Fermented
I have the body of a god: Buddha.
- Joined
- 6/10/08
- Messages
- 606
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Hello!
I made a honey wheat beer yesterday evening after a few too many single malts and a long day and forgot to hop. Recipe was goo + 0.5 kg dry wheat malt + 1 kg honey to 21l; S-05. OG=1052 (I think... was geschnikert and didn't have my specs on). Pitched @ 22C. Currently sitting at 26C (4C over ambient), SFA bubbles but a rather angry looking white krausen.
I had been planning on 15g Hallertau 15 mins before flame out, but managed to forget it.
Is it OK to dry-hop now? If so, how? Open fermenter, toss in 15g and pray? Or steep and toss the lot in? Other? Or forget the hops? I wanted to get a little flavour and aroma happening so that it doesn't end up like an early Beez Neez (original was revolting, but seems a tad better lately).
Looking forward to your suggestions.
Cheers - Fermented.
PS - Yes, am experimenting with ideas, am likely to stuff up, but hey, it's all part of the learning process.
I made a honey wheat beer yesterday evening after a few too many single malts and a long day and forgot to hop. Recipe was goo + 0.5 kg dry wheat malt + 1 kg honey to 21l; S-05. OG=1052 (I think... was geschnikert and didn't have my specs on). Pitched @ 22C. Currently sitting at 26C (4C over ambient), SFA bubbles but a rather angry looking white krausen.
I had been planning on 15g Hallertau 15 mins before flame out, but managed to forget it.
Is it OK to dry-hop now? If so, how? Open fermenter, toss in 15g and pray? Or steep and toss the lot in? Other? Or forget the hops? I wanted to get a little flavour and aroma happening so that it doesn't end up like an early Beez Neez (original was revolting, but seems a tad better lately).
Looking forward to your suggestions.
Cheers - Fermented.
PS - Yes, am experimenting with ideas, am likely to stuff up, but hey, it's all part of the learning process.