Great video and that beer looks incredible color-wise. Do you measure Ph at whirlpool to adjust down? Or just generally add that amount to lower it at whirlpool, never thought to do this step.
Hey, thanks! After brewing about 10 hazies, I honestly haven't even been checking my mash pH because it was basically the same every time. It' usually around 5.25 - 5.3 toward end of boil, so 4ml brings me down to 5.0 - 5.1 at WP usually. This, in turn, which brings me down to 4.4 final pH in the end. I found that this helps my hazies, but not IPAs for some reason. Maybe because I've been adding less of a DH to my WC...
I have gooseberries in my garden, and it's a good comparison with N Sauvin. To me the most dominant flavor in Nelson is white grapes though. Love the hops
What temp do you whirlpool at? And what temp did you mash this one at? I'm going to brew a DDH Melcher Street clone, but after that I may need to try this recipe out. Thanks!
I usually WP at 175F or so, and mash really depends on the yeast. Mash temps really depend on yeast - Verdant usually at 153-155F. Melcher Street is awesome, good luck!
Nelson sauvin has passionfruit flavours though is more about the flavours found from nelson sauvingon blanc white wine. I live in Nelson, New Zealand. Riwaka is a region about 40 minutes drive from Nelson, this region grows some of total produced hops. Other local hop regions are Brightwater & Tapawera. Just discovered your channel, found intrest as I once was big into brewing my own beer. Good content. Thanx.
That's so cool! You must get some amazing quality hops, super fresh, too! Admittedly the Nelson that I used for this batch was pretty subtle, I have a different lot I'm much more excited about. On top of that, I just got some Nelson CGX (~cryo) that I'm going to try in an upcoming WC IPA!
No, I just use a floating dip tube so it adjusts to the level of beer and hops in suspension. No filter either, but I could probably benefit from one, once in a while things clog a little. Otherwise if you cold crash your beer before transferring, 99% of the hops and yeast will settle out at the bottom!
Great point about trying to build a better taste memory. I find myself always struggling when it comes to tropical fruits. Is that mango, papaya, passion fruit, guava? No idea, so I just say tropical fruit.
Those beers look so jummy, I love Riwaka but haven't tried HBC630. That's a very cold dry hop, why so cold? I usually go for 61F. What does the spelt impart?
They're still drinking awesome! I dry hop cold so I don't get further hop creep, low-50F helps crash out the yeast, but the hops still float. Spelt is a type of wheat malt, I believe it has the highest protein content of all wheats, which adds nice body and great haze!
The beers look great! I can usually find Passionfruit at my local stores but it is around $3.50 for a single fruit. It is very tart, but I can see the connection between hop flavors. Black Currant is another one I see all the time as a descriptor. The only Black Currant source I could find around me was some preserves. I am not sure how much the sugar covered up the flavors, but I got a bit of an earthy wild blueberry character which I could not really connect to hop flavors.
Brutal. Grow a passionfruit vine on your fence. You just have to feed them a massive amount of manure/fertiliser. They have the most amazing looking flower too.
That's cool, glad you're indulging in some fruit! Thankfully sugar is a pretty mild flavor, so most things will overpower it. I'll keep an eye out for passionfruit for sure and I did see black currants descriptors a few times as well.
Interesting video! How do you keep the dip tubes in the kegs you are dry hopping in from clogging? Are you using a floating dip tube with a filter attachment or a filter screen around a metal dip tube?
Thanks! One of them does have a filter and one doesn't. Biggest thing for the dip tubes is cold crashing before you transfer. If the hops and yeast are crashed out at the bottom of the keg, there's virtually no risk of clogging. 48 hours does the job pretty well.
How come you drop the aldc at dry hop? Why not at yeast pitch? To prevent the formation of diacetyl precursors in the beer from the outset? I've not used it before, but am about to purchase some, hence the probing question.
You can do either, I don't think there's much of a difference. Only thing about ALDC is it works between pH 4.0 - 7.0, otherwise it's denatured so you can't really add it to tart beers. Reason I add it later is because I've had issues with diacetyl production at Dry Hop, rather than from the initial fermentation. It'd probably work either way though...
For mash, 5.3-5.35 usually, but +/- 1 never hurt anyone. I used to measure these all the time, but they rarely changed so I stopped. I also aim for whirlpool pH around 5.0.
Try gooseberry pie so good!
Great video and that beer looks incredible color-wise. Do you measure Ph at whirlpool to adjust down? Or just generally add that amount to lower it at whirlpool, never thought to do this step.
