CliffMongoloid
Well-Known Member
Anyone know the ibus?
Hopville says 58.8 for me. I think it will vary though based on what percentage alpha acids your hops have, and that may be different from vendor to another.
cookiepussbrewery said:I was wondering if you could let me know what your boil size was as well. I am looking to do this real soon and didn't know if you did a full boil or smaller.
JJ
CliffMongoloid said:Brewed it up today... Its sitting happy
I transferred it to the secondary 2 days ago... Ill leave it there for another week before bottling.
CliffMongoloid said:How long did you primary?
davek said:I primaried for 4 days, my OG was 1.070 and transfer gravity was 1.018, I'm expecting an FG of about 1.010-1.012. I'll check it Thursday and probably bottle Saturday or Sunday if my hydrometer readings are ok
bottlebomber said:Are you being serious?
davek said:Ummm yeah......
When I put it in the primary there was some trube that went in too... I should have left it a few more days but I'm a railroad conductor and was going out of town and wanted to get it off the trube. So I transferred it early and dry hopped at the same time. I'll take hydrometer readings thur, fri, and sat if I get all 3 readings the same I will bottle... Wouldn't you?
bottlebomber said:It's just that pulling the beer off of the yeast cake before you've reached FG is not good practice. You need the presence of the yeast to process fermentation byproducts and you also want to ensure that you even hit TG. Trying to take a 1.070 beer to the bottle in a week is really pushing it. There would have been no harm in leaving the beer on the trub for even many weeks. Some people have left beer on the trub for a year with no ill effects.
davek said:Right on thanks! I've still got a pretty good yeast cake in the secondary and it won't be a week... It will have been in the secondary for 10 days plus the 4 days it was in the primary, so it will be 2 weeks...
lol That's awsome!"I might be your Father" CDA
KingKlong said:I like thinking up names. While brewing this I came up with 4 options based off the OPs name. Some follow my ape username like i typically do. Let me know what y'all think of these. Darth Monkey, Darth Malt, Anakin Ape and Black IPApe.
Also, has anyone nailed down the days for dry hopping? I'm thinking that after 10 days I will throw my hops in for 11 days for a total of 3 weeks before bottling. Is this good? Should i use a hop bag? Someone please answer. I like posts with answers. Seriously. I'll press the button.
KingKlong said:I like Black IPApe best too I think. Please do let me know your dry hop time and results.
I ended up with an FG of 1.015 and bottled last night. My last bottle only filled about half way so I took a taste of it and I can't wait for 3 weeks to go by! This is going to be delicious!
I would use leafs for dry hopping in the keg, not pellets. Trust me, I do it all the time. Leafs rock in the keg, pellets suck ass in the keg.Will be my first time dry hopping in the keg.
BrewtalAlement said:I brewed this today. Probably put 6 gal in the fermenter with a little left over because I underestimated my efficiency. OG was around 1.060, which was lower than the recipe but spot on for Beersmith. My plan is to leave it in primary for 2 weeks and dry hop it in the keg for another 7-10 days before force carbing. Will be my first time dry hopping in the keg. Thanks for the recipe!
Your OG was probably off because of the extra liquid... 6 gallons instead of 5.5
BrewtalAlement said:Yep. My mashing methods in the past were not good and my friend showed me the error of my ways today which resulted in a much smoother, efficient mash.
Still debating on dry hopping in the keg or late in the primary. I bought pellet so I would have to get some whole if I decide on keg. It's going to be a long 3-4 weeks. Can't wait.
I would use leafs for dry hopping in the keg, not pellets. Trust me, I do it all the time. Leafs rock in the keg, pellets suck ass in the keg.
Read this.
Effingbeer said:This is mine, a similar recipe with citra, Amarillo, and Nelson Sauvin. Black comes from Blackprinz and Midnight Wheat. If you look closely, you can see the black writing on the glass.
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