Hop Juice IPA underway

[SteveD]

Nice one Phil - this one slipped by under my nose during my stupid busy spell.

You watch that plate chiller go during the winter - at the moment my mains cold water is at about 18c! Winter it's 8 or 9c Big difference! I used my plater chiller first time yesterday and it knocked about an hour off the cooling time compared with the brew before. Where did you get yours? How big is it....fnnaarr fnaarr

The way you used the herms is the way I expect to use it when I get up and running - normal resting mash, and then recirculate to clarify and raise temp for mashout. With the ability to raise the temperature of the bed, sparge liquor doesn't have to be so hot, batch sparge liquor can be at 77c and not 85c like I have it now.

A pound of hops Like it. Like it. 6 months might be optimistic. Drinkable for sure..but OOoooyAAHH! 12-18 months and it'll be utterly luuurvely. Do you think you can keep it that long without turning it all into P1ss? ...like that bitter you did recently

[iowalad]

Doesn't all beer turn into P1ss eventually?

[SteveD]

Doesn't all beer turn into P1ss eventually?

Yes, it does. But the question is wether it's possible to prevent this happening before the beer has reached maturity. The beer-to-piss machine has a strong tendency to attack beers just as they become drinkable but before they're at their best. It starts insidiously - just a small ammount here or there, then a pint, but from then momentum gathers rapidly, and before you know it...all the beer has been turned into piss!

[Seveneer]

I'll try Steve but you know how difficult I find this. Half of my lager's gone already

[SteveD]

I'll try Steve but you know how difficult I find this. Half of my lager's gone already

Oh no! Not again!! Look, you only have to hang on three weeks!! Phil, old boy, you've got a problem. I don't know quite how to tell you this but....you need bigger brewing kit!

[Seveneer]

More equipment??? You can tell Lisa

Well this IPA has attenuated down to 1.011 and tastes lovely if a little bitter Don't worry Steve, I won't be drinking it just yet. Though I could strilise a drinking straw....

I make that about 83% attenuation which is pretty good from Nottingham. I'll leave it on the yeast for another couple of days, maybe more, then keg it.

/Phil.

[Seveneer]

You know I said I wanted to mature this for 6 months? Well, it is now 11 days old, clear and bloody gorgeous.

I think I'm going to have to brew a whole load more of this just so I can make sure some of it matures.

/Phil.

[SteveD]

Oh God..Oh God...Oh God!

How many IBU's?? If it's bloody gorgeous now, I suspect your IBU calcs didn't allow for hop age. If they did...you need counselling!!

[Seveneer]

It's certainly bitter Steve.

[Vossy1]

7, your worse than me for molesting your beer before it's aged

Wadda guy

[Seveneer]

The trouble is, it's clear and well attenuated. That makes it fair game in my book. The 100....yes ONE HUNDRED.... IBU's makes for a very interesting brew.

[Vossy1]

The trouble is, it's clear and well attenuated. That makes it fair game in my book

Reading this topic and another that SD'd commented on with regards to traditional IPA's, I'm tempted to do one at the extreme, ie, 150+IBU's.

I've got plenty of hops and grain and the thought is chipping away at me

[Seveneer]

I'd say, "give it a go". You may have to mature a 150 IBU beer for as long as 2 weeks to make it really drinkable

[Vossy1]

You may have to mature a 150 IBU beer for as long as 2 weeks to make it really drinkable

[SteveD]

I'd say, "give it a go". You may have to mature a 150 IBU beer for as long as 2 weeks to make it really drinkable

Child Molester! And you're encouraging other succeptible folk over the internet!! Don't let James catch you!