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Old 01-29-2013, 07:30 PM   #31
SC_Ryan
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Dec 2007
Santa Cruz, CA
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I wasn't trying to rip anybody. Just share my experience.
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Old 01-29-2013, 07:59 PM   #32

Do you think FWH or mash hopping would help with aroma?

 
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Old 01-29-2013, 10:07 PM   #33
SC_Ryan
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Dec 2007
Santa Cruz, CA
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I've mash hopped with no noticeable difference. A lot of people report good results with FWH but I can't say I've noticed a huge difference with FWH. I think astringency is the OP's problem. Astringency can really strip a beer of a lot of hop flavor and aroma. Astringency could come from oxidation, high or low mash pH or staling. With that many dry hops those beers should be very hop forward.
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Old 01-29-2013, 10:08 PM   #34
SC_Ryan
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Dec 2007
Santa Cruz, CA
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Quote:
Originally Posted by leginx View Post
Portland water is very low in minerals.
Is it low in calcium? How about bicarbonate?
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Old 01-30-2013, 01:26 AM   #35
jlsummers75
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Jan 2013
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Quote:
Originally Posted by jfrank85
Do you think FWH or mash hopping would help with aroma?
I've tried it both at same time. The aroma is more forward now but I haven't tried them separately so I couldn't tell you which has the best contribution.

 
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Old 01-30-2013, 03:10 AM   #36
leginx
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Dec 2012
Seattle, WA
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Quote:
Originally Posted by SC_Ryan View Post
Is it low in calcium? How about bicarbonate?
Yup. In both. Here's my (Seattle's) water profile which is almost identical to Portland's.
Ca 9
Mg 1
HCO3 18
SO4 2
Na 4
Cl 5

Quick question. How are treating your water for chlorine and chloramines, or are you using spring water?

 
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Old 01-30-2013, 03:35 AM   #37
pm5k00
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Apr 2011
Cibolo, TX
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A good 20-30 minute hop stand seems to yield better results than dry hopping for me, but to each their own. Water adjustments aside, something I almost never see mentioned is the psi for your kegs. If when dispensing down the side of the glass you don't get a least an inch of head, try turning up the psi, that should help release more aroma from your beers.

 
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Old 07-26-2013, 08:33 PM   #38
sailingbrewer
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Jul 2013
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I always dry hop in the secondary before kegging with whole hops in hop bags weighted with a marble this along with a flame-out addition seems to do the trick

 
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