Homebrewing blogs

Whirlpool Hops Research with Stan Hieronymus – BeerSmith Podcast #172

Homebrewing from Beersmith - Thu, 06/21/2018 - 11:54am

Stan Hieronymus joins me this week to discuss cutting edge research into the role hop thiols play in creating fruity, tropical IPA flavors in beer.

Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and Save As to download this mp3 file

Topics in This Week’s Episode (47:54)
  • Today my guest is Stan Hieronymus. Stan is the author of many popular brewing books including For the Love of Hops, Brew Like a Monk and Brewing Local (Amazon affiliate links). Stan is also a certified beer judge and author of hundreds of other articles on beer.
  • We start with a short discussion of Stan’s recent travels and what he has learned.
  • We dive right into the technical deep end on this show by discussing thiols and what they are.
  • Stan explains why thiols are so difficult to measure and isolate.
  • We talk about the potential link between thiols and tropical flavors including research done at Sapporo on hop oils.
  • Stan explains how we believe certain hop oils are associated with tropical and fruity flavors popular in many IPAs.
  • He then tells us about cutting edge research which indicates that thiols may play a much bigger role in these flavors than we thought previously.
  • We talk abou “thiol potency”
  • Stan provides a list of hops that are good candidates for getting tropical flavors into beer.
  • We also discuss dry hopping during active fermentation
  • Stan sums up what all of this chemistry means for an average homebrewer.
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Thanks to Stan Hieronymus for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

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Categories: Homebrewing blogs

BeerSmith 3 is Here – Happy Father’s Day!

Homebrewing from Beersmith - Sat, 06/16/2018 - 8:24am

As promised, I am happy to announce the release of BeerSmith 3 just in time for Father’s Day! BeerSmith 3 brings mead, wine and cider support as well as a large number of great features for beer brewers.

Here’s a link to the main download page if you want to dive right in:

Download BeerSmith 3

If you have not yet purchased a BeerSmith 3 License you can do so here

BeerSmith 3 is a paid major version upgrade for most existing users. See the licensing options page below for more details.

Buy BeerSmith 3

Learn More about BeerSmith 3

Here are some great resources to get you started with BeerSmith 3:

With Great Thanks!

Thanks again for all of your support in bringing BeerSmith 3 to the brewing community. Thousands of people contributed freely of their ideas, time and sweat to make it happen. Thanks especially to the beta test team, many of whom volunteered countless hours to help me improve BeerSmith 3.

Cheers,

Brad Smith, BeerSmith LLC

Categories: Homebrewing blogs

Adjusting Your Water Profile in BeerSmith 3

Homebrewing from Beersmith - Wed, 06/13/2018 - 12:24pm

Here’s a little tutorial on adjusting water profiles in the recipe with BeerSmith 3 – which I plan to release on Saturday 16 June! You can order/preorder it at a discount for the first few weeks here.

Cheers!
Brad

Categories: Homebrewing blogs

Mead Making with BeerSmith 3 Software

Homebrewing from Beersmith - Mon, 06/11/2018 - 2:15pm

This article will cover some of the mead features in BeerSmith 3 software. Despite a lifetime passion for beer, mead has always been one of my favorite beverages – especially big fruit meads. So as I was putting together BeerSmith 3, I also made a lot of mead (many dozens of gallons of it) to make sure I got things right. I have 9 meads on tap at the moment – primarily large melomels.

Creating a Mead Recipe in BeerSmith 3

Making your first mead recipe starts much like you would for a beer recipe. Click on the add recipe button and enter the name and brewer. A very important step is to select the Type of recipe to “Mead” which will enable a number of mead related features. Then you can pick your equipment profile. Standard size mead profiles such as 5 gal (19 l), mini 3 gal (11 l) and large 10 gal (38 l) mead equipment profiles are set up in the program already, though you can create your own profiles if doing something special like a hopped mead where you might need a boil phase.

Down in the style section you can choose mead styles from the current BJCP style guide and also choose a color for your mead, as meads do vary with the quantity of fruit and honey used. At this point you can start adding ingredients.

BeerSmith 3 incorporates a large number of new ingredients. Many of the most popular honey varietals are included in the fermentables list so you can choose your favorite there and add it to your mead recipe. As you add honey (usually by weight) the program will also show you the volume of honey used to make measuring the honey easy. The necessary mead additives are also in the Misc database so you can add things like Potassium Metabisulfite, Pectic Enzyme, Goferm, and other items.

The vast majority of popular wine yeasts have also been added and you can use any of them just bey selecting a yeast strain. The yeast strains also have a new Alcohol Tolerance field which limits the fermentation for very high gravity meads. Some beta testers also have used the yeast alcohol tolerance field to limit their fermentation to a certain alcohol level when using Sulfites and Sorbates to halt fermentation, a technique some mead makers use to leave residual sugar.

Because alcohol tolerance is counted in the software, you can get a fairly accurate estimate of original as well as final gravity for your mead. There are also options for carbonating your mead if desired as well as setting a fermentation profile for long term aging. Several popular mead aging profiles are preloaded in the software.

Mead Nutrients

Most modern mead makers use a no-boil method for mead making involving both degassing and the addition of staggered yeast nutrients to promote a rapid fermentation. BeerSmith supports this on the yeast starter tab where it will estimate your yeast needs, typically in grams since most of us work with wine yeast, and also the nutrients needed. It will also estimate the GoFerm and water needed to properly hydrate the yeast and display this on the brew sheet.

BeerSmith 3 supports the two most modern nutrient schedules: TONSA-2 and TiNOSA. The first uses Fermaid-O and the second Fermaid-K. You can calculate the staggered yeast nutrient needs right on the starter page and there is a button at the bottom that lets you then add these additions directly to your recipe ingredient list. It even takes into account items like the percentage of fruit used to avoid adding too much nutrient to fruit meads. There is also a separate mead nutrient tool on the tools menu if you want to calculate this outside of a recipe.

Support for Fruits, Juices, Honey

BeerSmith 3 now has native fermentable types for fruits, juices and honey, and a significiant number of them preloaded. If you don’t find what you’re looking for you can always add your own fruits or juices and we’ve made it much easier now as you really only need to know the brix value or take a hydrometer reading to get an accurate entry. However many of the popular juices and fruits are preloaded and you can find additional ones using the add-on button.

When working with whole fruit, I’ve found its most accurate to crush or extract some juice from the whole fruit and take a hydrometer or refractometer reading on that sample. For example when working with raspberries I found the juice sugar content to be about 10 Brix or 1.040 SG when I measured it and this compared very well to the gravity contribution of the whole fruit in the final mead. Obviously you do get more waste/losses when working with whole fruit however.

The Session Page

A feature of BeerSmith 3 that a lot of people will enjoy is the way many dialogs are tailored to the task at hand. For example the mead session page show’s data relevant to mead making like the weight and volume of all fermentables used along with an estimate of water needed. It shows the percent of fermentables coming from honey as well as the relevant session data. Down on the bottom you can track progress of your fermentation and it also now shows the batch age in days of your mead as it ages so you don’t have to guess.

The important 1/3 and 2/3 sugar breaks are shown so you know when to add nutrients or throttle back on your “degassing” when making a mead. Even estimated calories and carbonation options are shown.

On the top right there is also a built in sulfite calculator so you can fine tune your sulfite levels before bottling. This tool takes into account pH levels and sulfite levels measured if you have the appropriate pH meter and sulfite test kit.

Naturally like with beer, you can also print out a brewsheet to guide your mead making session, and it will be customized for mead making to show things like the critical volumes, yeast hydration recommendation and recommended nutrient additions.

