Jeffro74

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LAbrewer

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Supposed to be around 1.010 but since you did a high gravity from extract, you may be at final right now. Did you add the dextrose? Wait 2 weeks of dryhopping.

mooshimanx

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The target FG should be 1.012-1.014. In the future if you find you are consistently getting low attenuation from extract, I would either switch your extract brand/find fresher extract OR increase the amount of dextrose you are using and slightly lower the extract to compensate.

Jeffro74

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Add the dextrose?! Was that the corn sugar at the end of the boil?...

What might my options be to get it drier at this point?.. or do I just go with it?

Silentnoiz

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The Dextrose is corn sugar, and it was (according to VC's recipe) to be added between collecting runoff and bringing to boil (so for the entire boil).

I say just go with it, it'll be fine, maybe just a bit on the sweeter side, which I actually like.

Silentnoiz

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I'm at 8 days in the fermenter. I took a SG, and I'm at 1.012.
It tasted really solid, although I'm surprised it wasn't actually more hoppy.
I bottom-dumped and rinsed the yeast.
I dry hopped 6oz of leaf (10 gallon batch) into one muslin hop bag (barely fit!).

So, the recipe calls for 12-14 days for the first dry hop, and 5 days for the second dry hop.

Question: When I do the second dry hop, should I remove the first dry hop, or leave it there (risking grassy notes?)?

mooshimanx

Recipes 

The directions from Vinny himself state that they simply rouse the first dry hop when adding the second. The impression I get is that Vinnie is more concerned with vegetal flavors from boiling a lot of hop material (this is why he uses hop extract according to Stan Hieronymous's new book) rather than dry hopping.

Yes, dextrose = corn sugar. (Note that you can realistically just use table sugar without any practical difference). I wasn't really suggesting you could do anything about it now, I was just suggesting you could up your simple sugars if attenuation is a problem.

The other thing is that a week doesn't necessarily mean fermentation is done. Try upping the fermentation temperature and see if you can shave a few points off. Anything under 1.018 or so will be acceptable, I think.

Larso

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Listened to the Stan Hieronymous beersmith podcast last night and he was saying that perception(if I remember correctly) maxes out your perception of bitterness at about 60 IBUs and that you'd actually detect very little difference between 60 and 100 IBUs. Interesting! Might buy his new book

frisbee91

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I brewed this last month using Vinnie's recipe, except I substituted Amarillo hops for some of the Simcoe in the boil (because I had them left over). It came out great! One of the best beers I've made. I highly recommend reading Vinnie's article. It's got some great tips.

fifthcircle

Recipes 

That is interesting. When I drink mine, I think, every time, that there is no way it could be more than 60 or 70 IBU. I know there is more there, but it just doesn't "feel" like it.