The Beer Nerd - what are you drinking / brewing thread

Did you pour it using the directions on the can? First one I poured normally. Hot/flat garbage. Second one I held completely upside down about 2 feet above the glass. Still not a great beer by any means but it's much better and pouring it like that is hilarious.

 

These guys brew some awesome stuff.

 

Yes sir, I poured it like a nitro should be. I still remember the first time I saw a nitro get poured from a can at a bar. The pint glass was tapered enough to stop the can from falling in and the bartender just popped the tab and dumped the entire can in the glass. I was like wtf. I love watching nitro beers get poured. Its mesmerizing.

 

12%

 

So, a LOT of drinking was done this weekend, obviously, and it didnt stop until last night. Broke the rules to visit our friends in quarantine up in Fresno, partly so I could pick up a care package from Tioga Sequoia. To make a long story short, my buddy got me a bunch of cans/bottles from their Rush Day release and one was a 4 pack of a dessert stout that foamed like crazy, i posted it a few months back. They were overcarbed for sure. I posted it on my IG story and they messaged me saying they wanted to make sure I was a satisfied, and after some pained back and forth (they were always a few days to reply to anything, despite THEM reaching out), they offered me a different 4 pack to make up for it, right before quarantine. My buddy grabbed it, and another 4 pack i wanted, and they threw in ANOTHER 4 pack and a hat. So, to me....kudos to them for making it right.

Trub Bomb strawberry milkshake IPA, my Mango sour, a nice Barrelworks sour, a new hazy from brewery X, some smoked tri tip and the churro stout replacement beer they gave me. The last time I had that Churro, back in 2016 maybe, I gave it a VERY high rating. This one....eh. Not as sweet cinnamon dulce as the last one, but still good.

 

For the brewers, anybody see anything wrong with this hop schedule for my buddy's latest Julius clone?

 

It's so smooth you'd never even know until its too late. Sneaks up quick!

 

Is the 60m shot of Simcoe correct @ 3.05 AA%? AA% seems low for Simcoe. Assuming it is correct, I'd prolly move it to the dry hop since you'll get a lot more flavor/aroma than bittering and sub in a much smaller amount (maybe .75-1.0 oz, whatever it takes to get the desired IBUs) of the 11.9% Simcoe for the bittering charge. Is your buddy going for piney? He's gonna get piney. Or maybe cat piss with that much Simcoe. Isn't Julius more tropical/citrus? Maybe he doesn't care. I don't know, I've never had it. It's probably fine.

Also, I prefer to do my WP additions @ 120°-130°F so to not pull in a bunch of extra undesired bitterness.

 

5 gallon? Seems like a lot of hops for bittering. Take those 7oz and do a flameout addition and let it sit for 20mins. Then pull it and move onto the whirlpool.

 

I think that would make a fine West Coast hop schedule, but that will not be Julius. Most people doing hazies don’t even add hops until Whirlpool.

 

I actually picked up 4oz of Simcoe and Chinook each for a piney IPA. I’ve been craving that and it’s fairly hard to find around here so I am going to make my own.

 

My buddy is very enthusiastic about things, very quickly. He's picked up homebrewing after doing it with me once and coming up on part of a kit from someone. He's had some troubles, only got a few brews under his belt, but loved Julius, so he looked this up on brewersfriend or something. He's still very new to how recipe's should look, or how the whole brewing process really works. He told me he used 19oz of hops and i was instantly suspicious so I asked to look at his recipe and immediately said "oh no". The use of 7oz of ANY hop at the start of a boil is crazy, especially a hazy, so i popped it into an IBU calculator and it came out to over 300 IBUs . I think this is a recipe database you can search, but nothing is really vetted. Turns out the recipe author meant to say .75oz, but still...the AA is way off. Also not sure if the boil is supposed to only be 30, then whirlpool, or after the boil, whirlpool for 30....Oh well. It'll be interesting, that's for sure... He also just pulled the trigger on the same system I have, without much consult, so I hope it's right haha.

 

New Prairie I found at Specs and cleaning Christmas beer out of my gf's fridge.

 

That Seasick Crocodile is very tasty. I hope it comes out again this year for the holidays

 

Interesting is the operative word, for sure.

I assumed a 60 min boil followed by a 30 min whirlpool.

 

I imagine he's already committed to his recipe.