So that’s a quick overview of the mead features in BeerSmith 3. I’ll also be publishing videos shortly on some of these features if you want to see it in action. Thanks for joining me on the BeerSmith Home Brewing Blog. Be sure to sign up for my newsletter or my podcast (also on itunes…and youtube…and streaming radio station) for more great tips on homebrewing.

Categories: Homebrewing blogs

BeerSmith 3 – A More Detailed Look

Homebrewing from Beersmith - Thu, 06/07/2018 - 2:54pm

This page outlines the major new features for beer, mead, wine and cider you will find in BeerSmith 3 software. You can also check out the detailed BeerSmith 3 release notes here.

Buy BeerSmith 3

What BeerSmith 2 users Need to Know

BeerSmith 3 is the first major release and paid upgrade in 7 years. BeerSmith 3 has a familiar feel as it is not a complete rewrite, but has been updated in significant ways for beer brewers as well as those looking to add mead wine or cider. You can run BeerSmith 3 side-by-side with your existing BeerSmith 2 installation and see if its right for you. There is a BeerSmith 2 importer that checks for your BeerSmith 2 data and will import and merge it if you like when you start BeerSmith 3.

You can learn about licensing options, upgrades for recent BeerSmith purchasers and upgrade options here.

BeerSmith 3 Highlights
  • A streamlined and updated user interface that hides unused fields and customizes views and reports to the task at hand.
  • Support for Mead, Wine and Cider (and Beer) including hundreds of new ingredients, new styles and tools for making these beverages. Support for juices, fruits and honey in any beverage including beer.
  • The water profile tool and mash pH adjustment features are now fully integrated into the recipe builder so you can manage your water profile as well as water salts and mash adjustments right in your recipe.
  • Temperature can now be adjusted for individual whirlpool hop additions
  • A ton of new data including popular hops, malts, fruits, juices, honey, style guides for mead, wine and cider
  • Folders in the cloud and more cloud space for most users making it easy to organize, backup, share and use your data online.
  • A secure connection to the cloud for both desktop and mobile to protect your brewing data and recipes.
  • Boil adjustments for high altitude brewers, adjustments for sparge water profiles, new session tools and features for brewers of all types
A Streamlined Interface

I gave BeerSmith 3 a facelift. Some users found BeerSmith 2 to be daunting, because it showed everything all the time. For example you might see all grain features highlighted when creating a simple equipment profile for extract brewing. So I made the dialogs and screens dynamic now. For example the dialog to the right is for a mead equipment profile. It shows just the options you would expect – basic volumes for starting the mead, fermentation losses, final volume and notes. If I changed the type to Extract, it would show me the additional boil options for making an extract beer.

This approach is carried throughout the program, so when you add a new fruit or juice, you are simply asked the brix (sugar) content and a few other fields and not a bunch of stuff about dry grain fine yield (applicable for grains). On all of the dialogs, you see material that is relevant to your type of beverage and not a bunch of extra stuff. Even the brew day reports are now customized for the type of beverage you are working with.

We also reorganized the entire program making hard to find features more accessible. For example you can download an add-on or create a new ingredient while you are building a recipe right from the “add ingredient” dialog. Add-ons are filterable by type so it is much easier to manage them.

Support for Mead, Wine and Cider

The new version of BeerSmith supports mead, wine and cider recipe types in the same way that it supports all-grain, extract and partial mash beer recipe types making BeerSmith an all-in-one solution. Just open up a new recipe, select “mead” (for example) and start adding honey, fruit, yeast and nutrients.

The style guides are included for beer, mead, wine and cider. Many hundreds of new ingredients were added to support these including juices, fruits, honey varieties, misc ingredients, fermentables, and much more. Equipment profiles, fermentation profiles and dozens of new calculations were added to support these recipe types, including stand-alone and integrated tools for things like sulfite levels in wine and mead, mead nutrient calculations and backsweetening.

Honey, juice and wine are now native fermentable ingredients which means you can use them in your beer recipe as well. To add grape juice or honey all you need to know is its sugar content (Brix level) or drop a hydrometer in and enter the specific gravity. BeerSmith can estimate and use volumes for juices and honey to make it easier to measure your ingredients. Yeast alcohol tolerance is now taken into account so you can accurately estimate final gravity for high gravity meads and wines.

Water Profile Tool in the Recipe Builder

You can build water profiles in the recipe builder now using the new Water tab. If you add Gypsum to your ingredient list for the mash, it will show up here and adjust the mash water profile. Additions are separated so you can do separate mash and sparge profile adjustments if you like, and you can even “blend” base water profiles right in the recipe builder if you are diluting with RO water or using a mixed water source.

The tool also includes a separate dialog to Match a Target Profile so you can adjust both mash and sparge water to match a given target water profile, and BeerSmith will insert the salts needed right into your ingredient list.

Mash pH Estimation and Adjustment in the Recipe Builder

We took the same approach with regards to mash pH adjustment. The mash pH estimation tool on the Mash tab now uses the water profile from the in recipe water profiler so it reflects your actual water and salt additions. It also takes into account any lactic, phosphoric or acid malt ingredients you have in your recipe and provides both an unadjusted and adjusted mash pH estimate, so you can estimate the pH up front and include your acid additions in the ingredient list.

In addition there is still a section for final mash pH adjustment based on a pH measurement, so you can still take a pH measurement and the software will calculate how much additional acid you might need to get to your target pH. This can be useful if your mash pH comes in a little higher than your prediction.

More Sophisticated Hop Whirlpool Options

With many serious brewers focused on IPAs and the use of large amounts of whirlpool hops, we’ve enhanced BeerSmith 3 to use a temperature based whirlpool hop utilization model. You can now enter a steep temperature for each whirlpool addition potentially allowing multiple hop additions in the whirlpool at different temperatures. In addition the model for carrying unused bitterness from boil hops forward has been enhanced. BeerSmith will calculate the hop utilization by temperature and time and give you the correct bitterness (IBU) level for that addition.

You can carry forward unused hop bitterness from the boil into the whirlpool by checking the Estimate Boil Hop Util in Whirlpool box in your equipment profile and setting your total whirlpool time there. Individual steep/whirlpool hop additions now have a temperature and time field so you can accurately get bitterness for those as well.

High Altitude Hop Utilization Adjustment

When brewing at high altitude the boiling point of water is lower, which also means that hop utilization is lower. This can turn an IPA recipe into a low hop Pale Ale if you are not careful. BeerSmith 3 has a Boil Elevation field in the equipment profile which is used to estimate the lower boiling point and hop utilization in the boil, so all you need to do is set that field once and formulate your recipe.

Two Stage Yeast Starters

The yeast starter tab now shows options for a two stage yeast starter for those looking to save a little money on liquid yeast, and also has yeast hydration options for dry yeast.

New Session Features

The session tab, introduced in 2.3 has been substantially revised to make it easier to record session data while you brew. There are pop up buttons to enter refractometer readings for each gravity field now for example. Fermentation readings have been cleaned up and now default to today. Most importantly the session data fields are now customized to the type of recipe you are brewing. So if you are an extract brewer they will show important extract data like the total amount of grain you are steeping, steep temeratures, the total volume occupied by your extracts and sugars, and how much water you need to add to the extract when boiling. Similarly views are customized for wine, mead, cider and all grain brewing.

