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Irish red ale BIAB

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  • #46
    Originally posted by groenspookasem View Post
    There's a few research papers on it , Dr Tom Shellhammer, Scott Janisch and a Brulosophy experiment. I dont have the links on hand, but the effect of dry hopping on an isomerized wort/beer does have the ability to bring down ibu to some extent in an ibu range between 30and40 if I recall correctly.

    The alphas are reabsorbed and aroma is released, depends on a few variables...

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    I also read the Brulosophy exbeeriments and the Scott Janis beer studies and used to believe that dry hopping does not increase bitterness but I can tell you from my own experience that dry hopping increases the bitterness even if its only the perceived bitterness - make a cold brew hop tea, taste it and tell me its not bitter
    Harhm
    Senior Member
    Last edited by Harhm; 8 November 2019, 14:13.
    2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock

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    • #47
      If I recall correctly if your beer is over 30or40 ibu then dh can decrease bitterness if it's under then it can increase. Shellhammers work is somewhere on the hopsteiner site.

      I dont doubt it can increase ibu, but it isn't straightforward. The science behind it is interesting, I'm recalling this from something I read early this year, so best to google

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      • #48
        Originally posted by groenspookasem View Post
        If I recall correctly if your beer is over 30or40 ibu then dh can decrease bitterness if it's under then it can increase. Shellhammers work is somewhere on the hopsteiner site.

        I dont doubt it can increase ibu, but it isn't straightforward. The science behind it is interesting, I'm recalling this from something I read early this year, so best to google

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        Google smoogle, In this instance I don't care less what the web says. In my experience I can tell you that dry hopping this IRA with the intention to decrease the bitterness will not work.

        @Jannieverjaar - Bottle half the batch and dryhop the rest for 4 days with 4 g/L EKG. get back to us when both beers are carbonated and ready to drink Good luck
        Harhm
        Senior Member
        Last edited by Harhm; 8 November 2019, 14:31.
        2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock

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        • #49
          Yeah, I said you "could" but perhaps Sprite is a better option

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          • #50
            RIPA is a recognised style and is actually bloody lekker. Well done............

            Unless it's completely off, no beer is a failure.

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            • #51
              After a beer or two I came up with a possible solution, boil up some water add some dme, cool it and add to your fermentor? Could possibly balance it out? You're still fermenting, so worth a shot? Not sure, haven't tried it myself, what's everyone else's thoughts?

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              • #52
                That sounds like a a better plan to me. But I was thinking I small. 2l mash with some pale and some oats to improve mouthfeel in the process?

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                • #53
                  I also read that research groen! It said it absorbs it in the trub or something. I didn't pay much attention coz I never planned on brewing such high ibus

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                  • #54
                    That sounds better than dme too, it's a real neat style and I hope you can save it

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                    • #55
                      Ok I'm questioning everything now! I'm completely lost!

                      I let yesterday's sample chill and drop clear.....
                      Not all that undrinkable, actually not bad at all. I'm not changing anything! Groenspookasem you are turning me into a hop head!

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                      • #56
                        Music to my ears :-) I have the t-shirt to prove my hop head status too :-)

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                        • #57
                          So I got a second opinion and it's clear. I need to add DME. My og was 1040 instead of 1049. Fg is 1006. It needs body badly. I wanted to get to 1045 with the addition. I have 25l in the fermenter so beersmith says
                          340g addition.
                          Do you think its enough to help the body or should I go for 1049?

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                          • #58
                            Go for 1.049, unbalanced beers makes it difficult to enjoy. I had something similar with a amwheat a while back - on the very edge of being over the top

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                            • #59
                              1049 it is. Just boiled it and poured it! Now the wait begins again.

                              And my blondes have run out!

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                              • #60
                                Bottling night.
                                I decided to add my priming DME (not sugar so I can get a little more body from priming) to the fermenter not the bottles individually to save time. BUT forgot to take the sg before. So I have no idea how strong it is. But the sg after priming is 1014 so probably not to bad.

                                Anyway I dont think its red, more deep amber
                                Still not well balanced though. I'll call this one school fees and every time I taste it I'll know I need to brew better. The bitterness overpowers everything. I cant even tell you what flavors or aromas there are. I'll do a more detailed taste test after conditioning but at this point this one is not for the record books.

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