Originally Posted by maddad
Can you recall your ferm temps? I increased the temps on mine until reaching 77deg. I have taken what others on HBT have done and ran with it. I am curious whether the aroma is indicative of what I can expect for flavor??? It will not be a bad thing. Lagering is not an option as the entries must be in by July 1st. Oh yes, I will be loading up on the dry hops! I bittered with Magnum, 20-15-10-5-01 with Centennial and now I may need to look at what will compliment the banana-esque aroma for a dry hop.
I used to live in Oregon, so I would just ferment in my kitchen with no temp control. I don't think it ever got warmer than 73 F in the kitchen. You will probably get a little bit of banana flavor in the beer, and that could be complimented by using some fruity/floral hops for dry-hopping. I would use some Centennial, Cascade, and maybe some Goldings. Maybe a 1/2 oz. of each would be good. If you have the capacity of lowering the temperature, you could lower it to 68 F, then dry-hop for a week before bottling/kegging. Dry-hopping at that temperature will give you a really good amount of aroma.
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
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