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-   -   hopping technique (http://www.homebrewtalk.com/f13/hopping-technique-382388/)

BadDeacon 01-18-2013 04:48 PM

1 Attachment(s)

I have done 3 batches:

1) Pale Ale using US-05 - 2 Weeks Primary, 2 Weeks Bottled. Was gone before they could condition more. Still Pretty Hazy, but could see hand pretty well though the glass. BIG cake.
2) Blonde using Wyeast 3864 Canadian/Belgum Ale - 2 Weeks Primary, 3 Weeks Bottled thus far. Really Hazy Still but that may be the yeast.Cake was about 1/2 the size of 1.
3) 1 Gallon Cider using clear Apple Juice. Used Washed Yeast from 2. ended up tasting really well. Primary 2 Weeks then Bottled for a week. Still has a good Haze to it.

The reason I am asking is that I am planning a Stone Ruination Clone in 2 weeks and am not sure if with the Hops in the recipe it I need to leave them behind in my kettle or transfer them into the primary since I will be dryhopping while in the prmary anyways.

I still have about 30 bottles of my Blonde and am planning on archiving a six pack for at least 2 months and seeing how they clear out.

I'm still learning and trying to figure out my system.

Attached is a pick from the Pale Ale. It was an Extract Batch.


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