CTownBrewer

Recipes 

Forgot to answer your actual question...I'd dry hop with an ounce or two of Cascade hops for 7-12 days. It'll enhance the aroma, but you probably won't get much if any flavor from it. In short, boiling hops is what creates the bitterness & flavor.

Sent from my iPhone using HB Talk

__________________
REVOLT BREWING COMPANY
Primary 1: n/a
Primary 2: n/a
Secondary 1: n/a
Secondary 2: n/a
Bottled/Kegged: IIPA #1, Choc/PB Stout, American IPA, Raspberry Brown, Smoked Rye Amber, Red IPA, American Barleywine, IIPA #2, X-Mas Ale, Apfelwein, APA, Scotch Ale, Imperial Smoked Porter, English IPA, Hefeweizen, Weizenbock, Belgian Tripel, Session Wheat IPA, Baltic Porter, Imperial Red IPA
Upcoming Brews: n/a

wvujaw

Recipes 

Thanks for the advice I think I'll leave it in the primary and skip the extra hops. If this batch turns out well, then my wife will give me permission to buy more equipment.

dfc

Recipes 

I use blowoff tubes for bigger beers, however I've had a couple of 1.06 beers require it. Basically, watch it closely for the first 24-48 hours. If I'm going to need a blowoff tube I can always tell within the first couple of days.

__________________
Kegged: APA
Bottled: Imperial Stout, Vanilla Bourbon Porter, Oatmeal Stout, Irish Red, Blueberry Chocolate Stout, Hellfire & Brimstone
Primary: Imperial Stout, Alabama APA
Secondary: ________

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

Sonnyder

Recipes 

That's kind of like the kit I just finished. I think you boil a gallon of water while heating up the can in hot water. Once hot, mix the hot water and can ingredients with 2.5 pounds of corn sugar. Mix it really well for about 10 minutes and then fill with another 4 gallons. Siphon in to your carboy. Once at temperature, put in your yeast and let sit for a few weeks. Rack back in to your bucket then bottle. Let that sit for 1 week in a room around 70 degrees. Then in a cooler dark room for another 2 weeks. Refrigerate and enjoy. Try to maintain around 70 degrees in the carboy while fermenting and clean your equipment really well. This is for the guy with that can of malt.

skippyf16

Recipes 

I'd like ot take advantage of AHS free shipping with purchases over a c-note. 3 Gold Seal kits + a 32oz Star San would get me there but what is the shelf life on the kits? Wouldnt want anything to expire on the 3rd kit before I got round to brewing it.

dfc

Recipes 

I imagine if you freeze them they should be OK for several months.

__________________
Kegged: APA
Bottled: Imperial Stout, Vanilla Bourbon Porter, Oatmeal Stout, Irish Red, Blueberry Chocolate Stout, Hellfire & Brimstone
Primary: Imperial Stout, Alabama APA
Secondary: ________

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

AUMonkeyBoy

Recipes 

I boiled last week and didn't get it all the way up to what must people would call a boil, after adding the extract. I know the temp was up real close, but was never boiling hard. Is this going to make a difference.

jaycount

Recipes 

There might be a difference in hop utilization. The bittering agents of hops only come out at higher temperatures. How big of a boil were you doing? Might have to do a smaller boil or buy a bigger burner.

GONNA NEED A BIGGER BOAT

AUMonkeyBoy

Recipes 

I was doing a 5 gallon boil and I probably topped it off a bit anticipating some boil off. However, Between the time it takes to get boiling with that much water and not having much room to the top, I might drop to around 4 gallons and top it off at the end. I have your regular turkey fryer burner.

hickaseer

Recipes 

When you transfer the wort to the fermenter, do you add tap water to get to the correct level and to cool it more?