Night shift whirlpool wins in the aroma department. I can smell one from down the street.
Night shift whirlpool wins in the aroma department. I can smell one from down the street.
Calichusetts said:Don't be afraid to use some adjunct/sugars to get you to your OG. I prefer it low, like 1-3% but am a huge fan of dark brown sugar. Again, its my personal preference but these can be used to thin out a beer at a higher mash temp, 153 and up and give it a nice "kick" in terms of complexity. This can help to keep the taste simple, light and crisp and allow the drinker to focus on the the hop profile, or at least, not detract to from it
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Curious to know a little more about flavor from brown sugar?
Curious to know a little more about flavor from brown sugar?
I think it's just a light processed molasses flavor. I don't like brown sugar in my beer, just my coffee. I use turbinado sugar or some other raw-ish form of sugar personally.
How long did you let it warm up post fridge/pre drinking?
The hop oils are probably dropping out with the yeast, it can be an issue with kegging. I started keg hopping to avoid this.
Cold crash prior to your final dry hopping might help
That happened to my latest beer but I found out my fridge was just really cold, it took 20 minutes for it to warm up enough to get the flavor back. Have you tried leaving one out overnight to see if that does anything? I have no idea other than that
Your losing 4 gallons to trub?I dry hop often in my primary and secondary. My issue is that I leave behind over a gallon of trub throughout the process, leaving my kegs with too much head space. I make 12 gallons per brew and store it in two-6 gallon carboys. By the time I'm done racking into the kegs it's about 4 gallons each. Suggestions?
Your losing 4 gallons to trub?
I dry hop often in my primary and secondary. My issue is that I leave behind over a gallon of trub throughout the process, leaving my kegs with too much head space. I make 12 gallons per brew and store it in two-6 gallon carboys. By the time I'm done racking into the kegs it's about 4 gallons each. Suggestions?
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