CDGoin
Well-Known Member
You should try whirlpooling. I added a ball valve and started whirlpooling for my last few batches and it works great.
OK have to ask.. What are you talking about
You should try whirlpooling. I added a ball valve and started whirlpooling for my last few batches and it works great.
OK have to ask.. What are you talking about
KeyWestBrewing said:This was my plan I was just hoping someone may have done it and have some insight. At the moment I'm leaning toward .5-1oz of lemon zest at the end of the boil.
chemdoc said:If you are looking for a slight hint of lemon, you might try hopping with Sorachi Ace. It's supposed to have a lemon zest quality to it. I've never used it, but I'm planning on trying it in a Blonde for summer. Just thought I'd toss that out there in case it was helpful.
KeyWestBrewing said:Bumping this hoping for an answer.
Bumping this hoping for an answer.
2.5 weeks
It's actually reading 1.014 at eye level, but I'm more interested showing the color/clarity hence the angle.
jwalker1140 said:I think something without corn and rice, like Centennial Blonde, would be better suited for adding things like lemon and other spices. A cream ale like this is so subtle the way it is that I think it would be real easy to throw it out of balance. But that's just me. YMMV.
CDGoin said:I got 1oz of dried lemon zest, and put it in a cup of boiling water and turned off the heat.
Then mixed in 2 lbs of honey and added to secondary.. added a nice flavor (and a bit of ABV).
Has anyone else still had a 1" -1 1/2" krausen 10 days after going to primary (Safale US-05)? OG hit the target at 1.047 and adjusted SG today is 1.004 and it's not bubbling any more. I am tempted to rack to secondary and cold crash. Anyone have any comment?
KeyWestBrewing said:Only thing is that stuff has some serious AA, around 12 or 14%, I think it could easily overwhelm the beer. I'm actually making a Sorachi Ace/Motueka IPA next brew day.
Is a lower ferment temp of 62 going to kill my attenuation. I increased the 2 row by 3 lbs and lowered the corn to three pounds. I also used 3 lbs of rice. Just wanted this really clean. I actually am having a blowoff right now at 62 so I lowerd the temp to 61. I plan on raising to 68 once fermentation slows down. I want this to be real clean and clear. I hope my assumptions are correct. Mashed two hours. Oh I used 05.
That's no lie...it's like the gas station being out of gas. Is jimmy in the White House again?
Had that with a kolsch. I'd leave it......just me. You could lower the temp in primary too.
I got 1oz of dried lemon zest, and put it in a cup of boiling water and turned off the heat.
Then mixed in 2 lbs of honey and added to secondary.. added a nice flavor (and a bit of ABV).
Has anyone else still had a 1" -1 1/2" krausen 10 days after going to primary (Safale US-05)? OG hit the target at 1.047 and adjusted SG today is 1.004 and it's not bubbling any more. I am tempted to rack to secondary and cold crash. Anyone have any comment?
Very nice idea I think . have you tried any specialty honey like Tupela or orange blossom ? The flavor left in by the honey will go away after a couple months so drink up.
I can't seem to get this to get below 1.014.. That said I added the 2 lbs of honey, and its also real cloudy.. so thinking I'm done ??
Boy that bry-97 is sure a different beast than the 05 or notty that I'm used to..it took about 24hrs to show any signs of life then hit pretty hard for another day and a half or so then the krausen fell to about 1/2 inch or so of pretty thick looking topper and its already dropping out like a rock...I figure at this rate, it'll be pretty clear in 2 weeks tops.
wyoast said:Well today the topper and all of the Krausen has fallen through leaving nothing but rafts on top..This ferment started so slow and didnt last very long so thats got me thinking maybe a stuck fermentation. I really want to take a gravity reading but I'm afraid to pop the top until I think I'll be ready to bottle because I fermented a 3g batch in a 6g carboy.. What do you guys think? will the time it takes to take a sample and recap let enough o2 in to be detrimental??
Thanks man, surely if you don't have a problem opening the top on a bucket then a carboy won't be a problem.. lemme check this out and I'll post what I come up with..
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