daksin said:It never does
Anyway, you're absolutely right- I could have gone without the extra pound. Hit ~80% efficiency and so my OG was high- around 1.066. I'm going to add a half gallon of water when I get home from work- still in the lag right now so I think it should be fine. Excited to taste this beer.
It's definitely one of the best beers I've made, and mine even finished a bit high.
I've never brewed a recipe more than once; this one may be the first.
Yooper said:I just kegged a batch myself- and haven't tried it yet except at kegging. It was really, really good. I guess I forgot how much I loved this beer until we (lschiavo and myself) made it again.
Hey yooper, how do you think this recipe would do with fullers yeast?
Yooper said:I don't really know, as I've never done it with a real "Englishy" strain (just S04 at a low temperature) but it would probably be a bit estery with that strain. It probably wouldn't really be to my taste, but if you like the English strains other beers then you would probably like it.
How did it turn out with so4? Estery?
Munich 10L seems to be more common for most people. I don't keep Munich 20L in my grain closet, and I would prefer not to start buying it. If you used Munich 10L in this recipe instead, would you change anything at all? Perhaps add a touch more Caramel 60? I was thinking 12oz instead of 8. Would that have the desired effect, or would that add too much flavor/sweetness? Thanks Yoop for another great contribution.
Are you targeting the same IBUs? I have some nugget hops that need to be used up. Curious to hear how this turns out.
smokewater said:I brewed up my 3rd batch of this about a month ago. The other 2 I didn't dry hop because I was buying all the ingredients on a per batch basis and didn't want to buy the extras hops. A lb of cascade pellets solved that problem and i threw about 1.25 oz in my primary about a week ago thinking I would bottle it this weekend. Something came up and I won't be able to bottle it for at least 2 weeks.
Think it will make much difference?
I am a new brewer with 13 batches under my belt and was looking forward to tasting the difference between a dry hopped version and the other versions I brewed.
I got tons of hot/cold break (I assume that's what it was) from this. I racked from my kettle into the carboy through a strainer but tons of the fluffy looking trub stuff still made it in, it is now a 2-3" layer on the bottom of the carboy! Is this going to get compacted over time? I'm planning on leaving it in primary for 3 weeks and then kegging.
Rubes said:Wonderful, that's what I wanted to hear! Thanks
Also, I'm keeping it in the fermenter for 3 weeks, so could I start dry hopping after 2 weeks and then keg from there? Or would dry hopping in the keg be better?
Yes, an extra week on the dry hips will make a difference.
Unless you want grassy beer, I wouldn't leave the dry hops in for all that time.
smokewater said:Not much I can do about it. The beer is in NC and I am in Montana. Hopefully it won't be too bad. Only about an oz of pellets in 5.5 gallons. I also get a bunch of trub settling out so maybe some of the hops will settle in there reducing the effect.
I brewed a 5 gal batch of this back on Jan 7th with some washed 1450. I accidentally let the fermentation temp get down to 56, which caused the batch to get stuck at 1.024. Tried everything to get it going again but nothing worked. Ended up pitching it on a fresh cake of 1272 and it took off within a couple of hours. The FG ended up being 1.012. I also dry hopped with an ounce of Amarillo that I had lying around. It has been on the keg for a little less than two weeks and it is incredible. Probably the best APA that I have brewed to date. Thanks Yoops.
Hey Hey Yooper. Brewing this tomorrow! Just wanted to confirm, since this is my first shot at dryhopping, that after 2 weeks of primary fermentation, I add the hops for the last week, right?
I'm not doing a secondary so my plan was to primary for 2 weeks, then dryhop the final week and start taking my FG readings. Does this work?
Well, sort of. Make sure you're at FG before dryhopping, then add the dryhops about a week before packaging.
Ok, so...
-Primary for 2 weeks.
-Check FG...If the same 3 days in a row, dryhop for another week.
-Then bottle.
Yes?
So should the ABV be about 6% on this? That's what the online ABV calculators are telling me. My OG was 1.054 and after 2 weeks it's now at 1.020. It was about 60 degrees so I've put it in a warmer room. It tastes awesome right now, I'm hoping it ferments down some more though.
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