couchsending
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- Jun 21, 2016
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After finally getting to try some Trop last night I would say this.
The floral aspect that Centennial delivers is what stood out the most. I had a really hard time picking out any Galaxy which is generally so easy to identify as it’s so potent and unique. 50/40/10 Citra centennial/Galaxy for my first guess.
I don’t believe they dry hop during fermentation. Generally with 1968/002 if you wait until after FG and D-rest it will flocc so hard the DH addition won’t add any haze and you can get very clear beer with no finings.
This wasn’t a very hop saturated beer for me. It was very well balanced and very crushable. The 3oz / 3.75 FO/DH addition seems about right. They do recirc so they are probably getting better extraction so you might need to bump
It up a little. If you’re adding that small
Of an amount with much yeast activity you will get aroma loss.
I doubt they’re whirlpooling much below 200. A: it’s very hard to get 30 BBls of beer to drop in temp without running through a heat ex and B: they said most of their IBUs are coming from the whirlpool so dump in at 200ish and let it get down to 180 over 30 minutes or so then cool.
The video cuts out but I swear it sounds like he says there is 10% Munich in Trop. You can get Trop color with probably 2% C40.
The floral aspect that Centennial delivers is what stood out the most. I had a really hard time picking out any Galaxy which is generally so easy to identify as it’s so potent and unique. 50/40/10 Citra centennial/Galaxy for my first guess.
I don’t believe they dry hop during fermentation. Generally with 1968/002 if you wait until after FG and D-rest it will flocc so hard the DH addition won’t add any haze and you can get very clear beer with no finings.
This wasn’t a very hop saturated beer for me. It was very well balanced and very crushable. The 3oz / 3.75 FO/DH addition seems about right. They do recirc so they are probably getting better extraction so you might need to bump
It up a little. If you’re adding that small
Of an amount with much yeast activity you will get aroma loss.
I doubt they’re whirlpooling much below 200. A: it’s very hard to get 30 BBls of beer to drop in temp without running through a heat ex and B: they said most of their IBUs are coming from the whirlpool so dump in at 200ish and let it get down to 180 over 30 minutes or so then cool.
The video cuts out but I swear it sounds like he says there is 10% Munich in Trop. You can get Trop color with probably 2% C40.
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