LVBen
Well-Known Member
I am thinking about doing this recipe... but almost 5 oz of Simcoe? Hmm.. that is going to cost me at least $15 just for the Simcoe alone! Gah... maybe I should just start with 1-gallon of it and see if I even like it...
You can get whole leaf Simcoe from freshhops.com for 1.75 an oz.
brew it you'll like it.
Is it free shipping?
Oh well... I'd probably pay over $15 for one bottle of Pliny the Elder... I might as well make it. I just ordered all of the ingredients...
So are there any updates on the amount of hops or the scheduling of additions since july?
If I add extra hops during the last 15-5 minutes of the boil would that help keep some of that hop flavor in the beer for a little while longer? I'm not totally sure how dry hopping works but it seems like any flavor or aroma from dry hopping goes away quicker than normal hop additions
I'm planning to do the 2nd round of dry hopping in the keg.
Thanks for posting the recipe!
What do you guys think of crash cooling, transferring to a keg and storing at 38 degrees then initiating the dry hop schedule, while chilled, around the middle of November? I know I'll lose some of the late edition flavor/aroma -- but I'm hoping that storing the beer in the 30s would help preserve these characteristics. Any thoughts?
Question from an AG noob. The BYO recipe call for a # of corn sugar. Does the corn sugar actually get added to the Mash? Or was this intended for the boil? With a full # of it, just want to make sure. Any help is appreciated!
Question from an AG noob. The BYO recipe call for a # of corn sugar. Does the corn sugar actually get added to the Mash? Or was this intended for the boil? With a full # of it, just want to make sure. Any help is appreciated!
+1I add them as soon as primary fermentation is over usually around a week or so. With a beer like this you want to drink it as fresh as possible.
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