EineProsit
Well-Known Member
Thank you bleme I obviously have a lot to learn.
EineProsit said:Thank you bleme I obviously have a lot to learn.
Walshy87 said:I've read mixed opinions about dry hopping while fermentation is still active. Does it matter for this beer?
dale1038 said:I would ferment 2 weeks, then dry hop in primary for 4 days. That is my routine. When you say "active" I think of a huge krausen 2 days into fermenting. I certainly wouldn't do anything like that.
Walshy87 said:It's been a week but I'm still getting bubbles every ten seconds or so, but I'll just wait another week.
What's the optimum time for dry hoping this?
homebrewhaha said:Most will dry hop for 3 days or up to a week.
Well I feel foolish. I have been reading through this thread again and stumbled upon a post in it mentioning that the app for ios cuts off the top of the recipe. I of course am using said app. Man I wish I had realized that before. Thanks everyone for the help!
New question though. Anyone object to dry hopping for a week in the primary? I really don't want to keg hops.
Two more 'newbies' questions
1. If I use US-05 yeast, do I need to use 1 pack or 2 packs? (2 vials of California in the recipe, this is why I wonder)
2. When you bottle beer after 3 weeks (1 week on primary, 2 weeks on secondary), do you add sugar/glucose/sth else to the bottle to start re-fermentation?
HopLife said:I would re-hydrate the yeast and make a small starter for best results.. 2cents or pitch a good healthy dose of 1056/1272.
I would only use the typical priming sugar with a 3 week turnaround. There is enough suspended yeast to take care of carb. But don't expect bottle condition beer to be good until around 3 weeks in bottles.
The only mishap I had while brewing this was that I was a gallon short post boil which I topped off and hit target gravity.
Walshy87 said:Seems like the hop is up front with no bitter taste than not much after taste.
How did this extract pale turn out?I made an extract recipe for this, just brewed last night, its my 2nd brew:
steeping grains:
1 lb Crystal 20
1 lb Munich Light 10L
extracts:
3.15 lb Gold LME (from NB--contains some carapils)
6 lb Gold LME--added at end of boil
4 oz pilsen DME
hops:
1 oz Chinook 30 min
1.5 oz Cascade 30 min
1 oz Williamette 15 min
1.5 oz Cascade 15 min
1 oz Williamette 5 min
2 oz Cascade dry hop in secondary
I also put in a teaspoon of Irish moss at 15 min. I left out the carapils since the Gold LME has some in it, and I left out the torrified wheat, since it has to be mashed, hopefully its not super important. Used US-05 and its bubbling away nicely. Adding the 6 lbs LME at the end of the boil should help with hops utilization since I only have a 3 gal boil.
First off this is a delicious beer! Thanks for the recipe.
So I gave one to a co-worker and told him to critique it. He said it was really good, definitely my best one so far. After drinking it he had a Ranger and another IPA, he said mine was lacking complexity in the after taste which I agree with. Seems like the hop is up front with no bitter taste than not much after taste. Anybody else noticed this or is just the way I brewed it? The only mishap I had while brewing this was that I was a gallon short post boil which I topped off and hit target gravity.
First off this is a delicious beer! Thanks for the recipe.
So I gave one to a co-worker and told him to critique it. He said it was really good, definitely my best one so far. After drinking it he had a Ranger and another IPA, he said mine was lacking complexity in the after taste which I agree with. Seems like the hop is up front with no bitter taste than not much after taste. Anybody else noticed this or is just the way I brewed it? The only mishap I had while brewing this was that I was a gallon short post boil which I topped off and hit target gravity.
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