517 replies to this topic

[Steve Urquell]

so is this a good soft or a bad soft?

I don't know yet. Different than standard for sure.

[HVB]

I will be testing my first Brewtan beer tonight.  I am not sure how much I will be able to tell with 7.5 ounces of dry hops in there but we will see.

[positiveContact]

I will be testing my first Brewtan beer tonight.  I am not sure how much I will be able to tell with 7.5 ounces of dry hops in there but we will see.

 

which beer is this?  standard drez pale ale?

[HVB]

which beer is this?  standard drez pale ale?

No, it is a new "session" beer I am playing around with 4% abv little different than my normal DPA

 

[positiveContact]

that sounds great!

[HVB]

that sounds great!

Fingers crossed!

[Big Nake]

This stuff is definitely changing something in the beer.

This is the spot I'm in... the "something is happening" spot. The question is "what is it doing" and after determining that, finding out what the positives are and what else might have to be done as a result. You don't want "soft" if it means "too soft". The helles that I said was super soft was the most popular beer here while my family has been here and it was the first keg to go. As I drank it, I was still trying to decide if it was too soft and needed sulfate or if it maybe just needed a bump in hops, etc. Bottom line, something is happening and I'm glad to hear this from another brewer so I know I'm not crazy.

[neddles]

No, it is a new "session" beer I am playing around with 4% abv little different than my normal DPA

 

 Yum.

 

Unsolicited feedback coming so tell me to zip it if you want. At that gravity and with that grist and yeast I think you can mash that hotter and end up with a beer that is not the least bit sweet and has less EtOH and a touch more body. Thoughts?

 

Also are you going to put a New England spin on this?

[positiveContact]

 Yum.

 

Unsolicited feedback coming so tell me to zip it if you want. At that gravity and with that grist and yeast I think you can mash that hotter and end up with a beer that is not the least bit sweet and has less EtOH and a touch more body. Thoughts?

 

Also are you going to put a New England spin on this?

 

I was thinking that too but then I thought with 1450 and possibly some "softness" from the brewtan it could end up just right.  Also, isn't flaked wheat supposed to add a little body?

[HVB]

 Yum.

 

Unsolicited feedback coming so tell me to zip it if you want. At that gravity and with that grist and yeast I think you can mash that hotter and end up with a beer that is not the least bit sweet and has less EtOH and a touch more body. Thoughts?

 

Also are you going to put a New England spin on this?

I agree that i am sure I could have went at 156 or even a big higher.  I am in New England so all my beers have a NE spin .  For this one I did the first dry hop at day 4/5 of fermentation and capped the fermenter so it was done under a bit of pressure.  I did cold crash it for a few days to get most of the "gunk" to drop out, also done under pressure.  I let it warm back up to low 60's before I moved it to a keg that had the last dose of DH's.  It stayed at cellar temps for about 6 hours and then went in to the fridge at 43 and put back on CO2. 

 

I did sample it a couple days before kegging and it did not seem thin but I will only be able to tell once I get a carbonated sample in my cup.

[ChicagoWaterGuy]

The two brewtan beers I've tapped so far also have had crazy creamy and long lasting head. One was 100% pilsner malt helles and the other was Drez's citra nelson rye pale.

[HVB]

The two brewtan beers I've tapped so far also have had crazy creamy and long lasting head. One was 100% pilsner malt helles and the other was Drez's citra nelson rye pale.

How did you like that beer?

[positiveContact]

The two brewtan beers I've tapped so far also have had crazy creamy and long lasting head. One was 100% pilsner malt helles and the other was Drez's citra nelson rye pale.

 

I've found rye tends to help with head retention for me.

[neddles]

I was thinking that too but then I thought with 1450 and possibly some "softness" from the brewtan it could end up just right.  Also, isn't flaked wheat supposed to add a little body?

I have heard that said about flaked wheat but I have to say I am not sure I get any body from flaked wheat.

 

I agree that i am sure I could have went at 156 or even a big higher.  I am in New England so all my beers have a NE spin .  For this one I did the first dry hop at day 4/5 of fermentation and capped the fermenter so it was done under a bit of pressure.  I did cold crash it for a few days to get most of the "gunk" to drop out, also done under pressure.  I let it warm back up to low 60's before I moved it to a keg that had the last dose of DH's.  It stayed at cellar temps for about 6 hours and then went in to the fridge at 43 and put back on CO2. 

 

I did sample it a couple days before kegging and it did not seem thin but I will only be able to tell once I get a carbonated sample in my cup.

Sounds great and let us know how it comes out brewtan and otherwise. Next time I will read more carefully to see that you already brewed it. More coffee needed.

 

Whats the logic of keeping it under pressure for the dry hop(s)?

[HVB]

 

Whats the logic of keeping it under pressure for the dry hop(s)?

 

I have read some articles about it .. seen what they said and wanted to see what I get.  Only one way to know.

 

https://scottjanish....ping-pressure/ 

Edited by drez77, 12 July 2016 - 07:57 AM.

[positiveContact]

I have read some articles about it .. seen what they said and wanted to see what I get.  Only one way to know.

 

https://scottjanish....ping-pressure/ 

 

I end up keeping the beer under pressure for dry hopping just so I can carb while I dry hop

[denny]

I've found rye tends to help with head retention for me.

 

Sure...anything high in protein will have tht effect.

[ChicagoWaterGuy]

I've found rye tends to help with head retention for me.

Definitely. The surprise was the 100% Pilsner malt helles. The head is usually fine but this was extra creamy and long lasting.

[ChicagoWaterGuy]

How did you like that beer?

 

 

Very tasty with a wonderful aroma. I would brew again. I poured it for my wife and a friend. They both complimented the beer. It just carbed up so it needs a little more time to be as bright as your pic in that thread.

[Big Nake]

Definitely. The surprise was the 100% Pilsner malt helles. The head is usually fine but this was extra creamy and long lasting.

That's good to know. I have no idea if brewtan is doing something for the head formation and stability or not. The head on the brewtan helles I made was also very fine and long-lasting. The S-189 pils is not quite as fine and thick which is strange because that's the one that had some carapils and carafoam in it. I'm also noticing that my most recent beers have been very clear but I also gelled them after they were cold in the keg. Is the brewtan adding to that clarity? Not sure.