CheeseNips - Homebrewer Profile

CheeseNips

CheeseNips

2/15/2017
12
7
Your Left My Right Milk Stout

Your Left My Right Milk Stout

by CheeseNips on 7/19/2017
All Grain | 5 Gallon(s) | Sweet Stout | 5.4 % ABV
Target water profile: Calcium 100ppm, Magnesium 5ppm, Sodium 100ppm, Sulfate 50ppm, Chloride 150ppm, Bicarbonate 265ppm - modified London dark ale water profile with Chloride 3 times Sulfate, Sodium and Chloride both greater than or equal to 100ppm, target mash pH of 5.53. Thicker mash of 1.25qt per pound mash water.
Ch-Ch-Ch-Cherry Saison

Ch-Ch-Ch-Cherry Saison

by CheeseNips on 7/15/2017
All Grain | 5 Gallon(s) | Saison | 6.1 % ABV
Originally, I was going to go with a Hainaut, BE water profile but I just couldn't hit the bicarbonate level (350ppm) and get anywhere near the proper mash pH so I am opting for higher sulfates to accentuate spiciness of the hops - also adding coriander in boil to accentuate spiciness - and higher chloride to accentuate sweetness of the cherry. Calcium is a little lower than I'd've liked. Target Water Profile: 42ppm Ca, 8ppm Mg, Na 35ppm, SO4 104ppm, Cl 75ppm, HCO3 0ppm. Basis behind my ...
Great Fermentations Brain Eater

Great Fermentations Brain Eater

by CheeseNips on 6/29/2017
All Grain | 5 Gallon(s) | American IPA | 7.2 % ABV
Northern Brewer Dead Ringer

Northern Brewer Dead Ringer

by CheeseNips on 6/16/2017
All Grain | 5 Gallon(s) | American IPA | 6.4 % ABV
Water profile: Ca 75ppm, Mg 5ppm, Na 10ppm, SO4 150ppm, Cl 50ppm, HCO3 0ppm
Juicy Creamsicle NEIPA

Juicy Creamsicle NEIPA

by CheeseNips on 6/15/2017
All Grain | 5 Gallon(s) | American IPA | 6.7 % ABV
Water profile is 60ppm Ca, 8ppm Mg, 9ppm Na, 140ppm SO4, 180ppm Cl, 25ppm HCO3, Mash pH of 5.3
Jim Baumanns Milk Stout

Jim Baumanns Milk Stout

by CheeseNips on 6/7/2017
All Grain | 5 Gallon(s) | Sweet Stout | 5.9 % ABV
Target water profile: Calcium 100ppm, Magnesium 5ppm, Sodium 100ppm, Sulfate 50ppm, Chloride 150ppm, Bicarbonate 265ppm - modified London dark ale water profile with Chloride 3 times Sulfate, Sodium and Chloride both greater than or equal to 100ppm, target mash pH of 5.53. Thicker mash of 1.25qt per pound mash water.
Northern Brewer Grapefruit Pulpin

Northern Brewer Grapefruit Pulpin

by CheeseNips on 5/19/2017
All Grain | 5.75 Gallon(s) | American IPA | 7.5 % ABV
Mash at 150F with 4.5 gallons, Sparge water @ 170F with 7 gallons
Northern Brewer Saison

Northern Brewer Saison

by CheeseNips on 5/3/2017
All Grain | 5 Gallon(s) | Saison | 5.6 % ABV
Mash of 3.5gallons @ 149F, Sparge of 5 gallons @ 170F, Northern Brewer calls for OG of 1.056 so adjusted down from 75% to get that
Troegs Nugget Nectar Clone

Troegs Nugget Nectar Clone

by CheeseNips on 3/29/2017
All Grain | 9 Gallon(s) | Imperial IPA | 7.5 % ABV
Mash at 152F via 8 gallons of strike water at 166F, 10 gallons of sparge water at 170, 60min boil, Nugget addition goes in at right away before boil, Tomahawk goes in at flame out, can substitute Simcoe for Nugget, 1oz of Nugget goes in as dry hop
El Jefeweizen

El Jefeweizen

by CheeseNips on 2/25/2017
All Grain | 10 Gallon(s) | Weizen/Weissbier | 5.0 % ABV
I'm going to split the wort into 2 fermenters, using a different yeast strain in either fermenter to compare flavors. First strain is Imperial's Stefon and the second is Wyeast 3068. Adding a Ferulic Acid rest (http://beerandwinejournal.com/german-wheat-beer-iii/) prior to acidifying the mash with lactic acid; Bru'n water identifies pH of 5.7 with mineral additions alone, so I will play off that first and then add 0.5mL/gallon of lactic acid to get final mash pH of 5.4. The only problem with ...
Terrapin Rye Clone

Terrapin Rye Clone

by CheeseNips on 2/15/2017
All Grain | 5 Gallon(s) | American Pale Ale | 5.4 % ABV
Water profile: Ca 75ppm, Mg 12ppm, Na 35ppm, Sulfates 120ppm, Cl 100ppm, Bicarbonate 0ppm
Do You Know the Way Brown Ale

Do You Know the Way Brown Ale

by CheeseNips on 2/15/2017
All Grain | 5 Gallon(s) | American Brown Ale | 5.5 % ABV
Target Water Profile: Ca 52ppm, Mg 17ppm, Na 20ppm, SO4 50 ppm, Cl 50ppm, HCO3 150ppm
Do You Know the Way Brown Ale

