DaaB wrote:That's the copper finings doing that, I get that with Protofoc granules. I presume you don't skim?
I don't get that with protofloc - but then again, I've not used S-04 and protofloc together. No problems with protofloc and Nottingham or Hog's Back (Hook Norton) yeasts. I read somewhere about conditions that cause the yeast to floc like that. I'll have a dig around.
Vossy, thanks for the thumbs up on the heavier late hopping ideas. I wouldn't bother to boil aroma hops for 15 mins, you're defeating the object as you'll distill off the oils in that time. I'd not boil them for any longer than five. I tend to chuck them in during the last minute and let them steep on switch off. There is a notion that even that is too hot, and that you should wait till the wort has cooled to below 80-90c before adding aroma hops. Plus, dry hopping has much to commend it on the flavour and aroma fronts.
As to ammounts, there's nothing wrong with heavy hopping schedules as long as you know what you're doing as regards the balance of your recipe, the varieties you choose, and when to add them. If you restrict yourself to the low alpha 'noble' hops you can be very heavy handed with them without overdoing it. You just get more of the good stuff and their bitterness is smooth - not harsh in the way that lesser quantities of high alpha hops can be.The frugal hopping rates we have in most beer these days is not down to public demand, but down to penny pinching brewers and accountants telling us that that they don't need to use as much as they used to because the a-acid levels are higher now, yadda yadda, beers are weaker now blah blah, sanitation is better, yaawwn, and so on.
Personally, I think that's bollocks. How do they KNOW that Fuggles/Goldings etc are more bitter now than 200 years ago.....they don't. It's a convenient assumption. They tell us that to justify using less. They want to use less because hops are so EXPENSIVE. So, we have that taste element in beer reduced to the point in some cases where it isn't noticeable at all. Blaaaaaaaand.
Beer in this country averages at OG1038-1040. At the start of the 20th Century it averaged OG1055. The pissification of our beer was not due to changing consumer tastes at all. It was down to 2 world wars, the resultant taxation on the part of the Govt, and greed on the part of the brewers. In the case of beer, the expression "they don't make it like they used to" is sadly true.
....where did that soapbox come from!
So, go ahead Vossy, chuck em in without fear!
Hmmm I used safale in my latest brew for first time and it certainly had a bit of yeast floaters still on top after 10 days but nothing like this. Was extremely well compacted at the bottom and ale crystal clear.
