I know it's been said, but you absolutely need to rule out glassware before changing around your recipes/process. In my experience this is the #1 (and most easily avoided) culprit.
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While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!
I like the flavors here, but the super-soft water profile just isn't cutting it with the hops. I've tried several takes on the APA-meets-lager thing over the past few years, and still haven't quite gotten there yet. But I think I'm finally getting close to what I'm picturing. Next time I'll use a "hoppy pale" water profile, bump up my whirlpool additions, and cut the dry hops a bit. I'll probably add some Sterling to really emphasize that "noble, but fruity" hop profile as well.
Maybe, just maybe, you do not care for Bo Pils? Soft water is an integral part of that style. There's nothing wrong with not caring for a style. I have a friend whose opinion I respect that cannot stand lager. Most of the beer that I make is not to style.
I suppose in all grain it's necessary because of the bacteria in the wort and 15-20 minutes isn't enough?DMS as well.
Confused. Are you saying that there is no right way?
No. There are many right ways to make a beer that is similar to Two Hearted.
My point is the recipe provided by Bells is their recipe. It's hard to get better than that if you want a clone, but since the hop schedule and malt bill is unusual compared to what many homebrewers use, you would likely get advice to change the hop schedule and malt bill, especially if you didn't say the recipe was a Two Hearted clone.
If you posted the recipe elsewhere and said hey guys I'm getting ready to brew my first IPA, what do you think of this recipe? The aforementioned suggestions would be made. Not here, though.
Brett plus those crystal malts will develop a cherry pie flavor although I'm not sure you'll necessarily hit that flavor profile by Christmas time. My experience is that it can take some time to develop that coveted flavor.
I often use Brewer's Friend for recipe formulation, but like Bru'nWater much better for water chemistry too.
You can boil for 15-20 minutes and be fine for many styles if you adjust your hop additions and IBU's correctly.
Yep, that's what I do with the 'hop' batches. There's nothing gained from boiling extract long, if you accounted for the IBUs. No overdarkening.