Discussion
Jambo85 said:
What's the logic behind the pressure fermenting, is it to keep hop aromas in? Fermentasaurus looks like a good product for this but I don't need more brewing gear. I don't need more brewing gear. I don't need more brewing gear...
Pretty much, if you pressure ferment and do a closed transfer to keg then a mega hoppy NEIPA should remain perfect while your using CO2, the beer can also be carbed up in something like a Fermentasaurus so you can serve directly from it if you wish.You don't have to pressure ferment, Hoonigan has done NEIPA's without issue and I'm yet to have a beer oxidase and go bad (yet to brew with 200g+ hops) but I have seen on homebrew forums plenty of posts about hop bomb beers quickly going brown and tasting bad due to oxygen, even the micro breweries will have the odd can be sold that has gone bad.
Give it a whirl and see how you get on in normal conditions, you might have no issue and what you would of spent on a pressure FV can go towards grains
RichFN2 said:
Pretty much, if you pressure ferment and do a closed transfer to keg then a mega hoppy NEIPA should remain perfect while your using CO2, the beer can also be carbed up in something like a Fermentasaurus so you can serve directly from it if you wish.
You don't have to pressure ferment, Hoonigan has done NEIPA's without issue and I'm yet to have a beer oxidase and go bad (yet to brew with 200g+ hops) but I have seen on homebrew forums plenty of posts about hop bomb beers quickly going brown and tasting bad due to oxygen, even the micro breweries will have the odd can be sold that has gone bad.
Give it a whirl and see how you get on in normal conditions, you might have no issue and what you would of spent on a pressure FV can go towards grains
You don't have to pressure ferment, Hoonigan has done NEIPA's without issue and I'm yet to have a beer oxidase and go bad (yet to brew with 200g+ hops) but I have seen on homebrew forums plenty of posts about hop bomb beers quickly going brown and tasting bad due to oxygen, even the micro breweries will have the odd can be sold that has gone bad.
Give it a whirl and see how you get on in normal conditions, you might have no issue and what you would of spent on a pressure FV can go towards grains
I might do - tbh I get upset when doing beers with a lot of dry hopping with trendy hops, spend a bloody fortune on the hops and then they drink up half the beer! I really like doing pretty simple English ales but carbing and chilling them properly and trying to avoid infection - basically everything CAMRA is against. By refusing to change all these breweries missed the craft beer boat in a big way.That said, this time of year always makes me wish I had a reserve of something very strong and complex that benefits from ageing to drink in the autumn/winter months. Something along the lines of the Brewdog AB:xx beers.
RichFN2 said:
NEIPA is very hard without pressure fermenting and closed transfers which is why I have not attempted one yet, not to say you shouldn't but be aware it is a risky beer without the above.
Fully aware of the risks, in fact that's one of the things that attracted me to it (that and loving the style). I tend not to do stuff by halves, when I decided I wanted to build a water cooled PC I also decided I wanted to do loads of custom CAD, CNC and 3D printing work as part of it
RichFN2 said:
For dry hopping there is a method where people do this around 48 hours into fermentation
This was my plan- to dry hop whilst it was still fermenting. I'd initially thought about double dry hopping but suspect that might be problematic in terms of avoiding oxygen exposure without positive CO2 pressure.Jambo85 said:
Fermentasaurus
I'd seen these in my brief googling...at that price I think it's probably a justifiable purchase in the near future should I have some successes with these. Under £100 for the starter kit with pressurisation gear.Ended up doing just 10g of Idaho 7 with 30 minutes left of the boil. Just enough to give a tiny bitter essence. I'll do all of the remaining ~290g of hops after a couple of day's fermentation. Starting gravity seems a bit lower than I'd have liked unfortunately, 1.058 measured (and 1.060 adjusted for temperature) so I might well undershoot the ~7% I was initially aiming for by a bit but hopefully it should be the right side of 6%
I also think I might have made a balls-up with my crystal malt by not specifically going for a paler one, as it's got s decidedly...ruby tinge to it.
I also think I might have made a balls-up with my crystal malt by not specifically going for a paler one, as it's got s decidedly...ruby tinge to it.
Edited by HM-2 on Friday 16th October 18:42
HM-2 said:
I also think I might have made a balls-up with my crystal malt by not specifically going for a paler one, as it's got s decidedly...ruby tinge to it.
Just to round this one off, I ended up double dry-hopping it (4 days a time, once at 24h and once at 1w). I ended up adding in another 500g of malt extract about 24h after the fermentation kicked off which actually worked well.Excuse the awful pour
The colour is all kinds of wrong and there's definitely too much malty character for a "true" NEIPA but it's delicious nonetheless.
Kicked off a Weizenbock at the weekend and all seemed to be going well but it's smelling a bit...funky now.
HM-2 said:
Kicked off a Weizenbock at the weekend and all seemed to be going well but it's smelling a bit...funky now.
Sounds like you've nailed the style then Good outcome on the NEIPA then, must get brewing beer again now that my home improvement projects are just about done.
I did recent start a bochet which is mead made with caramelised honey. It doesn't seem all that popular, suspect I'll soon find out why.
