Portsmouth is about mid-way on your trip and has a bunch of great food and beer options. Portsmouth Brewery, Gaslight, Flatbread Pizza, Whym...
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Anyone know the status of judging in NYC?
I used to calculate it as a 20 minute addition but then I did a blind tasting of the same beer hopped at 60 or FWH and the FWH was noticably more bitter. now I use the 60 minute + 20%
My new philosophy is "Not all IBU's are created equal".
I have absolutely no nose for hops and they nearly all smell the same.
I've been moving away from this a bit lately as I try to cram more and more hop flavor into my hoppy beers, but for a while my rule of thumb had been:
APA's: ~20 IBU from FWH, no 60-minute addition, remainder in late additions
IPA's: 1/3 IBU from FWH, 1/3 from Chinook, Columbus or Nugget at 60 minutes, 1/3 from late additions.
Now I've started to move to:
APA's: ~40 IBU from FWH, 1-1.5 oz/gallon flameout hops added after wort hits ~185F, 30-minute hop stand
IPA's: ~30 IBU's from Columbus/Chinook/Nugget @60 min if I want more snap to my bitterness, otherwise no 60-minute addition, 3-4 oz/gallon at flameout as soon as all boiling activity stops, 90-minute hop stand
I'm really liking Meridian.
Apollo would be killer in any APA or IPA. I bet it would go real nice paired with some EKG's in an English IPA as well.
+1 Bru'n Water
To reduce from 7.2 pH to 5.5 pH would take 0.09 ml/gal of 88% Lactic acid.
It's going to depend on the amount of alkalinity more than the starting pH. In BrunWater, I put in 215 ppm for alkalinity in the sparge water acidification tab (263*50/61 to convert from bicarbonate ppm, according to Palmer). For a desired water pH of 5.5, it calculates 1.21 ml / gal of 88% lactic acid.
You can also do this in Kai's water calculator; just set the sparge water volume to the desired amount of water to treat and scroll down to the "sparge water acidification" section.