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Old 03-05-2014, 03:05 AM   #31
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K guys. My beer has been fermenting for 10 days now. I am planning to check gravity in the next couple days and have a question about dry hopping. I know I need to dry hop after FG is reached. Is temperature a factor for dry hopping? I am planning to cold crash for 7 days, can I dry hop at the same time or should I do it before the cold crash? Sorry if this is an amateur question, this is my first time dry hopping.

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Old 03-06-2014, 07:56 PM   #32
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Just checked SG after 12 days in primary, came in at 1.014. One thing that worried me a little was I saw what appeared to be a small amount of mold on the surface of the beer, there were a few yeast rafts still floating and this did not look the same. So I sanitized a 4 cup measuring cup and scooped out offensive pellicle. The beer doesn't smell infected and the hydrometer sample doesn't taste sour so I'm gonna let it ride. I also threw in my dry hops (loose) and in 4-5 days I'll crank the fridge to its lowest setting to cold crash for a few days before bottling.

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Old 03-06-2014, 08:08 PM   #33
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Quote:
Originally Posted by quincy07 View Post
Just checked SG after 12 days in primary, came in at 1.014. One thing that worried me a little was I saw what appeared to be a small amount of mold on the surface of the beer, there were a few yeast rafts still floating and this did not look the same. So I sanitized a 4 cup measuring cup and scooped out offensive pellicle. The beer doesn't smell infected and the hydrometer sample doesn't taste sour so I'm gonna let it ride. I also threw in my dry hops (loose) and in 4-5 days I'll crank the fridge to its lowest setting to cold crash for a few days before bottling.


Have a picture of the "mold". I'm guessing you will be alright, as the hops are a pretty strong preservative .


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Old 03-06-2014, 08:16 PM   #34
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I didn't take a picture because my phone is charging in the other room. There were just a few small rafts of it among some larger yeast rafts. I'm not too worried about it either.

I am getting excited for this beer tho. The sample tastes awesome, tho not as bitter as I was expecting but it's obviously not carbed so I'm hoping that will help bring out the bitterness. The hop flavor was definitely present and it has a good malt character too.

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Old 03-10-2014, 11:50 PM   #35
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Default Critique my IIPA recipe please

Just opened my fermenter for the last time til bottling day to add gelatin. I was relieved to see there wasn't any mold growing on the surface, I guess that means I got it all when I took my last gravity reading and added my dry hops. I'll let it cold crash til probably this weekend then bottle. I'm still really excited about this one lol.

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Old 03-14-2014, 03:48 AM   #36
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Just bottles this up. Smelled great and tasted even better, even uncarbed. I got a total of 41 12 oz. bottles so ended up just under 4 gallons into bottles. The fermenter had quite a bit of trub and hops left in the bottom of it. Very excited to taste the final product. In the mean time tho I'm going to be brewing up my next batch, an amber, this weekend.

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Old 03-21-2014, 11:43 PM   #37
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My IIPA after a week in bottles. It poured a small head, as expected, but it has a little lacing to it. Better than several of the beers I buy in the store anyway. It tastes great, a huge hop flavor and aroma but good malty backbone w just a hint of a boozy flavor from the high alcohol content (9.3%). It's pretty clear w some chill haze and a few particles floating around but that's my fault due to a poor pour and only 8 hours in the fridge.
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Old 03-22-2014, 01:13 AM   #38
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I am late to the party here, especially since you brewed it already but I wanted to suggest to you that you start to look at your grist bill by percentages rather than talking in lbs and ounces - it will make it a lot easier to start to understand mash composition and recipe creation. For example, the fermentables you listed in your original recipe were (percentages are rounded):

10lbs Pilsner LME - 73%
2Lbs Corn Sugar - 15%
1.75 lbs Crystal 40L - 13%

and your revised recipe is as follows:

10 lb Pilsner LME - 73%
2lb Corn Sugar - 15%
1 lb Crystal 40 - 7%
12 oz Munich Malt - 5%

To me it is a lot easier to look at it this way. The first rendition you could basically say that your base fermentables were 88% of the beer because you are using Pils malt and Corn Sugar. The revised one has the same for the two base fermentable sugar sources but throwing in 5% of munich malt was a really good idea to cut out some of the crystal flavors. 7% Crystal is still pushing it a bit for my tastes, but at least you were using C-40 which is light enough that it should be awesome still (and the pictures look like the beer is pretty good looking).

Crystal can be an awesome addition to a beer and a terrible one as well. Going too heavy like everyone else said is a bit dangerous for flavor composition, but it will also decrease the shelf life of the hops in your beer.

For IIPA's i like to keep my Sucrose/Dextrose additions below 15%, base malt at least 75% and then I fill in the rest with cara-foam and some light crystal for some body.

For IPA's i add in some Munich malt and cut back the dextrose to make room for it. etc. etc.

Anyway, hope that helps. I wrote up some of my thoughts on a recent IIPA I brewed on my blog here if that helps too for your next batch.

Holter

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Old 03-22-2014, 01:38 AM   #39
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Quote:
Originally Posted by Holter View Post
I am late to the party here, especially since you brewed it already but I wanted to suggest to you that you start to look at your grist bill by percentages rather than talking in lbs and ounces - it will make it a lot easier to start to understand mash composition and recipe creation. For example, the fermentables you listed in your original recipe were (percentages are rounded):



10lbs Pilsner LME - 73%

2Lbs Corn Sugar - 15%

1.75 lbs Crystal 40L - 13%



and your revised recipe is as follows:



10 lb Pilsner LME - 73%

2lb Corn Sugar - 15%

1 lb Crystal 40 - 7%

12 oz Munich Malt - 5%



To me it is a lot easier to look at it this way. The first rendition you could basically say that your base fermentables were 88% of the beer because you are using Pils malt and Corn Sugar. The revised one has the same for the two base fermentable sugar sources but throwing in 5% of munich malt was a really good idea to cut out some of the crystal flavors. 7% Crystal is still pushing it a bit for my tastes, but at least you were using C-40 which is light enough that it should be awesome still (and the pictures look like the beer is pretty good looking).



Crystal can be an awesome addition to a beer and a terrible one as well. Going too heavy like everyone else said is a bit dangerous for flavor composition, but it will also decrease the shelf life of the hops in your beer.



For IIPA's i like to keep my Sucrose/Dextrose additions below 15%, base malt at least 75% and then I fill in the rest with cara-foam and some light crystal for some body.



For IPA's i add in some Munich malt and cut back the dextrose to make room for it. etc. etc.



Anyway, hope that helps. I wrote up some of my thoughts on a recent IIPA I brewed on my blog here if that helps too for your next batch.



Holter


Thanks Holter.

That makes a lot of sense.
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