How has people's success been using Citra for flavor and aroma? I've never had Citra before. Very curious about trying it in this beer. I love the original and am afraid to mess with such a good thing but want to get away from cascade only.
I'm loving the idea of this beer for my first beer but myself and the people who will be consuming this beer are total hopheads. Would doubling all hop additions be too much or should I just add something like 50% more near the end of the boil?
If your friends are hopheads why not dryhop?
I would just let it sit. 21 days isn't that big of a deal. Dryhop when you get back.
I second this. 21 days is usually my minimum primary length anyways.
In my first two batches this being one of them I took 6.5 Gal to pre boil and in both the first and second recipes I made I boiled off to much. My 3rd recipe I took 7 Gal to the pre boil and ended up closer to 5.5 post boil. My question is if I take 7 Gal to pre boil vs 6.5 Gal is this going to change any of the final numbers as long as I end up with 5.5 Gal or close to it in the end to ferment with.
Depends on your efficiency. What were you getting for an OG on those batches? If nothing changes in your methods then adding more water (starting at 5.5 gal) would give you a lower OG.
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I don't think the crystal will make a huge difference, but you could cut it back some if you are worried. It has a pretty prominent Vienna flavor to begin with. I don't think I would add any more.
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Unfortunately my LHBS only has dark crystal malt in stock. Can I sub that for the 10L, and just use a very small amount, or would I be better off using more Vienna, or even Munich instead? I hate changing the recipe, especially the first time around, but hopefully there's something I can do. Any advice from more experienced brewers?
I would use carapils instead if they have that.
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