Looking for some advice on this brew. I am new to brewing and brewed this as my first AG batch. Used WLP002 and fermented at 68*. Did a small FWH and the rest were large flameout and hop stands at 170.
To me, the beer sort of tastes like citrus flavored flinstone vitamins, or maybe lemon lime emergen-c? My friends are saying it doesn't taste "bad" but no one is that stoked on it. I know my description is kind of vague, but let me know if there is an obvious cause of this vitamin c taste I'm getting. Thanks!
Looking for some advice on this brew. I am new to brewing and brewed this as my first AG batch. Used WLP002 and fermented at 68*. Did a small FWH and the rest were large flameout and hop stands at 170.
To me, the beer sort of tastes like citrus flavored flinstone vitamins, or maybe lemon lime emergen-c? My friends are saying it doesn't taste "bad" but no one is that stoked on it. I know my description is kind of vague, but let me know if there is an obvious cause of this vitamin c taste I'm getting. Thanks!
Yeah that's what I did. After reading through this thread and some others, it seems like a lot of people are doing in-your-face hoppy beers like that now. I brewed up another batch and added a 15 minute addition to get some more IBUs, so we will see how that turns out.
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Well here's the final product fellas. Funktown Pale Ale Yeast on the left and DIPA on the right. Two very unique different tastes but bothe very good IPA's. DIPA is peachy and much smoother. Funk has a bit more bitter bite and an orangey lomeny limey flavor to it. Very fun experiment with this recipe and these yeasts that turned out some solid brews. Still would say I prefer the Wyeast 1968 yeast the best but nonetheless....HOMEBREW!!! Time to enjoy these 10 gallons from the tap for the next month or so!
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I thinks It's fair to say it's a replica of what Heady Topper uses. "Vermont Strain" it's a fantastic yeast. As per the description it's a peach bomb and using Citra and Mosaic hops so far with this yeast creates one hell of a brew.
72hrs in roughly and S-04 has quieted down, No airlock activity. Temp has dropped from 63-64 to 62. I went ahead and pulled from my swamp cooler to raise tele temp, ambient there is 66f. I don't have anything ready to test so I am winging it. Leave it at 66f for 4 more days and test then dry hop?
72hrs in roughly and S-04 has quieted down, No airlock activity. Temp has dropped from 63-64 to 62. I went ahead and pulled from my swamp cooler to raise tele temp, ambient there is 66f. I don't have anything ready to test so I am winging it. Leave it at 66f for 4 more days and test then dry hop?
I just did this with US04...knocked it from 1.065 to 1.01 in about 4 days. I've just left it at 64 ambient.
Dry hopped today, about 11 days in. Will probably keg in another 5 days. Not even going to bother with moving the temps up. Is there any advantage of raising it to 70* at this point?
I just did this with US04...knocked it from 1.065 to 1.01 in about 4 days. I've just left it at 64 ambient.
Dry hopped today, about 11 days in. Will probably keg in another 5 days. Not even going to bother with moving the temps up. Is there any advantage of raising it to 70* at this point?
72hrs in roughly and S-04 has quieted down, No airlock activity. Temp has dropped from 63-64 to 62. I went ahead and pulled from my swamp cooler to raise tele temp, ambient there is 66f. I don't have anything ready to test so I am winging it. Leave it at 66f for 4 more days and test then dry hop?
Diacetal rest.
I just did this with US04...knocked it from 1.065 to 1.01 in about 4 days. I've just left it at 64 ambient.
Dry hopped today, about 11 days in. Will probably keg in another 5 days. Not even going to bother with moving the temps up. Is there any advantage of raising it to 70* at this point?
No.
Why not just dry hop in the keg and move things along faster? Keep the keg at room temp for 3-5 days, then pop it in the kegerator/keezer. As long as the keg is cold, you won't get any off flavors from the hops being in there until the keg is kicked.
Simplify your process and make life easier!
Rest for an ale is just a few days longer on the yeast past finish of fermentation yes? As long as the temp hasn't dropped too low making his yeast dormant they should clean it up. Or am I missing something?
I guess you can do whatever works for you, but whenever I use English strains I always raise the temp since they seem to have more issues with diacetal.
I'm curious...is everyone using this as their IPA grain bill for everything they do?
So funny story. Went to make this beer per the OP recipe. SWMBO put my online order in the fridge while I was at work. Long story short after mashing in realized I was only sent an oz instead of the lb of citra hops I ordered. Had to scramble to make some sort of pale or IPA with the hops I had on hand. Went with an oz of magnum FWH, 1 oz columbus @ 15, 1 oz cascade at 10, 1 oz whole leaf cascade @ 5, 1 oz columbus/ .5 cascade hopstand. Ended up dry hopping with 2 oz of citra after I emailed and got my order corrected and it showed up. Beer turned out great for being a last minute throw old hops together fiasco. Needless to say I'm sold on the grain bill. Wont go as far as saying I will use it for everything but will definitely repeat
Brewing the original all-grain recipe tomorrow as my third brew ever. As I don't want to waste the precious hops, I want to make sure I get the hop schedule right:
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 5-7 days) Hops - (used to say 10, i use 5-7 now)
Sorry for asking a question that has probably already been answered 10 times, but I just want to get it right.
Brewing the original all-grain recipe tomorrow as my third brew ever. As I don't want to waste the precious hops, I want to make sure I get the hop schedule right:
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 5-7 days) Hops - (used to say 10, i use 5-7 now)
Sorry for asking a question that has probably already been answered 10 times, but I just want to get it right.
Is that different from the first post? Looks ok to me
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