scottvin
Well-Known Member
I know someone asked this but I didn't see an answer - this is next on deck for me and wondering if I should pitch two packets of dry yeast due to the high SG.
Thanks!
Thanks!
"Roasty"? Did you only use 6 ounces of amber malt? The only way I can see it tasting roasty is if brown malt was used instead of amber malt.
EFF ME!! I was shipped Brown Malt instead of Amber Malt!
I'm gonna lose my ****.
I know someone asked this but I didn't see an answer - this is next on deck for me and wondering if I should pitch two packets of dry yeast due to the high SG.
Thanks!
Amber is way lighter than Brown. I have a bunch of Amber, just ordered the Tomas Fawcett variety for this, and I got the Brown malt Also, Amber doesn't smell super roasty like Brown. I really should have noticed, but I was wearing my new dust mask when grinding and brewed in the middle of a dinner party, so I was a bit distracted.
Amber is way lighter than Brown. I have a bunch of Amber, just ordered the Tomas Fawcett variety for this, and I got the Brown malt Also, Amber doesn't smell super roasty like Brown. I really should have noticed, but I was wearing my new dust mask when grinding and brewed in the middle of a dinner party, so I was a bit distracted.
Dovage said:Just bottled mine. Followed the recipe pretty closely, except I used S-04, no particular reason why. I didn't get very good efficiency 51% according to BeerSmith, but the sample tasted really good :rockin: Still, it got down to 1.002 frome 1.046, which figures at 6% after temp. adjust. Should be quite delicious in 3 weeks. I'll repost when I crack one.
pfgonzo said:It's funny to me that they're calling a 6% IPA a "session" beer.
pfgonzo said:Mglicini, what's the current liquid temp? If it's still in the 60s, then you'll get everything you can out of dry hopping in a week, and you can go ahead and keg it. 5 days seems to be the sweet spot for me. Supposedly long times at room temp could yield unpleasant grassy flavors, but I've never left them in long enough to experience it. YMMV.
If you have the ability to cool the beer down to the high 30s (which I assume you do, seeing as how you keg), dry hopping takes longer, and you're fine leaving the hops in there for the three weeks you're gone. Some people leave their dry hops in the keg until it's empty (as long as it's chilled).
Yoop, did I read your above post correctly that you first hop addition wasn't until the 15min mark? No 60-min addition? From what I've read, that's one of Jamil Z's methods, all last minute hop bursts (followed by whirlpooling). The Heretic Evil Twin (the amber) is like that, and is one of my favorites. I'm curious to see how your modification turns out. Let us know!
It's funny to me that they're calling a 6% IPA a "session" beer.
Yooper said:No, the first addition was at 60 minutes, but spaced out over the first 25 minutes. I've lately been just doing a 60 minute addition for the bittering, and doing the late hopping as directed. I haven't noticed much of a difference, to be honest.
It's quite good! I was there yesterday, at both the brewery and the brewpub and Sam was in Philadelphia today with his beers poured and I liked the "session IPA" even if it's 6%. It's better than 7-9%!
Yooper, were you in the group that came on the bus?
Yooper said:Yep!
Well it was nice almost meeting you! So whatta ya think about the Palisade/Simcoe combo they list for the 60? I did one but with S04 and didn't like it, probably the yeast more guilty than the hops.
pfgonzo said:Took a gravity reading today. Sat at 63F for 6 days and I'm at 1.010 (OG was 1.062). Going to give it another couple days, but now I'm torn on what I want to do.
Option 1: Cold crash to settle the yeast. Rack and harvest/wash the cake, and dry hop in the secondary.
Option 2: Let it clear at the current temp for another week or so, and dry hop in primary, then cold crash and prep to bottle. Don't bother harvesting yeast.
Option 3: Cold crash to settle yeast, and then warm back up to dry hop in primary, not worrying about either secondary or harvesting/washing yeast.
Decisions decisions...
Taste was amazing by the way.
From Yooper:
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops
0.50 oz Simcoe [12.00 %] (Dry Hop 7 days) Hops
Ferment until completely done, and then allow to rest. Two weeks is pretty good. Then, rack to a clean 5 gallon carboy and dry hop with the dryhopping hops. You can either just put them into the fermenter and rack onto them, or use a hops bag if you=d like. Just don=t pack them tightly, you want the beer to be in contact with the hops. Use two or three bags if you need them. After about a week, you can rack to a bottling bucket avoiding the hops chunks, and bottle. Prime as usual, with approx. 3.5- 4 ounces priming sugar for 5 gallons of beer. You may have less than 5 gallons, due to the hops sucking up some of the beer, that=s why 3.5-4 ounces is a good bet.
Yes, let us know. Did it with S04 last batch and didn't like.
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