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re: Homebrewing: In-Process Thread
Posted on 4/13/15 at 2:26 pm to BottomlandBrew
Posted on 4/13/15 at 2:26 pm to BottomlandBrew
quote:
I might be misquoting that gravity, but it's essentially when 80-90% of fermentation is done.
So when you do this, are you just dry hopping the primary?
1
Posted on 4/13/15 at 2:27 pm to rbWarEagle
Yes.
Posted on 4/13/15 at 2:30 pm to BottomlandBrew
I see. So are you clarifying at all before the dry hop (cold crash, gelatin, etc.)?
Posted on 4/13/15 at 3:07 pm to rbWarEagle
Nope.
Posted on 4/13/15 at 9:26 pm to BottomlandBrew
Just kind of excited and wanted to share...
This is my first home-brew (been somewhat involved in others, but nothing serious). I've been fermenting since 2am Sunday since I started the boil at around 9-10pm the night before. Just walked in to the room I'm fermenting in and smelled above the airlock. Holy moly, does this son of a bitch smell like citra and cascade. I almost creamed myself. I hope some of this aromatic quality holds on.
This is my first home-brew (been somewhat involved in others, but nothing serious). I've been fermenting since 2am Sunday since I started the boil at around 9-10pm the night before. Just walked in to the room I'm fermenting in and smelled above the airlock. Holy moly, does this son of a bitch smell like citra and cascade. I almost creamed myself. I hope some of this aromatic quality holds on.
Posted on 4/14/15 at 7:29 am to rbWarEagle
lol. You've got the bug for sure.
Posted on 4/14/15 at 7:57 am to rbWarEagle
quote:
I hope some of this aromatic quality holds on.
The bad news is that everything you smell is leaving the beer. The good news, assuming you used enough hops, is that there's still a bunch of that goodness in your beer.
Posted on 4/14/15 at 8:23 am to s14suspense
quote:
lol. You've got the bug for sure.
No question.
Posted on 4/14/15 at 8:25 am to rbWarEagle
You ca always dry hop
Posted on 4/14/15 at 8:30 am to BottomlandBrew
quote:
The bad news is that everything you smell is leaving the beer. The good news, assuming you used enough hops, is that there's still a bunch of that goodness in your beer.
This will be 5 gallons and I used 8oz of pellets in the boil. Gonna dry hop with about 3-4 more.
Posted on 4/14/15 at 11:21 am to rbWarEagle
Got a question for tall regarding whole hops va hop pellets
I'm making a fortunate islands clone tonight. The recipe from Modern Times on beersmith calls for .7 oz citra and .3 oz Amarillo after flameout.
However, reading Mad Fermentationist, he uses 3.5 ounces whole citra hops and 1.75 oz while Amarillo
That seems like a whole lot of difference there. Am I missing something?
I'm making a fortunate islands clone tonight. The recipe from Modern Times on beersmith calls for .7 oz citra and .3 oz Amarillo after flameout.
However, reading Mad Fermentationist, he uses 3.5 ounces whole citra hops and 1.75 oz while Amarillo
That seems like a whole lot of difference there. Am I missing something?
Posted on 4/14/15 at 11:27 am to LoneStarTiger
I have a feeling that is based off of the commercial recipe rather than the homebrew recipe (speaking of the .7/.3) Scaling up hops is not a linear slope. I just brewed this beer and used an ounce of each at flameout and it could probably use more hops. But it is a nice beer currently.
Posted on 4/14/15 at 11:28 am to Fratastic423
I feel like my flameout addition stayed hot too long. I don't have a wort chiller and had to do it the old fashioned way. I feel like I might try and dry hop twice (or just do like 3 ounces at once) for 4-7 days.
Posted on 4/14/15 at 11:30 am to Fratastic423
I thought you had. I think I'm going to go with something closer to the MF recipe posted.
He also recommended splitting the hop additions after flameout with half at flameout and half after cooling 15 minutes.
We all know the real answer here is MOAR citra.
He also recommended splitting the hop additions after flameout with half at flameout and half after cooling 15 minutes.
We all know the real answer here is MOAR citra.
Posted on 4/14/15 at 11:30 am to rbWarEagle
quote:
feel like my flameout addition stayed hot too long. I don't have a wort chiller and had to do it the old fashioned way. I
I asked a homebrewer turned pro brewer about this and he said that 10 mins is enough time. So if you bag your hops during the boil pull them out after soaking for 10 mins.
Posted on 4/14/15 at 11:31 am to LoneStarTiger
quote:
I thought you had.
At first I thought I had swung and missed with this beer. As it went into the keg I wasn't terribly excited about it. However, now that it is cold and carbonated I am really digging it. Going to keep it as my base wheat recipe.
Posted on 4/14/15 at 11:33 am to Fratastic423
quote:
I asked a homebrewer turned pro brewer about this and he said that 10 mins is enough time. So if you bag your hops during the boil pull them out after soaking for 10 mins.
I didn't bag during the boil, used pellets and strained the wort prior to ferm. I just mean I think I should have probably added the hops at a much lower temperature (like 140ish) instead of right at flameout. I feel like I may have lost some aroma.
Posted on 4/14/15 at 11:34 am to LoneStarTiger
quote:
We all know the real answer here is MOAR citra.
My new mantra. The SO doesn't understand why I want to dry hop with 3 more oz. The smell is magical.
Posted on 4/14/15 at 11:35 am to LoneStarTiger
Cut your heat and give your pot a good stir. Keep stirring until the temp drops to 190. Add your hops. The flavor difference you get from adding below 190 vs 212 is amazing.
Posted on 4/14/15 at 11:37 am to BottomlandBrew
quote:
The flavor difference you get from adding below 190 vs 212 is amazing.
Added to the notes for next batch.
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