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Do some research on relative bitterness ratios and or bitterness to grain ratio, perceived bitterness, alpha acid isomerization. You'll soon realize IBU is a 'flawed' method of measurement.
APA is easy ...
p03$ hops by tot dit nie meer soos n blond smaak nie
well i'm "p03$ing" these hops together
galena & summit bittering combo,
galaxy and nelson sauvin on flameout and dry hop
with some pale, vienna, wheat and some caragold
well i'm "p03$ing" these hops together
galena & summit bittering combo,
galaxy and nelson sauvin on flameout and dry hop
with some pale, vienna, wheat and some caragold
Similar to hallertauer blanc with some gooseberry, sauv blancish. Can be overbearing, so a small flameout with the large galaxy addition. Guess it's an antipodean pale ale (apa still works)
Pale, Munich and Cara 60.
Southern Dawn for bittering, Southern Sublime for aroma and flavour
First brew with Voss as well so hopefully drinking it next weekend
Brewed yesterday, pitched Voss this morning at 35C. Bubbling up a storm within an hour
I skipped ahead and started reading the hops. Immediately had to scroll back up to check batch size! Thats a lot of boil hops. Looks good though. Ive not had the balls to brew one of those. What if i dont like a beer that hot and hoppy? So i stick in the pale ale zone.
It seems when it comes to IBU and FG I am making DIPA, but as to OG and ABV I am making a IPA.
Use about 280g of hops for a 26 liter batch, of which about 100g is dry hoping.
Everyone must beleive in something, I beleive I'll have another beer
listening to the fermenter, my beer is done, pitched yesterday morning. kveik ftw. in the words of billy the butcher "it's fkn diabolical"
post brewday cleanup was so much easier, as i summoned our new housekeeper to vacuum and mop the floor with great result, dobby is keeper. i had a sneaky taste of the landlord (busy carbing) and man, i'd wager it's the best version i've made so far.
Mine dying down quickly as well. Was going hammer and tongs yesterday at 35C. Brewed Saturday, pitched yesterday, I might be bottling tomorrow.
Kveik only from now on for my ales, now that I have a ferm chamber
i use kveik in my ferm chamber, i still want to maintain a specific temp, i'll keg next weekend. gives it a bit of time for the dryhop and the yeast cleanup. side note, dobby is a vac robot, not a house elf.
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