« on: August 26, 2013, 09:02:53 AM »
I'll be there tonight
Nice! On your bike?
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I'll be there tonight
I've used both keggle and 14 gallon flat bottom kettle and they both work the same on my burner. My 14 gallon kettle came with ball valve, sight glass and diverter plate and (importantly) tight fitting lid. much prefer brewing on the latter. Maybe a little more expensive but has lasted 10 years thus far.
Agree keggle route is cheaper, just be sure you find a decommissioned one.
I think you have a great point here for anyone looking at getting a new or upgraded BK. The flat bottom with a thicker sandwiched base type kettle is probably a better piece. You can more easily utilize a hops dam or a device like a hop blocker with it and kettle losses might tend to be less. That bowl shaped bottom on my 15 gal Keggle holds a lot of wort ( and trub ) and you have to tilt it to get the last of the wort. I have adjusted many of my recipes about 1 gallon larger in volume to compensate.
For perspective, the current Distilled water batch is VERY close to what I am looking for, but would like to bump the hop flavor a bit. I can't help but think that nearly 12 ounces of flavor hops are sufficient though. What am I missing in this?
Its not always the size of your hop charge that counts...
But seriously: When you're adding hops and how you're storing them are usually the two biggest factors in consistency drift.
When are your late hops added? Have you changed equipment that would change their total contact time with the wort (i.e. changed heat exchanger, whirlpool technique, or transfer process)? You're not done extracting hop compounds at KO, and your post-KO process plays a big role in what you get (or don't get) out of your late hop additions.
How about dry hops? When are you adding them? At what temp? What is the contact time like? Maybe instead of one 4 oz dry hop, you could split them into two additions (one at the end of primary, one in the keg).
How are your hops stored? Are you picking them up batch-wise from a LHBS/online store or ordering in bulk? Either way, how are they handled/stored from the time they arrive from the supplier to the time you use them? If you don't know - find out!
Also - What is your pitching rate like? Overpitching will reduce hop flavor/bitterness.
Water definitely has an impact on flavor in IPA, but with relatively consistent ion content, the above factors will be more significant.