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All good brother.Was indeed not knocking you, more pointing out that light plays a big role in the colour, I've had orange beers look yellow under TL
All good brother.Was indeed not knocking you, more pointing out that light plays a big role in the colour, I've had orange beers look yellow under TL
Solid score ma! But absolutel mini bos are tough. In a Chicago comp this past fall I scored a 43, 42,41 and didn’t metal with any of the 3 beers lolSo today I had my latest all Citra hazy score a 39 and 38 in a local comp. Didn't place. I asked the 1st place guy his scores, and he showed me his sheets - 39 and 38! I wasn't aware of the mini BoS judging that happens when many beers score the same. Apparently, 6 beers made it to the mini BoS, and mine was one of them, but didn't make the cut. Dang it! Next time!
70% 2 Row
25% White Wheat
5% Carafoam
Citra 25 IBU
7oz Dry Hop
Coastal Haze
It's Omnipollo. It's what they do.I forgot to measure it but it was very sweet. No mention of lactose on the can but might be something similar. I'm just a bit confused as to why they would collab with these breweries only to make the beers so sweet.
I had no clue about the mini BoS judging. I went up to the coordinator, and was like, "Uh, you guys messed up. I got the same scores as the First Place beer". Now I feel like an ass lol. But, I'm happy with the scores. At least I know it was "even" with the winner. I'll be sure to up my game next time!Solid score ma! But absolutel mini bos are tough. In a Chicago comp this past fall I scored a 43, 42,41 and didn’t metal with any of the 3 beers lolView attachment 847948View attachment 847949
like you said though, you were in the mix. The mini bos def is based on preference. If you haven’t tried this before you shou; send the same beer to 3 comps that are close in date to each other. I think you’ll be amazed on how different the beers will be judge. It def eye opening and you see how regional expectations for styles are in play.I had no clue about the mini BoS judging. I went up to the coordinator, and was like, "Uh, you guys messed up. I got the same scores as the First Place beer". Now I feel like an ass lol. But, I'm happy with the scores. At least I know it was "even" with the winner. I'll be sure to up my game next time
Next time I'm taking Goldlike you said though, you were in the mix. The mini bos def is based on preference. If you haven’t tried this before you shou; send the same beer to 3 comps that are close in date to each other. I think you’ll be amazed on how different the beers will be judge. It def eye opening and you see how regional expectations for styles are in play.
I’ve done this a few times and I’ll have a beer medal in one comp with a high 38/39+ score and then In an other comp the same weekend get a low 30.
having had your beers before, I can only imagine it was great and you were just on the unfortunate side this time
Yeah, I have been on both sides of that. A 42 that did not even place vs a 36 that jumped ahead for a gold medal. (Related to this thread, hopefully this fall I can time a brew day to get a Hazy IPA into a competition. The timing can be tough for time sensitive styles since you often have to register 3 months before judging, and send off beers 1 month before judging.)I had no clue about the mini BoS judging. I went up to the coordinator, and was like, "Uh, you guys messed up. I got the same scores as the First Place beer". Now I feel like an ass lol. But, I'm happy with the scores. At least I know it was "even" with the winner. I'll be sure to up my game next time!
