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Old 09-22-2009, 07:05 PM   #511
The Pol
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Sounds like you guys have it all figured out.

 
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Old 09-22-2009, 07:06 PM   #512
The Pol
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Quote:
Originally Posted by bkov View Post
so on the chart, "transfer" just means flameout (then remove when pouring into carboy/winpack)?
Of course...

 
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Old 09-22-2009, 07:06 PM   #513
The Pol
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Quote:
Originally Posted by bkov View Post
also the chart doesnt mention what to do if the orginal recipe has FWH in it, keep it the same?
Of course... FWH is FHW regardless of the length of boil


 
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Old 09-22-2009, 07:11 PM   #514
The Pol
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If I dont adjust my hop additions, my beers end up WAY too hoppy... much hoppier than thier IC'd counterparts.

Not going to argue the fact here, but this was explained back in early '09 in BYO along with a temp. chart to show the reason that late hop additions in no chill wort were contributing so much bitterness to the beers. I based my brews and chart on this information from the Aussies that they took thier cues from in the publication.

If no adjustment works for you, keep doing it, disregard the chart. I do what works for me, you should continue to do the same.

As for aroma... I always prefer to dry hop for aroma.

 
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Old 09-22-2009, 07:16 PM   #515
The Pol
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I dont do the cube hop now because I feel like I can get the same result from a "flame out" addition and keep the extra hop junk out of the fementor.

 
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Old 09-22-2009, 07:50 PM   #516
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Quote:
Originally Posted by The Pol View Post
I dont do the cube hop now because I feel like I can get the same result from a "flame out" addition and keep the extra hop junk out of the fementor.
Gotcha, bcs your cube is your fermenter. Makes sense. I always transfer, but bcs I bought a 5 gal cube and already have a bunch of buckets and better bottles.

Where should I do spice additions? like for a wit? in the cube?

 
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Old 09-22-2009, 07:55 PM   #517
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Quote:
Originally Posted by bakins View Post
Gotcha, bcs your cube is your fermenter. Makes sense. I always transfer, but bcs I bought a 5 gal cube and already have a bunch of buckets and better bottles.

Where should I do spice additions? like for a wit? in the cube?
I always spice late in the boil... none of the spice ever goes to the cube.

 
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Old 09-22-2009, 08:34 PM   #518
bkov
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i figure ill give the chart a try on my next brew(eds haus ale). does this look correct?

orginal hop schedule:
Quote:
1.0 oz Cascade 6.6% at 60 min.
0.5 oz. Cascade 6.6% at 30 min.
0.25 oz. Cascade 6.6% at 15 min.
0.25 oz. Cascade 6.6% at 5 min.
no chiller schedule:
Quote:
.13 cascade FWH
1oz cascade at 40 min
.5 cascade at 10mins
.25 cascade dryhop

 
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Old 09-22-2009, 08:37 PM   #519
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Quote:
Originally Posted by bkov View Post
i figure ill give the chart a try on my next brew(eds haus ale). does this look correct?

orginal hop schedule:


no chiller schedule:
That looks good to me

 
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Old 09-22-2009, 10:46 PM   #520
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You know, I've been wondering ... wonder what the outcome would be if I added hops after the wort had cooled, say an hour after flameout. Seems like you could keep most of your aromatic oils that way. I don't know what the temperature is where you stop extracting bitterness, but it would be neat to know.

This might not make sense, but it does in my head.
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