Cloud Folders and Better Cloud Sharing

A lot of brewers wanted to put their recipes in one place and be able to access them from all their mobile devices and computers. While the BeerSmith cloud feature was intended to help do that, there was previously no good way to organize your cloud recipes and many users did not have enough cloud space. With version 3, I’ve added cloud folders to your cloud account so you can organize your cloud based recipes and keep your brew log or other data online. New “Move to folder” and “Copy to Folder” buttons let you copy entire folders to the cloud if needed. Also most of the new license packages include cloud space with them making it possible to store most if not all of your data online.

Rating and sharing online recipes was another area I’ve worked to improve. You can now rate cloud recipes right from BeerSmith, making it easier for the crowd to mark the best recipes. There is also a new sharing option. Previously all recipes could only be private or shared (public). BeerSmith 3 adds a new option which is “unlisted” so you can share a recipe with your friend but not have it show up in the public search engine. So you can now mark a recipe “unlisted” and only other brewers that know the recipe id or direct link to the recipe can find it.

Finally, security is always a concern. BeerSmith 3 uses a SSL (TLS 1.2) connection to the server now, so your recipe data and passwords can’t be intercepted. Both the desktop and mobile versions exclusively use secure connections so your data is safe.

A Ton of New Data

For BeerSmith 3, I walked through every single table and updated entries, added new ingredients, and updated the profiles. The old confusing equipment profile names were replaced with the most common batch sizes for beer, mead, wine and cider and updated. Mash profiles have been added for RIMS/HERMS systems. Basic fruits and juices were added along with cider apple varieties. Dozens of new hop varieties have been added including Cryo hops, hop powders, and hop extracts. Carbonation profiles were updated. Water profiles for various popular beer styles are also installed by default.

Along with that the latest BJCP mead and cider style guides are installed along with a complete wine style guide including detailed descriptions of dozens of popular wine styles. Many dozens of misc items have been added to support modern beer brewing, as well as mead, wine and cider making. New yeast strains were added and the alcohol tolerance levels were added and updated for the most popular yeast strains. In addition there are new add-ons to support beer, mead, wine and cider including, for example, malolactic yeast strains, fruits, purees, and more. As mentioned above all of the data is more accessible now – since you can download new add-ons right from the add-ingredient dialog. Add-ons are organized by type making it much easier to manage them, and a new side-by-side add-on dialog shows available and installed add-ons so you can clearly see which ones are installed on your machine.

Bug Fixes and Stability Enhancements

I spent a lot of time adding additional data checks up front to prevent some of the most common issues like moving the Documents/BeerSmith3 data around accidentally. Automatic backups were moved to a separate area to make recovery easier, and features like the recipe archive have been moved to the top toolbar to make them more accessible. BeerSmith 3 also corrects many bugs from BeerSmith 2 including those affecting mash temperatures, final gravity estimation, mash pH, hop utilization, and also a ton of lot interface issues.

A New Online Licensing System and Licensing Options

BeerSmith 3 uses a new online license and activation system tied to your cloud account. This makes it much easier to automatically renew licenses, easier to manage and deactivate old devices and also cuts down on piracy (some keys from BeerSmith 2 had almost 300 activation attempts!). The licensing options are explained in detail here.

When you purchase a license directly from BeerSmith.com, your license will be automatically installed in your cloud account profile. We’ll also have the option for gift codes you can get from third party vendors and use to install or renew your license on your account. To activate your software you start the activation in your software, then log into your online account to tie the license to the activation. You can also manage your license and deactivate devices from your online account.
Buy BeerSmith 3
I hope many brewers as well as mead, wine and cider makers will find the new features in BeerSmith useful for years to come!

Sincerely,
Brad Smith
BeerSmith LLC

Categories: Homebrewing blogs

BeerSmith 3 – Pricing and Preorder Discount Open Now!

Homebrewing from Beersmith - Sun, 06/03/2018 - 1:29pm

A few days ago I sent the BeerSmith 3 Quick Look out and described some of the highlights for BeerSmith 3 including:

  • Beer, Mead, Wine and Cider recipe support and an updated user interface
  • Substantial new beer features including water and mash tools, 2 step starters, and more

Today I’m happy to open the preorder discount. If you want to skip all of the preliminaries and preorder immediately you can do it here:

Preorder BeerSmith 3

BeerSmith 3 License Options

Four license levels are available: three subscription options and one “pay it now”. Licenses are now tied to your cloud account using an online activation system:

  • Basic License – You pay a single fee which entitles you to 2 activations, minor updates only and a basic cloud account.
  • Gold License – Subscription option which gives you two personal activations, a Gold level cloud account, free major version updates, and upcoming cloud features. Starts at $9.95 for the first year!
  • Platinum License – Subscription option which gives you three personal activations, a Platinum level cloud account, free major version updates, and upcoming cloud features.
  • Pro License – Subscription option which gives you five commercial level activations, a Pro level cloud account, free major version updates, and upcoming cloud features

I’ve significantly lowered the entry price for subscription options, and you can now subscribe yearly with autorenew starting as low as $9.95 for the first year. Click on the buy link above to see the pricing and features for various levels.

BeerSmith 2 Upgrade Options
    • Existing Gold/Platinum/Professional Members – Have automatically had a BeerSmith 3 license installed in their cloud account for their current term. I will also update the accounts once more before the launch date. No action is needed on your part, and you do not need to pay separately for an upgrade.
    • Recent BeerSmith 2 Purchasers: If you bought BeerSmith 2 after 15 October 2017 you can use this link to get a free 12 month Gold membership. Log in and enter your activation key (from Help->Activate in BeerSmith 2) and the system will apply install your BeerSmith 3 license in your account.
    • Older BeerSmith 2 Licenses: We are offering a substantial pre-order discount on BeerSmith 3 now. I believe most existing users can find an affordable plan below. I intend to close the pre-order pricing out by the end of June, so act now.

Preorder BeerSmith 3

Would You Like to Learn More?

I’ve posted a more detailed article on the features in BeerSmith 3 here along with linked release notes. I’ve also created a page here explaining the new online licensing system and licensing and upgrades in more detail.

The “upcoming cloud features” referenced above include a series of online tools and work I’m doing to develop an online version of BeerSmith you can access from anywhere. Fortunately quite a bit of the groundwork is done already as I have the cloud server with recipes on it, and also a substantial body of web based code that can be used. This will be fully accessible to Gold and above members.

I know some people will be opposed to a paid upgrade to BeerSmith 3 since all minor updates for the last 7 years were free, but I ask that you consider the excellent value the software has provided for you over a period of years as well as the many free BeerSmith activities it supports including the BeerSmith Blog, Newsletter, and Podcast when you make your purchase decision.

Sincerely,
Brad Smith, BeerSmith LLC

Categories: Homebrewing blogs

BeerSmith 3 – A First Look

Homebrewing from Beersmith - Fri, 06/01/2018 - 10:45am

I’m pleased to announce the upcoming release of BeerSmith 3, which has been in development for almost two years. It has been in beta test for several months now and I’m planning to release the desktop version prior to Homebrewcon (this month). The mobile version 3 for your phone or tablet will follow in late July.

While I’m certain many of you have questions about release date, upgrades, and pricing this post will only take a look at some of the key features. I will follow up this weekend with a detailed feature post and announcement on upgrades, preorder, pricing and the final release date.

Mead, Wine and Cider Support

BeerSmith 3 now supports mead, wine and cider recipe types, just as it now supports extract, all grain or partial mash beers. This means you can open a recipe, set the type to mead and start adding your honey, fruit and yeast and it will help you predict original gravity, final gravity, and even estimate yeast nutrient requirements.

The program has complete style guides for mead, wine and ciders as well as a ton of new ingredients, tools and add-ons to support them. It also adds native support for honey, juice and fruit – features that carry over to beer recipe development as well for those fond of fruit beers.

