re: Homebrewing: In-Process Thread

What would a columbus dry hop in a smaller amount add to a citra/amarillo dry hopped beer?

Here's my schedule

11 lbs 12.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 9 84.7 %
14.0 oz Crystal 30, 2-Row, (Great Western) (30.0 Grain 10 6.3 %
10.0 oz Acidulated (BestMälz) (1.5 SRM) Grain 11 4.5 %
10.0 oz Vienna (BestMälz) (4.1 SRM) Grain 12 4.5 %
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 13 49.2 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 14 8.6 IBUs
0.50 oz Amarillo [9.20 %] - Boil 5.0 min Hop 15 2.6 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 16 3.5 IBUs
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 10. Hop 17 4.8 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 10.0 Hop 18 6.3 IBUs
1.0 pkg NorCal Ale #1 (GigaYeast #GY001) Yeast 19 -
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
0.50 oz Amarillo [9.20 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 22 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs
0.50 oz Amarillo [9.20 %] - Dry Hop 4.0 Days Hop 24 0.0 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 25 0.0 IBUs

I use Magnum. If I had to choose from those 3 I'd use Centennial. At what point in the boil are you adding bittering? 60 minutes? I have better luck keeping it at 30-40 minutes.

Attempting my first double brew day. Just added the hopshot to my IPA for the boil, and the porter is mashing.

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double brew day

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Does not compute

I mashed a farmhouse table beer yesterday and hope to boil it tomorrow... maybe pitch yeast on Wednesday?

I think I want to move to Montana. I'm sitting out soaking up sun and it's 90.

People here think it's hot.

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It was good. A little more to deal with logistically, but I made it happen. Had to heat the sparge water for the second batch in a gumbo pot on the stove, while batch one was still on the propane burner. But timed everything beautifully and both are fermenting away. 6 hours for 2 beers isn't too bad. I should do this more often.

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I need you to teach me. My next 2 brews are an IPA and a Coffee Stout. But i don't think i could do both at one time. I feel at certain points in the brew process my undivided attention is needed. That and i don't think i have the equipment for it.

Question, so i'm seeing posts of you guys doing table beers. If i were to mash my IPA, and drain off my 7.25 gallons. Then run some more 170 temp water over my grain bed and collect another 3 gallons of that wort for a sort of table beer, could that work? Was thinking about this, and maybe single hopping the table beer with some new hops, or whatever is leftover in my freezer. Or, possibly lagering the "table" beer.

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I need you to teach me. My next 2 brews are an IPA and a Coffee Stout. But i don't think i could do both at one time. I feel at certain points in the brew process my undivided attention is needed. That and i don't think i have the equipment for it.

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I batch sparge, and the pot I use to heat my sparge water is my old brew kettle that holds 7 1/2 gallons. Thanks to the magic of fermcaps, I was able to use that as my brew kettle for the second batch since the primary brew kettle was tied up with the first batch. So while the first batch was chilling, I was draining the mash tun and sparging the second batch to make efficient use of time. It just took a little foresight to figure out the logistics, but it wasn't bad at all.

Why would beer temp have an impact on how much sugar you add?

You would think most of that CO2 would release when transferring to the bottling bucket or as the beer warms during bottling.