View attachment 726050
This is how I eat breakfast each morning. Jacket akimbo, silk napkin suggesting more, so much filthy more. Do you think a man like this would settle for common defilements such as oral tobacco use? Ha! I could tell you stories...such amazing stories. My old friend, Bob Ross, he had such amazing pillow talk...but you folk, you're always in such a rush. I miss Bob.
It's a new way to whirlpool hops that the Japanese figured out. Read the current issue of BYO to learn more. The quick and dirty virsion: Dump some hops in your empty fermenter, add either hot wort or hot water at around 170 (no body knows the ideal temperature yet, and, like whirlpooling, no body will likely ever know; also, nobody knows if wort or water is better--it's early days) and wait some number of minutes, then rack onto the disaster in the cone of your fermenter. Good things will happen, they say.
This is how I did it.
OG: 1.050
FG: Don't know yet, it'll be 1.009-ish
IBU: Not the foggiest
SRM: Fizzy and yellow
70% German Pils
20% Corn
10% Rice
90min: A token amount of magnum to keep the beer from being a Foppish Dandy.
20min: The most amount of Liberty hops you can squeeze in here.
10min: Your key hops charge, put a lot of Liberty hops here.
DIP HOP: 2oz of Liberty hops. Prior to flame out, run off about .25 of a gallon into a pasta pot. Let it sit for a few minutes while you discover that your perfectly prepared clean, yeast-free, fermenter is missing a stopper. Find it. At this point your wort in the pasta pot should be about 170F. Now dump your hops into the fermenter, followed by the wort you reserved from the kettle. Magic will happen, they say. Close your fermenter right away because the magic pixie dust only happens when you're not looking.
Finish the boil, then run off, as normal, into the fermenter.
I have no idea what it'll taste like in the glass, but I'm told it's amazing.
I've been told that before.