It is plenty cold here in MN. Hopefully not too cold (should get to low 10s or 0s overnight by time of bottling). I do have a cooler and ice... I've never tried cold crashing, but I like the idea of not throwing any more stuff into the beer.
I might need to start bagging/filtering the hops to reduce trub. I just try to keep my brew day as simple as possible with as few trinkets as possible, but that's not too big of a deal.
I haven't gone into kegging yet, so not a problem for me.
That's a good idea. I might have to invest in...
I'm doing a Pliny clone and it recommends adding the first set of dry hops at 12-14 days left, and the second set at 5 days left. Is the vegetal flavor something to be expected in Pliny (I've never actually tasted it before), or does this recipe have some poor instructions?
I didn't even think of that. I hate losing beer to stupid trub... I wonder if keeping beer in fermenter longer or using a yeast that is high in flocculation would help losing too much in trub from the hops? Or if that doesn't make a difference.
By being careful do you mean just not...
Hi guys,
Wondering if anyone doesn't bag any of their hops (including during boil and dry hopping) and also doesn't cold crash. I'm brewing my first DIPA and trying dry hopping for the first time, and I threw my hop pellets (as I normally do) directly into the brew kettle during the boil...
I really like the idea behind this! It's fun choosing exactly what you want the beer to taste/smell like and it giving you suggestions. One issue I found is that the initial boil volume for a 5 gallon batch was 24.6 gallons. Slightly off ;). The other thing I would have really liked is the...
You'll have to let me know how it is after aging over a year! Cheers! And thanks for the info. I just looked into it and found out that hops is a legally mandated ingredient in beer sold in the U.S. and several other countries. Who knew??
I might just try making a sour that way cuz why the hell not? Bottle age them and drink a couple a month to see how the sourness changes. Sounds like a fun experiment!
Oh interesting! Bacteria always ends up getting into them somehow and gives it a sour taste? I thought beer could be made without hops and still not be sour.
From what I've read, they seem to always be tart like your experience. That would be fun to try my hand at a lambic style. I might have to see what I can collect in the spring time.