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Old 11-03-2006, 04:54 AM   #1
SkaBoneBenny
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I know that a strong citrus flavor is a characteristic of a good IPA. It seems to be the flavor that lies underneath the strong hoppy "front-taste". My question is, what would be the effect of adding citrus, perhaps Grapefruit specifically, to the beer during secondary fermentation. I figure you'd have the strong citrus taste brought on by the IPA itself combined with an actual citrus flavor. Is this insane? Have I had a few too many Samuel Waterstons tonight? Perhaps... thoughts?
-Ben
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Old 11-03-2006, 05:56 AM   #2
puravida286
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Mmmm, I haven't experimented with that yet considering I'm still pretty new to brewing, but I love IPA's and I think some citrus flavoring might be an interesting addition/complement

 
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Old 11-03-2006, 06:00 AM   #3
Wheat King
 
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i'd like to try one
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Old 11-03-2006, 01:27 PM   #4
sonvolt
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I wonder what the high acidity would do to yeast health during fermentation?

I wonder if it may be better to add the citrus after secondary fermentation . . . or at bottling. You would hate for a harsh acidic environment to mess with your yeasties. I have no idea.

 
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Old 11-03-2006, 03:14 PM   #5
SkaBoneBenny
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Oct 2006
Boston, MA
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hmmm... I really want to try this now! I figure I'll wait until my IPA's are ready to drink and see if they have a nice citrus flavor. I want to make sure whatever IPA I take to the next generation already has the correct prerequisites. How much would be reasonable? I don't think I would want it to be as strong as a Blueberry or rasperry beer or whatnot. Oh so many questions!
-Ben
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Samuel Waterston Beer Co.
Allston, MA


Thinking About: Strawberries and Cream Ale

Primary Fermenter: Nuthin...

Secondary Fermenter:"C-4 IPA!", American Wheat


Conditioning: 4 C's IPA

Drinkin': 4 C's American Pale Ale

 
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Old 02-10-2007, 10:35 PM   #6
cnapierala
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Dec 2006
Omaha, NE
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did you ever go through with this? Sounds good...
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Old 02-10-2007, 10:58 PM   #7
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I was discussing mash hopping Thursday night with someone who has done a lot of experimenting and he finds it really brings out the citrus and grapefruit in certain hops. He's been doing Belgians, so I don't know if it would apply to IPAs. Finally, he says it takes a huge amount of hops 3-4 ounces over and above what you would normally use.
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Old 02-10-2007, 11:10 PM   #8
SkaBoneBenny
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How exactly does mash-hopping work? I add the hops themselves to my mash tun/cooler when mashing?
-Ben
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Allston, MA


Thinking About: Strawberries and Cream Ale

Primary Fermenter: Nuthin...

Secondary Fermenter:"C-4 IPA!", American Wheat


Conditioning: 4 C's IPA

Drinkin': 4 C's American Pale Ale

 
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Old 02-10-2007, 11:54 PM   #9
Orfy
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You could try a hop back style container in your serving line.
http://cgi.ebay.com/Hops-in-line-hom...ayphotohosting
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Old 02-11-2007, 12:21 AM   #10
david_42
 
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Yup, just mix them in.
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