Owly055
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- Feb 28, 2014
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On a high alcohol brew..... 12% rye wit wine, I've come up with a rather unique hopping strategy..... at least I've never heard of it.
The idea is that as fermentation progresses, I will be adding considerable invert sugar syrup, in fact I brewed at half volume, and will fill it out with additions of dilute invert sugar syrup. I plan to add some of my hops in the very last addition of invert syrup.
The initial reason for this was the fact that I decided to brew a second similar batch, combine the two for the initial phase of fermentation before the syrup was added, essentially using the original batch as a "starter". It's been going for about 3 days and is at about peak activity after a very slow start.
After the primary phase of fermentation slows, I will split the two batches and begin the secondary phase of adding invert syrup. At the bitter end, I'll add hopped invert syrup to differentiate.
This will give me two similar but distinctly different brews, both from the original pitch when it is most active, and without having to harvest yeast.
Anybody else out there adding hops to invert syrup? I've never heard of it, but it makes sense to me.
H.W.
The idea is that as fermentation progresses, I will be adding considerable invert sugar syrup, in fact I brewed at half volume, and will fill it out with additions of dilute invert sugar syrup. I plan to add some of my hops in the very last addition of invert syrup.
The initial reason for this was the fact that I decided to brew a second similar batch, combine the two for the initial phase of fermentation before the syrup was added, essentially using the original batch as a "starter". It's been going for about 3 days and is at about peak activity after a very slow start.
After the primary phase of fermentation slows, I will split the two batches and begin the secondary phase of adding invert syrup. At the bitter end, I'll add hopped invert syrup to differentiate.
This will give me two similar but distinctly different brews, both from the original pitch when it is most active, and without having to harvest yeast.
Anybody else out there adding hops to invert syrup? I've never heard of it, but it makes sense to me.
H.W.
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