If O2 diffused that rapidly, then I wouldn't feel like I was about to pass out every time I stick my head in my damn fermentation chamber...
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I'm a new brewer who recently read the "Hops" book, it mentioned addign hops post boil vs dry hopping.. I've read several articles on same.. https://byo.com/hops/item/2808-hop-stands http://www.mrmalty.com/late_hopping.php and a thread on homebrew talk http://www.homebrewtalk.com/showthread.php?t=278559I find that whirlpool hops last way longer than dry hops. Dry hops seem to fade in weeks to a month, but I've had IPA's with good hop flavor/aroma for 6 months or more when using lots of whirlpool/hop stand hops.
I did a whirlpool hop add post boil on my last IIPA which is fermenting now, the Aroma is heavenly, hope it lasts....
Was this 3711? I mash at 5.2 as well, and the resulting beer has a nice tart-citrus character. It also makes tart additions like hibiscus and currants work really well.I have been experimenting with more tartness with that... A tiny bit on lactic seems to open it up a bit more. You think that might help it a bit?
Maybe. I like a tart Saison. I also like to mash like 5.2-5.25 pH to get a crisp, tart finish. Really helps IMO. Regardless, that was a tasty beer !
Got it. One more question. Do you strain out the hops going into the fermentor?Yeah, with the amount of hops I use, it's pretty much a necessity I brew 3 gallon batches, so I am able to just dump my kettle through a kitchen strainer if I'm using whole hops. If I'm using pellets, I have varying sizes of these that I pour through.
Thanks all.. Apologize for confusing question, very much appreciate the exceptional information and think I've found my answer.. My intent was let's say my receipt for a 60 min boil called for a hop add at 60 and 2nd at 30, then a dry hopping.. The total IBU was to be 100... Soooo... What (if anything) happens to my IBUs if I should use a whirlpool hop at post boil vice dry hop. Would those hops I added at 60 & 30 continue to add to total IBUs.....
I brew indoors on my glass stovetop. I put the pot back on top of the hot burner and cover it in between stirs. It is generally still in the 150's after half an hour. I do try to minimize temp loss, but I'm not overly concerned about losing even 20 degrees or so.The best way to increase hop flavor is to use a hop stand. Use just enough of a smooth bittering hop at 60 minutes to get your target IBU's, then add all your flavor hops after flameout once your wort gets down to about 170F. Stir the heck out of it, then let it steep at that temp for a half an hour (stirring occasionally) before chilling the rest of the way and pitching. You will be amazed at how much hop flavor you will get. There is no need for a hopback, this works way better.Do you cover the kettle for the half hour 170 F rest? It seems like the wort would cool to the 130s if uncovered. Or do you give it a shot with the burner?
I had the cachasa via the caipirinha cocktail the Brazilians love (or I think that's what's in it). My head still hurts thinking about it. I may or may not have had too many.Caipirinha is one of my all -time favorite drinks. I will take a good caipirinha over a mojito or margarita any day. Now I have a craving for some churrascaria...
Are you dissatisfied with the flavor of the beer? If not then FG is irrelevant.
ok. i had originally gone with wlp007 because its very similar to flavor and characteristics of wlp002/1968 yet with higher attenuation.Maybe I'm lucky, but I've never had attenuation issues with 1968. I do try to rouse the yeast every day or so, and bump up the temp at the end, but otherwise no real special attention.
i will keep fingers cross all works out as planned.
Thanks. For the malt bills, I was thinking 50:50 munich (L) and munich (D) for the Dunkel, and 50:50 Pilsner and munich (L) for Schwarzbier (with some carafa for color for each). Am I on the right track? Too much munich in the Schwarzbier maybe?Sounds reasonable to me. I go with about 85% Munich II, 15% Pils for my Dunkel, and 70:30 Pils:Munich for my Schwarz, but we're both in the same ballpark.
Right. That was part of the reason I mentioned wormwood as a substitute for the Cocculus. Although it is doubtful that the alleged effects of the "green fairy" are truly due to the wormwood, rather than the adulterants that were in common use a century ago.Maybe some wormwood? Just be careful, that stuff is nasty bitter.
a friend of mine puts alittle bit of wormwood in his pale ale and IPA. it adds a really braceing bitterness that's complimentary but different than hop bitterness... and the green fairies are entertaining too