skeezerpleezer
Well-Known Member
I don't think I would intentionally oxidize mostly fermented beer. Rousing the yeast is ok, but not trying to introduce oxygen.
Aging? I ain't got time for that. Two weeks in the bucket, rack to keg and force carb. I didn't want to lose any hop aroma.
Let me know how your Double Jack comes out, it's my wife's favorite beer and our house IPA which we brew on a regular basis. Brewing the Wookey next week...
samandbekah said:For all you successful brewers of Wookey clone...
How long are you aging it for? I am going to be brewing this tomorrow and I want to know what to expect for a time range... More specifically, I am going to keg it and want to know how long I should let it sit.
For all you successful brewers of Wookey clone...
How long are you aging it for? I am going to be brewing this tomorrow and I want to know what to expect for a time range... More specifically, I am going to keg it and want to know how long I should let it sit.
Thanks guys for the tips on kegging... Can't wait to have this on tap!
I was going over the recipe last night and noticed this calls for removing the first addition of dry hop... I only have pellets to dry hop with and ferment in a carboy. Not exactly easy to remove the hops... I love hops so I intend on just following the dry hop schedule but leaving the first addition in there... thoughts?
ilikeguns said:I've noticed everyone (myself included) commenting on this being pitch black. Side by side, the original wookey jack is slightly more transparent. I'm going to experiment on my next batch and dial back the Carafa III and midnight a touch.
I've noticed everyone (myself included) commenting on this being pitch black. Side by side, the original wookey jack is slightly more transparent. I'm going to experiment on my next batch and dial back the Carafa III and midnight a touch.
I just poured my first glass and damn this beer is good. Spot on to the original plus the hop aroma and flavor are even better. This beer kicks a$$.
Hi,
-We use all Citra and Amarillo through out the brew with a large whirl pool addition (no magnum). I would back out some of the middle additions to allow for a nice big 50/50 Amarillo Citra whirl pool hit.
This one is interesting as a home brewer. On a big commercial system, whirlpooling occurs at near boiling temps over a long period of time due to the time it takes to get all the wort through the chiller and into the fermenter. I wonder whether a longer simmer would more closely approximate the professional result.
-Anthony
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