JONNYROTTEN
Well-Known Member
I changed up the hops a bit but the color of this beer is mighty nice. Still has a bit of hop bite but its a fresh keg and hopefully it will mellow.
I changed up the hops a bit but the color of this beer is mighty nice. Still has a bit of hop bite but its a fresh keg and hopefully it will mellow.
Well, it is in bottles now..My FG came in a bit higher then the listed 1.018 in the recipe at 1.022..But, the gravity sample sure did taste good..Quite fruity..Will be interesting how it tastes with carbonation..The 2 week countdown has started!
Let us know how it tastes! I've had both good and bad experiences with this recipe after two weeks in the bottle. I find I get more consistent results if I wait four weeks before opening any, but on the other hand there is more hops fade by that point. The best bottles are ones I've opened at two weeks. The worst bottles have also been ones I opened at two weeks.
I have some strange fermentation behavior going on. Brewed two batches of this and pitched yeast on 1/21. Normally I just use one packet per ~5 gallon carboy, but this time I split three packets between the two carboys and set my fermentation chamber for 64F. Both carboys fermented vigorously, then activity tapered off. By 2/4 there had been no airlock activity for a couple of days, so I dry hopped. I rocked the carboys back and forth a little to get the hops submerged, and when I came back the next day there was some airlock activity again. That's not super strange on its own, but a week later and they're still going. Definitely not nearly as vigorous as after I first pitched yeast, but consistent airlock activity for a week. I'm guessing fermentation got stuck at some point, but that's odd considering I used more yeast than usual. It's been three weeks since I pitched yeast. Looks like these batches are going to have an extra long dry hop!
British style yeasts cansometime "go to sleep" i tend to give my beers with these types of yeast a small rocking after 2-3 days before ramping my temps to finish the beer and/or diacetyl rests where needed.
Its just a safety thing, since i had some beers get sleepy because they haven't been able to stay in gear for one reason or another.
depending on what yeast you used, the yeast may be done and just expelling co2 from the carboy especially if rocked or slightly aerated.
(there are rumours as well that hops can kick fermentations into gear, due to some sugars or transformations. i dont know much about this one, or if theres even any truth to it.)
check you gravity 2 days in a row, to confirm its done, as longer dryhops can in some cases cause grassy notes (not always and i know people have had success with extended hopping.
Would 05 or 1028 do better in this recipe?
I've used S-04 and US-05 and prefer the S-04 better, but only slightly.
Yesterdays IPA is todays APA...its in the eye of the beholderOne question. Plugged into beersmith, this is more IPA than APA. I've seen it referred to as both. Which is it?
One question. Plugged into beersmith, this is more IPA than APA. I've seen it referred to as both. Which is it?
One question. Plugged into beersmith, this is more IPA than APA. I've seen it referred to as both. Which is it?
Plan on brewing this clone this weekend. Tried searching this thread, but didn't find an answer...per 3 Floyd's website the IBU for this beer is 50, but the clone is about 66 IBU. Would it be closer to the original to adjust the hop schedule to reach 50 IBU?
Whats the soonest grain to glass anyone has reported on this recipe? With the OP suggesting a 7-10 day primary I'm considering grain to glass in 13 days as follows:
1. Fermentation for 8 days (today)
2. Siphon to keg, add dry hops in paint strainer bag weighed down hanging about midway in keg. Let sit at room temp for 24 hrs at 30 psi and 72 deg F. Shake keg occasionally to improve hop oil extraction (see exbeeriment released today).
3. After 24 hrs move to kegerator and chill to 38 deg for 24-36 hrs at 30 psi.
4. Vent and set to serving pressure 11psi for 36 hrs.
5. Drink on Saturday
Is this too aggressive? Would be awesome to serve at a birthday party this weekend if possible.
Edit: Alternately I could keep the keg at 30 psi and 72 deg F for 72 hrs given that this equates to 2.5 vol CO2 (per Brewers friend calculator) to get more out of the dry hops. Then ~36 hrs prior to drinking chill to 38 deg F and leave at 30 psi to get it properly carbed.
Well I went ahead with this and plan on going the "alternate" route. Will dry hop in keg at 30 psi and 72 deg F (room temp) for 72 hours. Then drop to 38 deg F in kegerator for 36 hours. Then 11 psi (serving pressure) for final 6 hours before drinking.
Ended up with an OG of 1.065 and a FG of 1.011 with an ABV of 7.1%...sample tasted and smelt great!
Well I went ahead with this and plan on going the "alternate" route. Will dry hop in keg at 30 psi and 72 deg F (room temp) for 72 hours. Then drop to 38 deg F in kegerator for 36 hours. Then 11 psi (serving pressure) for final 6 hours before drinking.
Ended up with an OG of 1.065 and a FG of 1.011 with an ABV of 7.1%...sample tasted and smelt great!
I normally just put the beer out tube under the gas in connection and use CO2 to help move the hops around. Less chance of breaking the bag loose which sucks if it happens. And it can purge the headspace of oxygen as well.
Unfortunately I currently only have barbed disconnects. This may give me yet another reason to go threaded.
Are you talking on the hose fittings or keg? You could just take the 2 fittings on the keg off and swap the SS tubes, then you will have the long out tube under the in fitting. No need to change anything on the hoses.
I got to page 45 before I decided to skip to the end. Is the original recipe still the same?
Thanks!
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