I bought a conical from Kegland a few weeks back and am currently coming to the end of my first run at pressure fermenting. It's been a real learning experience so far! I'm using one of the Fermzillas as I got a great deal from Angel Homebrew back in November.
Setup was a doddle, was careful with lubing up the o-rings and no issues with leaking from any of the main joints. I have had problems with the plastic carb caps leaking CO2 on the fermenter lid, swapping with metal ones worked fine, but strangely the plastic carb caps don't leak when attached to the sample jar at the bottom.
I've done another NEIPA, this time a tropical milkshake variation. Billing below.
3kg liquid light malt extract
1.5kg liquid wheat malt extract
1.5kg mango pulp
1kg pineapple pulp
250g flaked oats
150g Maris Otter pale
150g Bohemian pilsner
30g CaraMalt
20g CaraWheat
70g each of BBC Mosaic, El Dorado and Vic Secret in a 75°c whirlpool
70g each of BBC Mosaic, El Dorado and Vic Secret dry hopped at high krausen
500g lactose added to the fermenter after removing the worst of the trub
White labs WLP521 Hornidal kveik yeast.
I didn't have a heating belt when I kicked things off so I started the ferment at around 21°c and have been upping the temperature to about 28°c over the last few days. The ferment itself has been done at 10psi except for when I've filtered off the trub or added dry hopping additions.
Just taken a sample and it's hit my target gravity of 1.016 from an OG of 1.070 but still seems to be fermenting away. The hop burn is VERY pronounced but unsurprising given the lack of any cold conditioning or fining and given the size of the dry hop additions (and the fact they've only been in for 3 days).
It's smelling delicious and looks like mango juice.
Setup was a doddle, was careful with lubing up the o-rings and no issues with leaking from any of the main joints. I have had problems with the plastic carb caps leaking CO2 on the fermenter lid, swapping with metal ones worked fine, but strangely the plastic carb caps don't leak when attached to the sample jar at the bottom.
I've done another NEIPA, this time a tropical milkshake variation. Billing below.
3kg liquid light malt extract
1.5kg liquid wheat malt extract
1.5kg mango pulp
1kg pineapple pulp
250g flaked oats
150g Maris Otter pale
150g Bohemian pilsner
30g CaraMalt
20g CaraWheat
70g each of BBC Mosaic, El Dorado and Vic Secret in a 75°c whirlpool
70g each of BBC Mosaic, El Dorado and Vic Secret dry hopped at high krausen
500g lactose added to the fermenter after removing the worst of the trub
White labs WLP521 Hornidal kveik yeast.
I didn't have a heating belt when I kicked things off so I started the ferment at around 21°c and have been upping the temperature to about 28°c over the last few days. The ferment itself has been done at 10psi except for when I've filtered off the trub or added dry hopping additions.
Just taken a sample and it's hit my target gravity of 1.016 from an OG of 1.070 but still seems to be fermenting away. The hop burn is VERY pronounced but unsurprising given the lack of any cold conditioning or fining and given the size of the dry hop additions (and the fact they've only been in for 3 days).
It's smelling delicious and looks like mango juice.
RichFN2 said:
HM-2 That sounds fantastic! I also have a hoppy kveik on the cards but no equipment for pressure fermenting or closed transfers so will be interesting to see how it turns out.
Have you used kveik yeast before? I have been reading some people ferment at 35-40°c
This is my first time using Kveik and I'll definitely use it again. Even at lower temperatures it ferments well but it definitely likes mid 20s+ more than it does 20 or so. I didn't underpitch this time around so I might have missed out on some of the fruity esters but I felt like a madman only dropping a teaspoon of yeast into a 21 litre batch.Have you used kveik yeast before? I have been reading some people ferment at 35-40°c
AJB88 said:
I've got two meads upstairs ready to go, anything I can to check alcohol content? quick tests? Amazon?
Not really anything off the shelf available for Joe public to check alcohol. Did you measure the gravity before it started fermenting? You need that number to calculate alcohol content.marksx said:
AJB88 said:
I've got two meads upstairs ready to go, anything I can to check alcohol content? quick tests? Amazon?
Not really anything off the shelf available for Joe public to check alcohol. Did you measure the gravity before it started fermenting? You need that number to calculate alcohol content.First pint of my homebrew weizenbock
I was really concerned that this was going to be a chuck job as it tasted AWFUL when I bottled it but a month down the line it's great! Probably a little too pronounced with bananay isoamyl acetate esters for a "real" weizenbock but really maturing well. Think these will be their best in maybe 3-4 months but still very quaffable now despite being north of 8%.
I was really concerned that this was going to be a chuck job as it tasted AWFUL when I bottled it but a month down the line it's great! Probably a little too pronounced with bananay isoamyl acetate esters for a "real" weizenbock but really maturing well. Think these will be their best in maybe 3-4 months but still very quaffable now despite being north of 8%.
Jambo85 said:
Great selection - what’s the rose hip one like? Did you have to fart about peeling them or Chuck them in whole?
Pretty dry, but I think I should have ramped up the fermentation temperature a day or so earlier to get more flavour from the yeast. Just chucked the hips in whole, luckily they didn't break down Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff