Watched the article on a hazy no boil extract by basic Brewing and decided to try myself. I used Citra (they used Cascade) and I use the juicy Imperial yeast( they did as well) and end up coming out in a 1017 final gravity(I'm fine with that) but kind of bananay Belgian note. Could it just be...
I use the brulosophy attenuation method where you ferment the first 3 to 5 days at whatever your yeast calls for (66 in this case) then ramp up to 72 to encourage full attenuation. So it is currently at 72 since it is still bubbling 11 days later
So she is still bubbling but ever so slowly. Took another gravity and it was down to 1.020. my og was 1.082 which was much higher than expected. I was shooting for about 1.070 with 70 percent efficiency. Usually this estimate in beer Smith is really close not sure where the extra 12 points came...
Well the fact that only one person neantioned the grain bill ( in a good way) means I'll be ok there. It's been fermenting now for 7 full days (pitched Tuesday still going 8 days later) now I'm getting worried about over attenuation . I know I could always halt the fermentation but I took the...
Yeah I don't know what exp grapefruit is called now but it is that. Supposed to be very grapefruit zesty. Been brewing all grain for 5 years and this efficiency was supposed to be 1.070 so it is going to be around 8 percent now but I've seen some this high (revision brewing) by biggest worry is...
11# pale
1.5#flaked wheat
1#white wheat
1.75# flaked barley
4 oz acid(for pH balance)
Imperial yeast a38 juice
.5 oz Fwh exp grapefruit
Flamout 1oz citra 1 oz mosaic 1oz El dorado
Steep at 160 1 oz exp grapefruit and 1 oz mosaic
Biotransformation hop 2 days into fermentation 1.5 oz mosaic, 1...
I think you are good for this batch but I do always recommend a blow off for the first few days. You can ferment the whole time with a blow off tube at least until cold crashing. You could also do what is called krausening where you harvest the yeast from the krausen for another batch