Wow! This is gold. It equals about a year of learning for me in one video. Straight to the point without compromising the reasoning behind everything. ❤
Hi, first time viewer and subscriber. I'm intrigued by your IPA technique. Would love to see a compare/contrast of this vs a traditional recipe or maybe just a sample recipe with this techinque. I've been brewing a long time and never heard of this.
Thank you for watching and welcome! It likely would yes, since most well and municipal water is 6.5 pH or above. You'd have to calculate your salt addition using something like Brewfather or Brewers Friend. Using more water would increase the amount of salts you would need anyways, since the additional water would dilute their concentration. Some salts lower pH, like Gypsum and Calcium Chloride for instance.
Q's: IPA hop schedule building - is this for all APA or just NEIPA? I love a good, crisp westy and would think it needs more bittering at the beginning of the boil then what you mention in the vid. Only add the extracts at the last 10min of the boil? Your recommendation is to turn off the heat, add the LME, incorporate, then return to boil for 10 more min? Or, the time adding the extract is a part of the 10 minutes? Do you alter the water chemistry with extracts? Thanks for the video!
Thanks for watching! Love the questions. 1. IPA Schedule: This is a tactic used by Ben Edmunds of Breakside Brewery and he uses it with all styles of IPA from American through Hazy. If you have enough late and whirlpool additions, you may not need any bittering addition at all since you get all your IBUs from those late hop additions. But, if you prefer IPAs that are not super hop forward in terms of fruit notes, then stick to a more traditional schedule. However, I really recommend trying out the building backwards approach. It will definitely impress anyone who tries your beer! 2. Yes, take the pot off heat, add your LME or DME, bring back to a boil and start the 10-minute timer once you hit boil. If you are calculating your IBUs using a brewing software, you'll notice utilization rockets when you are just boiling with water, so if you are seeing that, consider adding a touch of DME or LME, just enough to get the software to calm down on utilization and add the rest add ten minutes as planned. 3. Do not alter your water when using extracts, there is no way to know what salts are coming from the extract so your best bet would be to use spring water.
I have to agree with your "avioding infections" section...i have brewed 27ish times and while i try and keep everything as clean as i can. My set up is very jank and for a while i was shocked i didnt have an infection...but now i think its just not that big of a deal as long as you stay on top of stuff
Right? I spent a few years terrified of infections, and after 12...13 years most of the time I just do the best I can while being reasonable. People have also been open fermenting for millenia, so that should have been my first clue not to worry as much!
I have a Cooper's pale ale in my fermenter, what day into fermenting would you add citra hops for how long and how much to create a really fruity flavour?
If you have the ability to, I would cool the fermenter down after primary to about 45F and pitch the dry hops then. Cool temps will help keep grassiness away. Limit the dry hop contact time to 24 hours for best results, although this is a controversial topic! I am speaking from my own experience.
With adding the extract in the last 10 minutes of the boil, how do you adjust for hop utilization? When I do late addition extract on a brewing calc (Brewer’s Friend) it sends the IBUs through the roof! Do you just adjust the hop amounts in the recipe when adding extract that late? Thanks for all the tips, it was really interesting.
Yes you are absolutely right! Hops utilization does act differently in just water versus a solution with some gravity. You have a couple options: You could add just enough DME or LME to the boil when you add your bittering addition to get the utilization to a reasonable point, or you could play with the timing of the addition. I would personally go with the first option.
I love the information you are providing. Very informative. Do you have any tips for double dry hopping, particularly for a Hazy IPA? In other words, what % of the dry hop should be added during active fermentation versus the % when fermentation is complete?
Thank you so much for watching! For a hazy you are definitely going to want to dry hop early to maximize biotransformation. I would personally opt to use the largest dry hop charge on day 1 of fermentation. Something to consider is that thiols released as part of biotransformation can be absorbed by a secondary dry hop, so it may actually make sense to hit the beer with one initial dry hop during primary and no more after that but this could vary due to the following: There are a lot of factors here, so it is probably not a one and done answer. You also would have to consider enzymatic activity from the hops, oxidation and chemical reactions between proteins, polyphenols and thiols all contributing to reducing those free thiols in solution. I believe you have given me a whole video idea on this one! Added to the queue :)
@@iconoclastbrewing Thanks for the reply. I've typically dropped my 1st dry hop on day 3 of fermentation, then the 2nd dry hop after active fermentation with the 2nd dry hop being the larger dose. It's always very good beer, but I'm thinking it can be even better. I am brewing this weekend and might try your suggestions on this next batch. Thanks again for the response and I would love to see you create a video around this topic. Cheers!
Hi, how did you get on with the wine kit in the igulu, i have had some great brews in the igulu,but the reviews have seemed to dried up now, kind regards from uk.
Not quite done yet, but because I have total control of the fermentation schedule with the pro features I have every reason to believe it's going to come out great. The video should be ready right around August 1!
Wow! This is gold. It equals about a year of learning for me in one video. Straight to the point without compromising the reasoning behind everything. ❤
Thank you for checking it out and the awesome feedback! Glad to hear it was useful. I'll keep this kind of content flowing! 🍻🍻
Hi, first time viewer and subscriber. I'm intrigued by your IPA technique. Would love to see a compare/contrast of this vs a traditional recipe or maybe just a sample recipe with this techinque. I've been brewing a long time and never heard of this.
