Most my boils are 60 minutes so the 90 minute boil had even more evaporation than normal. I ended up topping with some water to bring the volume up. Before topping off, the refractometer read After topping off my refractometer read Fermentation Notes: This has been an extremely active fermentation. I pulled the airlock and a few seconds later a little plug of hops shot out of the drilled stopper and splashed against the ceiling. Ahhh, good times.
I swapped out the airlock for a blowoff tube running into a mason jar filled with sanitizer. I hope this helps, let me know how it turns out. Hi Again, Paul! First of all, thank you so much for the lesson about yeast. Thanks a lot for everything! After reviewing my calculations, I decided to change the recipe.
Added more sugar to try getting a dryer profile and getting more attenuation from yeast Following your good advice. Changed the hops, in order to obtaining more citrus taste from Centennial. If your looking to maxamize citrus, maybe put all the magnum in as bittering and up the centennial or possibly dry hop with centennial.
Put all the Magnum as bittering is viable But it is a very nice idea. This is like a "Dr. Community BeerAdvocate. Dismiss Notice Heads up!
A limited number of boxes are on sale now via Half Time! Having listened to quite a few of these shows, I really don't like that Jamil and Tasty have the recipe from the brewmaster before they brew. Isn't that like taking a test after the teacher gives you all of the answers? I wish these guys would develop a recipe based on their sensory perception and then check their recipe and procedure with the brewmasters.
MaxSpang Disciple Jan 28, Ohio. There's more to brewing than ingredients. IIRC, early on they did not get as much, if any, info directly from the brewer. They were less successful at cloning then. These days they always seem to nail it. The upside to their discussion with the brewers is the discussion with the brewer, which is often quite entertaining.
Some brewers are very free with info, and some clearly want to keep some stuff secret, which can make for an amusing interview on occasion. Perhaps the most entertaining thread through the set of shows is their attempt to clone Arrogant Bastard, which they have not quite nailed yet. I can see both arguments. I keep my hops vacuum sealed and in a freezer when not being used.
I have read that they should stay good for a fairly long time. The hops I used were in the freezer ranging from around a year for one batch to a month or so in another. So I am not sure that is the issue. I had another thought, but can't seem to find any information on rather it would cause such an issue. I did a yeast starter for all the batches, and just let it sit on the stir plate at room temperature, and it being Texas summer that temp may have hit the high 80s during some days.
Could that cause an off flavor like this? I'm planning a brew day for next Weekend, and going to rebrew one of the recipes, but stick the stir plate in my fermentation fridge, and see if that fixes it, but was wondering if anyone had an insight about off flavors from too high of starter temps. Also if anyone has any other suggestions as to what would cause it I appreciate it.
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