New Improvements!


pdcaJango didn’t turn out quite like I wanted it to. It ended up being EXTREMELY bitter and somewhat green. There was also very little carbonation. So… I decided to study some more.

I checked three books I have and a few online forums looking for the reason behind these symptoms. I also analyzed hop additions during brewing, yeast types and carbonation. From doing all this reading, I found a few flaws in my recipes, procedures and documentation. Now, it’s time for some changes. Here’s what changes will be made in the next few months based on what I learned from brewing in February, reading some books and bottling.

  • Recipe: Reduce hops in all recipes to 2 oz or less for 5 gallons and 1oz or less for 2 gallons. I am adding too much bittering hops to my recipes.
  • Ingredients: Replace liquid yeasts with dry yeasts. All the batches I make with SafeAle-045 and Safelager-23 are my best batches. Any WyYeast or other liquid yeasts I use cause funny off flavors, limited carbonation or strange effects. I’ll attempt to find dry yeast for all recipes.
  • Procedure: Removing secondary fermentation vessels for anything except lagers. Secondary fermentation is dangerous as it risks contamination. It’s not needed for ales.
  • Procedure: Use only cloth sacks for bittering hops. This will ensure bitter hop particles are not included in the fermenter which can over-bitter the beer and add to yield-reducing trub.
    • (Completed 3/3/17)Procedure: Move cooled wort from kettle to fermenter with a sterilized pot. This way, spillage is reduced.
    • (Completed 3/3/17)Procedure: Strain all cooled wort through a santized strainer. This will prevent hops particles from being included in the wort which can lead to increased trub and unwanted bitterness.
    • (Completed 3/5/17)Procedure: Reduce the height of labels. This will ensure labels fit between raised portions of New Belgium and Sam Adams bottles.
    • (Completed 3/3/17) Procedure: Ensure when filling bottles that the beer comes to 1/2 way up neck. This greatly influences the amount of carbonation. Too high, too much carbonation. Too low, too little carbonation.
  • Documentation: Change all recipe formats to match major recipe channels such as BrewToad and others. This will ensure you are speaking the same language as experts and can get better feedback on recipes. It will also help experts help you troubleshoot a bad batch.
  • Recipe: Check hop additions with IBU calculator. Ensure bitterness and hop profile is consistent with BJCP category.

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