Water Profiles and Mash pH Adjustment Integrated with Recipe

For beer brewers, the recipe builder now includes both the water profile tool and mash pH estimation fully integrated with the recipe builder. So you can add your water salts as ingredients and see what the adjusted water profile is. Match a target water profile on the new water tab and it will add the salts for both mash and sparge directly to your recipe. You can even “blend” base water profiles by picking different waters in your recipe builder.

The mash pH estimation has also been revamped and now reflect both water salt ingredients (i.e. the adjusted water profile) and lactic, phosphoric or acid malt adjusments. It shows you both an unadjusted and adjusted mash pH based on your acid additions in the recipe, and you can even take a pH and calculate a final water adjustment. These changes make it easier than ever to adjust your mash pH up front based on the estimates, and then make a final adjustment on brew day.

More Cool Beer Features…Whirlpool Hops and High Altitude Brewing

With the explosion in IPA brewing, I could not ignore whirlpool hops. BeerSmith now has a proper model for the utilization of steeped/whirlpool hops vs temperature, and lets you specify both temperature and time for each whirlpool addition. It also has an enhanced model for carrying forward unused boil bitterness into the whirlpool enabled from the equipment profile for easy reuse.

Similarly, BeerSmith 3 supports a new boil elevation setting in the equipment profile that estimates the boiling point and reduced hop utilization you will see when brewing at altitude. The difference in hop utilization can be significant if you are brewing well above sea level.

Two Stage Yeast Starters and Dry Yeast Hydration

For the frugal brewer, the yeast starter tab now supports two stage starters for liquid yeast which can save you a few dollars on a second batch or new pack of yeast. Instead you can create a yeast starter, ferment it, decant it and create a second starter to reach your target for yeast cells. For those using dry yeast, including most mead, wine and cider makers the yeast tab now calculates dry yeast hydration for you and shows optional Goferm amounts to use on hydration. For mead makers the program calculates the mead nutrients needed for both the TONSA-2 and TiONSA nutrient schedules.

A Revised Look and Feel

While not a complete rewrite, I have abandoned the 1990’s blue in favor of a cleaner grey look and feel. The menus, ribbon bar and many of the dialogs were revised to make features more accessible and relevant to the task at hand. For example you can install add-ons right from the “add ingredient” dialogs or even create a new hop or fermentable on the fly instead of having to leave your recipe, go to the ingredients view and try to add a new hop variety or add-on.

The dialogs, reports and displays are now smarter as well. The program no longer shows stuff that is not relevant to the task at hand. So if you are making an extract recipe it won’t show a ton of all grain brewing data on your session page or brewday report. Instead it will show relevant data like the total volume of extract you are adding and how much water you need for your boil. This is done throughout the program to great effect – add a new “juice” fermentable and you’ll be prompted for the brix value (or specific gravity) instead of having to enter the “find grain dry yield”. Each dialog adapts to what you are doing to make the program more approachable and easier to use.

Cloud Folders and Sharing Features

Sometimes the little things matter – like having folders to store your cloud recipes in! While the old cloud features let you store your recipes between devices,there was no way to organize them other than one long list. Now have my brew log folder, mead, wine, cider and beer folders available online so I can access data on the go. This will be available in the mobile version as well in July.

Because you wanted cloud space, most of the new BeerSmith 3 license options will include cloud space. In addition you can now rate recipes within the software and there is a new “unlisted” sharing option that lets you share a link or id with a friend without having that recipe show up in the public search results.

Finally the cloud connections are all encrypted and secure now (SSL/TLS 1.2), including both mobile and desktop.

New Data

BeerSmith 3 includes a ton of new data to support beer, mead, wine and cider. Here’s just a partial list: updated hops, cryo-hops, hop extracts, honey varietals, juice for cider making, common fruit juices, fruits, dozens of new misc ingredients, new yeast varieties, the BJCP mead and cider style guide, a complete wine style guide, fruit purees, water profiles by beer style and more. The new add-on manager makes it much easier to track which add-ons you have install and which are available for each data type.

Backwards Compatibility

BeerSmith 3 runs from a separate directory, so you can run BeerSmith 3 side by side with your existing BeerSmith 2 install. It also gives you an option to import your data and settings from BeerSmith 2 quickly on your first startup.

And Many More New Features…

This post only scratches the surface on the new features for beer brewers as well as mead, wine and cider makers. Need to backsweeten your mead? There’s a tool for that. Sulfite calculator for wine/mead? Sure. Refractometer popups for easier entry of gravity measurements? Check. Mash profiles for RIMS/HERMS systems – got you covered. Calculate separate sparge and mash water profiles? Absolutely. Yeast alcohol tolerance for high gravity beers/meads/wines? Yep.

This weekend I will post a detailed list of features, release notes and also open the preorder for those looking to upgrade. Watch the BeerSmith blog for the latest updates.

Thanks for your continued support!

Brad Smith – BeerSmith LLC

Categories: Homebrewing blogs

Gluten Free Brewing with Robert Keifer – BeerSmith Podcast #171

Homebrewing from Beersmith - Thu, 05/31/2018 - 7:48am

Robert Keifer joins me to discuss brewing using gluten free grains including rice, mullet, sorghum, quinoa, and buckwheat. Gluten free brewing has expanded greatly the last few years to aid those who may be sensitive to gluten in beer.

Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and Save As to download this mp3 file

Topics in This Week’s Episode (43:40)

  • Today my guest is Robert Keifer. Robert has extensive experience in gluten free brewing and is presenting on the topic at this year’s Homebrewcon in Portland. He has written a number of articles on gluten free brewing here.
  • Robert also references the Gluten Free Brewing site here if you want to learn more about gluten free brewing.
  • We start with a discussion about what gluten is and why some people are sensitive to it.
  • Robert explains the use of enzymes to reduce gluten in regular beer (Clarity ferm and Clarex) and how this can be a viable option for some homebrewers depending on how sensitive you are to gluten.
  • We discuss the common grains you can’t use (barley, wheat) as well as what alternatives are used for gluten free brewing, as well as where an average homebrewer can source these grains.
  • He talks about the use of specialty grains, and how there are many gluten free specialty grains available for brewers.
  • We discuss additional steps you may need to take in the mash to help the grains convert properly and also maintain body in the beer.
  • Robert tells us about flavor and body issues he runs into when working with gluten free grains including astringency and a thin body.
  • We talk about fermentation and some of the challenges in fermentation including the fact that many gluten free grains will attenuate to a much higher degree than barley leaving a low finishing gravity.
  • We discuss head retention and body issues and what can be done to mitigate it.
  • Robert tells us a bit about how people react to his gluten free beers.
  • We discuss gluten free craft brewing as well as some of Roberts top tips for gluten free brewing.
Sponsors

Thanks to Robert Keifer for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

Categories: Homebrewing blogs

Malt Sensory Analysis with Andrea Stanley and Lindsay Barr – BeerSmith Podcast #170

Homebrewing from Beersmith - Fri, 05/18/2018 - 10:23am

Andrea Stanley from Valley Malting and Lindsay Barr from New Belgium join me to discuss recent advances in malt sensory analysis for beer brewing.

Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and Save As to download this mp3 file

Topics in This Week’s Episode (54:25)
  • Today my guests are Andrea Stanley and Lindsay Barr. Andrea is the co-founder of Valley Malt, a small craft malt house in Massachusetts. Lindsay is a sensory analysis and quality control specialist at New Belgium brewing. Today they join us to discuss malt sensory analysis.
  • We start with a discussion on the growing interest many craft breweries are driving into malt flavor and malt sensory analysis.
  • Andrea describes the ASBC method for malt sensory analysis and her experience using it for malt quality control.
  • Lindsay describes the use of the same method at the brewery and how it has helped them in evaluating new products.
  • Lindsay discusses the use of malt sensory panels and how they carry over to beer.
  • Andrea explains the lack of a lexicon to describe malt flavors and introduces the new lexicon the malt industry has developed to use on base malts. The flavor map mentioned in the show is here.
  • We walk through the new lexicon categories of taste, aroma and mouthfeel and the guests explain how this lexicon might be used for sensory analysis.
  • Lindsay and Andrea give their thoughts on how the ASBC method and new lexicon may aid both maltsters and brewers in the future.
  • Andrea mentions an upcoming malt sensory meeting coming in June sponsored by the ASBC.
  • Lindsay closes with a minute or two on New Belgium and the sensory app (Draughtlab.com).
Sponsors

Thanks to Andrea Stanley and Lindsay Barr for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

Categories: Homebrewing blogs

Lactic Acid Yeast: Hanseniaspora and Wickerhamomyces

The Mad Fermentationist - Wed, 05/02/2018 - 4:29pm
Looking at this analysis of which microbes are active in a spontaneous lambic fermentation, it’s hard to see why Brettanomyces gets so much attention. There are dozens of different species of yeast and bacteria at work over the course of several years. From a sensory standpoint it is clear they have an out-sized influence over the finished beer, but they are one of many yeast that play a role in the fermentation. Just as 100% Brett beers have gained interest, recently so have 100% fermentations by other non-Saccharomyces yeast strains.

In particular there has been interest in yeast strains that produce lactic acid. This is a big deal as in almost all sour beers up until now it is bacteria (i.e., Lactobacillus or Pediococcus) that were responsible for acidification. There are a litany of potential advantages to a lactic-acid producing yeast: simplicity of maintaining a pure culture, reducing concerns about cross-contamination, and hop-tolerance.

Luckily for me, I contacted Dr. Matt Bochman of Wild Pitch Yeast and he sent samples of two strain to trial, YH72 (Hanseniaspora vineae) and YH82 (Wickerhamomyces anomalus). I wanted to try the two strains both in a relatively clean base beer, and a beer with aroma hops to take advantage of their hop-tolerance. To accomplish this I ran off two gallons of the wort post-boil through my plate-chiller.

I then sent additional cooled wort back into the kettle, lowering the wort to 175F for the whirlpool addition of Mosaic and Amarillo. I haven’t found that a cooler whirlpool retains more hop aroma than one at flame-out, but it does reduce isomerization. While the yeast were billed as not minding iso-alpha acids, from a flavor-standpoint intense sour and bitter don’t get along.

Hanseniaspora's anamorph (asexual) form is Kloeckera; in the past Vinnie Cilurzo credited K. apiculata with providing grapefruit notes to Russian River Beatification. Eureka Brewing has a comprehensive write-up about the species. Given that it can't ferment maltose, it wouldn't be effective for solo-fermentation. Luckily Hanseniaspora vineae seems to be able to ferment wort well enough (reaching 71% apparent attenuation in my tests). There is also some interesting research on H. vineae's role in wine where it produced a "more fruity and flowery wine... strong presence of phenyl ethyl acetate." This ester is described as having an aroma like rose, raspberry, floral, and honey.

Wickerhamomyces is interesting because it is positive for beta-glucosidase (source), killer yeast toxins (potentially to control malaria). Here is a post about glycosides I did from a couple years ago. Wickerhamomyces is also available with several other oxidative yeasts in East Coast Yeast ECY31 Senne Valley Blend.

While the hoppy portions eventually finished out at the same FGs as their low-hopped counterparts, it took longer (especially for Hanseniaspora). They certainly had me worried when they were only at 25% attenuation after a week despite a seemingly quick start. This may have been a result of a factor other than hops (I didn’t precisely measure out the yeast when pitching). In a production environment, pitching an aggressive brewer's yeast in tandem or staggered may be beneficial (although potentially tricky given the killer factor Wickerhamomyces can produce).

As far as cross-contamination concerns I don’t have any solid answers, but I hedged and ran them through my sour gear and tap. On the Milk the Funk Podcast about Lactic Acid Yeast my friend Matt Humbard compared the risk to using a Belgian strain noting that standard cleaning/sanitizing will kill them. That’s true of Brettanomyces as well though. Of course we deal with sanitation, not sterilization in brewing. These two species are found in lambic months into fermentation (The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer). That suggests that they can grow from a few cells initially in post-Saccharomyces-fermentation conditions, which worries me.  What makes a dangerous microbe isn’t necessarily that it is hard to kill (although some are), but rather that it can reproduce and work in difficult conditions. That said, there are attenuative Saccharomyces strain that can cause serious issues.

The result were good, but more similar to Lactobacillus with a mild Belgian strain than anything approaching a classic mixed-fermentation. Compared to kettle souring, these lactic acid producing yeast allow for a more streamlined process. No need to heat the wort to pasteurize after reaching the target pH. Although you also don’t have control to “lock-in” acidity as you would in that case. Like a kettle sour, they really don't create exciting flavors, making them best suited for sour beers with big character from fruit, hops, or malt.

I recorded videos of the brewing process and my tasting notes. Enjoy! Apologies for being bad at taking photos and video at the same time.



Hoppy Hanseniaspora

Smell – Fruity, tropical, and lemon-lime. Really expressive hoppiness, without much green. The short dry hop contact time seems to have worked well. Not a huge aroma, but pleasant and fresh considering I brewed it two months ago.

Appearance – Has continued to clear with time, despite the wheat and oats. Beautiful golden color. Good head retention for the white moussey head.

Taste – A nicely cohesive flavor. Lactic acid is snappy, works well with the hops. Mild peppery-spice in the finish.

Mouthfeel – Medium body without any hop astringency. Firm carbonation.

Drinkability & Notes – Reminds me of a lemonade, acid and citrus. Easy to drink on a warm evening.

Changes for Next Time – Not much to change on this one. Would be interesting to




Base Hanseniaspora

Smell – Much more expressive yeast than in the hoppy version. A little tropical, some cider, plus a touch of grain. It makes it easier for me to taste the contribution in the hoppy beer, glad the fruitiness adds to the hops in that case

Appearance – Clearer, and with more visible carbonation. Good head retention, thanks to all of the protein from the wheat and oats.

Taste – The finish comes across stale, likely from the cidery notes. Despite the lower pH it doesn’t taste quite as acidic.

Mouthfeel – Medium-thin body, medium-high carbonation.

Drinkability & Notes – The yeast is interesting, but more as a novelty in this case rather than something that is able to carry a bland base beer.

Changes for Next Time – I’d want to try altering fermentation temperature, pitching rate etc. before writing the strain off.

Hoppy Wickerhamomyces

Smell – Less citrus, not as zesty. More fruit punch, maybe watermelon? Some toasty notes.

Appearance – The haziest of the bunch. Otherwise similar.

Taste – The lemon-lime hop character comes out more in the flavor than in the nose. Less perceived acidity compared to the Hanseniaspora in the same wort. Without tasting the version without the hops I’d think it had a toasty malt flavor, but with the clarity of the other version is seems like THP.

Mouthfeel – Similar, medium body.

Drinkability & Notes – It’s a good beer, but not quite as quenching and delicious.

Changes for Next Time – This is the real drawback of these strains, there isn’t an easy way to lower the pH of this beer without resorting to dosing or blending… unless someone figures out that a certain combination of time, pitching rate, aeration, nutrients etc. changes the expected final pH.

