You think? I just had one that was canned 6 days ago, and while very, very good, I'm not sure I could smell it down the street! Maybe I should have given it a few more days or a week in the can. I love its unusual aroma, though. I get pineapple and coconut.Night shift whirlpool wins in the aroma department. I can smell one from down the street.
Curious to know a little more about flavor from brown sugar?Calichusetts said:Don't be afraid to use some adjunct/sugars to get you to your OG. I prefer it low, like 1-3% but am a huge fan of dark brown sugar. Again, its my personal preference but these can be used to thin out a beer at a higher mash temp, 153 and up and give it a nice "kick" in terms of complexity. This can help to keep the taste simple, light and crisp and allow the drinker to focus on the the hop profile, or at least, not detract to from it
Curious to know a little more about flavor from brown sugar?
This. Slightly darker in color as well. I love the smell in the wort too. Turbinado is also a favorite of mine.I think it's just a light processed molasses flavor. I don't like brown sugar in my beer, just my coffee. I use turbinado sugar or some other raw-ish form of sugar personally.
previously I've dry-hopped for 2 weeks, right before bottling. I unfortunately don't have the space/equipment for cold crashing right now. I only have the one chest freezer and I use that for fermentation and bottle conditioning.The hop oils are probably dropping out with the yeast, it can be an issue with kegging. I started keg hopping to avoid this.
Cold crash prior to your final dry hopping might help
So I took the two IPAs that had been in the fridge for 3 weeks out for a few days... put one in the fridge last night and it tastes pretty ok. Not as good as the one I drank the other day, that had not been refrigerated, then room temperature, then refrigerated again.That happened to my latest beer but I found out my fridge was just really cold, it took 20 minutes for it to warm up enough to get the flavor back. Have you tried leaving one out overnight to see if that does anything? I have no idea other than that
Your losing 4 gallons to trub?I dry hop often in my primary and secondary. My issue is that I leave behind over a gallon of trub throughout the process, leaving my kegs with too much head space. I make 12 gallons per brew and store it in two-6 gallon carboys. By the time I'm done racking into the kegs it's about 4 gallons each. Suggestions?
Sounds like you need to start cleaning/filtering sooner, maybe put your hops in bags. Do this in the boil kettle for sure. If I am transferring wort with a lot of debris I always bag the end of the discharge hose as this catches 95% of debris. I have even had to leave the bag in the primary after tying it closed. I always do this when transferring to a keg. I use 6.5 G carboys as fermentors don't do a secondary and usually use 6 oz for DH which are loose. Usually get at min 4.75 gal in the keg. Can't imagine what you are doing to create so much waste.I dry hop often in my primary and secondary. My issue is that I leave behind over a gallon of trub throughout the process, leaving my kegs with too much head space. I make 12 gallons per brew and store it in two-6 gallon carboys. By the time I'm done racking into the kegs it's about 4 gallons each. Suggestions?