Jump to content
Mr.Beer Community
Sign in to follow this  
ohsigmachi

Diablo based CDA

Recommended Posts

Brewed this this morning,

 

Diablo IPA HME

1 lb Munton's plain Extra dark

1 oz Simpson golden naked oats (steeped)

1 oz English Black Malt (steeped)

2 oz Cara Amber (steeped)

Mr Beer Booster (had it laying around so why not?)

.5 oz Amarillo pellets (first wort, and then 15 minutes after the boil started)

1 oz Cascade whole leaf hops 10 minute boil

.5 oz Amarillo 15 minute hop stand

 

two packets Mr Beer yeast, rehydrated.

 

  • Like 1

Share this post


Link to post
Share on other sites

I'll swing back by in 6 months or so and let you know!

1 hour ago, sabres032 said:

Sounds interesting...

 

  • Like 1

Share this post


Link to post
Share on other sites
2 hours ago, ohsigmachi said:

I'll swing back by in 6 months or so and let you know!

 

 

I'll take you up on that deal. 

Share this post


Link to post
Share on other sites

I bottled this up today, excellent bitterness and flavor, not quite as dark as I was aiming for.

  • Like 3

Share this post


Link to post
Share on other sites
18 minutes ago, ohsigmachi said:

I bottled this up today, excellent bitterness and flavor, not quite as dark as I was aiming for.

Any HME aftertaste?  I'm beginning to really despise that!

  • Like 1

Share this post


Link to post
Share on other sites
2 hours ago, AnthonyC said:

Any HME aftertaste?  I'm beginning to really despise that!

 

None, tasted like it could have come from any quality brewery.

 

That is the magic of steeping grains and mini mashing.

  • Like 3

Share this post


Link to post
Share on other sites
1 hour ago, ohsigmachi said:

 

None, tasted like it could have come from any quality brewery.

 

That is the magic of steeping grains and mini mashing.

Awesome!  I've steeped and still had it happen.  It gets pretty annoying after awhile. 

Share this post


Link to post
Share on other sites

Hmm. Extract twang? Maybe I have bad taste buds or I am used to it. Or I am just a fantastic brewer :-).

Seriously, I think it is going to be much less noticeable if you make beers that are full of flavor, with added hops, added malts and other stuff or the yeast makes strong flavors. I notice many here make strong well flavored beers and seem to have no problems.

 

That is the problem with making the initial kit beers that are lighter in flavor, any imperfections will show more.

 

So  -

a) kill the cider with hops - ok if you like hops

b.) (the period so I don't get emoticon B) ) ferment real low temps - only good for some beers

c) add some grains.

 

But I am thinking that if the process for cleaning up the cidery taste is known, it should be possible to change the process to enhance the cleanup, but my biochemistry skill is not up to that yet.

 

  • Like 2

Share this post


Link to post
Share on other sites
12 hours ago, Nickfixit said:

 

b.) (the period so I don't get emoticon B) ) ferment real low temps - only good for some beers

 

 

I don't think this is exactly true. Temp control is important for almost every beer, with the exceptions being some pretty obscure styles that don't correlate to any of the MRB recipes.

 

Keeping ferm temps in check and stable will almost always result in better beer. Personally I've had success with slightly lower initial temps (58-62) for the first 96 hours, and then letting the beer finish up at 65 or even higher, I've frequently let the LBK go up to 70-72 for 48 hours right before cold crashing and this seems to speed up the "clean up" phase people talk about.

 

In my mind, it seems like the cooler temps keep activity in check while food sources are plentiful (this should also cut down on undesirable ferm byproducts but probably not eliminate them), and as food sources become scarce you encourage more activity by letting the temp rise, and then finally let them go full bore to get the residual byproducts.

Share this post


Link to post
Share on other sites

Looks good. But I am limited (politically) in ability to heat beer and basement is ~ 63-65 deg. while AC is on. 

So other than cooling with a cooler/icepacks there it is.  The yeast will have to make do....

Still the Apple Brown Beery got down to 1.010 so it can't be too unhappy. :=)

 

 

Share this post


Link to post
Share on other sites

I got a mini-fridge off of craigslist for $20 and a temp-controller off of amazon for another 20 and never looked back.

Share this post


Link to post
Share on other sites
On ‎5‎/‎30‎/‎2016 at 5:30 PM, ohsigmachi said:

I'll swing back by in 6 months or so and let you know!

 

y 6 months?

  • Like 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...