breweries figure flame out hops too. That got me curious, so I searched on "isomerization temperature" and skimmed a few articles. With huge volumes, long whirlpool times and long cooling times it certainly does make a huge difference for the pros. Apparently one brewery only adds hops at flame out...
Search found 12 matches
I have hit a corner case with hop substitutions. I'm trying to use up a collection of random hops in my freezer, and the original APA recipe on which I'm roughly basing this batch, calls for high alpha hops as the 0 min aroma hops. When I substitute a low alpha hop for the 0 minute addition, BIABacu...
So dry-hopping only add aroma? That's what they claim. To me it seems to add flavour as well, but smell does have a big effect on taste. I suspect that floating dry hops would be much less likely to go mouldy than fresh hops. However, since the idea is to liberate the aromatic oils by soaking the h...
I wanted to know what to do with some wild Cascade hops that I picked a month ago? I love hoppiness in a beer and I think I will use them for dry-hopping. Can you (experienced brewers) see any risks with dry hopping if you don't know the IBU rating? Any suggestions? Don't worry about the IBUs when ...
Swartz is a great beer. Really interesting and complex but not heavy. I think this is one of those styles where everyone has slightly differing opinions on what it should taste like. To me, Köstritzer defines the Schwarzbier style. It's less roasty and more malty than your recipe. When I made this ...
After struggling with frozen garden hoses this past winter, I switched from using my immersion chiller to doing no chill in the pot overnight in the garage. It worked out just fine for 3 batches including a lager with no hint of infection. As the Yeast book points out regarding loose covers for star...
What I then did, was to empty our main fridge of shelving Blindingly obvious solution to my problem now that you mention it. :headhit: I am going to be using a dodgy fridge liberated from my summer cabin as a fermentation chamber in my garage, but I was worried about what would happen if it croaked...
For those of you who use hop socks, how long do you leave it in the pot after the boil? With my last batch I reflexively pulled out my hop sock right at the end of boil. However I got to thinking that if most recipes assume no sock, they must therefore assume some time of hot wort/hop contact until ...
My boilover problems went away after I switched from extract to all-grain with a full-volume boil. I sometimes get foaming right after the boil starts, but it never recurs later in the boil. My last brew didn't even threaten at all. I've gotten brave enough now that I will walk away for short breaks...
FWIW, I brewed two beers with that batch of yeast and had no problems, but I knew I was gambling. The recall had just happened and I didn't have time to exchange for a replacement batch with my on-line supplier. I noticed that the local brew-on-premises store where I sometimes get supplies from was ...
One of the problems with BIABing in an unheated garage during a Canadian winter is how to keep the mash temperature stable. I try to brew on warmer days, but that's a relative "warmer". It's still below freezing. If I leave the pot unwrapped, I lose several degrees over just a few minutes. I had bee...
Hi, I'm located in Waterloo, Ontario, Canada. I've been brewing extract beers off and on for a couple decades and finally decided to move to all-grain. I bumped into the BIAB method on the Southern Ontario Brewers mailing list, and it sounded like the sanest, most practical way to mash. I tried read...
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