Help w/Pliny

[s3n8]

Good job! You will learn quite a bit the next couple times you brew and the process will become much easier, which will allow you to work on refinements. Maybe adding the last gallon and diluting was the best idea you had all day, but in the end its still gonna be great. 6 points will make it slightly less malty, and slightly more hoppy, but this is a hop bomb anyway, so its gonna be great. Learn from your mistakes, and look into why you are losing heat on the mash (how many times did you open the lid to check?). Sounds like you are well on your way.

 

[oldschool]

Awesome. How long was your entire process? I wish i knocking out another brew about now.

 

[chefLenT]

Well,after 1 week in primary and two weeks in secondary and dry hopping I'm ready to bottle.But there are a lot of very fine suspended particles in it.I don't think I want this in the beer.Any ideas on what I should do.

 

[daveotero]

Those are most likely from dry hopping and nothing to worry about. You could try fining with gelatin but that might not even work.

You wont notice them and your beer will be full of hoppy goodness!

 

[oldschool]

Yeah i agree. I've dryhopped beers and they cleared a lot when i cold crashed them. Either cold crashing in secondary or when i chilled down the bottles. How do your hydrometer samples taste?!

 

[bhatchable]

cold crash it! i get crystal clear brew from 1-5 days cold crashing, depending on the yeast. just clear out your fridge and rationalize it to your roommate. that's what i do

 

[paradoc]

+1 on cold crash. If you can fit your fermentor into your fridge, put it there for a couple of days before you bottle. If not... you can just bottle and then after it has had 3 weeks @ 70 degrees to carb, a few days in the fridge to chill should let everything settle on the bottom of the bottle. I've also had very good luck with gelatin finings in the keg or bottling bucket. Beer is crystal clear after few days.

 

[chefLenT]

OK,I got it bottled and it yielded 36 12oz. bottles.When I siphoned into the bottling bucket I used a small strainer to get out some of the larger pieces that were falling from the top.Beersmith says I'll end up at 6.92% alcohol.Didn't have any way to cold crash,but thanks for the suggestions.
OG-1.066 FG-1.013.I tasted it and of course hop flavor was very strong.Seemed to have a decent amount of malt backbone too.Color-very nice amber copper.I guess it ended up being a good idea that I added a gallon of water before my primary fermentation since my yield was so low.Any more input ?