BIAB IPA with Simcoe Hops
Re: BIAB IPA with Simcoe Hops
My planned NZ Pale is on hold until July so I'm brewing this again tomorrow as it was so good out the bottle. Only this time with more dry hops!
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Barley Water
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Re: BIAB IPA with Simcoe Hops
If you are going to dry hop with pellets just dump them into the secondary at room temperature. I personally would limit the contact time to no more than 10 days but as always your milage may vary. When you are ready to pull the beer off the hops just crash cool it, the hop gunk (a technical term) will all fall to the bottom at which point you can rack the beer off. By the way, if you are interested in getting over-the-top you might try double dry hopping. Firestone Walker here in the states is doing that and they make very good late hopped beers. 
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Re: BIAB IPA with Simcoe Hops
I only have leaf hops available for dry hopping, but on another thread on here people say pureeing the leaf hops in a blender with a little of the wort before adding back to the secondary FV works well. You just tip them in and give it a stir. Unfortunately I do not have fridge space large enough to fit the FV in, and I've read that you really need 4 degrees to crash cool it... not even the British summer evenings are that cool! I was think of straining out the hops before adding to the keg/ bottles.Barley Water wrote:If you are going to dry hop with pellets just dump them into the secondary at room temperature. I personally would limit the contact time to no more than 10 days but as always your milage may vary. When you are ready to pull the beer off the hops just crash cool it, the hop gunk (a technical term) will all fall to the bottom at which point you can rack the beer off. By the way, if you are interested in getting over-the-top you might try double dry hopping. Firestone Walker here in the states is doing that and they make very good late hopped beers.
I brewed the beer on Saturday night, successfully hit my target volume and OG, now it's happily fermenting away. I am going away for a week this coming Saturday so will need to decide whether to dry hop after a week of fermentation and then it will be dry hopping for 7-8 days, but I will have no way of monitoring or checking it. Or I could leave it in the primary FV for 2 weeks and dry hop on my return.... hmmm decisions
.Double dry hopping sounds interesting Barley Water... I feel I should perfect the basic dry hopping first though
