quote:As long as you're creating good foam during the pour, it's most likely this unless there's an issue w/ the brewery's processes. What beer is it?
Rinse your glassware well and don't use rinse agents like JetDry.
quote:I'm always a fan of simple malt bills for IPA's, so I'd suggest 95% of your favorite 2-Row w/ 5% of your favorite medium crystal. Shoot for 10-12 Plato, 40-50 IBUs, and stick w/ something like Cali ale to keep it nice and dry to let the hops shine. Pick your favorite hop and try to get 100% of your IBUs from late additions and/or the whirlpool if possible. From there, dry hop w/ around 2-3 oz per 5g and enjoy!
Anyone have any good "session" IPA recipes?
quote:Thanks for the reminder
Just remember, seven days without beer makes one week.
quote:Funny because Mosaic and Citra are next on the list, but the first batch was Cascade which is always under-rated these days (IMO). I think it's delicious.
I like the idea of a session saison. Might have to try that out next brew day. Are you guys going with more traditional hops, or trying something creative? I'm thinking about using some Cascade or Mosaic, maybe.
quote:Yeah, about the dry-hopping.....had a little mishap on brew day, and the hops intended for dry-hopping got ruined (long story). So, no dry hops this time around. But yeah, I would have dry-hopped warm.
Mmmm Citra/Mosaic.
You dry-hop it already? Only reason I ask is I strongly, strongly prefer dry-hopping warm.
quote:Exactly. I'd have to dig up the research paper, but "warm" was significantly more efficient at extraction. From firsthand experience I've also noticed less tannic/vegetal notes so it's win-win IMO.
Define warm. As in ferm temps in the 60s?
quote:Unfortunate but not the end of the world. Just make sure and brew it again sometime and compare it side by side!
Yeah, about the dry-hopping.....had a little mishap on brew day, and the hops intended for dry-hopping got ruined (long story). So, no dry hops this time around. But yeah, I would have dry-hopped warm.
quote:Ha! Fat chance, there! It's going into the keg and onto CO2 when I get home this afternoon.
I'd sweat it. Sounds like you ruined it. Probably better send it to me for extensive analysis.
quote:Yeah, I guess you could call it a lighter version. We'll see what the final ABV turns out to be. I think I'm going to wait until May to brew it, as I'll be in town more and able to have better control over the temperature settings on my STC1000 setup. Going with either the ordinary bitter above (with jock's suggested changes) or maybe a Rye Pilsner for my next brew.
No real criticisms here. I haven't brewed a saison yet, mostly because I haven't really been blown away by any I've tried. I don't have anything against the style, it's just not my favorite. I do like Martin House's River House for a day of floating the Guadalupe though. It's pretty simple and dry, 5% abv so I would venture yours would be the light version of that?
quote:So, so true. Most yeast labs' attenuation estimates are fairly accurate; however, every single one I've seen WAY underestimates when it comes to saisons (or really most Belgian yeasts in general).
This gives OG of 1.038 and FG of 1.011 (I need to check what my attenuation was with WLP565 last time, as I know it was more than the 65-75% White Labs has on their website) for abv of 3.5%.
quote:Nice! I'm pretty sure this is the longest running thread I've ever started on TexAgs!
Hey I just realized Tuesday was the 1-year anniversary of this thread!
quote:Blue star for you!quote:Nice! I'm pretty sure this is the longest running thread I've ever started on TexAgs!
Hey I just realized Tuesday was the 1-year anniversary of this thread!
quote:It comes down to that I'm a bit of an Excel nerd, I guess. And maybe a little OCD. I've been using BIABacus since I started doing All Grain. It's a great tool, but there are a few things about it that I don't like. It's all in metric, and I use Imperial (I can work in meters, but I'm lost with liters and grams). It also starts with inputting an OG and it scales the grains to fit that. I'd rather let the OG develop on it's own from what I enter for the grains. I also like the feature in Brewer's Friend and Beersmith that allows me to see the style guidelines, and how my beer is fitting in with them as I design it. So, I took someof the stuff from BIABacus, reorganized it in a way that I like better, and changed what I didn't like, and added some other features. After that, it just kinda snowballed. I still use multiple tools, including all the ones mentioned here, when formulating a recipe, just to make sure the numbers are all matching up closely. Then, on BrewDay, I print my checklist and go. Once it's done, I transfer all my numbers into the spreadsheet for record keeping.
Just curious, why did you want to make your own spreadsheet instead of using software already developed?
Where did you get the information for the lists of ingredients and then the values for their characteristics (AA%, SRM, etc.)?
