If I put hops in at o minutes, how long do I leave them in the wort.
I no chill my wort. ie I let it cool over night.
I'll have to honest with you, every time I see o minutes I put the hops in at 20 minutes and at flame out I remove the hop sock... If you do that Philip, you'll be losing aroma etc. Have a read of this thread Chilling Myths - Asking the Right Questions . That will help you understand things a little better.
Also, when starting out, keep things as simple as possible. So stick to 75 mins for bittering additions, 15 mins for flavour additions and 0 mins for aroma additions. If you have a...
I've brewed an Old Soldier Ale and the OG was 1.052
The FG Is 1.014
I've only taken one FG and will leave it in there until tomorrow and then take another reading
My question is:-
Is the FG at 1.014 OK
That should be fine Phillip however your plan to take a second reading is sensible (I'll give you another tip on this at the end of this post) because:
1. Hydrometers can be inaccurate (as can refractometers)
2. Samples can sometimes not reflect the gravity of the fermenter
3. Final gravity estimates from software are ball-park figures (yeast attenuation is affected by lots of factors)
One way to save taking several samples is to just take one after your fermentation activity settles down...
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Hey all, I'm from Fort Lauderdale, FL, USA and have only been homebrewing for a little while now. Did a few extract brews then a few all grain on my friend's setup. I don't have the money to create a big system yet, so I'm going to try brewing really small 2 gallon batches with BIAB. The goal, like many, is to one day open my own brewery since I love the business side of things, but first I need to better understand the science behind brewing. I'm a marine biologist by schooling and a higher ed...
Diacetyl, that butterscotchy/toffee flavour. It's pretty much always mentioned as a fault (correct me please if I'm incorrect on that) however, I often really like that flavour.
A few batches ago, on one brew day, I brewed an APA and IPA, that, for reasons I still can't work out, were really heavy on diacetyl. Besides not being able to fathom what caused that diacetyl in those beers (I have very good temp control), the other amazing thing was that some non-brewers thought it was the best beer...
That's the idea, turn an Oops into a Eureka! Can you do it again?
Home brewing presents lots of opportunities for surprises but they certainly aren't all going to be desirable outcomes. You have hit upon a combination of conditions that gives a good beer - due to some oxidation with or without strained yeast or abuse in packaging. It can be a trap in that you could try to reproduce it and never get it to be the same. If your recipe was set up to make good beer and you like the results, you can...