I guess my trouble is the difference between FOR LAST 5 MINUTES vs. AT 5 MINS. So what you are saying is, just add in 5 mins before end, then coll as you normally would (regardless how long the cooling takes)?
Hi,
I am looking to brew a (Belgian) Witbier. I got the grain bill figured out but when it comes to the spices (coriander and bitter orange peel) I am a bit unsure. Recipe books say ie. Coriander and Orange Peel FOR LAST 10 MINUTES OF BOIL. Does this mean you only put the spices (ie. in...
Hi,
I used in a recent All Grain session for the first time a Micro Tablet of KICK Carrageenan. I added 5 Mins before end of Boil. I am surprised by the result and would appreciate a second opinion. I was expecting the protein particulates to be dropping to the bottom of the fermentor. But...
Thanks Jag75. I read about Cold Crashing (near freezing temps) as well and I understood it to be something different than what I am describing. Specifically in the book I referenced... all recipes read FERMENT at ie 68 - which I understand)... but then the CONDITIONING Part is a mystery to...
Thank you both for your fast replies. Let me give additional info. The questions come from reading Greg Hughes book Home Brew Beer. An example is for instance Altbier (Ferment at 64) ; Conditioning 7 weeks at 37). I am unsure if the conditioning refers to the 'carbonation' phase or if this...
Hello,
fellow 'new' brewer here. Just joined the forum. I am trying to read as much as I can and have a few extract kit brews behind me. I bottle and have until now more or less done the following: ferment approx. 2 weeks (primary) at around 68. then bottle and wait (carbonation) for 2-3...
allow me to ask a question re: conditioning here. I am still in the learning phase. I am reading Greg Hughes book Home Brew Beer and am looking at the Düsseldorf Altbier recipe. One thing I am trying to understand is the CONDITIONING info (ie above speaks of 2 weeks cold 37 in secondary), the...