Base Wickerhamomyces

Smell – Big cider (bruised apple), a little acetic. Not a great nose.

Appearance – I was drinking this a little warmer in the video and it was clear. Hazy after a day in the fridge, which suggests chill haze is at work. Especially good lacing on this one.

Taste – Like the nose, cidery. Like the other low-hopped beer the flavor is almost stale. It just reminds me of an old saison in the finish, almost papery-oxidation. That isn’t what I’d expect from a relatively fresh and well-treated beer. Good lactic acid, but the muddy finish prevents it from tasting as bright as I want.

Mouthfeel – Thin and a little astringent.

Drinkability & Notes – Not a beer I enjoy drinking especially. The flavors are muddled and not especially appealing.

Changes for Next Time – It seems, like the other strain, this one needs a boost of flavor and aroma from another source. While it produced a good amount of acid, the other flavors produced aren’t appealing.



Hopade Recipe

Batch Size: 14.50 gal
SRM: 4.6
IBU: 34.7
OG: 1.052
FG: 1.010/1.015
ABV: 5.5%/4.9%
Final pH: See Notes
Brewhouse Efficiency: 82%
Boil Time: 65 mins

Fermentables
----------------
45.6% - 11.75 lbs Rahr 2-Row Brewer's Malt
38.8% - 10 lbs Muntons Wheat Malt
15.5% - 4 lbs Simpsons Golden Naked Oats

Mash
-------
Mash In - 45 min @ 152F

Hops
-------
1.00 oz Mosaic (Pellets, 12.25% AA) @ 10 min
4.00 oz Amarillo (Pellet, 9.20% AA) @ Whirlpool (175F) 30 min
4.00 oz Mosaic (Pellets, 12.25% AA) @ Whirlpool (175F) 30 min
2.00 oz Amarillo (Pellet, 9.20% AA) @ Dry Hop Day 15
2.00 oz Mosaic (Pellets, 12.25% AA) @ Dry Hop Day 15

Water
-------
11.00 g Calcium Chloride @ mash
5.00 tsp 10% Phosphoric Acid  @ mash

Calcium Chloride Sulfate Sodium Magnesium Carbonate 90 100 50 15 10 90
Other
-------
1.00 Whirlfloc Tablet @ 5 min

Yeast
-------
Wild Pitch Yeast YH72 Hanseniaspora vineae
Wild Pitch Yeast YH82 Wickerhamomyces anomalus

Notes
-------
Brewed 3/4/18

Mash pH 5.39 at mash temp after 4 tsp of phosphoric acid. A little higher.

4 gallon cold sparge with an additional tsp of phosphoric.

Added 1 gallon of water at the end of the boil.

Ran off 2 gallons of wort before any flame-out hops (~6 IBUs from the Mosaic). Chilled to 175F and added the whirlpool addition. Ran the rest off, chilling to 70F inline, shook to aerate.

Final wort pH was 5.39. No extra acid added to drop the pH.

Wild Pitch Yeast YH72 (Hanseniaspora vineae) and YH82 (Wickerhamomyces anomalus)

3/9/18
68F beer temperature.
Hoppy YH72 1.038 (27% AA), 3.79
Hoppy YH82 1.039 (25% AA), 3.73
Base YH72 1.030, 3.69
Base YH82 1.028, 3.51

3/17/18
Hoppy YH72 1.028 (40% AA), tart
Hoppy YH82 1.012 (75% AA), not very tart
Bases taste dry and tart.

3/21/18 Dry hopped each with 1 oz each of Mosaic and Amarillo.

3/23/18 - Kegged, moved to fridge to force carbonate.
Hoppy YH72 1.015 (71% AA), 3.38
Hoppy YH82 1.010 (81% AA), 3.52

4/7/18 bottled with 50 g of table sugar in 120 g of water (6 ml per bottle).

YH72 pH 3.33/FG 1.015
YH82 pH 3.37/FG 1.011

I get a commission if you buy something after clicking the links to MoreBeer/Amazon/Adventures in Homebrewing/Great Fermentations!
Categories: Homebrewing blogs

Kohatu Hops SMaSH Beer Tasting Notes

Brew Dudes - Wed, 05/02/2018 - 4:27am

I brewed a SMaSH beer using Kohatu hops. As we do, we tasted it once it was done to get to the know the variety and state our suggestions for you to use them in your next batch. Click on the play button to see this post’s accompanying video and hear us discuss our Kohatu […]

The post Kohatu Hops SMaSH Beer Tasting Notes appeared first on Brew Dudes.

Categories: Homebrewing blogs

Denali Hops Profile, Analysis, and Tasting Notes

Brew Dudes - Thu, 04/26/2018 - 4:24am

In one of the comments left on our YouTube channel, a viewer asked us to brew a SMaSH beer with Denali hops. I had seen this hop available online so I bought a one ounce packet to try it out. We have been brewing these one gallon batches for years now, attempting to get to […]

The post Denali Hops Profile, Analysis, and Tasting Notes appeared first on Brew Dudes.

Categories: Homebrewing blogs

Hop Biotransformation and NE IPA with Randy Mosher- BeerSmith Podcast #169

Homebrewing from Beersmith - Tue, 04/24/2018 - 1:32pm

Randy Mosher, author of several top beer brewing books joins me to talk about hop biotransformations that occur during active fermentation as well as New England IPAs.

Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and Save As to download this mp3 file

Topics in This Week’s Episode (48:36)
  • Today my guest is Randy Mosher. Randy is the author of several of my favorite home brewing books including Mastering Homebrew, Radical Brewing and Tasting Beer (Amazon affiliate links). He’s also a partner at Five Rabbit and Forbidden Root breweries in Chicago and instructor at the Siebel Institute. His web site is RandyMosher.com.
  • We start with a short discussion of Randy’s recent trips.
  • He introduces the New England IPA style and we talk about why it is so controversial (and hated) for some brewers.
  • Randy describes the taste and sensory analysis for a NE IPA.
  • We talk about what makes NE IPA different from traditional IPAs.
  • Randy provides the grain bill he uses as well as how to mash it.
  • We get into an interesting discussion on the use of hops during active fermentation and biotransformations that are possible.
  • He describes how some hop oils can react and change during active fermentation and how that alters the flavor.
  • We discuss yeast selection and fermentation for a New England IPA.
  • He shares his thoughts on dry hopping for this style as well as haze.
  • Randy shares his closing thoughts.
Sponsors

Thanks to Randy Mosher for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

Categories: Homebrewing blogs

Creating A Brown Ale Recipe in BeerSmith

Brew Dudes - Wed, 04/18/2018 - 6:05pm

As a follow up to last week’s almost perfect Brown Ale post, Mike took time to make a video where he recreated the process of formulating the Brown ale recipe in BeerSmith. This video includes a screencast so that you can follow along with Mike’s cursor as he shows you what he does to make […]

The post Creating A Brown Ale Recipe in BeerSmith appeared first on Brew Dudes.

Categories: Homebrewing blogs

Denali, Hazy Daze... NEIPA!

The Mad Fermentationist - Mon, 04/16/2018 - 3:22pm
I’ve given up writing recipes with more than one new-to-me hop variety. When the beer is ready, I don't know which one to credit (or blame). Only a handful of varieties are able to carry an IPA alone, so I often avoid SMaSH recipes too. I’d heard good things about Denali (aka Nuggetzilla, 06277), specifically that it contributes big-punchy pineapple. That didn’t seem like what I wanted as the only aroma in an IPA though, rather it struck me as a nice combination with a couple of my favorites: Simcoe and Citra! If the beer isn't good, I'll know who to blame. I have a pound of Cashmere in the freezer waiting for similar treatment in another batch of NEIPA.

