I've done Amarillo/Citra/Columbus and Simcoe/Amarillo/Citra with fantastic results, and I have a brew coming up in a couple weeks with Amarillo/Citra/Mosaic/Motueka. I think Chinook/Amarillo/Citra would work great.
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I don't have a very advanced set up and I've managed to get most of my upgrades the past couple years for free (gift cards, reward points, etc.) so I'm not too deep on costs. I haven't thought about specific costs but I'm pretty sure I am running at less than the cost of a six pack of craft beer. It's pretty much impossible to buy sour beer for the cost of making it because the time required is of no cost to me. I could buy the ingredients and a new better bottle to make five gallons of lambic for cheaper than what it would cost to ship one 750ml from Belgium or even what they sell for at most bottle shops (minus Lindemans, Timmermans, Chapeau).
Of course, if I were billing my time into it at my normal hourly rate I'd be making really expensive beer but it's not billable time and I don't think of brewing as work.
How about the big one? Home brewing saves money.
This needs moderated before our wives/girlfriends see it!
I read Jamil's article from 2007 in Zymurgy. The only thing that I was left a little confused on was the goal temperatures. He said 65-75 is the ideal range, and 70 is ideal. Little lower for lagers and a little higher for ales. But then he says right after that that when you pitch the yeast starter to the main wort that if there is a large temperature shift the yeast can be stunned. So do I need to cool the starter down before I pitch (particularly for lagers)?
I love this idea! But how much flavor/aroma do you get with cooled wort running through it? Because don't you run hot wort through a traditional hopback? I mean, dry hopping happens in cooled wort...just curious. I am anxious to hear about this.
I figured you were talking about this end of things. This was the meat of the topic I started with the hop pellets thread. I've done this once and had very good results. I santized a zip tie and a knee high lady's hose stalking and attached it to my runoff tube. This works well because the stalking stretches and is much finer than a strainer bag. The brew I tried this with was a Pliny clone, so there was the cold break, and a lot of hop debris. The stalking caught probably a liter of garbage.
Ok, I have a pound of Meridian on the way, so I put together a pale ale recipe. Since I'm still relatively new at recipes, be sure to give advice or any adjustments....especially in the malt bill. Thanks!
I call it Meri-Lena Pale Ale...
Batch = 5.5
OG = 1.057
IBU = 49
60 minute mash @ 154
88.5% American 2 Row Pale = 10.75 lb
7.5 % Caramel/Crystal 40L = 1 lb
4% Caramel/Crystal 60L = .5 lb
60 minute = .75 oz Galena
30 minute = .75 oz Meridian
10 minute = .25 oz Galena
10 minute = .25 oz Meridian
0 minute = .75 oz Meridian
Dry Hop = .75 oz Meridian
White Labs 001 California Ale
WYeast 1056 American Ale
That's an awful lot of crystal malts for my taste. I prefer no more than 3/4lb in 5 gallons... but that's just me - do what suits your taste!