camel242000
Member
Hi everyone,
My first post! I've gotten a lot of useful information from this forum, but haven't had anything good to post about until now.
I recently did my 4th batch of brew and decided to do a Black IPA. The recipe I used is below:
Steeped at 155 for 30 mins:
8.0 oz Cara Pils
12.0 oz CarafaII
1lb 8.0 oz Cara/Crystal 10
Boiled 1 hr
1lb Wheat DME
4lbs 8.0 ozs Pilsner LME
Late Add (15 mins)
4lbs 8.0 ozs Pilsner LME
Hops
1.25 oz Citra (12.3) 60 mins
1.50 oz Centennial (8.6) 60 mins
1.00 oz Cascade (5.0) 15 mins
Added Wafalock (sp) tab at 15 mins.
This is by far my biggest beer so far est 1.078 OG on Beersmith and I got a similar reading on my OG test of around 1.077. Because of this and my not having any experience with a starter (I'll definitely be trying one next time) I pitched 3 smack packs of Wyeast 1056 and fermented between 68 and 70 degrees for 4 weeks. Oh, I also strained the wort when pouring into fermenter. I added .5 ozs of Centennial and 1.00 ozs of Citra for dry hop at 6 days.
Today I bottled. Initially I had around 5.5 gallons in the fermenter, but my yield was just under 5 gallons at bottling. This batch had the most trub I've seen by far. My last few batch were done with dry yeasts and had compacted tightly to the bottom by the time I bottled. This had just tons of trub and I'm assuming hops throughout the syphon.
Did the dry hopping cause this (1st batch I've ever dry hopped) or was it the yeast etc? Is there anything I can do to make the yeast settle more (I don't have the facilities to cold crash it). It smells delicious, but I just want a better yield if possible. Thanks in advance.
My first post! I've gotten a lot of useful information from this forum, but haven't had anything good to post about until now.
I recently did my 4th batch of brew and decided to do a Black IPA. The recipe I used is below:
Steeped at 155 for 30 mins:
8.0 oz Cara Pils
12.0 oz CarafaII
1lb 8.0 oz Cara/Crystal 10
Boiled 1 hr
1lb Wheat DME
4lbs 8.0 ozs Pilsner LME
Late Add (15 mins)
4lbs 8.0 ozs Pilsner LME
Hops
1.25 oz Citra (12.3) 60 mins
1.50 oz Centennial (8.6) 60 mins
1.00 oz Cascade (5.0) 15 mins
Added Wafalock (sp) tab at 15 mins.
This is by far my biggest beer so far est 1.078 OG on Beersmith and I got a similar reading on my OG test of around 1.077. Because of this and my not having any experience with a starter (I'll definitely be trying one next time) I pitched 3 smack packs of Wyeast 1056 and fermented between 68 and 70 degrees for 4 weeks. Oh, I also strained the wort when pouring into fermenter. I added .5 ozs of Centennial and 1.00 ozs of Citra for dry hop at 6 days.
Today I bottled. Initially I had around 5.5 gallons in the fermenter, but my yield was just under 5 gallons at bottling. This batch had the most trub I've seen by far. My last few batch were done with dry yeasts and had compacted tightly to the bottom by the time I bottled. This had just tons of trub and I'm assuming hops throughout the syphon.
Did the dry hopping cause this (1st batch I've ever dry hopped) or was it the yeast etc? Is there anything I can do to make the yeast settle more (I don't have the facilities to cold crash it). It smells delicious, but I just want a better yield if possible. Thanks in advance.