The Krausen settles back in to the beer after a few days. You are fine. I would just leave it in primary for 2-3 weeks, then rack and bottle.
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I don't have any problems getting it to clear using finings and cold crashing.
with prices like this I'm surprised that there aren't more home brewers that maintain their own slants.
I did for several years, but finally decided it wasn't worth my time.
Well i was talking with one the guys on the LBHS and he mentioned that he has heard many stories of people not double checking the numbers and having beers that were either way under-hopped or over-hopped and "not drinkable".
So i guess that is what i was trying to say, if anybody has forgotten to double check and "ruined" a beer?
Thats a strange one Dave!
Do you experience the issue when you use oats or something similar? I can't really think of any reason flaked barley would create this issue. AFAIK the rate at which c02 is abosrbed into liquid is not dependent on protein levels or anything like that.
The great thing about brewing: There's no "wrong" way to do it.
The awful thing about brewing: There's no "wrong" way to do it.
Do people use 30min additions to make good beer? Sure. There are lots of ways to make good beer. Is the beer good because of the 30min hop addition? I doubt it. In a blind tasting between a beer with a 30min and a 20min hop addition, all other things equal, I doubt most people could tell the difference.
I think you should pick a method that works for you and stick to it so you can get consistent results.
Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?
FWIW, I just did an APA on Saturday with a load of 30 minute hops and 15, 10, 0 as a kind of experiment. It will be dry hopped as well. I'll let you know how it goes.