Have a nice size starter (6qts) ready to decant and pitch. Bells yeast / 1272.
Look for a pre-boil gravity of 1052 or so.
Boil it down to 1064 or so.
It will finish fermenting at 1012 or so. 7% abv or so.
(My process) 3 weeks in primary. Rack to secondary and dry hops on Sunday - have it crash cooled by the next Saturday for transfer to key or bottles.
Brewed a batch of this on 1/21. Used S-05 because I had killed the last of my Two-Hearted's a couple of weeks before. 1.059 OG to 1.016 FG. Think it finished slightly high because it was a partial mash with extract. Dry hopped with 2 oz of centennial in the keg. I think this is one of my favorites so far, and as I got an extra lb of Centennial on accident from the brew store last time I ordered hops, I think I will make sure this one stays in rotation for a while. Looking forward to doing it all grain when this keg kicks as I finally have my mash tun done and tested, but other than being just slightly sweet, it is delicious. Brought a growler to my local brew club party after our competition this year and had people who tasted it sending lots of folks around to try it.
My mash temps were very low, in the 148-149 range for most of the mash, so this beer is very dry with little flavor other than hops. About a week ago I was ready to pour it out of the keg because it didn't smell right nor did it taste very good. Over the last week it's become drinkable, but it kind of tastes like fizzy hop water!
SG was 1.055 and FG was 1.011.
You're going to have to build a large starter. You could use a few or a lot. I.e, add the dregs from 4 bottles to starter wort, ferment then decant, add more wort, ferment and decant. You could built them up big enough to do as many gallons as you want.
Brewing this today. Trying 1272 since we don't get Bells around here.
Just for re-assurance for you guys....I have it via a great authority that 1272 is the yeast Bells uses - and I've done both, cultured Bells yeast and 1272...exactly the same - attenuate the same (down to 1011 or so)..So good on ya and relax.
Morebeer - nothing but good things to say about them. You may want to lob in a call and test their "customer satifaction" action - I'll bet (never tested) they will bend over backwards to make it right. - They were just hung over whilst grinding your grist :cross:
I want to brew this as an APA. The way I see it, I could lower all of the percentages to bring it into pa territory or just lower the amount of base malt. I would also just lower the bittering addition. Any tips? I am leaning towards just lowering the 2-row to 8#. Thoughts?
Yeah the Two hearted IS great. Butttt it sure could use a little more hop character, just a little in the backbone, and a wallop in the aroma...
Brewing as I type. Been a long time since I have had 2 Hearted. I do remember liking it so I am excited. I am doing BIAB and this being my third try at it I am hoping I have hones in on *some* skill of that method. I am follow the OP's recipe straight up. Except for I am using Notty as the yeast.
We will see. I just hope these **** mosquitoes don't drain me dry before I get done
naga77777 said:It'll be good
I did BIAB, and used Notty. How'd brewday go?
I didn't use any bags for the hops, and I had a LOT of trub in the primary. The dry hopping added to the debris. Next time I brew I'm gonna go with about another half gallon to gallon of water, depending if I get a hop bag before then or not. I didn't have a full 5gal in the keg cuz of all the trub.
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