I started watching the video but haven’t had a chance to make it all the way through yet. In your screen shot it has the beer name as a YouTube recipe, which would make me think it’s a mockup specifically for the video, so not sure how much weight I’d put into it.Sorry for the blurry pic. I took a screenshot from Tree House's newest video showing how they formulate recipes. Looks like for their mock YouTube double ipa they have Munich II in the grist. Might not be true, but judging the sweetness and color of their IPAs, it's possible. Robust malt characters. Full body, caramel, honey, bread. I wonder if they're using it at 2-5%? Might have to give it a whirl!View attachment 848080
Batch Size (To Packaging) (gal): | 3.5 |
Target OG: | 1.071 |
Target FG: | 1.013 |
Target IBUs | 40 |
Boil Time: | 60 |
Target SRM#: | 7 |
Mash Temp (F): | 152 |
Mash Time (min) | 60 |
Yeast: | Verdant IPA - DRY |
Grain Bill | ||
Grain Name | Original Amount (lb) | Percentage |
Pale Ale Malt, Briess | 15 | 85.71% |
Flaked Oats | 1.75 | 10.00% |
Carapils, Briess | 0.75 | 4.29% |
Hop Bill | ||
Hop Name | Original Amount (oz) | Addition Time |
Magnum, US | 0.6 | 60 |
Citra | 0.2 | 20 |
Amarillo | 0.4 | 20 |
Simcoe | 0.2 | 20 |
Citra | 0.3 | WP |
Amarillo | 0.6 | WP |
Simcoe | 0.3 | WP |
Citra | 3 | DH |
Amarillo LupoMax | 2 | DH |
Simcoe | 2.5 | DH |
Oh, it definitely could just be smoke! I posted a page or 2 back after having a 25 min conversation with Nate at the Deerfield TH this past Feb. He told me many brewers and breweries are chasing the straw colored hazy/neipa, but he loves the deep orange colored hazy ipas. He says TH uses light crystal malt in Julius/Alter Ego etc. He says he laughs when people think his beer is oxidized because of the deeper orange color.I started watching the video but haven’t had a chance to make it all the way through yet. In your screen shot it has the beer name as a YouTube recipe, which would make me think it’s a mockup specifically for the video, so not sure how much weight I’d put into it.
That being said, I recall reading in a different forum a long time ago that someone mentioned talking with Nate in the early TH days, and Nate confirming using Munich in Julius. But I’m pretty sure he also mentioned on Instagram that he did not like Munich in IPAs, so who knows.
They certainly have crystal or Munich in a good number of their IPAs.
What was the Lovibond on that malt? That's wicked dark for an 86% pale malt base with just flaked oats and carapils.Hey all
I went ahead and brewed the "Treehouse IPA" recipe that Nate L. posted a while back. I mostly stayed with the recipe. Changed the base grain to a darker roasted pale ale malt, but that's about it. My recipe below.
View attachment 848094
Batch Size (To Packaging) (gal): 3.5 Target OG: 1.071 Target FG: 1.013 Target IBUs 40 Boil Time: 60 Target SRM#: 7 Mash Temp (F): 152 Mash Time (min) 60 Yeast: Verdant IPA - DRY
Grain Bill Grain Name Original Amount (lb) Percentage Pale Ale Malt, Briess 15 85.71% Flaked Oats 1.75 10.00% Carapils, Briess 0.75 4.29%
Hop Bill Hop Name Original Amount (oz) Addition Time Magnum, US 0.6 60 Citra 0.2 20 Amarillo 0.4 20 Simcoe 0.2 20 Citra 0.3 WP Amarillo 0.6 WP Simcoe 0.3 WP Citra 3 DH Amarillo LupoMax 2 DH Simcoe 2.5 DH
View attachment 848095 View attachment 848096
Beer ended up ok. Looks very dark in the picture, and it is a lot darker than most NEIPAs I have made. I do not believe it is oxidized. This is 3 weeks in the glass. Hops are still present, and taste right. Its doesn't have the gray tint to it. No weird off flavors. To me anyways...
Its a good like, "run of the mill" IPA recipe. Nothing that will blow your socks off. Its fine, but not top tier like what you can get at the best places that brew these types of beer. It hits all the "tropical, juicy" things about this style, but its not anywhere near exemplary.
Its pretty middle of the road. 5/10, will not brew again. That said, it is a lot better than most of the NEIPAs I have had around different places.
I wanted to post this, just in conjunction with the Brujos style I did about a month back. Same "style". Completely different beers. It was a cool beer to brew to learn more about the style.
It is Briess Pale Ale Malt. 3.5L.What was the Lovibond on that malt? That's wicked dark for an 86% pale malt base with just flaked oats and carapils.
