I love Magnum for bittering as well. I think Denny meant not to FWH as that will contribute flavor. Correct Denny?
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Since it's really about getting your tea-totalling boss f'd up. Make a regular beer, wave an avocado over the top (hell, get it wet in the wort, what do I care) and then tell him it's guacamole beer. How's he gonna know it's not???
Just got in some 2012 Magnum so I think the plan is .75oz Magnum at 60, 3oz Cascade at flameout and 2oz dry hop. Thanks!
You don;t want any of that wonderful cascade flavor? Just aroma? I'd use one of those oz's divided somewhere between 30 and 10 minutes. For me this would be more balanced than just bittering and aroma additions.
If I were going to do it, I would just put the hose in the top of the carboy and cover it all with foil. It's not gonna be on there for long, you don't want to over pitch the receiving carboy either. I'd say an hour would be more than enough.
For a bucket I wouldn't do this. You'd be better to top crop and be done with it in 5 minutes.
QuoteHow did you release the pressure? I'm picturing a blowoff tube from one grommet to another. If that is the only outlet for each, how did you account for the change in pressure going in to the underpitched batch? Or am I missing something obvious? Happens to me sometimes.....
Carboy caps would work, methinks. Airlock in one hole and a tube in the other?
Gonna keg this today and keep some for re-pitching. Based on this, would it be better to keep the yeast from the underpitched or the over pitched for a porter (WLP007). Gonna keg today and brew tomorrow.
Will update with FG and comments later.