(I)PA recipe help

Discussion in 'Homebrewing' started by phideltashaggy, Jan 23, 2014.

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  1. Jay_Ulreich

    Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

    triple the amount of hops.
     
    #41 Jay_Ulreich, Mar 15, 2014
  2. phideltashaggy

    phideltashaggy Initiate (0) Jul 3, 2010 Tennessee

    I have a question for whoever may see this. I'm a grad student, and time got away from me. My brew is going to have been in the primary for 2.5 weeks and the secondary for a week before bottling: my question is how much do i need to worry about viable yeast remaining in suspension for bottle conditioning? I haven't had a problem with this so far, but I usually also make higher grav beers. It's not something I'm super worried about, but the worry is still there.
     
    #42 phideltashaggy, Mar 31, 2014
  3. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    no need to worry about this at all.
     
    #43 mattbk, Mar 31, 2014
  4. drewbeerme

    drewbeerme Initiate (0) Nov 16, 2007 Illinois

    I used to do FWH+hop bursting but have found hopping throughout the process creates a more well rounded hop profile. I now prefer 60, 30, 10, then usually some big additions at 5 and/or 1min. I tend to dry hop big though. Either way will get you a hop bomb if you use a lot of hops but just a different character.
     
    #44 drewbeerme, Mar 31, 2014
    hopfenunmaltz likes this.
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