I found this on the American Homebrewers Association website. I think this might be my next IPA...

Tree House Brewing Company Julius Clone



AHA member Marshall Bishop loves Tree House Julius so much that he has devoted untold hours to developing a faithful homebrew clone, the recipe for which he has kindly shared with us. Marshall offers helpful advice for brewing this recipe.

Water chemistry, a specific combination of yeasts, plus acids and essential oils from the hops combine to give this beer its hazy appearance. Tree House doesn’t use flaked grains.

Minimizing calcium in the brewing water contributes a soft mouthfeel. Hard water ions such as magnesium and calcium can contribute chalky, thick sensations – if you want softness in a beer, start with soft water. Using canning salt (sodium chloride) provides chloride without adding calcium.

The long whirlpool at 108°F (42°C) extracts and retains volatile hop flavor and aroma compounds that would otherwise evaporate at higher temperatures. You can replace the whirlpool with a hop stand to maximize contact between hops and wort, but you will get the best utilization from constantly stirring during whirlpool.

Dried yeast has sufficient sterols for healthy fermentation, so there’s no need to aerate or oxygenate. You want to stress the yeast enough to encourage ester production. Esters and other complex fruity, yeast-derived flavors match perfectly with the hop-derived fruity flavors and aromas. Resist the temptation to round up the specified quantities of WB-06 and T-58 if you can’t measure less than one gram, as these will dominate the clean strain and add too much farmhouse character.

Pitching warm and then cooling the fermentation encourages ester production while retaining volatile aromatic compounds. You still want some yeast activity when adding the dry hops, more to prevent oxidation than for any biotransformation mumbo jumbo.

Dry hopping in a mesh bag is not recommended. You’ll get better wort contact by letting the pellet hops dissolve and float free in the primary. Cold crashing won’t clear the beer of hop/polyphenol haze, but it will settle yeast.

Learn more about Marshall’s process at trinitybrewers.com.

Tree House Brewing Company Julius Clone | India Pale Ale
Ingredients

• For 5.5 US gallons (20.8 L)

• FERMENTABLES
• 5.5 lb (2.49 kg) US two-row pale malt
• 4.5 (2.04 kg) Golden Promise pale malt
• 1.25 lb (0.57 kg) Carafoam
• 1 lb. (454 g) aromatic malt
• 4 oz. (113 g) dextrose
• HOPS
• 0.5 oz. (14 g) Warrior 15% a.a. @ 60 min
• 0.5 oz. (14 g) Apollo 17% a.a. @ 20 min
• 0.75 oz. (21 g) Citra 12% a.a. @ 15 min
• 0.5 oz. (14 g) Apollo 17% a.a. @ 10 min
• 1.5 oz (42 g) Apollo 17% a.a. whirlpool 60 min @ 108° F
• 3 oz (85 g) Citra 12% a.a. whirlpool 60 min @ 108° F
• 1.5 oz (42 g) Apollo 17% a.a. dry hop 4 days
• 4.5 oz (127 g) Citra 12% a.a. dry hop 4 days
• YEAST
• 12.8 g Fermentis SafAle S-04 English Ale
• 0.4 g Fermentis SafBrew WB-06 Wheat
• 0.7 g Fermentis SafBrew T-58 Specialty Ale
• WATER
• Add NaCl, CaCl and MgS04 to reverse osmosis water to achieve the following profile: Ca 15 ppm, Mg 26 ppm, S04 140 ppm, Na 78 ppm, Cl 120 ppm

Specifications

• Original Gravity: 1.067 (12.5° P)
• Final Gravity: 1.012 (3° P)
• ABV: 6.8% by volume
• IBU: 68-70
• SRM: 5.7
• Efficiency: 82%

Directions
Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

 

So did I. Luckily for him, he did not, and did a 30 min boil, then lowered it to 180 and held it for 30 with those hops in. Sooooo not full utilization of all those bittering hops.

Funny you post that, that's what he said he should have tried haha. I used this one when I made a hazy with good results, it was great. I want to do something similar again.

https://www.homebrewtalk.com/threads/northeast-style-ipa.568046/

 

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this Saturday May 2 . Preorder online

 

I just thought it was OK. A lot of bourbon and vanilla. A hint of oreo on the back end. Have you have Prairie Artisan's Double Dunk? Now THAT one taste like liquid oreos.