matthewmurray
Well-Known Member
BigPerm, I would love to see any recipes that you have. A few others have suggested brewing beers now that require aging. How long is typical for a RIS? I've only brewed American and foreign export stouts so far.
Not sure if someone already mentioned this, but how about trying an experiment between different times of adding the sugars? Beginning of boil, mid boil, end of boil, primary, secondary? I have heard, especially with darker candi syrups, this changes the flavor profile.
Hop additions, one at 60, fwh, 60&30, 60&30&5, dry hopping you could get thirty tests easily.
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That's coming up soon! I am especially interested in a hop bill that can make a great IPA with no dry hops. I don't think it's possible, but I'm going to try! Maybe making a dry hop tea in a French press to add, a homemade torpedo/hop rocket, huge flameout hops, etc. Dry hopping just sucks.
I have been playing around with that concept. You really can't replace dryhops. Hop bursting and whirlpool help, but the end product is different. A good dryhopped IPA is the best.
Thank you as always for the encouragement. I should plan a trip to Atlanta this year to come say hi!
Badlee and BigPerm, I have never used sugar in a beer (expect in an experiment that was made to test my system and not to produce good tasting beer). I need to do a lot of research before I design a series around different sugars and syrups. Are they generally used in place of Crystal malts? Mainly for color or flavor or clarity? I do know that beers brewed with sugar have great clarity!
I am really interested now! I will flip through my brewing literature and try to find some good knowledge on sugars.
BigPerm, I would love to see any recipes that you have. A few others have suggested brewing beers now that require aging. How long is typical for a RIS? I've only brewed American and foreign export stouts so far.
Not sure where's best to comment, FB, here or your blog.
Trub experiments yay! Starsan shouldn't ruin it, but 8 oz in a gallon is pretty high concentration.
You should do a mash time experiment too if you have time. Start at 90, and decrease all the way down to the 20 minutes that RM-MN lives by. Note that the finer the crush, the quicker the conversion is supposed to be. If you have grain trub problems, consider using two bags if possible or throwing some rice hulls in maybe.
Good stuff! I have a request for testing: same beer recipe but different "boils." Interested to see how the beers compare when a very violent (leaping it off the pot) boil is maintained vs a gentle wort turnover vs a simmer or something that doesn't even look like it's boiling.
this is cool - glad I found this thread, your in Matthews, we're neighbors- small world.
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