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Old 12-30-2013, 01:56 AM   #1071
te-wa
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Jan 2013
Cerveza Mesa, AZ
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Quote:
Originally Posted by donjonson View Post
Can you dry hop in keg and just leave the hops in there forever or should I take them out at some point?
if i may, here's what i do... i use no-see-um mesh (think tent fabric) that you can get from Joann and i sew a small, square hop sack with polyester thread. then tie a 3' length of dental floss to the full bag and it is so flat it will not cause gas to leak from the keg. pull it out when you get the hop flavor you desire. cost? about $4 a yard.


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Old 12-30-2013, 01:55 PM   #1072
donjonson
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Nov 2010
Tampa, FL
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Quote:
Originally Posted by te-wa View Post

if i may, here's what i do... i use no-see-um mesh (think tent fabric) that you can get from Joann and i sew a small, square hop sack with polyester thread. then tie a 3' length of dental floss to the full bag and it is so flat it will not cause gas to leak from the keg. pull it out when you get the hop flavor you desire. cost? about $4 a yard.
Interesting! I will have to try it that way. I have a few questions..

Do you sanitize the bag before dry hopping?

Do you dry hip at room temp or chilled?

Do you dry hop with the keg under pressure or not?

Is it possible to leave the hops in too long and get off flavors?


Thanks!



 
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Old 12-31-2013, 12:22 AM   #1073
te-wa
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Jan 2013
Cerveza Mesa, AZ
Posts: 434
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i sanitize just my hands and the bag with starsan. you can sanitize the hop package and scizzors, too.

i put hops in keg, then chill and pressurize. usually normal serving temps. i have only needed to dry hop for a 4-5 day period, no grassy flavor that i can tell.
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Old 01-05-2014, 06:23 PM   #1074
asgreen21
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Mar 2009
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Quote:
Originally Posted by tschafer View Post
Update on brew day.

12/7 - brewed. AG Batch.
83.86% - 2Row
6% - Munich 10L
3% - Crystal 30L
3% - Melanoiden
1% - Cara-pils
3.14 - Dextrose

Citra hops - First wort, whole hops (13.8 AA)
The rest were pellets @ (13.5 AA)

That puts my IBUs around 69...could possibly be lower, if I knew how old the hops were.


Water treated with Gypsum, Epsom Salts, Bake Soda & Chalk (CaCO3) to match Burton on Trent.
(amounts not listed, because they are dialed in for my location winter water source. Easy to get, just email your cities, water treatment plant.

Mashed 60min @ 148 for light body. Batched Sparge @ 168

Added Dextrose (corn sugar) @ 30 mins.

Est. OG=1.065; Measured OG=1.068.

Yeast=1.5L of WLP001; which i've heard rumored is/was (cira: 2012) 3F's house yeast.
How did the lower mash/001 yeast/dextrose change things? Seems like that'd get it pretty dry.

I often have issues getting my beers to finish totally so I was thinking about an approach like this.

 
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Old 01-06-2014, 10:55 PM   #1075
tschafer
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Jul 2012
Denver, CO
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asgreen - Couldn't tell you brother.

Still bottle conditioning.

I won't know anything till late Jan.

My though process is this: My brew system, in winter, will average 64-72% efficiency.

So not only will the dextrose help achieve the light/dry body I want, it will pick up my OG if I did get the full desired conversion.

WLP001 - clean, neutral. Doesn't get in the way of the malt or hop. You can't go wrong.

But without a bottle of Dust, I couldn't tell you if my batch it's close or not. It's been too long since I taste one….SO if anyone want to send me a bottle or 2 that would be greatly appreciated


Tasted the Hydro..Citra goodness in the nose. Taste…Lip smacking, teeth rattling Citra. Not bitter though, just hoppy. Looking forward to tasting after bottle conditioning.

Anyway here's the numbers I got:

OG = 1.068
FG = 1.008
SRM = 7.4
IBU = 68
ABV = 7.9%

 
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Old 01-07-2014, 12:18 AM   #1076
skeezerpleezer
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Apr 2010
Roswell, GA
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Quote:
Originally Posted by tschafer
asgreen - Couldn't tell you brother. Still bottle conditioning. I won't know anything till late Jan. My though process is this: My brew system, in winter, will average 64-72% efficiency. So not only will the dextrose help achieve the light/dry body I want, it will pick up my OG if I did get the full desired conversion. WLP001 - clean, neutral. Doesn't get in the way of the malt or hop. You can't go wrong. I'm not kidding when I heard that 001 is/was 3F house yeast circa. 2012. It could be different now, but I trust my source. But without a bottle of Dust, I couldn't tell you if my batch it's close or not. It's been too long since I taste one….SO if anyone want to send me a bottle or 2 that would be greatly appreciated Tasted the Hydro..Citra goodness in the nose. Taste…Lip smacking, teeth rattling Citra. Not bitter though, just hoppy. Looking forward to tasting after bottle conditioning. Anyway here's the numbers I got: OG = 1.068 FG = 1.008 SRM = 7.4 IBU = 68 ABV = 7.9%
Everywhere I have seen has said that 1968 is their house yeast. Not sure of all of the sources. Where Did you hear it was 001?

 
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Old 01-07-2014, 02:57 AM   #1077
tschafer
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Jul 2012
Denver, CO
Posts: 76
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UPDATE! I stand corrected skeezer, I just contacted my source, he said it's a london ale yeast, most likely 1968. Your right...And i'm kind of bummed, cause I would have bet he said 001 and that's what I used...oh well, hydro still tasted awesome.

 
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Old 01-07-2014, 04:18 AM   #1078
FATC1TY
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May 2012
Atlanta Area, GA
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3f uses 1968 as their house strain for sure.

So does sweetwater and cigar city.
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Old 01-07-2014, 07:12 AM   #1079
dustinstriplin
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Dec 2012
tacoma, wa
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I'm gonna brew this next weekend. What temp do you ferment the S-04 at? I see a temp for the 1968, but not for S-04.

 
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Old 01-07-2014, 04:09 PM   #1080
ja09
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Mar 2013
Minneapolis, MN
Posts: 624
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Quote:
Originally Posted by dustinstriplin View Post
I'm gonna brew this next weekend. What temp do you ferment the S-04 at? I see a temp for the 1968, but not for S-04.
I set mine to 63 then upped the temp daily after high krausen. Came out perfect. This is a great recipe if you have quality Citra.

Sent from my SPH-L720 using Home Brew mobile app



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