Secondary questions
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Were you going to make tea and add it? Or were you going to dump the herbs in the fermenter?
If youre going to add herbs, Sanitizer them and put them in the secondary. If you're making a tea, add it at bottling/kegging time.
A good idea is to make some tea and add small amounts to some of the beer to find out a good mixing ratio. You wouldn't want to ruin an entire batch by blindly dumping in a bunch of tea.
Leave it in the primary until active fermentation is done. Usually a week or so. A good signal that primary fermentation is done us when the krausen disappears from the beer.
If youre going to add herbs, Sanitizer them and put them in the secondary. If you're making a tea, add it at bottling/kegging time.
A good idea is to make some tea and add small amounts to some of the beer to find out a good mixing ratio. You wouldn't want to ruin an entire batch by blindly dumping in a bunch of tea.
Leave it in the primary until active fermentation is done. Usually a week or so. A good signal that primary fermentation is done us when the krausen disappears from the beer.
I was gonna use chai syrup like the stuff used in coffee shops... Or was gonna brew the tea itself .. Like I said I'm brand new to brewing so any advice would be great ...
And thanks for the info about primary fermenting...I will be bottling not kegging.. Also I got a kit for the ipa and was wondering If it would be smart to make some adjustments to the hops.. Like adding some dry hops
And thanks for the info about primary fermenting...I will be bottling not kegging.. Also I got a kit for the ipa and was wondering If it would be smart to make some adjustments to the hops.. Like adding some dry hops
user 108580
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Usually you need 3 days of un changed gravity readings. That's a sign that fermentation is done and you can proceed to bottling.
And yes, you could experiment with dry hopping. The nice thing about hops is they are anti bacterial so no need to Sanitize, just throw them in. But not for too long otherwise your beer will have a grassy flavor. I would say a max of 2 weeks dry hopping. Try and find a nice floral hop like cascade for dry hopping.
Anything else you add needs to be Sanitized, don't forget that.
And yes, you could experiment with dry hopping. The nice thing about hops is they are anti bacterial so no need to Sanitize, just throw them in. But not for too long otherwise your beer will have a grassy flavor. I would say a max of 2 weeks dry hopping. Try and find a nice floral hop like cascade for dry hopping.
Anything else you add needs to be Sanitized, don't forget that.
Cascade is anything but floral. It's a "C" hop,known for it's grapefruit flavor mainly. You don't absolutely need a mash tun if you have a big kettle,you can do Brew In A Bag. A propane burner that'll hold up to the weight of a turkey frier works well.
adamjackson
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http://www.amazon.com/b?ie=UTF8&node=2253413011
+
http://www.midwestsupplies.com/homebrewing-equipment/boiling-equipment/kettles.html
It's pricey but I ALWAYS keep an extra full tank at the house. Nothing sucks more than running out of gas half-way through a boil and the nearest store being 30 minutes away.
user 108580
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unionrdr said:
Hmmm, well I've never had a problem with it. But oh well. Maybe ill expand a bit. I use a lot of cascade cuz I have the plant haha
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