terrapinj

Recipes 

I've done both before, 1 week at room temp with 1-2oz and then racked to keg on another 1-2oz. It was a great aroma but I can't honestly say if it made that much difference since I didn't keep any control samples

terrapinj

Recipes 

just make sure you leave enough length so that the bag can still sit on/near the bottom of the keg so its stays in contact with the beer - i think its unnecessary but can't hurt

Sippin37

Recipes 

Will do, thanks for looking out.

__________________
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright

Hip Check Brewing Company

AmandaK

Recipes 

Are these all pellet hops or whole hops in the kegs?

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

terrapinj

Recipes 

I've done both pellet and whole. The only issue with whole hops is the amount of space they take up in a bag , don't want to overfill it

jammin

Recipes 

When I use pellets I put them in a mesh bag.

When I use leaf, I put a screen on my dip tube; picked it up at my LHBS.



I usually get better clarity with leaf.

mewithstewpid

Recipes 

I do small FWH and 60 minute additions with a huge whirlpool with 20min hop stand addition. I usually FWH with .5 oz total in a 5 gal

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TheHopyard: Craft and Home Brewing in CT
www.thehopyard.blogspot.com

mintyice

Recipes 

I'm considering doing 1oz Columbus FWH and then 2oz Centennial only 30-45min hopstand/whirlpool for an IPA with an OG of 1.072. I'll then dry hop it with 1oz Cent, 1oz Chinook. Anyone want to talk me out of it?

AmandaK

Recipes 

Hey OP, did you ever try this beer? If so, how did it turn out?

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Xpertskir

Recipes 

Nope. Other beers and a move got in the way. I did however make a ryepa with simcoe, nelson, and citra that was delicious. We just kicked the keg and my girlfriend informed me that it will be the first beer I brew once we move later this week.

Once I get set up, I will have a lot of brewing to do, and a session IPA is definitely in the cards, and I will be using a FWH and whirlpool, but perhaps some other additions as well. I will let you know.

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale