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Old 11-28-2011, 05:45 AM   #11
Gunrunner
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Oct 2011
Windsor, ca
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Zero minutes depending on how the recipe is written means at the start of the boil. So start at zero and count up to 60. But some recipes are from 60 down and if that is the case they would mean flame out. But I would think at the start of boil is what they mean.
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Old 11-28-2011, 05:51 AM   #12
NOISEpollution
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Nov 2011
Orlando, FL
Posts: 120

Quote:
Originally Posted by wranglerx16
Now we're by the cascade it says 0 minutes.. Is that mean it will be dry hopped and added after primary fermentation ? Any ideas thanks
No. Normally if you're dry hopping the recipe will make it very clear.

0 minutes means you add the hop addition at the very end of the boil as you remove the pot from the heat (when your boil clock hits zero). Normally when hops or any ingredient are added at the end of the boil, the recipe will recommend that you cover the pot after turning off the burner and allow them to steep for about 20 minutes before cooling the wort.

 
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Old 11-28-2011, 05:57 AM   #13
McLompoc
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Nov 2011
Lompoc, CA
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Maybe added at the end of the boil?

 
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Old 11-28-2011, 05:58 AM   #14
NOISEpollution
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Nov 2011
Orlando, FL
Posts: 120

Quote:
Originally Posted by Gunrunner
Zero minutes depending on how the recipe is written means at the start of the boil. So start at zero and count up to 60. But some recipes are from 60 down and if that is the case they would mean flame out. But I would think at the start of boil is what they mean.
Almost all commercially printed recipes will END with 0 minutes. Cascade hops are aroma hops meaning they're added near the end so for this recipe it's most definitely saying to add at the end of the boil. If something says 60 minutes, you add when your clock reads 60 (most likely the beginning of your boil). If it says 45, add when your clock reads 45. 30 minutes, your clock reads 30:00. Very simple stuff.

Rule of thumb: I usually steep my grains with a grain bag until the water reaches about 170. I then remove the grain bag, wait for the wort to come to a boil, turn off the heat, add any LME, stir to dissolve it, and then bring the wort to a boil. I then allow it to boil for 5 minutes before adding the first hop addition. At this point I start the 60 minute clock.

 
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Old 11-28-2011, 08:00 PM   #15
wranglerx16
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Nov 2011
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Thanks I appreciate all the input, I was just confused because it has the cascade at 0 minutes then the Irish moss after for 15 minutes

 
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Old 11-28-2011, 08:52 PM   #16
cwheel
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Jan 2011
Charlottesville, VA
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I don't doubt that this will make a good beer, but consider using the CYBI recipe. Straight from the head brewer. It has almost 2 lbs of various Crystal, more than 1 oz of Centennial, and more than 1 oz of dry hopping. Those three items are going to make the 2 recipes taste different.
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Old 11-28-2011, 11:50 PM   #17
wranglerx16
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Nov 2011
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Ya I was thinking about the, the only problem is I already bought all the ingredients for the first kit

 
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Old 11-29-2011, 12:40 AM   #18
cwheel
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Jan 2011
Charlottesville, VA
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No sweat then, it'll still taste good I'm sure!
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Old 11-29-2011, 01:13 AM   #19
NOISEpollution
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Nov 2011
Orlando, FL
Posts: 120

Quote:
Originally Posted by wranglerx16
Thanks I appreciate all the input, I was just confused because it has the cascade at 0 minutes then the Irish moss after for 15 minutes
Yeah usually recipes will group grains together, hops together, and other ingredients such as irish moss and gypsum together which is most likely why the Irish miss was listed after the cascade.

Once you get to know which hops are for bittering and which are for aroma til make more sense. Just remember that the earlier you add the hops the more they will contribute to taste an the later you add them the more they will contribute to aroma.

 
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Old 11-29-2011, 04:16 AM   #20
wranglerx16
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Nov 2011
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So would you recommend adding the Irish miss before the cascade? Or put after? 15min would add a bit more aroma

 
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