Excellent suggestion! Added to my queue. Thanks for watching and for subscribing!
Great content. I’m fairly new to water chemistry, but wouldn’t more water in the mash increase your PH since water is at least 7 on the ph scale?
Thank you for watching and welcome!
It likely would yes, since most well and municipal water is 6.5 pH or above. You'd have to calculate your salt addition using something like Brewfather or Brewers Friend.
Using more water would increase the amount of salts you would need anyways, since the additional water would dilute their concentration. Some salts lower pH, like Gypsum and Calcium Chloride for instance.
Q's:
IPA hop schedule building - is this for all APA or just NEIPA? I love a good, crisp westy and would think it needs more bittering at the beginning of the boil then what you mention in the vid.
Only add the extracts at the last 10min of the boil? Your recommendation is to turn off the heat, add the LME, incorporate, then return to boil for 10 more min? Or, the time adding the extract is a part of the 10 minutes?
Do you alter the water chemistry with extracts?
Thanks for the video!
Thanks for watching! Love the questions.
1. IPA Schedule: This is a tactic used by Ben Edmunds of Breakside Brewery and he uses it with all styles of IPA from American through Hazy. If you have enough late and whirlpool additions, you may not need any bittering addition at all since you get all your IBUs from those late hop additions. But, if you prefer IPAs that are not super hop forward in terms of fruit notes, then stick to a more traditional schedule. However, I really recommend trying out the building backwards approach. It will definitely impress anyone who tries your beer!
2. Yes, take the pot off heat, add your LME or DME, bring back to a boil and start the 10-minute timer once you hit boil. If you are calculating your IBUs using a brewing software, you'll notice utilization rockets when you are just boiling with water, so if you are seeing that, consider adding a touch of DME or LME, just enough to get the software to calm down on utilization and add the rest add ten minutes as planned.
3. Do not alter your water when using extracts, there is no way to know what salts are coming from the extract so your best bet would be to use spring water.
I have to agree with your "avioding infections" section...i have brewed 27ish times and while i try and keep everything as clean as i can. My set up is very jank and for a while i was shocked i didnt have an infection...but now i think its just not that big of a deal as long as you stay on top of stuff
Right? I spent a few years terrified of infections, and after 12...13 years most of the time I just do the best I can while being reasonable. People have also been open fermenting for millenia, so that should have been my first clue not to worry as much!
I have a Cooper's pale ale in my fermenter, what day into fermenting would you add citra hops for how long and how much to create a really fruity flavour?
If you have the ability to, I would cool the fermenter down after primary to about 45F and pitch the dry hops then. Cool temps will help keep grassiness away. Limit the dry hop contact time to 24 hours for best results, although this is a controversial topic! I am speaking from my own experience.
With adding the extract in the last 10 minutes of the boil, how do you adjust for hop utilization? When I do late addition extract on a brewing calc (Brewer’s Friend) it sends the IBUs through the roof! Do you just adjust the hop amounts in the recipe when adding extract that late? Thanks for all the tips, it was really interesting.
Yes you are absolutely right! Hops utilization does act differently in just water versus a solution with some gravity. You have a couple options: You could add just enough DME or LME to the boil when you add your bittering addition to get the utilization to a reasonable point, or you could play with the timing of the addition. I would personally go with the first option.
I love the information you are providing. Very informative. Do you have any tips for double dry hopping, particularly for a Hazy IPA? In other words, what % of the dry hop should be added during active fermentation versus the % when fermentation is complete?
Thank you so much for watching! For a hazy you are definitely going to want to dry hop early to maximize biotransformation. I would personally opt to use the largest dry hop charge on day 1 of fermentation. Something to consider is that thiols released as part of biotransformation can be absorbed by a secondary dry hop, so it may actually make sense to hit the beer with one initial dry hop during primary and no more after that but this could vary due to the following:
There are a lot of factors here, so it is probably not a one and done answer. You also would have to consider enzymatic activity from the hops, oxidation and chemical reactions between proteins, polyphenols and thiols all contributing to reducing those free thiols in solution.
I believe you have given me a whole video idea on this one! Added to the queue :)
@@iconoclastbrewing Thanks for the reply. I've typically dropped my 1st dry hop on day 3 of fermentation, then the 2nd dry hop after active fermentation with the 2nd dry hop being the larger dose. It's always very good beer, but I'm thinking it can be even better. I am brewing this weekend and might try your suggestions on this next batch.
Thanks again for the response and I would love to see you create a video around this topic. Cheers!
Saw you on Reddit 😃 new sub here! 👍🏼
Thanks for the sub!
Can you also do a video of the way you make IPA
Yes I can! Working on the planning for that one now. Thanks for watching!
Awesome
Thank you and thanks for watching!
Hello 👋 good work ! Your only going to get better 🏆
🤞
Hi, how did you get on with the wine kit in the igulu, i have had some great brews in the igulu,but the reviews have seemed to dried up now, kind regards from uk.
Not quite done yet, but because I have total control of the fermentation schedule with the pro features I have every reason to believe it's going to come out great. The video should be ready right around August 1!
@@iconoclastbrewing Thanks for letting me know, I am looking forward to watching the video 👍