What do you think about dry hopping this one with a vanilla bean or two?
What do you think about dry hopping this one with a vanilla bean or two?
I honestly think you could but I'm not sure how the flavor would work. Try it if you'd like but maybe try the original recipe first then see what you'd think.
I would brew it as is and try a glass with a very small amount of vanilla flavor to see whether they play well together
Any tips for making the candi sugar at higher elevations, in Denver and already burned 4 batches, that is with using a candy thermometer
+1...this worked great when I was at 900' in Texas but I haven't tried it at 7800' in Colorado!
TheClaw said:I brewed this about 6 weeks ago, and I just mugged it a few days ago. The syrup I made was caramelized but still tasted good. Now its really bitter and doesn't taste pretty bad. Any ideas on what to do?
Hanso said:I found this to be the same for my first batch. There's no way around the bitterness, with a OG of 1.053ish and IBUs in the low 40s, this is weighted heavily toward hops. I'd say make another batch and simply back down the bittering hops from 40 IBU more like 25-30. That's just my opinion if you're looking for more balance and less bitter - play around with it in another batch because the bitter is not going away with age. Chinooks have a pretty strong edge to them too, and sure some of that resinous "edge" may die off over time but the underlying sweet/bitter balance of the beer will still be the same.
brucepepper said:Joined the party and brewed this today. Sugar didn't harden but I used it anyway. Pitched on a yeast cake and it took off perfectly. Might cask this one, we'll see.
The sugar won't harden due to all the water added to cool it down.
make your candi sugar the night before so you can concentrate on your brewing on the day. Good luck
haven't read thread but why so long in primary?
It’s the result of me being a beer nerd.
I read through just about every thread in the AG forum of Home Brew Talk. I pulled out the best practices that I liked. Things like: not always using a secondary, long boils to reduce the volume, having extra DME on hand and temp controlled fermenting seemed solid advice (to name a few). It’s also how I found King Brian the I’s recipe.
For this amber it worked perfectly. No threat of contamination and, after a quick check of the FG, I knew this one was done. No questions.
I couldn’t be happier with this recipe. It really is a fantastic brew!
There’s a must read HBT super thread on the no secondary topic at:
http://tinyurl.com/nosecondary
Hope this helps,
Greg
(credit aldousbee for the original label design)
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