« on: January 09, 2013, 07:09:48 am »
I've used Castle with great success in my Belgians, but it's my first sack of Belgian Pils, so I don't have much to compare to.
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You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.
That's what I do.
Nylon stockings should work well without letting any hop debris through.
My suggestion would be to first wort hop to 30 IBUs or less of a clean bittering hop. Then do your late/flame out additions. Hop stands are awesome. I believe Stone does this sort of thing for most all their beers, and most of us know how awesome those are.
blatz, I considered a 60 minute with something clean, but I don't want it to be too bitter (okay, I don't want it to be harsh). I would like something like Lagunitas DayTime, if either of you have had that.
A normal-gravity IPA is a little more forgiving if you overshoot your bitterness, especially if you have a good chunk of your IBU's coming at 60 minutes (early hops shouldn't be affected to any great extent by a hop stand).
Nice Amanda! Can you bring a bottle or two to NHC in Philly?