Hey, thanks! After brewing about 10 hazies, I honestly haven't even been checking my mash pH because it was basically the same every time. It' usually around 5.25 - 5.3 toward end of boil, so 4ml brings me down to 5.0 - 5.1 at WP usually. This, in turn, which brings me down to 4.4 final pH in the end.
I found that this helps my hazies, but not IPAs for some reason. Maybe because I've been adding less of a DH to my WC...
I have gooseberries in my garden, and it's a good comparison with N Sauvin. To me the most dominant flavor in Nelson is white grapes though. Love the hops
What temp do you whirlpool at? And what temp did you mash this one at? I'm going to brew a DDH Melcher Street clone, but after that I may need to try this recipe out. Thanks!
I usually WP at 175F or so, and mash really depends on the yeast. Mash temps really depend on yeast - Verdant usually at 153-155F.
Melcher Street is awesome, good luck!
Nelson sauvin has passionfruit flavours though is more about the flavours found from nelson sauvingon blanc white wine. I live in Nelson, New Zealand. Riwaka is a region about 40 minutes drive from Nelson, this region grows some of total produced hops. Other local hop regions are Brightwater & Tapawera. Just discovered your channel, found intrest as I once was big into brewing my own beer. Good content. Thanx.
That's so cool! You must get some amazing quality hops, super fresh, too! Admittedly the Nelson that I used for this batch was pretty subtle, I have a different lot I'm much more excited about. On top of that, I just got some Nelson CGX (~cryo) that I'm going to try in an upcoming WC IPA!
Good video. The only crit is the lav mic capturing swallowing noises. Prob more me as I have a thing with noises.
Agreed, it's very odd! Is there another good place to mount it?
@@secretlevel5951 I switched to a podcasting mic on my videos. You could try slightly lower down on your t shirt
Awesome vid!
Do you have a cut dip tube in your fermentation kegs or do you use an inline filter when transferring to the serving keg?
No, I just use a floating dip tube so it adjusts to the level of beer and hops in suspension. No filter either, but I could probably benefit from one, once in a while things clog a little. Otherwise if you cold crash your beer before transferring, 99% of the hops and yeast will settle out at the bottom!
@@secretlevel5951 cool thanks! Wasn’t sure if a floating dip tube would get clogged up during fermentation, I’ll have to try this!
Great point about trying to build a better taste memory. I find myself always struggling when it comes to tropical fruits. Is that mango, papaya, passion fruit, guava? No idea, so I just say tropical fruit.
Those beers look so jummy, I love Riwaka but haven't tried HBC630. That's a very cold dry hop, why so cold? I usually go for 61F. What does the spelt impart?
They're still drinking awesome! I dry hop cold so I don't get further hop creep, low-50F helps crash out the yeast, but the hops still float.
Spelt is a type of wheat malt, I believe it has the highest protein content of all wheats, which adds nice body and great haze!
The beers look great! I can usually find Passionfruit at my local stores but it is around $3.50 for a single fruit. It is very tart, but I can see the connection between hop flavors. Black Currant is another one I see all the time as a descriptor. The only Black Currant source I could find around me was some preserves. I am not sure how much the sugar covered up the flavors, but I got a bit of an earthy wild blueberry character which I could not really connect to hop flavors.
Brutal. Grow a passionfruit vine on your fence. You just have to feed them a massive amount of manure/fertiliser. They have the most amazing looking flower too.
That's cool, glad you're indulging in some fruit! Thankfully sugar is a pretty mild flavor, so most things will overpower it. I'll keep an eye out for passionfruit for sure and I did see black currants descriptors a few times as well.
Interesting video! How do you keep the dip tubes in the kegs you are dry hopping in from clogging? Are you using a floating dip tube with a filter attachment or a filter screen around a metal dip tube?
Thanks! One of them does have a filter and one doesn't. Biggest thing for the dip tubes is cold crashing before you transfer. If the hops and yeast are crashed out at the bottom of the keg, there's virtually no risk of clogging. 48 hours does the job pretty well.
How come you drop the aldc at dry hop? Why not at yeast pitch? To prevent the formation of diacetyl precursors in the beer from the outset? I've not used it before, but am about to purchase some, hence the probing question.
You can do either, I don't think there's much of a difference. Only thing about ALDC is it works between pH 4.0 - 7.0, otherwise it's denatured so you can't really add it to tart beers. Reason I add it later is because I've had issues with diacetyl production at Dry Hop, rather than from the initial fermentation. It'd probably work either way though...
What mash ph were you targeting?
For mash, 5.3-5.35 usually, but +/- 1 never hurt anyone. I used to measure these all the time, but they rarely changed so I stopped.
I also aim for whirlpool pH around 5.0.