One of my first Hazy IPAs was based off the initial recipe on this thread and was a 50/50 blend Crisp Marris Otter and 2-row (I think, along with oats and wheat). It was a decent beer, but had a bit of that muddy look to it. I do like the look of a little Munich to add a touch of an orange color, but I am also fine with a grist of just Pilsner + Oats + Wheat. My recent batch of the Tree House recipe with 85% 2-Row, 10% Oats, and 5% Carafoam came out a bit darker in color than I expected.@MMP126 I’ll be honest the color on that bad boy is pretty off putting. But certainly doesn’t mean it’s oxidized, I attribute it to your base malt. When I’ve used golden promise in the past I’ve been surprised at how dark it is too.
I know a lot of folks are turned off by it now (this I never understood) but honey malt is a great choice. It’s 25L and at 3-5%(og dependent as its percentage should go down and og goes up) it adds sweetness and a nice light orange toneOne of my first Hazy IPAs was based off the initial recipe on this thread and was a 50/50 blend Crisp Marris Otter and 2-row (I think, along with oats and wheat). It was a decent beer, but had a bit of that muddy look to it. I do like the look of a little Munich to add a touch of an orange color, but I am also fine with a grist of just Pilsner + Oats + Wheat. My recent batch of the Tree House recipe with 85% 2-Row, 10% Oats, and 5% Carafoam came out a bit darker in color than I expected.
@G_robertus i bet what you are describing as “salty” is likely hop burn/bite. I’ve never heard it described as salty before but now that you do I think it’s pretty fitting, it’s a harshness like you are licking a salt rock. If that the case give it a week or two and see. It can be mitigated with some process tweaks in the future.
Do you make water adjustment? Do you have a water softener?Interesting. I've tasted hop burn before, but that also brought some harsh burning sensation. This beer is as you would expect, except a bit lacking in hop flavour and with the weird salty flavour. I'll see if I can get others to identify the flavour. Thanks!
Tap water with extra salts to get to 200/100 Cl/SO4. My water is naturally quite high in sodium, but I didn't add any apart from SMB and lactic acid. None of my other beers have this issue, including beers that I boil for 3+ hours or pilsners with minimal other flavours. Only when I deliberately add salt, salty malt or bread I get salty flavours (as intended). But even then the flavour is not the same as it is now. It's hard to describe and to me completely new.Do you make water adjustment? Do you have a water softener?
Tasting salt would certainly be a water chemistry issue
Which are you using to adjust the cl/so4. Cacl and gypsum (CaSo4)? How high was you ca?Tap water with extra salts to get to 200/100 Cl/SO4. My water is naturally quite high in sodium, but I didn't add any apart from SMB and lactic acid. None of my other beers have this issue, including beers that I boil for 3+ hours or pilsners with minimal other flavours. Only when I deliberately add salt, salty malt or bread I get salty flavours (as intended). But even then the flavour is not the same as it is now. It's hard to describe and to me completely new.
I add primarily calcium salts, so gypsum and CaCl. Calcium I'd have to check, but I'd say around 150. I've gone higher with pretty much any ion before, hence my confusion.Which are you using to adjust the cl/so4. Cacl and gypsum (CaSo4)? How high was you ca?
Also, any chance you grabbed the wrong compound and added NaCl by mistake?
I used to brew commercially at a tiny farm brewery up until this past February, and at that time I was chatting with a close industry pal / brewery owner we collab with. He said word on the street is that Galaxy is "back". All the big-boys were cancelling contracts up until recently. Apparently Victoria grown Galaxy was decent for a bit, but the Tasmanian grown was awful (or vice versa?), and they were getting blended together in some cases. I think they've both finally been sorted to parity for whatever reason.Anyone got a brewed with any recent Galaxy? I was amongst the staying away from Galaxy crowd, but I've had a couple of commercial hazies lately that were outstanding. Curious if it's just the big guys hand picking good hops (they were from Other Half and Toppling Goliath) or if things have turned back around.
