Well, two for the separate dry hop additions, but yeah.
This is what I do, I keg, so I purge the air out and fill it with co2 so nothing is going to live in that environment.Tcl1999 said:I am just saying you are probably ok using hop bags without sanitizing them.
How are you guys getting PTE to compare this to. I only 250 miles from Russion River Brewing and still have to drive up there to buy a case ($120 per case of 17.25oz bottles). I dont mind though as its very close to Lagunitas...
For those that think their version came out dry, be sure to get the original for comparison, it's prettty friggin dry too! Overrated if you ask me.
Ballast Point Big Eye is my favorite. Closely followed by Sculpin, Stone IPA and Lagunitas... Sorry off topic...
Transferred this to a keg and dry hopped yesterday. Gravity finished around 1.010. I am a little surprised that the aroma and flavor is not as hoppy as I thought it would be. I have read others say the same thing. I wonder if the crazy bitterness this beer has somehow masks some of the late addition hop flavor. Hopefully the dry hops will bring this beer to life! I did everything right as far as I know. 2L starter, used pure O2 before pitching, hit all my water numbers, fermented at 64.....we shall see.
Well, I ended up dumping my keg yesterday . I gave it plenty of time to see if it was going to get any better but it never did. Really a shame because the color was spot on and crystal clear. Aroma was incredible, initial taste was great for a second and then....astringent. I tried to drink a few pints and just could not get over the harshness of it. I bottled a 12 pack to age for a while and dumped the rest to make room for the next beer in the rotation.
I want to brew this again very soon. I am thinking this was a water/ph issue even though I build my water based on a spreadsheet and adjusted the mash PH based on that as well. I'll probably use all RO water to rule that out on the next brew.
Ugh! Sorry to hear that. Do you think you over sparged? I have noticed that I had some off flavors when brewing this in the past, which I have been blaming on dry hopping for too long...kind of an astringent, vegetable flavor that is an after taste. I do leave the hops in the keg the entire time, so am going to do the next batch with one keg like that and one I remove after a few days. I don't think those bottles will get better with time as this is rare with an IIPA...
Brewed this feb 9 with 2 changes. First only had 1 oz Columbus. Split it between bittering and whirlpool addition. Used chinook (had a pound of it) to sub the rest . Also instead of all centennial i subbed some Amarillo with centennial. Probably best ipa I have made to date. Can't believe how deceptively smooth this is- this should be a bitter bomb, but isn't. Especially considering how simplistic the grain bill is. Hop flavor and aroma are substantial, and awesome. Great mix of floral, citrus/ grapefruit and pine. In 1 word- awesome
I see someone posted about subbing chinook for Columbus as possibly not desirable because of possible harshness. I had whole leaf chinook, not pellet, and the harshness did not seem present. Maybe because I used whole leaf, not sure. But I love arrogant bastard (which I'm pretty sure is all chinook) so didn't see it being an issue. Next time I will make sure I have enough Columbus- like to see if there's a huge difference or not.
I think the difference is theoretical versus actual. My Brew Log software calculated something like 193 IBUs. I think the upper threshold for what we can actually taste is in the 100 range, so I guess an IBU of 95 is saying it is close to as bitter as it gets?
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Gator, you could probably do either. I'd recommend just waiting until the gravity is stable. If its still fermenting a little bit you technically can gas off some of the volatile aroma compounds from the dry hop, so its technically better to do it once the fermentation has stopped.
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