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Going to try and brew an IPA today
  • jlwjlw
    Posts: 16,417
    problem is I have been too lazy to make a starter. So I was thinking about doing what @frydogbrew did and just dump it on the yeast cake from my Rye IPA. I used us-05 for the rye.

    So you just dump it all on top of the old yeast cake? Don't have to do anything else?
  • ceanntceannt
    Posts: 48,468
    Yep .... just dump it on there and stand back ......
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    Oh another question. Will the rye beer cause any weird off flavors in the IPA

    ceannt
  • ceanntceannt
    Posts: 48,468
    Might get a little residual flavor from it depending on how much beer is left in your fermenter .... but probably not enough to notice
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,877
    ceannt said:

    Might get a little residual flavor from it depending on how much beer is left in your fermenter .... but probably not enough to notice



    especially not in an ipa.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,758
    As a general rule you can pitch darker and/or hoppier beers on top of less dark or less hoppy. If you go the other way you will effect either color or flavor.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • frydogbrewsfrydogbrews
    Posts: 44,679
    yeah, but for real, stand back.

    they tend to start fermenting rather explosively.......
  • frydogbrewsfrydogbrews
    Posts: 44,679
    Lakewood said:

    As a general rule you can pitch darker and/or hoppier beers on top of less dark or less hoppy. If you go the other way you will effect either color or flavor.


    this is true, but just to test it a little further, the ten gallon batch of IPA i made three weeks ago, 5 gallons of that was pitched on top of my hoppy robust porter, just to compare it to the other 5 gals of regular, new, s-05

    i will report my findings.
  • C_BC_B
    Posts: 77,629
    Is it an IPA or just a pale ale? Fry will ridicule you endlessly for anything under a thousand IBUs.
    You can use the whole yeast cake or just use a sanitized spoon to scoop some of the yeast off the top of the cake to pitch. The yeast is the lighter creamy looking stuff on top of the cake. This method will help with off flavors from the first beer.
    "On it. I hate software." ~Cpt Snarklepants
  • jlwjlw
    Posts: 16,417
    IIPA -103.3 ibu's
  • frydogbrewsfrydogbrews
    Posts: 44,679
    jlw said:

    IIPA -103.3 ibu's



    @C_dubbs
    this is how you make a beer.
    pay close attention.
  • jlwjlw
    Posts: 16,417

    jlw said:

    IIPA -103.3 ibu's



    @C_dubbs
    this is how you make a beer.
    pay close attention.


    of my next 5 beers 3 will be/are IPA's all around 100 ibu's
  • ceanntceannt
    Posts: 48,468
    I've only made one over 80... target hops ... it was yummy ...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,468
    Got one planned for over 100..... early next year ..... with cat piss and pine tar hops even ...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,877
    ceannt said:

    Got one planned for over 100..... early next year ..... with cat piss and pine tar hops even ...



    don't do it!
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    ceannt said:

    Got one planned for over 100..... early next year ..... with cat piss and pine tar hops even ...



    don't listen to FZ he's the debil. Do it. Do it. Do it.
  • scoobscoob
    Posts: 16,617
    Brew the Pliny clone, that should have enough IBU for you.

    I think I might brew that one myself...
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,417
    azscoob said:

    Brew the Pliny clone, that should have enough IBU for you.

    I think I might brew that one myself...


    I am going to have to move the Pliny clone into the rotation. Might have to bump something else out. Maybe the esibock.
  • jlwjlw
    Posts: 16,417
    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    jlw said:

    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.



    if you dump the wort on the cake when the wort is around 90, it'll start in 20 minutes!
  • C_BC_B
    Posts: 77,629

    jlw said:

    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.



    if you dump the wort on the cake when the wort is around 90, it'll start in 20 minutes!

    If anyone ever stumbles across this looking for advice, don't do it.
    "On it. I hate software." ~Cpt Snarklepants
  • jlwjlw
    Posts: 16,417

    jlw said:

    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.



    if you dump the wort on the cake when the wort is around 90, it'll start in 20 minutes!


    I chilled it down to about 75 and dumped. I had a little bit of blow off in the airlock and a little bit in the seperate blow off tube. I have only had one other fermenation like this one where it like builds for a few seconds and then barfs gas in a bunch of bubbles. Builds and does it again. Hell, I may brew another IIPA this weekend just to do it again.

    How many times can you reuse like this?
  • frydogbrewsfrydogbrews
    Posts: 44,679
    jlw said:

    jlw said:

    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.



    if you dump the wort on the cake when the wort is around 90, it'll start in 20 minutes!


    I chilled it down to about 75 and dumped. I had a little bit of blow off in the airlock and a little bit in the seperate blow off tube. I have only had one other fermenation like this one where it like builds for a few seconds and then barfs gas in a bunch of bubbles. Builds and does it again. Hell, I may brew another IIPA this weekend just to do it again.

    How many times can you reuse like this?


    most i have done was 5 times without any noticable effects. could have gone six, but the people on the other site were all "there are mutations, your beer is going to be ruined, blah blah blah."

    i was getting all backed up on beer then anyway.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    C_dubbs said:

    jlw said:

    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.



    if you dump the wort on the cake when the wort is around 90, it'll start in 20 minutes!

    If anyone ever stumbles across this looking for advice, don't do it.


    all you have to do is be prepared....something that, ahem, you seem to be lacking in lately C-to the-dubble.....
  • C_BC_B
    Posts: 77,629
    jlw said:

    jlw said:

    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.



    if you dump the wort on the cake when the wort is around 90, it'll start in 20 minutes!


    I chilled it down to about 75 and dumped. I had a little bit of blow off in the airlock and a little bit in the seperate blow off tube. I have only had one other fermenation like this one where it like builds for a few seconds and then barfs gas in a bunch of bubbles. Builds and does it again. Hell, I may brew another IIPA this weekend just to do it again.

    How many times can you reuse like this?

    From what I've read, after five or six fermentation you will get a noticeable change in the yeast characteristics as the mutate. I've also read about guys doing ten or twelve batches with no discernible difference. I expect sanitation is the trick.
    Oh, and if you do it more than once.... The better practice is to use a fresh fermenter and scoop some of the yeast over to it. That way you have less flavor from the old batch and get a clean fermenter.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,629

    C_dubbs said:

    jlw said:

    Mine started fermenting at least within two hours probably quicker but I forgot to check at the hour mark.



    if you dump the wort on the cake when the wort is around 90, it'll start in 20 minutes!

    If anyone ever stumbles across this looking for advice, don't do it.


    all you have to do is be prepared....something that, ahem, you seem to be lacking in lately C-to the-dubble.....

    Be prepared to chill it down from 90 in a ferm chamber? That's a hell of a temp drop before the yeast go bonkers at way too high of a temp.
    EDIT, that came off sarcastic. It was not. I would actually like to know what you mean by prepared, in this case.
    "On it. I hate software." ~Cpt Snarklepants