Will the hops in the beer already in the keg drop out allright?
2.) Tasted the sample and I didn't get much in the way of bitterness. Some was there for sure, but I don't know...didn't quite taste as bitter as an american IPA should be.Anyone else experience this when brewing this one?
kombat said:I'd like to further tweak this recipe to move the colour a bit further down the spectrum, to a nice, rich, copper hue. It looks like 8-10 oz of Crystal 120 will get me there, but what implications will that have on flavour? Is that too much Crystal 120? Should I use more of a lower-Lovibond malt? Or maybe a pinch of something darker? How would you modify this recipe to get a nice, copper colour?
One thing for sure, I would not hesitate to recommend subbing Falconers for Simcoe if you have restricted access to Simcoe as I've been having. I love the added flavor and I may not revert back to the original recipe!
Directions:
Steep the crystal in a grain bag in 2.5 gallons of water at 150-155 degrees for 20 minutes. Remove the grains, and discard them.
I know that there's no substitute for simcoe, but I can't get any. I'd have to make multiple orders to different online stores to complete the recipe and shipping in Canada really blows.
My go-to online store is Canadian Homebrew Supplies. They've always had Simcoe in stock whenever I needed it.
I thought that the rule of thumb was to steep 1lb of specialty grains in 1 gallon of water. I've read threads that suggest that steeping in too much water will result in more tannins being released because of a higher pH level.
Also, would it be okay to steep the grains in a separate pot while you're already boiling your wort? Then add the specialty grain "tea" to the wort once it has finished steeping? Therefore, you would be adding it approx half way through your boil. You'd be able to shave off about 30 mins from the brewing process.
You can steep the grains in 5 gallons if you want- it doesn't matter. If you want to do it separately in a smaller volume, that's fine too. pH issues are not a concern at all with steeping grains.
The issue is that Brew-Dog is from Canucktopia. I don't know where in Canada you are, but if you're near a border, order to a UPS store and pick it up there
I've ordered a bunch of Simcoe from Farmhouse and a local group buy... so hopefully I'm set for a year or so.
Ended up making 9 gallons of 1.065. I didn't get the boiloff I was expecting while brewing in the new pot, outside. 1/2 gallon of slightly weaker beer A-OK great to me!
I have been dryhopping the last 50 or more batches in the primary. It works great!
10 days in the fermenter, until clear, add dryhops for 5 days or so, then package the beer. I rarely rack to a carboy anymore.
I don't use a strainer or hops bags or cheesecloth or anything- that seems like it would oxidize the beer- but it could probably be that hops bags might work well for someone who isn't proficient with racking.
Why would that oxidize the beer? I sanitize it, wrap it around my siphon, then shove that into the carboy 2/3 of the way, and then slowly lower it, as it drains.
Thanks guys and gals,
Yooper any thought on the hop substitution?
Holy crap... I racked this to secondary without taking a OG reading (stupid) and it was 1.018 when I racked and it was roasty as all hell. Not sure what happened to this brew, but it's not nearly as tasty as my extract version. Here's hoping that dry-hopping and carbonating/conditioning will do it some good. I know that amber malt can be pretty roasty at first, but given a month or so it mellows out.
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