a bit of Sierra Nevada and some others. Some good craft brews atm.
This is almost a repeat of #27. An 8 minute boil of Cascade. No Amarillo this time.
1.25kgs of Brew booster, some kind of dextrose and light malt mix. Half mixed with 3.0 litres of boiling water. The rest in the vessel. 1.5oz of Cascade hops boiled for about 8 minutes.
The recipe:
1.5oz Cascade pellet hops
1 x 1.7kg Coopers IPA
1.25 kg Brewbooster - from the preferred LHBS
2 x 7gms Coopers premier yeast - 1 hr rehydrate.
Dry Hop
2 - 3oz Cascade pellet hops
Changes:
None
OG 1.041
Volume: 23L
Fermenter: Coopers
Brew temp: 19C - ambient
Pitch temp: 22C
Current temp: 22C
Notes:
OG is higher than #27. The extra 250gms makes the difference, although still think its slightly low for the mix. Maybe the brewbooster recipe has changed.
After listening to a John Palmer interview, he suggested that rehydrating dried yeast is better than making a starter with it. Happy to give it a go and see what happens.
John (or Jon?) Palmer said that the dried yeast usually has it's own nutrients stored so it can get a good kick start. Loading it up in a small wort before pitching could just be making those chemicals that lead to the off flavours.
Liquid yeast on the other hand has been hydrated the whole time and will have consumed the bulk of it's nutrients while on the shelf. These should be used for a starter to get them back up to full strength.
I think the flavour of #27 was very clean in comparison to previous beers - that was a 24 hour starter. I was much happier with that one. Maybe there was just a slight hint of something, but you need to look for it. I think the style does a lot for going over the top of those off flavors.
Not sure why one would cause creation of a lot of chemicals leading to off flavours and the other would not. When I did the 24hr starter I decanted most of the liquid which I assumed would dump most of the chemical compounds and leave a mostly clean yeast colony.
I have a 3oz pkt of Cascade hops for dry hopping. I think I will use all of it and see how it turns out.
I have another 2 kits sitting on the shelf to do. I don't know if I will be able to get another one done right after this one but will try.
This is almost a repeat of #27. An 8 minute boil of Cascade. No Amarillo this time.
1.25kgs of Brew booster, some kind of dextrose and light malt mix. Half mixed with 3.0 litres of boiling water. The rest in the vessel. 1.5oz of Cascade hops boiled for about 8 minutes.
The recipe:
1.5oz Cascade pellet hops
1 x 1.7kg Coopers IPA
1.25 kg Brewbooster - from the preferred LHBS
2 x 7gms Coopers premier yeast - 1 hr rehydrate.
Dry Hop
2 - 3oz Cascade pellet hops
Changes:
None
OG 1.041
Volume: 23L
Fermenter: Coopers
Brew temp: 19C - ambient
Pitch temp: 22C
Current temp: 22C
Notes:
OG is higher than #27. The extra 250gms makes the difference, although still think its slightly low for the mix. Maybe the brewbooster recipe has changed.
After listening to a John Palmer interview, he suggested that rehydrating dried yeast is better than making a starter with it. Happy to give it a go and see what happens.
John (or Jon?) Palmer said that the dried yeast usually has it's own nutrients stored so it can get a good kick start. Loading it up in a small wort before pitching could just be making those chemicals that lead to the off flavours.
Liquid yeast on the other hand has been hydrated the whole time and will have consumed the bulk of it's nutrients while on the shelf. These should be used for a starter to get them back up to full strength.
I think the flavour of #27 was very clean in comparison to previous beers - that was a 24 hour starter. I was much happier with that one. Maybe there was just a slight hint of something, but you need to look for it. I think the style does a lot for going over the top of those off flavors.
Not sure why one would cause creation of a lot of chemicals leading to off flavours and the other would not. When I did the 24hr starter I decanted most of the liquid which I assumed would dump most of the chemical compounds and leave a mostly clean yeast colony.
I have a 3oz pkt of Cascade hops for dry hopping. I think I will use all of it and see how it turns out.
I have another 2 kits sitting on the shelf to do. I don't know if I will be able to get another one done right after this one but will try.