bucknut wrote:Just brewed this up today.....man the wind was a bitch. Fought to keep the boil going and had a couple hiccups, too high a level into kettle so I added some time, boiled about 75min to get level down. Still came up short into the fermentor , I also had a missed my est pre-boil gravity so I had to add a pound of dme. Oh well, still ended up with about 2.35 gals at 1.068 into the fermentor.......I made beer
Glad you got to brew this! I'll keep you posted when I get to mine.
Kealia wrote:I think I'm going to chill to 170 and then add the hops. From what I've read/learned 170 is the flash point for the aromatic oils so being under that should preserve them. This is obviously based on READING rather than EXPERIENCE of my own so we'll see how that works out
Ya gonna dry hop, too?
Remember the little nugget of info I got at the AHA conference in June, from no less a hops expert than Stan Hieronymous: Optimum aroma is achieved with a 24-hour dry hop. I'm doing this with my current batch of South Ferry Steam Beer. I dry hopped it this morning, and I'm going to bottle it tomorrow afternoon, when I get home from work. That's a little over 24 hours, but much less than the 5 days to a week I used to go.
Yep, we are scheduled for a 5-day dry hop. I'll have to try a 24-hour dry hop at some point to see how well that works.
I got the impression at the seminar that the preservation of the aroma via 24-hour dry hop was more effective when kegging, rather than bottling. I could be wrong about that, but that's the impression I got. My brain tends to retain what it wants and jettison everything else, and I'm left to fill in the blanks later. And when things start getting technical and science-y, and graphs and charts start showing up, the brain filter shuts down and I start singing nursery rhymes quietly to myself.
So I may have missed some stuff and come away with the 24-hour gist of it. If you can find the actual study online, you can determine for yourself what applications it may have for you.
Up Next: 2Daves Irish Red Fermenting/Conditioning Ladybug Lager Drinking: FedoraDave's American Ale -- Schöenwald Schwarzbier -- Littlejohn's Ale -- King Duncan's Porter
Day 11 in the primary for mine, had a good 7 days of airlock activity at 67 degrees. Just bumped the temp up to 68 today, will dry hop on day 16 prob at 65 degrees.
Been fighting all day with my wife's new phone to try to get things going. But I made a starter on Wed so I'm chilling it for a few days so I can pitch a good healthy amount when I do brew this. new target = next Saturday.
Been fighting all day with my wife's new phone to try to get things going. But I made a starter on Wed so I'm chilling it for a few days so I can pitch a good healthy amount when I do brew this. new target = next Saturday.
Sorry to hear that Ron, but we'll keep our fingers crossed for ya for next week.
Did you dry hop this or did you decide to keg-hop it?
I decided to keg DH, I just finished kegging it today. I started cold crashing it sunday, and the FG was 1.009, so it finished a little lower that I predicted. Should be about a 7.8% beer. It tasted good and had a real pronounced smooth bitterness but hard to say about the flavor since it was way to cold. It did have a med to full mouth-feel, not sweet at all. I'm going to leave the keg at room temp for a week, and about day 4 I'm going to DH it. Not going to use any bags, I want to see how that screen that I put on the dip tube works out. Should be ready to drink in a couple weeks.
Last edited by bucknut on Thu Oct 31, 2013 4:12 pm, edited 1 time in total.
, I also had a missed my est pre-boil gravity so I had to add a pound of dme. Oh well, still ended up with about 2.35 gals at 1.068 into the fermentor.......I made beer
