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Quote from: hopfenundmalz on February 08, 2014, 03:09:41 pmQuote from: fmader on February 08, 2014, 02:36:01 pmQuote from: denny on February 08, 2014, 10:44:01 amFrank, how many IBU are you targeting?Denny, I went against the grain of best practice and quit measuring IBUs. I always found that the measurements that I would calculate never satisfied my hop liking. So, I'm looking for a butt load of IBUs... enough so that there will be a solid hop presence after a year of aging. What about dry hopping after a year? Anybody ever done that?Also, I'm thinking about stretching the boil out to 2 hours so that I can thin the mash out by about a half gallon.Yes you can dry hop after a year, and I have done that.+1usually with English IPA, but it will work great here too.
Quote from: fmader on February 08, 2014, 02:36:01 pmQuote from: denny on February 08, 2014, 10:44:01 amFrank, how many IBU are you targeting?Denny, I went against the grain of best practice and quit measuring IBUs. I always found that the measurements that I would calculate never satisfied my hop liking. So, I'm looking for a butt load of IBUs... enough so that there will be a solid hop presence after a year of aging. What about dry hopping after a year? Anybody ever done that?Also, I'm thinking about stretching the boil out to 2 hours so that I can thin the mash out by about a half gallon.Yes you can dry hop after a year, and I have done that.
Quote from: denny on February 08, 2014, 10:44:01 amFrank, how many IBU are you targeting?Denny, I went against the grain of best practice and quit measuring IBUs. I always found that the measurements that I would calculate never satisfied my hop liking. So, I'm looking for a butt load of IBUs... enough so that there will be a solid hop presence after a year of aging. What about dry hopping after a year? Anybody ever done that?Also, I'm thinking about stretching the boil out to 2 hours so that I can thin the mash out by about a half gallon.
Frank, how many IBU are you targeting?
Nice. I don't think I'd have the willpower to age in a corny. too easy to sample without realizing how much is left.
Quote from: morticaixavier on April 02, 2014, 03:12:35 pmNice. I don't think I'd have the willpower to age in a corny. too easy to sample without realizing how much is left.Haha. I was going to do it in a carboy, but with I corny, I know I'm getting all O2 out and it's easier to get completely sanitized. I'm going to hit it with about 25 lbs and put it in a closet somewhere. I plan on bottling it down the road.
Out of curiosity, if it is glorious now why not just bottle it and start drinking it? You can save some to see how it ages, and still enjoy it now.
Quote from: tschmidlin on April 02, 2014, 03:50:10 pmOut of curiosity, if it is glorious now why not just bottle it and start drinking it? You can save some to see how it ages, and still enjoy it now.This is why I bottle mine every year. Then, after 2-5 years I have vertical tasting usually around the New Year.
My kegs are too valuable to do this. But, once in bottles I have trouble saving them.