Almost choked on my coffee. Good stuff.
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And getting the intense hop aroma from these beers is no secret. Use 1 to 1.5 oz/gallon of fairly oily hops in your dry hops and you will have the same aroma intensity of these beers. No other special tricks are needed.
I recall working on cleaning up a pesticide-contaminated SuperFund site in Tifton, GA a couple of decades ago. There was a tobacco warehouse next door where the local growers would bring in their pallets of dried leaf for the brokers to come and purchase. What a wonderful, rich aroma emanated from that warehouse! All I could think was: how does something that smells so good, stink so bad when smoked? (I'm not a smoker).When I was a child I spent some time on a working tobacco farm in Central Kentucky. The smell of fresh cut tobacco hanging in the barn is still one of my fondest sensory memories. I need to go back and revisit that.
I think that some tobacco notes might be nice in a beer.
Thanks Ken. How was the carb? I always come up just a tad to account for filling loss. Ok, or a tad high?Perfect. What brand of base malts again?
Pulled my first kolsch off primary(WY2565 @60f 5days/67f 11 days) and into keg after 16 days. plan on lagering for 1-2 months. This was also my first time using lactic acid(calc. from BnWater, (PH 5.2-5.3)). General question, I tasted my hydro sample(1.005) and its a little sour, so most of you with experience on kolschs do you find yours start out slightly sour? and does this drop off after lagering?
I can post more info if needed...
Yes, Campden tablets (metabisulfite salt) do add sulfate to your water. However considering the typically low dosing of that compound, you are only added a couple ppm sulfate to the water. So it shouldn't be a concern. PS: they also add a couple ppm of chloride too! Read the Water Knowledge page on the Bru'n Water website to understand the reactions with metabisulfite and daughter products.
AJ and I say that boiling for chloramine removal is ineffective...but only in the fact that it takes a LOT of energy to drive off chloramine. It works, but its not a good use of your time or resources. Chloramine is far less volatile than chlorine gas and it is harder to drive out of the water. Given the ease with which metabisulfite can remove chloramine and the fact that it DOES NOT result in any residual sulfite in your beer, you would be wise to employ that treatment in most cases.
I use filtered tap water for mine but aim lower for a mash pH of 5.2.
I think, I'm gonna barf.
I have to agree, Steve. To each his own though.
Oh totally, and I get it... I get and enjoy notes of Spanish cedar and Pipe tobacco in big, typically wood aged beers. In that sense, I appreciate "tobacco" in my beer.
The notion of actually placing any tobacco in my beer though... makes me wanna barf.
If it's possible, what I'd suggest is you split the batch and dry hop each half with a different method. Then you can see for yourself.