For hop-timing, I changed things up slightly. Usually right at flame-out I add a big dose that I whirlpool 30 minute to impart the mouth-filling flavor that supports the aroma from dry hopping. In this case though, Scott talked me into adding some of the hops right as I started chilling. Quick chilling was a big emphasis for hoppy beers when I started brewing. In 2012 I transitioned to the hop-stand/whirlpool which immediately improved the character of my hoppy beers. Since then I have occasionally dabbled in splitting additions, but have mostly settled on the single large dose without pre-chilling. Scott mentioned that while researching his book-in-progress (The New IPA) he's read studies that suggest that the concentration of certain aromatics peak almost instantly. The question is, are during-chilling additions the most effective way to impart aroma, or are dry hops accomplishing that goal more effectively?

I also wanted to trial Hazy Daze (which The Yeast Bay just “promoted” to full production). This is a three-strain blend intended for hazy IPAs which they say contributes "peach, apricot, nectarine and grapefruit citrus esters." I thought it might be related to the three dried-yeast blend I used, but from the taste there aren’t noticeable phenols or nearly the banana or bubblegum it produced. For the rest of the wort I pitched London III, as a control.

Next NEIPA in the pipeline will be a fresh batch of Cheater Hops: Citra Galaxy to pour at the Maryland Craft Beer Festival on 5/12 in Frederick!


London III 

Smell – When it was first tapped it was pineapple juice, and not much else. Not artificial or objectionable, but assertive. It was the first thing I smelled, and the first thing my sister-in-law said when she tried an uncarbonated sample. While that character is still present it has mellowed, melding with the Citra into an interesting mix of orange, melon, and pineapple.

Appearance – Hazy glowing body. I’m sure a few readers will complain that it isn’t milky enough… I’m just too good of a brewer! Or we can blame the oat flour… I don’t want murky, muddy, or yeasty. Head and lacing are nice, despite the lack of Chit malt and hop extract.

Taste – The pineapple is the signature character, but it finishes all Citra-melon. A touch of hoppy-resin helps and present bitterness to balance the fruit. It is juicy, but not a juice-bomb. Malt is subdued, just a slight fullness in the middle. Not distinctly oaty. Solid bitterness, balanced by a fair sweetness.

Mouthfeel – Pillowy, rounded, all the good stuff. Moderate carbonation.

Drinkability & Notes – The London III lets the hops speak. Not nose-in-the-hop-bag, but they retain their essence. The Denali has some of the same notes I associate with Sacch Trois (pineapple and a little sweaty), I think together they’d be too much.

Changes for Next Time – I might back Denali down to 1/3 of the hop blend with this yeast, but it is really fun as is. Denali could go nicely with the banana of a hefeweizen strain. Not something I would have thought about a hop that is mostly Columbus and Nugget parentage.

Hazy Daze

Smell – This half is somewhat less varietal, more citrus (tangerine) and less pineapple. It isn’t as obviously “hoppy” with more yeast-hop melding. I don't get anything extra special from the addition of hops during the chill, but then it is hard to know what to look for when using a new hop. Might be a little more aromatic that my last batch or two.

Appearance – Perfect creamy head, great retention and lacing. Yellow, plenty hazy for my preferences, no murk or particulate.

Taste – Tastes drier, brighter, and more bitter than the other half. Still a relatively restrained bitterness compared to some NEIPAs. The hop flavor (citrus, pineapple, melon) is saturated throughout. Really full of flavor, and enough variety to keep me going back. Only mild sweetness, not especially rich.

Mouthfeel – Smooth, with just a hint of hop-astringency. Not quite as full as the best creamiest versions, but a bit more drinkable with the sudden warm weather.

Drinkability & Notes – Bright, hoppy, and not exactly like the typical blend of hops. The yeast helps to keep it drinkable.

Changes for Next Time – With the “alteration” to the hop character this blend seems like a great candidate for getting a citrusy hazy IPA without breaking the bank on fancy hops. I’d like to try this one in the Cheaper Hops paradigm.

Denali Haze

Batch Size: 11.50 gal
SRM: 4.2
IBU: 52
OG: 1.062
FG: 1.014/1.013
ABV: 6.3%/6.4%
Final pH: 4.61/4.70
Brewhouse Efficiency: 68%
Boil Time: 75 mins

Fermentables
----------------
90.4% - 26 lbs Rahr 2-Row Brewer's Malt
7.0 % - 2 lbs Arrowhead Mills Oat Flour
2.6 % -.75 lbs Briess Caramel 10

Mash
-------
Mash In - 45 min @ 154F

Hops
-------
1.00 oz Denali (Pellets, 14.00% AA) @ 15 min
1.00 oz Simcoe (Pellets, 13.20% AA) @ 15 min
3.00 oz Denali (Pellets, 14.00% AA) @ Flame-out (30 min whirlpool)
3.00 oz Simcoe (Pellets, 13.20% AA) @ Flame-out (30 min whirlpool)
2.00 oz Denali (Pellets, 14.00% AA) @ 180F (rapid chill)
2.00 oz Simcoe (Pellets, 13.20% AA) @ 180F (rapid chill)
6.00 oz Citra (Pellets, 12.40% AA) @ Dry Hop Day 3
6.00 oz Denali (Pellets, 14.00% AA) @ Dry Hop Day 3
4.00 oz Citra (Pellets, 12.40% AA) @ Keg Hop
4.00 oz Denali (Pellets, 14.00% AA) @ Keg Hop

Water
-------
19 g Calcium Chloride
15 g Gypsum (Calcium Sulfate)
5 tsp Phosphoric Acid 10%
Calcium Chloride Sulfate Sodium Magnesium Carbonate 145 145 145 10 5 50
Other
-------
1 Whirlfloc Tablet @ 5 mins

Yeast
-------
Wyeast 1318 - London Ale III
The Yeast Bay Hazy Daze

Notes
-------
Brewed 3/18/18

Mashed with 9 gallons filtered DC tap and 6 gallons of distilled. pH 5.45 with 3 tsp phosphoric, so added 2 tsp more.

Lost a gallon of wort not closing the kettle valve before the transfer started... spraged with an extra gallon to make up for it and extended the boil.

Added first dose of whirlpool hops at flame-out. After 30 minutes naturally cooled to 180F. Dumped the first dose of hops, started the chiller and added the next dose to the spider for better contact.

Chilled to 67F, shook to aerate, pitched yeast. Both were packaged mid-January. No starter.

Left at 66F to ferment. Beer temperature 65F up to 67F by day 3.

3/21/18 Dry hopped both with 3 oz each of Citra and Denali. Still good krausens.

3/20/18 Kegged each with 1.5 oz of table sugar boiled in water and 1 g of CBC-1 without rehydration. Left at room temperature to carbonate. Under-primed to avoid the over-carbonation issues with Cheater Hops v1.

1318 FG = 1.014 (not enough beer left over to measure Hazy Daze).

4/3/18 Moved both to 38F. No apparent over-carbonation (thanks to no Mosaic?), if anything lower than expected.

4/13/18 Measured FG after warming decarbonating samples.

I get a commission if you buy something after clicking the links to MoreBeer/Amazon/Adventures in Homebrewing/Great Fermentations!
Categories: Homebrewing blogs

The Almost Perfect Northern Brown Ale

Brew Dudes - Wed, 04/11/2018 - 6:03pm

Do you have a favorite beer style? Do you have a few? Brown ale is one of those styles for Brew Dude Mike and he brewed a Northern Brown Ale that he claims is almost perfect. See our video where he describes his recipe that includes a little twist for slicker mouthfeel and our tasting […]

The post The Almost Perfect Northern Brown Ale appeared first on Brew Dudes.

