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Old 01-24-2014, 05:50 PM   #11
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thanks for the tip eric! i hadn't considered that since partial chilling with a counterflow seems to be a bear, hop standing becomes more difficult when you graduate beyond an immersion chiller

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Old 01-24-2014, 05:55 PM   #12
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As you can see, several individual techniques or a combination of techniques can achieve that smack-you-in-your-face hop aroma and flavor profile; it just takes figuring out what works for you and your system. For sure, flavor and aroma come from the latter half of the boil into post-fermentation, and they generally go hand-in-hand. The aroma you get from dryhopping can actually enhance the hop flavor profile because your taste and smell senses are so closely tied together.

eric makes a good point about chilling, steeping, and changing processes, and how that affects the outcome of your beer. A perfect example of how "process" will affect your final beer profile (particularly with late addition hops).

You said that you had a beer that finished like a bowl of trix or fruity pebbles, was this a beer that you brewed or bought? If it was something that you brewed then your my advice would be to look back through your notes for that brewday to see how you went about adding your late addition hops (timing and amounts) as well as how you went about cooling and fermenting that batch of beer. Keep in mind that yeast strain will have an effect on the final hop profile. Start from there and try to incorporate some/all of the process into the centennial blonde to see if you can achieve similar results.

Good luck!

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Old 01-25-2014, 04:38 PM   #13
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Thanks for the tips everyone!


Quote:
Originally Posted by stpug View Post
As you can see, several individual techniques or a combination of techniques can achieve that smack-you-in-your-face hop aroma and flavor profile; it just takes figuring out what works for you and your system. For sure, flavor and aroma come from the latter half of the boil into post-fermentation, and they generally go hand-in-hand. The aroma you get from dryhopping can actually enhance the hop flavor profile because your taste and smell senses are so closely tied together.

eric makes a good point about chilling, steeping, and changing processes, and how that affects the outcome of your beer. A perfect example of how "process" will affect your final beer profile (particularly with late addition hops).

You said that you had a beer that finished like a bowl of trix or fruity pebbles, was this a beer that you brewed or bought? If it was something that you brewed then your my advice would be to look back through your notes for that brewday to see how you went about adding your late addition hops (timing and amounts) as well as how you went about cooling and fermenting that batch of beer. Keep in mind that yeast strain will have an effect on the final hop profile. Start from there and try to incorporate some/all of the process into the centennial blonde to see if you can achieve similar results.

Good luck!
This was something that I had at a small brewery in Toronto. I emailed them for some guidance but I haven't heard back. The only ingredients listed were the hops in the first post and pale malt. Yeast listed was just a standard ale yeast.
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Old 01-27-2014, 07:16 PM   #14
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Quote:
Originally Posted by wtfDean View Post
thanks for the tip eric! i hadn't considered that since partial chilling with a counterflow seems to be a bear, hop standing becomes more difficult when you graduate beyond an immersion chiller
I guess I am questioning whether counterflow / plate chilling is really the best step up from immersion chilling. Maybe Jamil Z's idea is a better way to go.
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Old 01-27-2014, 07:39 PM   #15
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Quote:
Originally Posted by eric19312
I guess I am questioning whether counterflow / plate chilling is really the best step up from immersion chilling. Maybe Jamil Z's idea is a better way to go.
i think that the counterflow/plate chiller method is a quicker way to cool beer, but this is just an example of how some gear, despite all flaws, never really becomes obsolete
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Old 01-28-2014, 10:09 PM   #16
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[QUOTE=This was something that I had at a small brewery in Toronto. I emailed them for some guidance but I haven't heard back. The only ingredients listed were the hops in the first post and pale malt. Yeast listed was just a standard ale yeast.[/QUOTE]
Which brewery was it? I have an inside to some of them and may be able to help.

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Old 03-06-2014, 08:46 PM   #17
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I hop stand for an hour, putting the hops in a paint strainer bag. In fact the bag is in for the whole boil. Right after the hop stand is done, I pull the bag and continue to a counter flow. No clogging whatsoever.


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Old 03-06-2014, 08:58 PM   #18
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In my tasting experience s-05 seems to brings out that fruity pebble like flavor from Centennial. I'm always asking what yeast when I taste IPA's with that flavor and the answer has always been s-05 or a proprietary house yeast. Best of luck with your brewing, cheers!

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Old 03-07-2014, 01:51 PM   #19
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Thus was helpful, I'm def trying hop burst next batch

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Old 03-07-2014, 10:03 PM   #20
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Thus was helpful, I'm def trying hop burst next batch

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Do it! I love it
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