Enjoy Free Shipping over 59€ in Greece!.- From Mash to Lauter (Water to Sweet Liquor).- Stove-top BIAB (also known as Mini-BIAB).- Full-Volume Variations - FVV (diluting and/or sparging).- Bags, Mashers, Thermometers, Kettles etc.- Brewing Process and Terminology (Summary). - General Chit-Chat, Nonsense & Rambles.BIABrewer Bar - Pull up a seat and relax.Collect Your Site Keys Here - How to participate, access downloads and stay up to date.- Help for Draft, Craft and Gold Members.- The Site is Under Major Reconstruction so.And it will likely mellow out with more time.Īnyway, very thankful to finally have homebrew again. American ale yeast batch has more of a hop bite. Tastes much like a cask conditioned British pale ale or ESB. Lots of hops but the fresh hops seem to smooth it out. Not quite fully carbonated at this point, but the NW ale yeast batch is tasting very smooth. One fermenter was in new ferm chamber and other garbage can with water. Fermentation temp with Am Ale was 68 deg F and NW about 72 deg F (got up to 77.9 F during a hot day.). Surprised here too, as NW is supposed to attenuate less and be sweeter and American ale attenuate more. Used WyEast 1332 Northwest Ale yeast on one and Wyeast 1056 American Ale yeast on the other. Not sure why so low.īig batch, max I could do in my 15 gallon pot without holding back water, when finished split into two 4.5 gallon batches into fermenter. Left it at 151 deg F and was 143 def F when I came back to it. Was busy picking the hops off the bines (took an hour or so.between 9 and 10pm) and did that while mashing. Well I think both of the fresh hop APAs are going to be a success. Maybe that is where I have to get my info.? Maybe that is what Todd was referring to.Īnyway, there has to be a good way to do this. If wet hops - which already are full of water - soak up way more water than normal hops, can't wwe get that back out by hanging the bag or squeezing? I'm thinking these should be added at the end of the boil and not added to the fermenter, so could see this is an issue if they soak up lots of water and are added to the fermenter. I don't know about other areas of the world, but here in the USA's Pacific Northwest (in particular Oregon and Washington), most microbreweries have fresh hop pale ale available for a limited time each fall.like most of September and into October. Better to dry your hops and then dry hop instead.īut when the process is done "properly" (I don't know what that is), it can have a really nice result. But also said he didn't like the practice because it soaked up too much water. Todd said to use 5 times the hops when wet. (And was going to use the APA recipe in the BCS book as a general guideline.). Surely you weigh it, or.? But others too, if you have a good ease help. Looks like you've got more experience with this than anyone else on this forum. Does anyone have any more info about the process, maybe especially Bob, a way to confirm what I am doing.? And Bob - I'd love to hear from you on this. Looks like BobBrews may have the most experience with this.(?) Bob - your advice looks to be "just grab am arm full or two of fresh hops and throw it into the boil." No offense Bob, that was not your exact quote but I am a very exact person. Is there a good rule of thumb on how to do that? And want to get that nice fresh hopped flavor, if possible.love that stuff. Fresh Hop / Wet Hop - just pulled off the vine. Not talking dry hopping, don't think.not added to fermenter, but adding to the boil. Perhaps some from last year (boil/bittering) - and will have to estimate Alpha, and remainder new fresh hops, and wIll need to pull off the vine (aroma/flavor). Want to use a bunch of my Cascade hops, brewed against the side of my house for this. All my former American Pale Ales were with WLP051. From almost 20 gallons 3 months ago, almost out.ģ) Due to the heat / early summer most crops (including my hops) are a couple weeks ahead, here in Oregon.Ĥ) Plan to brew a large batch of beer this weekend and probably split it between WyEast 1332 (NW Ale yeast - from Hales Ales) and American Ale Yeast 1056 (WLP001) - think it is from Sierra Nevada. It is one of my favorite things! Magical time of year, for reasons other than college football.Ģ) I NEED to produce some good beer ASAP. Before I posted anything I wanted to check and see if there was any info on fresh hopping (aka wet hopping).ġ) I LOVE early fall when we can get Fresh Hop Pale (wet hop?) at micro brews here in the Pacific Northwest.
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