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Old 12-09-2012, 07:48 PM   #11
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Wow, I misread that. I thought those were 60, 30, and 15 min additions initially.

Looks like folks have you covered for suggestions on the next batch. At least you'll have a good comparison on the difference the flavor/late additions make.

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Old 12-11-2012, 12:56 AM   #12
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Quote:
Originally Posted by Captain Damage View Post
Rehydrating dry yeast reduces the osmotic stress that occurs when pitching directly into sugary wort.
And what happens when improperly rehydrated? Hmmm.... Better odds with pitching than rehydrating. Stressed yeast recover in rich wort. To easy to let it go to long, forget when it was put in, wrong temp, thermometer off.... yada yada.
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Old 01-16-2013, 06:17 PM   #13
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ok well its been almost 3 weeks so i popped one open to see how the carb up is doing, and i THINK someone must have shaken my 3 test bottles cause it foamed over like crazy while the first one i opened 4 days before was just barely carbed up. However, the hop nose and tastes are REALLY coming through strong. I have One more test bottle as well as one NON dry hopped bottle to compare which each other. I can tell you this, Kal-Ale is living up to its name and pretty strong.

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Old 01-16-2013, 06:41 PM   #14
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And what happens when improperly rehydrated? Hmmm.... Better odds with pitching than rehydrating. Stressed yeast recover in rich wort. To easy to let it go to long, forget when it was put in, wrong temp, thermometer off.... yada yada.
I've been having a minor problem in this regard. I've been rehydrating at 90F,the low end of the 90-105F range most often recommended by manufacturers. But take off has been soso. Then I read that thread about rehydrating yeast kills?. I then found out that yes,those rehydrate temps are good. But you have to get it's temp down to within 10 degrees of the current wort temp or the yeast can shock. Gunna test that one next batch.
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Old 01-16-2013, 06:52 PM   #15
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Give this post a read...really good info on IPAs.. http://www.bertusbrewery.com/2012/08...tter-ipas.html

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Old 01-16-2013, 08:00 PM   #16
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Give this post a read...really good info on IPAs.. http://www.bertusbrewery.com/2012/08...tter-ipas.html
Great read. I've been toying with my IPAs for a while and just recently started really getting a grasp on them. This article helped shed some more light on the matter.

I'm going to try bittering with Summit, then adding all my other additions at 5min and flameout. Then dry hop with 4-5 oz.

I've been wanting more hop flavor and aroma and I think this will help get me there. I'm thinking something like this:

10 lbs 2 Row
0.5 lbs crystal 40
0.25 lbs cara-pils

1-2 oz. Summit @ 60 min (17%AA)
1 oz. Cascade @ 5 min
1 oz. Columbus @ 5 min
1 oz. Simcoe @ 5 min
1 oz. Cascade @ 0 min
1 oz. Columbus @ 0 min
1 oz. Simcoe @ 0 min

2 oz. Simcoe dry-hop
2 oz. Cascade dry-hop
1 oz. Columbus dry-hop

Ferment with US-05 or Wyeast 1056.

Too much hops?
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Old 01-16-2013, 08:06 PM   #17
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At 5 minutes & 0,they're all aroma hops. Move the 5 minute ones to 15-20 minutes,& the 0 ones to 2-5 minutes. That'll give you what you want.
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Old 01-16-2013, 08:16 PM   #18
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Quote:
Originally Posted by gcdowd View Post
Too much hops?
never

I agree that you may want to push the 5 min additions to at least 10. If you are worried about to much bitterness just decrease the 60 min addition. Also, let those 0 min hops to a hotstand for about 10 minutes before chilling. I have gotten a lot more hop character out of beers this way
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Old 01-16-2013, 08:19 PM   #19
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Quote:
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At 5 minutes & 0,they're all aroma hops. Move the 5 minute ones to 15-20 minutes,& the 0 ones to 2-5 minutes. That'll give you what you want.
I disagree that 5 minutes gives you "no flavor" - any hop oils going into the beer is going to provide a sort of "flavor." Smell has a large impact on our perceptions of how something tastes.
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Old 01-16-2013, 08:21 PM   #20
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I've found that 2-5 minute additions in my pm pales gives a nice little aroma. But they also stay in for ashort steep with thelate extract additions. Other than that,they just lean more to the aroma side. It's our sense of small that helps the aroma seemingly add to the flavor.
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