drink up citra drops out fast
yeah i would carb/condition as normal minimizing oxygen exposure the best you can than get them in a fridge..citra drops fast but i dont mean overnightI plan to bottle so I wont be able to force carb. Would would you still ferment for 3 weeks? Or bottle as soon as gravity stays constant? Say 2.5 weeks? I've gotten in the habbit of letting my beers all go for 3 weeks.
I've only been home-brewing for about 6 months. This was my 6th brew, 2nd all-grain. So far its the only beer Ive been very pleased with. I dont know if its the recipe or my increased experience (honestly dont know what I did differently) but this turned out amazing and is the first one I feel comfortable sharing with my friends. Probably the best IPA Ive ever tasted...and I made it.
My first all-grain was Yooper's Oatmeal Stout. I hit all my numbers but I think my water chemistry was off or something because it has very good flavor but literally no mouth-feel. My efficiency was fairly poor as well.Honestly, I'd wager that its a combination of gained experience and going all-grain where you have way more control over your mash and output. Don't get me wrong, good beer can be made from extract however once I made the switch, my product has been vastly better. Cheers!
My first all-grain was Yooper's Oatmeal Stout. I hit all my numbers but I think my water chemistry was off or something because it has very good flavor but literally no mouth-feel. My efficiency was fairly poor as well.
Has anyone gotten and strange smells during fermentation of this recipe? I have three gallons of this in my chamber and every one I open it I get a very very strong vinger, almost rotten fruit smell. Not apatizing.
Please note, I did mess up the dryhopping. I read it as "1.5 oz on the first day" Whoops.
Naturally, I am worried as everyone says how great it smells. And I've got vinagar covered rotten apples over here.
With a pressure ferment, no dry hopping and clean yeast (Nottingham for instance), about a week or so is all that's needed. 2 days at a few psi, a few more days at ~20 psi, and a couple more days to chill while on co2 gas to finish up carbonation if needed. The psi for the few days depends on ferment temp and desired volumes of co2.Recently I've been wondering how fast one could brew a beer if kegging. Even recently posted a question about it.
I've known for awhile they most beers hit FG within a few days (although I've had a few that took a couple weeks, but even these were 90% to FG in a few days).
Anecdotally, people seem to say it takes "some time" for the yeast to "clean" things up...metabolize byproducts and secondary alcohols. I've never really tested this though. Just usually let it ferment out in a primary for a week or 3, then keg whenever I get around to it.
Recently I've been wondering how fast one could brew a beer if kegging. Even recently posted a question about it.
I've known for awhile they most beers hit FG within a few days (although I've had a few that took a couple weeks, but even these were 90% to FG in a few days).
Anecdotally, people seem to say it takes "some time" for the yeast to "clean" things up...metabolize byproducts and secondary alcohols. I've never really tested this though. Just usually let it ferment out in a primary for a week or 3, then keg whenever I get around to it.
It sure willI made a second batch of this, this time my OG was a lot closer to target but like an idiot I forgot to take a final gravity reading before I bottled. My plan is to wait until they are fully carbed, open one and let it go flat then take a FG from that. Will that work?
Numbers were good, recipe tweaked a little...on accident haha.Did you hit your numbers? Did you make any change to the original recipe?
You gotta get you a baby carrier. Best 30 bucks I ever spent! My daughter is 6 months old now and I can do almost all brewing tasks with her on me. Even with the 10 gallon batches.View attachment 568922
Brewed this today with my 4 month old baby girl. She doesn’t look interested here but I promise she was haha.
I'm sorry folks, but I finally got my hands on a 6 pack of Zombie Dust and this recipe is nothing like it. There is another hop, like an El Dorado or something. Plus, is not nearly as malty.
I've brewed this verbatim 3 times and my home brew is much better. And considerably different.
Recently I've been wondering how fast one could brew a beer if kegging. Even recently posted a question about it.
I've known for awhile they most beers hit FG within a few days (although I've had a few that took a couple weeks, but even these were 90% to FG in a few days).
Anecdotally, people seem to say it takes "some time" for the yeast to "clean" things up...metabolize byproducts and secondary alcohols. I've never really tested this though. Just usually let it ferment out in a primary for a week or 3, then keg whenever I get around to it.
With a pressure ferment, no dry hopping and clean yeast (Nottingham for instance), about a week or so is all that's needed. 2 days at a few psi, a few more days at ~20 psi, and a couple more days to chill while on co2 gas to finish up carbonation if needed. The psi for the few days depends on ferment temp and desired volumes of co2.
My theory - If the yeast are still cleaning up, then they are still making pressure.
My other theory - test everything like this on a split batch of cheap pale/blonde ale . Use your normal ferment process for 1/2 to compare.
Other yeasts that need a rest at a warmer temp to "clean up" like some lagers and YMMV...
cudosI've only been home-brewing for about 6 months. This was my 6th brew, 2nd all-grain. So far its the only beer Ive been very pleased with. I dont know if its the recipe or my increased experience (honestly dont know what I did differently) but this turned out amazing and is the first one I feel comfortable sharing with my friends. Probably the best IPA Ive ever tasted...and I made it.
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