So I plan on racking my pumpkin beer onto a nice bed of oak chips that I am going to soak with some rum of my choice.. My question is 1, do I have to sanitize the oak chips first? Or with the alcohol in the rum take care of that..? And 2, how much rum should I add to 1/2-3/4 of an ounce of oak...
Bringing this back from the dead, anyone here think of a reason why I wouldn't be able to do a full boil..? And if so any ideas what to change around..?
Sooo, I just brewed my summer IPA a couple weeks ago and am ready to dry hop it with the pellets... I wanted to come here for opinions on doing it because I want the best possible aroma and flavor as I can get out of it.. It's going to stay in the primary and I was going to sanitize some marbles...
Bumpski!!
I brewed this and let it sit for a few weeks after it was bottled and it tastes good... Good, not Gandhi... I have brewed two IIPAs, this being the second one.. And both have a similar taste.. It's a very fruity taste. But not a citrousy taste.. I can't put my finger on it to describe...
Here's a question... I'm getting ready to dry hop my DIPA and I was thinking about going the primary route instead of a secondary.... Now if I take my lid off to get my gravity and dump the hops in, will I introduce unwanted oxygen into the top of the beer...? Or not enough to worry about it..?
Back to the beer... Thanks for your help Remmy.. I brewed this on Friday and my brew day went absolutely flawless.. Everything except my OG was perfectly spot on... I pitched my yeast and woke up to my first floor smelling of Gandhi... It's a beautiful thing... Any idea what could throw my OG...