Personally, I'd make a bigger starter and give it time to ferment out and decant it. I usually go for a 2-3 qt. starter.
Denny - I just brewed your nick danger this weekend - looking forward to it!
The only sub I'd recommend would be Hallertauer.
Oh so double ****. Long and short is, my brew partner in crime grabbed the hops and weighed them for this brew, and today I just noticed that he totally excluded the 105g first wort hops addition (I remember only adding a 60, 30 and 0 addition for hops). I am so peeved that swe screwed this up.
Any way I can save the batch? I was thinking of making a small pot mash with 2row, or simply boiling a bunch of hops in water for 60 minutes and adding it to the fermenting brew to get IBUs introduced.
Any ideas? How would I calculate the IBUs from a small boil and how they would translate into an 11g batch.
beersmith shows me I lost 19.4 IBUs by excluding that first wort hop addition - without getting these back i think it will ruin the balance of this brew...
are you mash hopping or first wort hopping? It should work out pretty well.... You might change the flavor profile of the beer with the increased two row just a bit. If you have to go the homebrew shop to pick it up, you could just scale down the recipe completely.
I thought so, but after looking I guess not. A lot of people do, though. The recipe is a classic from Dave Brockington. The original recipe is here....
http://www.realbeer.com/hops/sister.html
Hi Denny, my water is pretty hard, 210-320ppm if I remember correctly. Would you still recommend that I add gypsum?
Both will be fine. I'd go the .5oz at 30 and 1.5oz at flameout if I had to choose.
no problem as far as I know. I would suplement as much 2row as you could fit in the bag, as 11 LBs of DME is expensive. You are already mashing, just use it to the max capacity.
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