copper2hopper
Well-Known Member
+1 on whirlpooling my last one of this recipe was hop shot for bittering then I whirlpooled all of my hops post boil for 170degree hopstand. It was phenomenal.
Yeah, but it puts the ibu above 120....kinda high for my palate.
Brewing a 12 gallon batch of this on Monday. I plan to split the batch like bertusbrewery did. I'm going to ferment one with 1968 and the other with WLP002. I'm also going to dry hop one with Citra and the other with Mosaic/Simcoe (I may throw a little Simcoe in both). I haven't decided which yeast to put with which dry hop yet, so any suggestions would be great.
This will be my first 12 gallon batch as I typically do 5-6 gallons.
I've read that your bitterness level won't be as high as you wanted when you over-boil and then add water to get to the proper post-boil gravity. Is this right?
I'm not talking about watering down your beer.
I'm talking about starting with 7 gallons pre-boil, but ending up with only 5.5 gallons post-boil because you boiled off too much water. So you add a half gallon to get you to the recipe's 6 gallons post-boil.
I understand that you are only adding enough water to get back to the proper post-boil volume. But I thought I have heard that by adding water after you have boiled the hops will result in a beer with lower IBUs than if you were to properly hit your post-boil volume the first time. Hopefully a couple others can confirm one side or the other.
I guess either way, in general shouldn't we be shooting for the proper post-boil gravity instead of volume?
We should be shooting for both.
Your post boil gravity is determined by the grain bill, expected mash efficiency and final volume.
If you're missing any of those, there's no way you can brew consistently.
Personally, I'd leave it and take it as a learning experience.
i'm wondering if others would describe this beer as sweet, or maybe my palate has just changed in the last while to prefer bone dry IPAs with a more simple malt profile?
I laid down round 4 on this beer yesterday evening and it has started to chug away nicely.
My first attempt was done with WLP002.. Second time I used S-04, but I really preferred the WLP002. It is currently fermenting with harvested WLP002 from the last time I made this. I keep it fermenting on the low end of the temp spectrum for the yeast.
Has anyone out there tried this with a lot of different yeasts to compare? Any one yeast that really makes this beer pop?
October is looking to be a delicious month.
Thanks again Skeezerpleezer for putting this together.
I have used 1968, S-04, s-05, Conan, and wLP644 (used to be Brett Brux Trois). The 644 was nice. Conan was once the other time didn't do that well, seems finicky. I like the English strains over American ale (s04/1968 vs s05) but all were pretty good IMO.
How warn did you ferment with the 644? That looks super interesting.
How did it taste with the Conan? I was planning to make an IPA with this ZD recipe and Conan next month. Curious as to how yours turned out.
Conan was really nice also, the first batched fermented out great. Dried out and was super fruity/juicy. Second batch with it struggled to ferment and ended up a bit sweet. Heard the yeast can be finicky, so make sure and pitch healthy yeast
It is generally agreed that Conan gets a little better with each generation
Yes, first Gen Conan is good, but it's the later generations that are supposed to be out of this world.
So bummed, my keg of this just blew, i didnt even get half of a glass. I will be brewing this again very soon
You got it mate, with one correction. The first wort hop (FWH) addition is not really a 60 minute addition. Chuck your hops into your boil kettle (empty) prior to removing the wort from your mash tun. Then after your finish your mash, drain it into the boil kettle on top of that hop addition.
What happens is that you don't isomerize as much of that hop addition, and in turn get more aroma rather than bitterness.
I hope that makes sense
Cheers
Martin
So my mash temp ended up being 154, and i ended up with an OG of 1.050 . I did some reading and the two things I'm thinking are the reason that happened are:
A) I had my grains crushed at my LHBS and they were too coarse
B) I didn't do a mash out step.
I mashed with full volume and this is my 2nd batch, 1st that I've taken readings so I don't know my mash efficiency yet.
Should I go grab some DME to bump it up? I already pitched the yeast and LHBS doesn't open until tomorrow... Or should I dump and rebrew?
I hope it still tastes good!
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