Categories: Homebrewing blogs

NewAir AB1200B Review – Cool Beer Fridge

Brew Dudes - Wed, 04/04/2018 - 6:00pm

Every once in a while we get equipment to review. This time around, we got a fridge. It’s a pretty cool fridge. Pun intended. The peeps at NewAir have sent out a few of these refrigerators to other bloggers and vloggers to try them out but These Brew Dudes, well, they try harder. Take a […]

The post NewAir AB1200B Review – Cool Beer Fridge appeared first on Brew Dudes.

Categories: Homebrewing blogs

Belgian Dubbel Pomegranate Recipe

The Mad Fermentationist - Mon, 04/02/2018 - 4:04pm
In 2012 a neighbor and I brewed a Belgian Quad for Easter, spiced with cardamom and boosted with pomegranate molasses instead of dark candi syrup. I only retained a six-pack of bottles for myself before kegging the rest for his congregation's Easter vigil, but I was pleased with the results. Since then I'd also used pomegranate molasses in Dark Saison VIII.

Audrey enjoyed the quad enough that she decided to brew a lower-gravity dubbel version to put on tap. We dropped the table sugar, and swapped out the CaraMunich for an English medium crystal (based on availability). We pitched half of the wort with WLP530 (Westmalle), which I'd used for the original batch. For the rest, we pitched Imperial Monastic (Chimay).

Rather than put both beers on tap next to each other (the kegerator was already packed) we tasted both before kegging. The WLP530 was more balanced, with a nice mix of spice and fruit. The Monastic had too much banana (isoamyl acetate) for our tastes despite fermenting in the low-70s. We decided to rack that one to secondary and pitch The Yeast Bay's House Sour Blend. We'll probably give it a dose of pomegranate juice before bottling.

This also seemed like a suitable warm-up for our first trip to Belgium in a couple months for our fifth anniversary! With the Sapwood Cellar opening looming this summer, it seemed like it might be my last chance to travel for now.

Pom-Dom

Smell – Balanced Belgian peppery yeast spice and dark fruitiness. Still has a fresh grainiess as well, something that you almost never get from imported dubbels. Neither the pomegranate molasses nor cardamom immediately jump out. It has a slight morning pastry character, which may be the influence of the spice.

Appearance – Hazy leathery-maroon body with an off-white head. Retention and lacing are both underwhelming. Not a particularly appealing beer to look at it.

Taste – The pomegranate shows itself more in the palate, it’s light acidity lending a crisper finish than a usual dubbel. Lingering subtle red jamminess from the fruit. Again the spice character is primarily the peppery phenols from the yeast, perhaps melding with the cardamom to make it seem more sweet than savory. Caramel notes, but lacks the typical raisin that would be provided by Special B in many recipes. Minimal bitterness. No strong character from the Carafa II, despite not being dehusked.

Mouthfeel – Slightly full for a moderate-strength dubbel. Mildly prickly carbonation, bottle conditioning would be nice to serve it with more sparkle.

Drinkability & Notes – A really nice twist on a Belgian style that doesn’t walk all over the base beer. As Stan Hieronymus notes in Brew Like a Monk, "if the drinker can name the spices, it's a sign they are overdone."

Changes for Next Time – Not sure what is up with the appearance. On one hand it would be nice to add wheat to boost the head retention, on the other I wouldn’t want to add more haze. Hopefully with continued conditioning it clears up.

Recipe

Batch Size: 11.50 gal
SRM: 15.8
IBU: 21.4
OG: 1.058
FG: 1.011
ABV: 6.2%
Final pH: 3.87
Brewhouse Efficiency: 73%
Boil Time: 90 min

Fermentables
-----------------
41.5% - 10 lbs Rahr 2-Row Brewer's Malt
41.5% - 10 lbs Dingemans Pilsen
8.3% - 2 lbs Thomas Fawcett Crystal Malt II
1.6% - .375 lbs Weyermann Carafa II
7.3% - 1.75 lbs Al Wadi Pomegranate Molasses

Mash
-------
Mash In - 45 min @ 152F

Hops
-------
2.00 oz Hallertauer Mittelfrueh (Pellets, 2.40% AA) @ 60 min
1.00 oz Northern Brewer (Pellets, 9.10% AA) @ 60 min

Water
-------
8 g Calcium Chloride @ Mash

CalciumChlorideSulfateSodiumMagnesiumCarbonate808550151090
Other
-------
1 Whirlfloc Tablet @ 5 min
0.50 g Penzeys Guatemala Ground Cardamom Seeds @ 3 min

Yeast
-------
White Labs WLP530 Abbey Ale
/
Imperial Yeast B63 Monastic
The Yeast Bay House Sour

Notes
-------
Brewed 2/25 - Extended the boil as efficiency was lower than expected.

Fermenting beer temperature peaked at 74F. If I'd looked up the origin of the B63 before fermentation I would have suggested keeping it cooler despite the lab's 68-78F recommendation. Keeping it to 64-68F in this Belgian single nicely restrained the banana.

Kegged White Labs half on 3/10. Moved to kegerator to force carbonate.

Transferred the Imperial Yeast half to a plastic carboy and pitched The Yeast Bay House Sour.

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Categories: Homebrewing blogs

Beer Maturation and Yeast with John Palmer – BeerSmith Podcast #168

Homebrewing from Beersmith - Sat, 03/31/2018 - 12:04pm

John Palmer, author of “How to Brew” joins me to discuss the beer maturation process and the critical role that yeast play in beer maturation. We also discuss methods to speed up the maturation process.

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Topics in This Week’s Episode (48:17)
  • Today my guest is John Palmer. John is author of the top selling beer brewing book How to Brew (Amazon affiliate link) now in its fourth edition, as well as co-author of Water and Brewing Classic Styles (Amazon affiliate links). John has a web site featuring his first edition at HowToBrew.com
  • We start with a short discussion of John’s recent trip to Mexico and why John thinks we are living in the “Golden Age” for beer brewing.
  • John recently did some presentations on yeast and beer maturation – we begin with a discussion of what the beer maturation process is.
  • We talk about how many off flavors are caused by yeast, but also how yeast play an important role in mitigating and reducing off flavors.
  • John discusses the yeast life cycle, and how it is closely related to the stages of brewing.
  • He shares his thoughts on maturation which is largely a process of reducing byproducts and waste left over from the brewing process.
  • We discuss some of the byproducts that yeast produce and also how yeast clean these up.
  • John tells us why yeast growth rate is important, as well as why pitching rates are critical for yeast health.
  • We talk about diacetyl as well as acetalaldehyde and how yeast mop these byproducts up if given the chance.
  • John shares his tips on rapid maturation of beer and we discuss the technique of cold crashing and lagering.
  • John gives us his closing thoughts.
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Thanks to John Palmer for appearing on the show and also to you for listening!
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Categories: Homebrewing blogs

Brew Dudes Homebrew Swap – Exchange #28

Brew Dudes - Fri, 03/30/2018 - 6:20pm

We have a two-fer for this exchange. This time, it’s Corey from Indiana and he sent us his Black IPA. We have gone on record stating that we are not big fans of the style since intense roast and bitterness doesn’t work well together from our perspective. Could we proven wrong by this beer? Watch […]

The post Brew Dudes Homebrew Swap – Exchange #28 appeared first on Brew Dudes.

Categories: Homebrewing blogs

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