NFryan said:So I made this with centennial and Amarillo last weekend. I was thinking about getting 2-4lbs of fresh strawberries. Cutting them freezing them. Then racking the beer to the keg. Cold crashingf or a day or 2. Then adding the strawberries to the keg in a strainer bag. Then letting it carb for 2 weeks. Anyone think this will work out ok ? I want to add the strawberry flavor without further fermentation. And I'm not a fan of extract. Anyone try this before ?
mhurst111 said:I just made strawberry version and think it will work your way, but there will be strawberry junk in the beer. I would cold crash before legging next time. I used 6lbs frozen berries and my wife likes but says too much berry. She is mixing 1/2 strawberry blonde with 1/2 centennial blonde, 3-4 lbs might be about right. I think it tastes fine, but is sweet.
Anybody try dry hopping this at all? Suggestions?
I did a search in this thread and it seems that some people like the result from dry hopping with 0.5 to 1.0 oz of cascade or something similar. I'd also be interested in hearing about other experiences.Anybody try dry hopping this at all? Suggestions?
I did a search in this thread and it seems that some people like the result from dry hopping with 0.5 to 1.0 oz of cascade or something similar. I'd also be interested in hearing about other experiences.
I just looked at my tasting notes from my first attempt at this recipe and it said to consider adding 0.25 to 0.50 at 0 minutes or dry hop. I'm brewing this on Friday and I think I'm going to dry hop with 0.25 oz of cascade and 0.25 oz of willamette, partly because that will use up all of my cascade and I have a bunch of willamette that I need to use up. I've also heard these two play nicely together. I do have 1.00 oz of citra that I could use instead.
brewmasterbates said:don't go for every last drop, leave a little at the bottom for beelzeebub...
I always rack into secondary as well. Also, I move my carboy onto my sink about an hour or so before I siphon, just incase things moved a bit. You could even do this a day before if you want, if you are in the same area where you siphon.
If you are going straight from Primary, I would move it to the spot you are going to siphon to a day or so ahead of time. Then when you start your siphon, start the auto siphon only half way down, and slowly move it down, so that you don't sink it into the cake, and make sure you tip it at an angle too with some books, or something similiar.
Adding 1 tablespoon of flour to the boil is an easy way to get a nice permanent haze. Can't remember where I learned that. Probably some Jamil or Palmer podcast.Great in general, but actually my wheat beers are too clear. I have to muck around with it to get a decent wheat/yeast haze.
Adding 1 tablespoon of flour to the boil is an easy way to get a nice permanent haze. Can't remember where I learned that. Probably some Jamil or Palmer podcast.
Some beers are supposed to be hazy when brewed to style (e.g., Hefeweizen, Belgian Wit, etc.). For these styles, clear is not better, at least to my eyes and brain. YMMV....Yeah, but why even want that? Wheat or not. clearer is always better to the eyes and brain that see it first.........
I am getting ready to brew this again, in a couple of days. I harvested the dry yeast from my last batch, and I'm going to try and use that harvested yeast with this batch.
Seriously considering grains and hops in bulk specifically for this beer. Definitely my favorite homebrew. Biernuncher, have you considered this for the Longshot Competition?
Gonna brew this tomorrow. I read a lot of the posts, but not all 313 BeerSmith seems to be calling for 1 1/2 packages of Nottingham dry yeast, but it looks like everyone's just using 1 package? I'm brewing all grain, but haven't been at it for all that long and want to get this right.
Thanks,
sa1126 said:Brewing this tomorrow as well. Anyone used the Whitelabs california ale V as substitute? It is going to be near 100 the next two weeks and I can't keep the house at 65
For a cheap(er) way to keep your fermentation cool you could use a swamp cooler. The other option is to use a temp-controlled fermentation chamber. I have to deal with constant high temps in Hawaii so I went with a chest freezer off CL.
Your other option is to try out a saison yeast. I have heard of people here in Hawaii fermenting at rather high temps. If you could keep the house/room you are fermenting in at about 75-80 you should be fine. Might get some funky Belgian-ness, but that could turn out good!
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