« on: May 04, 2016, 05:19:38 PM »
First try at propagation from a slant. Two days ago I pulled a little bit from a slant and inoculated 20ml. This morning I pitched those to 200ml. I think its actually working. What an amazing hobby!
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I brewed a Saison using Gewürztraminer grape must and Nelson Sauvin hops. I used 3 quarts of must in secondary added to 3 gallons of beer. I ended up aging it about 6 months before it hit its prime. At that point the hops had dropped off and the wine character took over. I used 2 ounces of hops in the whirlpool.This was an awesome beer!
I know it's not exactly what you're looking for, but it's at least one data point you could reference. If I were brewing an IPA with wine added I'd guess about 2 bottles in a typical 5 gallon batch would be a good starting point. But if I was using wine I'd probably just mix it in the glass at serving time rather than adding it all in the beer.
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I totally get it. Do what you're doing. My tip on dry hops is just fyi, in the event the aroma is low, you'll know the possible cause and fix.Fun stuff! Welcome to the hobby! If you have more hops you might feel free to dry hop with more than an ounce. I like one ounce per gallon in my IPAs and many consider that still too little.
Being my first batch, I feel safer sticking to the recipe so I can get the basics (I'm a little chicken at this stage) and see how it goes. It does have a lot of Hops in it already (I think anyway):
.5oz each of Cascade and Falconer's Flight in First Wort
.5oz Simcoe at 60min
1oz Falconer's Flight & .5oz Cascade at 15min
1oz Cascade at 5min
.5oz each of Falconer's flight and Simcoe at flame out.
The recipe says it comes in at 70.6 IBU. Guess we will know in a month or so.....
I think he means you are applying common senseA ton of this hobby is applying common sense...it seems like a ton of folks are not in touch with that...?
He can really rattle off all the aromas and flavors though. I'm lucky to detect maybe 5 things in the aroma of a hearty beer. He instantly gets like 30Most entertaining, reviews from Beer Geek Nation
Man, that guy is a goof. I've laughed out loud at a few of his reviews - his knowledge is pretty suspect, to be nice. He's all about his IPAs and RIS, though.
True! I suspect that this would have been fine without the 1056. I'm getting no ale fruity esters at all. They are still a little sulphury but not more than normal at this stage.Just about to dry hop my IPA myself. Having a viable plan B has saved many a brewday when it hits the fan...Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.