FishinDave07
Well-Known Member
So i want to make the best tasting beer ever (don't we all :rockin: ) and it occured to me the other day that "What if i use 2 secondaries in brewing 1 batch, or even possibly 2 brew kettles and 2 primaries?"
Scenario 1:
brewing an Ale, and after X amount of time in primary separate into 2 secondaries and dry hop with different hops. with this i think that you can test out different adjustments to recipes using just one batch.
Scenario 2:
Divide all ingredients equally (2 brew kettles) and add different bittering hops and from there on place into 2 primaries, 2 secondaries, etc.
Do any of you guys do these kind of things to hone in on a specific taste/aroma? I know that it might be a bit much, cleaning wise, using 2 kettles, 2 primaries, and 2 secondaries for 1 batch but should that matter when trying to make some fricken awesome beer?
Thoughts?
Scenario 1:
brewing an Ale, and after X amount of time in primary separate into 2 secondaries and dry hop with different hops. with this i think that you can test out different adjustments to recipes using just one batch.
Scenario 2:
Divide all ingredients equally (2 brew kettles) and add different bittering hops and from there on place into 2 primaries, 2 secondaries, etc.
Do any of you guys do these kind of things to hone in on a specific taste/aroma? I know that it might be a bit much, cleaning wise, using 2 kettles, 2 primaries, and 2 secondaries for 1 batch but should that matter when trying to make some fricken awesome beer?
Thoughts?