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  1. hirschb

    Brewing with pure lupulin?

    I'd read the reviews of Cryo-hops before using. It's recommended to use the lupulin heavy product during whirlpool or dry hop and not in the boil.
  2. hirschb

    Recipe Advice- New World Farmhouse Ale

    Much of the flavor of a good farmhouse ale (this is a horrible term by the way) is yeast and non-barley grain driven. As such, I would use a decent proportion of wheat in your grist. Rye and/or spelt can add some interesting "rustic" flavors as well. The hop profile above is totally new world...
  3. hirschb

    Dry hopping in Kits

    As stated earlier, dry hop near the end of fermentation. If you dry hop at the beginning much of the aroma will be "scrubbed" out/ lost during fermentation. While this is a common method for NEIPA's, it's not ideal to ONLY dry hop near the beginning of the ferment. This also leads to hop haze. I...
  4. hirschb

    Assistance needed with using Motueka and Sorachi Ace Hops for the first time

    Yeah, Citra is strong citrus. No lime, but plenty of lemon, orange, and possibly grapefruit. For a lemon-lime beer I think it's a pretty obvious choice.
  5. hirschb

    Assistance needed with using Motueka and Sorachi Ace Hops for the first time

    Coconut? I get some dill from Sorachi, but not coconut. I know this is obvious, but why not use Citra?
  6. hirschb

    Proof my saison and sparkling recipe please

    I'd add some whirlpool hops to the saison. I'm also not a fan of Belle Saison (unless you have no access to liquid yeast). White labs, Wyeast, and The Yeast Bay have tons of amazing Saison yeasts available. My saison recipes typically have some oats for mouthfeel when the yeast is highly...
  7. hirschb

    Sour Dark

    I believe Mike Tonsmiere wrote a BYO article a few years ago about sour dark beer recipe considerations. At a minimum, check out his bog and book as he has several sour dark beer recipes: https://www.themadfermentationist.com/
  8. hirschb

    Using dried fruit in secondary

    Another thing to keep in mind, dried fruit producers often add oils to keep the fruit from sticking to each other. It's good practice to rinse them off before using to wash the oils off (see latest Tonsmeire post: https://www.themadfermentationist.com/2017/12/cherry-wine-flanders-red-recipe.html)
  9. hirschb

    Sigmind's Voss Kveik Yeast - Perfect for Australian Brewing?

    I tried it once, not crazy about the results. Slightly cider-like, which may have been infection or low-carbonation related. I kinda screwed up this batch. I'll need to use it on a few more beers. Others have used it to great effect. I also need to use it at 30C+.
  10. hirschb

    Bland sour/mixed fermentation (WLP655) - what to do?

    Ah, I missed your statement about using 50/50 pale/pilsner and few hops. In the future, leave out the US-05. This is the likely culprit for little/no sour/funk.
  11. hirschb

    Bland sour/mixed fermentation (WLP655) - what to do?

    It's a bit hard to give advice without knowing what the base recipe was. If you have access to commercially available mixed culture beers, it's typically a good idea to throw some dregs into underperforming sours (most people correct for this at the 3-6 month mark, not 15). Jolly Pumpkin, most...
  12. hirschb

    Souring w/ Lactobacillus Plantarum from Probiotic Pills

    MTF has a dedicated subset of members with pretty extensive scientific backgrounds (I'm a bio lecturer myself), as well as professional brewers with loads of experience. While there is plenty of disagreement about some things, topics that are archived onto the wiki tend to be pretty reliable...
  13. hirschb

    Dry hopping leaves taste like chewing the pellets

    Yeah, for most beers, you're 100% right. However, for super hoppy beers using certain hop varietals, reports of grassy off-flavors within a few days are not uncommon. Given his initial complaint (grassy flavor), the most likely culprit is dry hopping time. I'm not saying everyone should do 48hr...
  14. hirschb

    Dry hopping leaves taste like chewing the pellets

    The issue is likely time. You do not need 4 days to extract the hop oils, and in that time, you're picking up a lot of the vegetal off-flavors from the hops. I normally dry hop for two days- start at ferm temp, and then immediately cold crash. This will pull the hops down to the bottom of the...
  15. hirschb

    Souring w/ Lactobacillus Plantarum from Probiotic Pills

    Yeah, just use IBS pills. Super easy. I'd use 4-5 pills in a 20l batch, or 2 pills in a 1l starter. These are two good resources on kettle souring: http://www.milkthefunk.com/wiki/Wort_Souring http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
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