Galaxy will never be what it used to be for us homebrewers. 2016 Galaxy was a cheat code for any ipa, especially in a hazy ipa. I hope I'm wrong.I used to brew commercially at a tiny farm brewery up until this past February, and at that time I was chatting with a close industry pal / brewery owner we collab with. He said word on the street is that Galaxy is "back". All the big-boys were cancelling contracts up until recently. Apparently Victoria grown Galaxy was decent for a bit, but the Tasmanian grown was awful (or vice versa?), and they were getting blended together in some cases. I think they've both finally been sorted to parity for whatever reason.
I used YVH’s latest Galaxy in a cold IPA, using dry hop method discussed in this thread. Soft crash then dry hopping at 55f for one day then cold crash. Came out excellent in my opinion.Anyone got a brewed with any recent Galaxy? I was amongst the staying away from Galaxy crowd, but I've had a couple of commercial hazies lately that were outstanding. Curious if it's just the big guys hand picking good hops (they were from Other Half and Toppling Goliath) or if things have turned back around.
I have to say, I haven’t had any beer in the past 6 years that was 100% galaxy or heavy galaxy that was good. I have had a few beers from fidens this year that used galaxy and though better than typical still not boasting any solid galaxy.I used to brew commercially at a tiny farm brewery up until this past February, and at that time I was chatting with a close industry pal / brewery owner we collab with. He said word on the street is that Galaxy is "back". All the big-boys were cancelling contracts up until recently. Apparently Victoria grown Galaxy was decent for a bit, but the Tasmanian grown was awful (or vice versa?), and they were getting blended together in some cases. I think they've both finally been sorted to parity for whatever reason.
Yup! I found this out about 6 months ago, but I've been able to source my Citra/Simcoe/Tett/Mittelfruh through a local big boy. Been a God-send.I never buy hops from morebeer anymore but I ended up grabbing simcoe and citra from them. Idk if you know this but they allow your to choose lots and give you small descriptors of said lot. Just open these and both are bonkers in aroma, especially the simcoe. The simcoe smells like mango/orange sherbet with definitive stone fruit character.
Simcoe is lot 1020
Citra is 2048 View attachment 848441
I only like escarpment for their funk and Brett stuff but gf doesn’t carry it unfortunately.I talked with Bryan over at Great Fermentations about Escarpment Lab Yeasts. My latest hazy was Foggy London and I love how it turned out. GF is one of the only places that sells Escarpment in the US. I asked when they would be getting their yeast back in stock and he said in a few weeks. Bryan told me that they've been having to toss 50% of their Escarpment yeast because nobody is buying it before it expires. I told him that I would try to put the word out so they are more inclined to keep it in stock. So if anyone here is interested in Escarpment Lab yeast keep an eye on their website and sign up for back in stock notifications. Or you can just email them to let them know you're interested in it. I had been using Wyeast 1318 since 2016 when I first started brewing hazies. Since then I've used Imperial Juice and S-04. I decided to give Escarpment a shot and I'm glad I did. I would like to make Foggy London my go to yeast going forward, but it's difficult to get.
Links:
Escarpment Labs Yeast @ Great Fermentations
Great Fermentations Contact Info
I never buy hops from morebeer anymore but I ended up grabbing simcoe and citra from them. Idk if you know this but they allow your to choose lots and give you small descriptors of said lot. Just open these and both are bonkers in aroma, especially the simcoe. The simcoe smells like mango/orange sherbet with definitive stone fruit character.
Simcoe is lot 1020
Citra is 2048 View attachment 848441
Yeah, not a fan either. I just wanted a base malt that had some dimension to it, so I tried it. 1st time using it. Wouldn't use it again in this style of beer.@MMP126 I’ll be honest the color on that bad boy is pretty off putting. But certainly doesn’t mean it’s oxidized, I attribute it to your base malt. When I’ve used golden promise in the past I’ve been surprised at how dark it is too.
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