Brew Session: Do You Know the Way Brown Ale

by CheeseNips on 7/21/2017
 Water Infusion  Mash/Boil  Fermentation
7/19/17 - Imperial Darkness yeast starter of 1.6L @ 1.033 gravity today, preparing for brew day on 7/21 7/21/17 - The temperature gauge on my mash tun is slow to adjust so I'm using digital thermometer in conjunction with the dial and ensuring proper temps now. Pulling 1.084 (temp corrected from 1.072) on first runnings and pulled as low as 1.013 (temp corrected from 1.003). Volumes for mash and sparge were spot on as calculated by Brewgr. Whirlpool hop addition was closer to 165F, still at 10 minutes.
Ch-Ch-Ch-Cherry Saison
Need 1.6L yeast starter with 165g of DME for proper cell count.
El Jefeweizen

Brew Session: El Jefeweizen

by CheeseNips on 7/6/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
I'm going to under pitch the yeast to increase ester profile. Will pitch 200 billion cells despite calculated requirement of 250 billion cells per Brewer's Friend calculator. Need 1.1L water with 103.6g DME for 1.033 SG wort. I'd like to get this going tonight for my brew day on 7/6. I will only do a starter for the Wyeast strain as Imperial touts itself as 200 billion cells in the can. 7/6 - I went with a mash thickness of 1.5qt/lb to reduce sparge volume and, hopefully, to increase sugar conversion efficiency a little bit. Mash mineral additions went it with Ferulic acid rest, waited to add lactic to mash till after that was done since Ferulic acid conversion is better suited to a higher pH, 5.7. Ferulic acid rest was closer to 113F (max allowed apparently) due to the fact that the temp didn't drop at all with grain addition from 116F so I had to add quite a bit of ice to get it down. Went with a 20 minute acid rest instead. Substituting Millennium hops with CTZ and Styria
Northern Brewer Dead Ringer

Brew Session: Northern Brewer Dead Ringer

by CheeseNips on 6/19/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Kit comes with 5oz of Centennial hops so, as I'm dry hopping with El Dorado hop hash, I will incorporate a whirpool hop addition using 1.25oz of Centennial meant for dry hop and 0.7oz of Magnum hops left over from a previous brew; whirpool performed by steeping at 180 for 20 mins. Using too much sparge, I'm getting lower efficiency than I should; should be 80% but I'm only hitting about 75%. I will use Brewgr recommended sparge volume next time rather than Palmer's 1/2 gallon per pound of grist. Other than that, brew went as expected if not slow due to addition of 20 minute whirpool hop addition. The Imperial Dy Hop yeast is slow to get going compared to other strains, even though I started it 24 hours prior. 6/21/2017 - primary fermentation is essentially done. The beer didn't foam with the Imperial yeast as much as it usually does with Wyeast or White Labs. Through the airlock, lots of hop smell event still, so I think the whirlpool hop addition makes a big impact. I'm l
Jim Baumanns Milk Stout

Brew Session: Jim Baumanns Milk Stout

by CheeseNips on 6/9/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Everything went as expected except for the sparging. Sparging resulted in low gravity after 5 gallons of runnings so dialled down the burner to reduce boil off. Had about 4.5 gallons of finished wort. Very clean wort into the fermenter. 6/10/2017 - Primary fermentation ended after 24 hours. I am impressed by the power of Imperial's Darkness strain, which I started with DME dissolved to 1.033 gravity. Not sure if I want to secondary this as I might bottle sooner than later given how quickly the primary finished up. 6/21/2017 - This beer is done, though I won't have time to bottle until 6/30. 6/26/2017 - Found some time today but wanted to take a gravity reading first before I committed to bottling. I took a gravity reading and got 1.022. I want to see this down in the 10-teens, preferably, so I will wait until 6/30. I took a sip from the hydrometer flask and it tasted pretty good, maybe a little bit of a tang at the end. I feel that Imperial yeasts might not be the bes
Northern Brewer Grapefruit Pulpin

Brew Session: Northern Brewer Grapefruit Pulpin

by CheeseNips on 5/19/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Manipulated mash and sparge water via Bru'n water calculations to achieve target IPA water profile. Even though I had pH strips, it was difficult to get a reading where I had a lot of confidence, but I feel like I achieved a pH in the low 5's - between 5.0 and 5.5. Reducing the running rate to roughly 1gal/10min greatly increased my efficiency, which had been closer to 60% in previous beers. Northern Brewer recipe card identifies an OG of 1.065 while I achieved 1.070, so I am pleased with that. Racked to secondary on 5/26. 2oz grapefruit peel with kit and entire grapefruit (no peel) soaked in vodka for 2 days and added to secondary on 6/1. Bottled today on 6/15. Final gravity of 1.011, just as predicted. Tasting the beer, lots of grapefruit flavor and some bitterness, not much hop forward flavor as I was expecting given the water adjustments. Color is darker than predicted SRM, more of an orange but not amber, and cloudy. I haven't been happy with Northern Brewer recommen
Northern Brewer Saison

Brew Session: Northern Brewer Saison

by CheeseNips on 5/3/2017
 Water Infusion  Fermentation  Conditioning  Tasting
Bottled on 6/12/2017. Used 10% increase in dextrose from NB priming calculation recommendation. After a week in bottles, the beer went from cloudy to crystal clear, not sure why. Quite a lot of yeast collection on the bottom of all the bottles. The color of the beer is darker than predicted, by at least a few degrees SRM - somewhere between 12-15 rather than 7 - perhaps because the burner was hotter than needed and I caramelized the sugar. Great flavor from the yeast, but it took nearly 6 weeks for it to hit 1.010 gravity, needing lots of additional agitation to get the yeast going. I wish I had done water profile adjustment on this one but I hadn't read up on it completely at the time. 6/21 Bottle conditioning complete 6/22 Tried another beer and it wasn't quite done carbonating, poured from a 48oz bottle. I'm going to let this sit for another few days before trying again. 6/26 All done carbonating, definitely needed the full 2 weeks for bottle conditioning
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