roverfj1200
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Manticle... Wicked reply... I feel I know so much more now,,, And I will make better beers for it.. Thanks.
Cheeers
Cheeers
I'm a massive fan of Warrior as a bittering hop in big IIPA's. My current Red IIPA calculates at 106IBU, but is very smooth and tastes like much less. I've got a Motueka/Pacifica pale ale that calculates at around 35IBU, which tastes much harsher, and seems more bitter than it actually is, even after you take into account the difference in style. To my palate, it seems not much less bitter than the big IIPA.beerdrinkingbob said:A good rule is the higher the Co-Humulone the harsher the bitterness, the best bittering hops are low in Co-Humulone. Some good examples are warrior around 24% and magnum, one of the worst is Galaxy 35% :huh:
Edit, please excuse the speedy type font!!
In your opinion, what is the best way to do this?mabrungard said:The use of high alpha hops for the main bittering charge is a good way to reduce the mass of hops in the kettle. Beyond that, making sure that the kettle wort pH is less than 5.5 is another good measure. If harshness continues to be a problem, further reducing the kettle wort pH may help. Be aware that hop utilization and hop expression is affected by reduced wort pH, so you may not want to overdo it.
I've got a little from both column A & B when dry hopping with Amarillo in an APA. The grassiness faded over time, but it remained harsh till the last drop.Nick JD said:I like harsh bitterness in some beers. It's grassiness I can not stand.
Quick Q - how long did you dry hop for? My findings and heaps of reading lately suggest 2 days max for most so I would be interested to know what time you did which gave you perceived grassiness.Dave70 said:I've got a little from both column A & B when dry hopping with Amarillo in an APA. The grassiness faded over time, but it remained harsh till the last drop.
But in the last wheat / pale with one 60 min and one flame out addition there was none, it's fruitilicious, and with no dark malts or crystal to hide behind.
The wheat incidentally was no chill.
Just sayin.
Sydney water has no chloramine as far as I know. Why would you drop the MgSO4? The spreadsheet says it should be in a certain range, and small amounts get it within that range. Lots of stuff I do when brewing I am yet to understand fully!manticle said:Drop the MgSO4. Use acid and the two calcium salts, style dependent.
Is your water chloraminated?
Any idea how much? This is something the water calculators don't do.manticle said:All grain brewing provides enough magnesium.
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