Recent content by SJBrews

I read your first post as "crab juice" and nearly vomited.

I can finally update you on this! Sorry, been a busy summer. We moved, I have a 3 year old, etc., etc. This worked pretty well, I think. I definitely got a lot of hop flavour out of it. I used 1/2 oz. Amarillo hops in 1 1/2 cups of water for a 1 gallon batch. The hop flavour is fuller than any...

Yeah, I would go more hops for less time. 2 weeks sounds pretty long. I'm going to try the boiled hop tea idea with my current batch this week and see how that goes.

Yeah, tough to do with cider. You could steep the hops in the must, without letting it boil, or possibly make a “hop tea” that is added to the must. Not something I’ve really thought about, as I’m not usually going for big hop flavour with cider. Might be a fun experiment though.

You’re right. Brain cramp. It’s definitely vegetative flavours, and it’s definitely from reading How To Brew.

Hey if it works, it works!

I usually just toss the pellets straight in, it does create a fair bit of sludge at the end. I'm trying full leaf hops on my next batch, though, and I'll bag them. Tea bags would probably be too small. I've used poultry bags before for beer brewing, so I'm going to use those and see how it goes...

I do it just for a few days while it's crashing, then once it's back to room temp I rack it. I don't think there'd be a huge difference doing it a room temperature. I mostly do it because of timing. I read somewhere that the longer you hop, the more bitterness you can get. Since I don't really...

I also use the cold crash as a good time to add some hops, if you're into dry hopping. Also, for the amount of yeast, I do 4L batches and only use 1/3 of a packet of yeast, and it's plenty to get the job done. Most yeast packets can do a 6 gallon batch, so scaling down this much you should be...

I've done it in my small batches @ about 1/2 oz. per gallon. It's nice, not overpowering. I've mostly used Citra hops which taste about as you'd expect from the name. About to try some Azacca on my next batch. I put it in the secondary, while I'm cold crashing it for a few days.

I do the same thing as you, and it definitely helps to cold crash it in the fridge for a couple days. Then bring it back to room temp before bottling. More yeast nutrient helps too. I'm just getting started with it, done 6 or 7 batches, but it's starting to get pretty good (good enough for the...