nikkimac1027
Well-Known Member
I have Amarillo, Tettnanger, Horizon, and Cascade whole hops right now vaccuum sealed in my fridge, and i am still on kits so far- 2 down. My Irish Red- i threw in about a handfull+ of Horizon for the (60 minutes of the boil) 11% AAUs i read about, and i am about to dry hop it, as i need to rack it to the secondary today. Reccomendations on which hops to use? I have ny heart set on a Double Red Style
I know Cascade gives a citrusy aroma, but it seems that hop is used so much already in tons of beers, i was looking for something a little different, but i am not certain that i have what i would need for a good dry hopping hop. SO if all else fails and my best bet is Cascade- thats fine too.
Another question, I really like the grapefruit taste in some of the IPAs and Double IPAs that i have tried. I read that Cascade and Cenntenial are good ones for that, but is adding rind, or substatuting some fresh squeezed grapefruit juice in place of water for the primary fermentation an okay thought?
My first thought, is is the acid of the grapefruit juice going to hurt/kill my yeast?
if not, i imagine that the sweetness of the grapefruit juice would help fermentation, due to sugar content in citrus fruits....
i cant imagine that sanitization would be an issue because acid content.....
If this is a completely stupid question, i could totally see it coming...
*oh and a little backgroud, i love bitter. I love super hoppy and Double IPAs, i have only found a few beers that i consider might be a little too hoppy for me.*
Thaks for any advice guys
I know Cascade gives a citrusy aroma, but it seems that hop is used so much already in tons of beers, i was looking for something a little different, but i am not certain that i have what i would need for a good dry hopping hop. SO if all else fails and my best bet is Cascade- thats fine too.
Another question, I really like the grapefruit taste in some of the IPAs and Double IPAs that i have tried. I read that Cascade and Cenntenial are good ones for that, but is adding rind, or substatuting some fresh squeezed grapefruit juice in place of water for the primary fermentation an okay thought?
My first thought, is is the acid of the grapefruit juice going to hurt/kill my yeast?
if not, i imagine that the sweetness of the grapefruit juice would help fermentation, due to sugar content in citrus fruits....
i cant imagine that sanitization would be an issue because acid content.....
If this is a completely stupid question, i could totally see it coming...
*oh and a little backgroud, i love bitter. I love super hoppy and Double IPAs, i have only found a few beers that i consider might be a little too hoppy for me.*
Thaks for any advice guys