I dry hop, crash cool, and even fine with gelatin in the primary. As long as you can avoid stirring up the trub, there's no reason not to.
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I suppose names and labels like these should be omitted as well:
I haven't done an all citra IPA but I feel it might be overwhelming in large doses by itself. I had a commercial all simcoe IPA and it was awful. But I would be interested to hear how some have turned out.
For your speciality grains- 2 row isn't one- I would do more like 1/2 carapils and 1/2 crystal between 10-60 and or maybe 1/2 carastan or caramunich or caravienne something like that. Just a half hour steep for sugar/color and some flavor/body. If a mini mash I would skip the 2 row and do munich with a little carapils and a little crystal. Something along those lines.
All Simcoe god awful???
That sir is like saying a red cooler is better than blue.....
Weyerbacher Double Simcoe IPA for the win!
Good thhing programming doesn't require proper grammar
What was the grain bill, 1500lb? That'd be about what I figure 15bbl of wry smile would take. And something like 23lb of hops not counting the dry hops.
Edited to add: Oops I see the grain bill was 1200lb, must be light beer.
We ended up doing only about 13 bbl. Used 12 lb. of grain and 18 lb. of hops. Hit 18P on the money.
Chad Yakobson was just on the Brewing Network. He claimed to have a brew full of Butyric Acid and Brett ate it up and produced pleasant flavors. I think he said it took 6 months.
Interview starts sometime after the 50 minute mark - http://thebrewingnetwork.com/shows/866