I added 1oz of Columbus leaf hops at flame out and let sit for 30 min before chilling I then left them in for the fermentation (5days) thoughts ?
Beer is not done yet i am fairly new to the brewing game so I'm not so sure if this could ruin or help my beer (IPA)
My first thought is: please report back what you think about your beer. My second thought is: I have had a few beers which used Columbus as late hops/dry hops and for my palate they had qualities of "dank". Did you add Columbus at the end of boil to add "dank"? Cheers!
Definitely looking for that super hop aroma and flavor if that's what you man by dank then yes !!! Thanks for the reply I will for sure let you know when it's done !!! Cheers!!!
Just added 2oz more of Columbus to the secondary today !! Plan on leaving it for 10 days before bottling .
How and why were the hops transferred to the fermentor and how did you know fermentation was over on Day 5? Unconventional technique.
Maybe not all that unconventional. People who don't use hop bags can transfer a lot of hop matter to the fermenter.
I didn't read carefully enough to see that leaf hops were used. You'd pretty much have to pour to transfer them.
Lots of people just pour the whole kettle into the fermenter without straining or filtering, don't they? I would think that it wouldn't make much difference whether the leftover hops were whole or in pellet form. OP: "Dank" doesn't just mean "lots of hop flavor/aroma", it's a specific kind of hop aroma. As opposed to, say, citrusy or piney.
I used a hop bag and just pulled it out of the kettle and placed in the fermenter after transferring the wart . My reason was I just thought I could get more hop flavor if I left it in for the fermentation. Like I said very new to the game and appreciate any and all info I can get !!! Cheers !!!
I just did this on a hefeweizen this weekend, but I used 1 oz Citra leaf hops at flameout. It's amazing how many there were floating on the surface in the kettle. I tried straining some out when I transferred to the carboy, but there are still plenty that made it into the fermenter and are just floating on the surface. Should be fine though... I'm guessing it's the exact same as using pellet hops when dry hopping. This was my first time using leaf so I was taken back a little when I saw how much they expanded when soaked in the wort.
i put the leaf hops in a hop bag and just moved them to the fermenter i thought it might add hop flavor to my beer . From what i have read 3-5 days is normal for fermentation my air lock stoped bubbling on day 3 so i just let it go the extra 2 days . should i have left it longer ?
It's an unconventional technique; however ... that doesn't mean it can't produce decent results. Report back how it turned out for you. The end of fermentation is unrelated to the bubbling rate. Fermentation is over when the specific gravity has stopped decreasing. Much of the wort has been fermented within three to five days; however ... the yeast still have more work to do. You can take gravity readings to monitor the progress... or just let it ride for three weeks then package. Package too soon and you'll have bottle bombs red glare bursting before Independence Day
Thanks so much I really appreciate all the info I will for sure check back when the beer is done !!!! Cheers !!!!!
"Flame Out" or "Knock Out" hop additions for an American IPA are usually cooled to ~170*F and then steeped or whirlpooled for 10 or 15 minutes...YMMV : )
Beer is done turned out great dident take an OG ,like I said just learning but brewing a new brew right now and have been doing alt of homework fingers crossed !! Cheers !!!
i have also added columbus and other hop at FO and added them to the primary. Personally, i think the addition of columbus, cascade and chinook at FO and primary lean toward a different and pleasant tasting beer. just my thoughts. don,t ask for a drawn out disciption, i just like it!!
