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  1. #2511

    I had a sneaky taste of the APA I made a few weeks ago, it's still carbing up. I got rid of a bunch of hops, so no bittering additions. Citra,Chinook and Columbus on 5 minutes and Centennial and Simcoe in a dry hop. I must admit, this is one for the books. The simcoe zing rounds out the c-hops very well, yumm-oh.

  2. #2512
    Senior Member JIGSAW's Avatar
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    Im yet to try Simcoe hops.

    Sounds like a good IPA hop?
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  3. #2513
    Quote Originally Posted by JIGSAW View Post
    Im yet to try Simcoe hops.

    Sounds like a good IPA hop?
    Simcoe is unique, I do prefer it in a dry hop as it can be overpowering in the boil. I used 10g dh for this beer and its remarkable how potent that small amount is. Don't get me wrong, its a great hop!

    Sent from my SM-N970F using Tapatalk

  4. #2514
    Quote Originally Posted by paul.stevens View Post
    Looks good, are you covering your fermentation vessel with muslin cloth or something to stop dust and insects from getting in?



    Sent from my ONEPLUS A6013 using Tapatalk
    no.. its inside my ferm fridge though. i had the lid on loosely fitted until the krausen started forming, then took it off.

    When the krausen starts dropping, its back on with the lid and airlock.

  5. #2515
    Someones going to ask eventually, so I will

    Whats the reason you want to do it as open ferment?
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."

  6. #2516
    Quote Originally Posted by Langchop View Post
    Someones going to ask eventually, so I will

    Whats the reason you want to do it as open ferment?
    It helps bring out Iso-amyl acetate (the “banana ester”) .

    open fermentations have been found to stimulate both ester production and 4VG production in hefe-weizens fermented with a hefe-weizen specific yeast strain.
    https://beerandwinejournal.com/german-wheat-beer-iv/

  7. #2517

    Thats interesting. Did not know that.
    And then on the opposite side of the scale they can do pressure ferment (I still want to try this) to reduce esters in general.
    This hobby is amazing.
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."

  8. #2518
    It also helps reduce sulphur compounds being absorbed into the beer during primary fermentation, definitely worth it for certain types of beers

    Sent from my ONEPLUS A6013 using Tapatalk

  9. #2519
    Senior Member JIGSAW's Avatar
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    Quote Originally Posted by CaPunT View Post
    It helps bring out Iso-amyl acetate (the “banana ester”) .


    https://beerandwinejournal.com/german-wheat-beer-iv/
    Interesting to know if this worked for you ... waiting on that tasting update
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  10. #2520

    This beer needs its own thread. Very interesting stuff

    Sent from my SM-A515F using Tapatalk

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