18 replies to this topic

[ThroatwobblerMangrove]

I started at 1.069 and ended at 1.017 which is about 75% attenuation which happens to be smack dab in the middle of the predicted attenuation for Denny's fav 50 yeast. Is this about where you guys usually end up with this beer?

[ThroatwobblerMangrove]

I started at 1.069 and ended at 1.017 which is about 75% attenuation which happens to be smack dab in the middle of the predicted attenuation for Denny's fav 50 yeast. Is this about where you guys usually end up with this beer?

scratch that - actually closer to 1.015 (I really should let the samples degas a bit before reading).

[ncbeerbrewer]

I started at 1.069 and ended at 1.017 which is about 75% attenuation which happens to be smack dab in the middle of the predicted attenuation for Denny's fav 50 yeast. Is this about where you guys usually end up with this beer?

Yes when I brewed this beer a couple of times last year I jumped at the FG as well. I didn't want it to stay so high, at least in my book. I took mine out and let it warm up a few degrees that knocked off a few extra gravity points and yes 1.014 is right where I landed as well.

scratch that - actually closer to 1.015 (I really should let the samples degas a bit before reading).

Give it a day or two more you could lose another point or two as well. Is this your first Denny's Rye IPA? If so you are in for a treat its a great beer!!Mike

[SchwanzBrewer]

Don't sweat the small stuff, is my motto. Hell I hardly ever check the finished gravity. If figure two weeks in the swamp cooler, if it hasn't finished with one of my starters then something went very wrong, and there will be little I could do anyway.Chill that bad boy and get thee to a kegery! Cheers,Rich

[ThroatwobblerMangrove]

Give it a day or two more you could lose another point or two as well. Is this your first Denny's Rye IPA? If so you are in for a treat its a great beer!!

I doubt it will really drop anymore. It's already been in primary for about 2 weeks. I'm okay with this FG though. And yes, this is my first rye IPA! The hydro sample seemed pretty good but you never can really tell what it will be like with a little more age and some carbonation.

Don't sweat the small stuff, is my motto. Hell I hardly ever check the finished gravity. If figure two weeks in the swamp cooler, if it hasn't finished with one of my starters then something went very wrong, and there will be little I could do anyway.Chill that bad boy and get thee to a kegery! Cheers,Rich

I'm going to move it to secondary pretty soon. I planned on doing two 1oz dry hops on this beer. One in secondary and one in the keg. What did you guys do?

[Deerslyr]

I doubt it will really drop anymore.  It's already been in primary for about 2 weeks.  I'm okay with this FG though.  And yes, this is my first rye IPA!  The hydro sample seemed pretty good but you never can really tell what it will be like with a little more age and some carbonation.I'm going to move it to secondary pretty soon.  I planned on doing two 1oz dry hops on this beer.  One in secondary and one in the keg.  What did you guys do?

Dammit!  I knew I forgot something last time I brewed it!  Forgot the dry hopping.As for the initial question, you don't want to let this one attenuate too much.  Some residual sweetness on this one is just fine.  I think my last one ended at 1.017.

[denny]

scratch that - actually closer to 1.015 (I really should let the samples degas a bit before reading).

Mine starts at 1.073 and ends about 1.013.

[denny]

One in secondary and one in the keg. What did you guys do?

That's what I do.

[ThroatwobblerMangrove]

Mine starts at 1.073 and ends about 1.013.

yeah - the yeast may not have been in tip top condition but it was pretty good. I'm also not sure if my basement is a bit on the cool side. What temp do you usually ferment at?

[chadm75]

So I have a question about this recipe (and any other recipes that call for a FWH addition)...how do you calculate the IBU's correctly when adding hops to the mash?

[denny]

yeah - the yeast may not have been in tip top condition but it was pretty good. I'm also not sure if my basement is a bit on the cool side. What temp do you usually ferment at?

62-65F

[denny]

So I have a question about this recipe (and any other recipes that call for a FWH addition)...how do you calculate the IBU's correctly when adding hops to the mash?

First off, FWH is not adding hops to the mash. It's adding hops to the kettle pre boil. To me, it tastes like the same amount of bittering you'd get with a 20 min. addition. Analysis of beers I've FWH has come pretty close to that.As to mash hopping, you get virtually nothing from it IMO. One person I know tried an experiment. He mash hopped to a calculated 130ish IBU. When he had the beer analyzed, it came out in the mid 20s IIRC.

[ThroatwobblerMangrove]

62-65F

hmmm - maybe my mash temp was a little higher than anticipated or something b/c that's the general region I was in. I'll have to go back and check my notes.

First off, FWH is not adding hops to the mash. It's adding hops to the kettle pre boil. To me, it tastes like the same amount of bittering you'd get with a 20 min. addition. Analysis of beers I've FWH has come pretty close to that.As to mash hopping, you get virtually nothing from it IMO. One person I know tried an experiment. He mash hopped to a calculated 130ish IBU. When he had the beer analyzed, it came out in the mid 20s IIRC.

+1 on the 20min calculation. that's what I've heard and that's how I've been calculating it.

[SchwanzBrewer]

I know my alphas are a bit low on my Mt Hood and my scale is 30 years old, so I just throw in a few extra pellets just in case. A dash here, a dash there. Same with the Columbus. Until I get my process down pat, and have really good measuring devices, I doubt it will matter much to my taste buds, especially since I have only brewed 7 AG batches in total. I really enjoy this beer, and if I come close again (brewed it again on Sat) I will be happy. I just have to remember to get a new muslin bag to dry hop with when I secondary.Now if I could only get the gumption to try open fermenting again. Cheers,Rich

[chadm75]

First off, FWH is not adding hops to the mash. It's adding hops to the kettle pre boil. To me, it tastes like the same amount of bittering you'd get with a 20 min. addition. Analysis of beers I've FWH has come pretty close to that.As to mash hopping, you get virtually nothing from it IMO. One person I know tried an experiment. He mash hopped to a calculated 130ish IBU. When he had the beer analyzed, it came out in the mid 20s IIRC.

So do you add the hops during your wort collection or when you fire up the burner?

[ChefLamont]

During wort collection.

[denny]

So do you add the hops during your wort collection or when you fire up the burner?

As soon as I start collecting the first runnings from the tun.

[crockett09]

Denny's fav 50 yeast? I've brewed Denny's Rye IPA several times, years ago but I've lost all my ProMash data in a computer crash. Always loved this beer.Denny, when you get a chance, could you post your official recipe? And is the fav 50 yeast something new? Available commercially?Thanks.

[ThroatwobblerMangrove]

Denny's fav 50 yeast? I've brewed Denny's Rye IPA several times, years ago but I've lost all my ProMash data in a computer crash. Always loved this beer.Denny, when you get a chance, could you post your official recipe? And is the fav 50 yeast something new? Available commercially?Thanks.

recipe: My linkwyeast 1450: My link