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Old 02-02-2010, 02:15 PM   #111
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I am using dry yeast this time around. Think 1.5 Safale 05 is enough or should I do 2 11.5g packets? I consulted Mr Malty but it goes from 1.4 to 2 based on mfr date. I did not think that really mattered with dry yeast?
I would say slightly underpitching would be worse than slightly overpitching -- go with 2
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Old 02-02-2010, 08:49 PM   #112
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I was at 1.016 at 5 days, when I did my first dry hop addition.
I didn't check gravity again until I kegged it after 25 days, it was 1.008

It is so good... I'm brewing my second batch tomorrow
paradoc, do you always start the dry hop before FG? if so, when? after krausen drops and it clears a little or what?
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Old 02-02-2010, 09:29 PM   #113
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I would say slightly underpitching would be worse than slightly overpitching -- go with 2
That is what I did. the OG is pretty high so I figured what the hell. It will still be Beer
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Old 02-12-2010, 03:36 AM   #114
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paradoc, do you always start the dry hop before FG? if so, when? after krausen drops and it clears a little or what?
I wait until the krausen drops back, usually 5-6 days, then do the first dry hop addition. But I don't worry about checking a gravity or the airlock to stop bubbling. I don't have access to the Zymurgy article at the moment... but I think Vinnie mentions dry hopping before reaching final gravity. I'll find the article and post the paragraph about dry hopping when I get a chance.
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Old 02-12-2010, 04:13 AM   #115
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Cant wait to try to brew this one...

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Old 02-12-2010, 11:44 AM   #116
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I wait until the krausen drops back, usually 5-6 days, then do the first dry hop addition. But I don't worry about checking a gravity or the airlock to stop bubbling. I don't have access to the Zymurgy article at the moment... but I think Vinnie mentions dry hopping before reaching final gravity. I'll find the article and post the paragraph about dry hopping when I get a chance.

Yea that's interesing. I wonder if that's just to be time efficient or if there is some other reason. I emailed Founder's a while back to ask them about the recipe for Red's Rye they told me to do the a similar thing - begin DH 4 days before FG.
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Old 02-12-2010, 04:46 PM   #117
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I emailed Founder's a while back to ask them about the recipe for Red's Rye they told me to do the a similar thing - begin DH 4 days before FG.
So this is interesting. Sounds like dry hopping in the primary? I've never done that before..Was curious but always waited till after fermentation was done and then racked to secondary for dry hopping. I wonder if you would lose a little bit of amora doing it this way.
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Old 02-12-2010, 09:24 PM   #118
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So this is interesting. Sounds like dry hopping in the primary? I've never done that before..Was curious but always waited till after fermentation was done and then racked to secondary for dry hopping. I wonder if you would lose a little bit of amora doing it this way.

Yea I'm thinking it's just the fastest way to DH without losing too much aroma (since the majority of bubbling has stopped)
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Old 02-24-2010, 01:17 PM   #119
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so I finally got to try mine last night - did a side by side tasting with the real thing. i found that the real one had a much sharper bitterness. mine was still very bitter, but it was more of a dull bitter if that makes any sense. also the hop flavor was noticeably more intense in the real thing. as far as aroma, mine smelled different (not bad, just different), but was not really much less intense. despite the shortcomings, i'm VERY pleased. i was just hoping it would be in the ballpark of the real thing. i would say not only is it in the ballpark, it is actually pretty close.

paradoc, i know you had been experimenting with different hopping schedules. did you ever settle on anything different, or are you still on the original schedule?

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Old 02-25-2010, 02:06 AM   #120
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paradoc, i know you had been experimenting with different hopping schedules. did you ever settle on anything different, or are you still on the original schedule?
Still messing around with hop schedules. Current batch ended up sitting in primary for a couple of weeks because I was out of town. I'm going to rack it tomorrow and start dry hopping. I'm using pellet hops for the dry hopping because it is much easier to deal with. In the article in Zymurgy, Vinnie mentions they pump CO2 through the bottom of the conical fermentor to stir up the hops and help with the dry hopping.
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