Thanks hoppy2B.
I guess we could spend the rest of our lives testing every possible combination of everything or looking to community to save us reinventing to many wheels!
I do love my hoppy beers and have been learning the hard way re when and how to add.
Flame out additions with additional...
But you are safely under a bed of co2 in the fermenter at that point. I am talking about letting my wort drop to 80c in the kettle and then whirpooling and leaving it for another 20 minutes or so and then transferring to the cube!
As a non chiller I have been curious seeing people letting their wort drop to 80c before adding their whirlpool additions!
Makes sense for the hop control and repeatability but I would think dramatically increases the risk of infection?
So I have not been sure if I should go down this path or...
I get that in the boil you extract bitterness and kill flavour.
Then at flame out you get the flavours but are still also getting bitterness above 85c.
So my question is are you still getting the same amount and quality of flavour between 99c and 85c that you would get below 85c?
Cheers,
UNT
Interesting. My last attempt was actually 80g Centennial and 40g each of Citra and Columbus and I found it a bit rich and lacking a sharp bitterness so I was planing on replacing the Citra for Simcoe and lowering the Columbus, 80/40/20!
I feel Columbus can over power my IPA but I do not want to remove it completely.
What ratio would you all use it for flavour in the whirlpool with Centennial and Simcoe?
Cheers,
UNT
Sorry, I posted that as your reply appeared!
This never used to happen and now it always happens!
I'm not sure if it's just cause i'm measuring things more precisely now?
Or less precisely as it may be!!
I measure out 28 litres of water in multiple 5 litre jugs to fill my urn.
I have texta marks on the plastic tube at the front of the urn at 1 litre increments and they are consistent with my 5 litre jugs measurements.
After I pull the grain out and squeeze the bag I look at the water level on...