« on: September 20, 2012, 08:54:04 PM »
Brewing my Gratuitous Waste of Hops IIPA during the day tomorrow, then have some good friends coming over to crack into the wet-hopped amber we brewed with their hops.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I also think any trub experiment that includes WY1968 is somewhat flawed in that it is the only yeast that I've seen that can out-floc trub.
erockrph, it seems that the whirlfloc did a good job in creating clumps, as it should. Only that these clumps causing you to have fluffy trub since they like sticking to themselves and not to each other. The liquid between the clumps looks clearer than the liquid in the other flask, though.
Too many different hops can yield a hop character with muddled, soft edges. Its like they cancel each other out.
Kind of the same as a really busy malt bill.
I use, at most, 4 different types of hops in any IPA/pale ale. Increased complexity comes with playing with the addition of these fewer varieties at different stages, especially in multiple whirlpool and dry-hop additions.
I only bottle condition, and I always re-yeast at bottling for every batch. My target is carbonation in under a week. Usually it's carbed within 2-3 days this way.
Isn't that completely unnecessary? Well, I had a weizen that tasted amazing right before bottling time, but it took about 2 weeks to fully carb. By the time it was carbed, it had already peaked, and by week 3 it was obviously worse than it was at week 2. So now I bottle when it's ready, and carb, then chill it as quickly as possible. Not every beer ages gracefully (just like not every wine ages well), and I don't want to be waiting for it to carb while it's peaking.
D-90 and D-180?