Sounds great, I'll give this one a go. My preferred method of dry hopping is to just dump the dry hops in and let them swim free and put a filter over the end of the Syphon when transferring to my bottling bucket. Anything to try and coax a little extra flavour from them!
First HAPPY NEW YEAR David Look forward to brewing this beer. Just finished a double batch of Sommer Baltic Porter, Just love this beer. Thanks for sharing all of your work. It is highly appreciated, thanks for time and effort 1000 ❤
3:49 - I have a cheat for adding malts without concern of clumping. Add rice hulls immediately to the water when it’s put into the kettle. Heat them with the water. Then dump the malt straight away. With this method, I have had zero concerns with doughballs!
Good inspiration is always welcome! Currently I'm also working on a own recipe for an competition so maybe I can use some from this recipe! Thank you David!
Got some Pomona ready to be used so might as well use this recipe as an inspiration. Might be changing the hops a bit because I just need my Citra fix ;)
Is ‘Munich Light’ something like Weyermann Munich 1? I tend to think of that as ‘regular Munich malt’ as distinct from ‘dark Munich malt’ (which I equate with WM ‘Munich 2’).
Yes, Munich Light is the same as Munich 1. Actually the dark Munich malt is the regular one, the light one is the special one and used much more rarely than Munich 2.
I didn't really understand what you meant when talking about starting the mash late at night and continuing the next morning. You get your water to strike temp, add the grain and then start the timer for 60 minutes normslly right? So what do you do in this case?
Really good and informative video which makes me think of doing an American IPA. I am new to home brewing, but have completed about 10 batches in the last 10 weeks, five of which are all grain. These have been an ESB, Abbott Ale clones and attempts at Hogs Back TEA and the sadly discontinued Hobgoblin dark ale. Forgive the silly question but one thing that struck me about the 10 minute hop stand is timings overall. Can heating after the mash from say 70 degrees to the boil, which takes about half an hour, be used to trim down the boil period by half an hour. I’ve seen your videos about reduced boil times but there does not seem to be much consensus. A 60 minutes boil appears to have the benefit of allowing multiple hop additions but this video really places more emphasis on the dry hop additions.
That sounds amazing ,will knock some up in the Summer I think....Thankyou
Sounds great, I'll give this one a go. My preferred method of dry hopping is to just dump the dry hops in and let them swim free and put a filter over the end of the Syphon when transferring to my bottling bucket. Anything to try and coax a little extra flavour from them!
First HAPPY NEW YEAR David
Look forward to brewing this beer.
Just finished a double batch of Sommer Baltic Porter, Just love this beer.
Thanks for sharing all of your work.
It is highly appreciated, thanks for time and effort 1000 ❤
3:49 - I have a cheat for adding malts without concern of clumping. Add rice hulls immediately to the water when it’s put into the kettle. Heat them with the water. Then dump the malt straight away. With this method, I have had zero concerns with doughballs!
Good inspiration is always welcome! Currently I'm also working on a own recipe for an competition so maybe I can use some from this recipe!
Thank you David!
Go for it, use it 100% if you wish. Its important to share 🍻🍻🍻
Looks great David. Thank You.
Great to hear 🍻🍻🍻
Bra video som vanlig David
I'm wondering if this might make a good pale ale if I keep the BU:GU the same but dial back the hops and ABV 🤔
Tx for this one David. Looks great. Does Pomona go as crazy as Verdant? Wondering about head space…
Got some Pomona ready to be used so might as well use this recipe as an inspiration. Might be changing the hops a bit because I just need my Citra fix ;)
Great , enjoy 🍻🍻🍻
Nice, cheers. Interesting about doing it overnight! So how long did you mash for overall?
Check this out:- ua-cam.com/video/zaNNDpgb0LA/v-deo.htmlsi=Hfd_bCvqmBf9tsvG
@DavidHeathHomebrew amazing, very interesting!
🍻🍻🍻
I've never found an IPA, I've liked. Tried a handful, based on suggestions. Just didn't care for it.
Not that I won't quit trying.
Maybe you might enjoy beers less bitter like a hazy ipa.
I've never tried a hazy yet. I wouldn't brew one, but definitely try someone else's! Thanks for the suggestion!@@jasonburns1407
What do you dislike about IPA's? It's not for everyone, thankfully there are many other styles to chose from!
What is it you havent liked? That will govern this.
Is ‘Munich Light’ something like Weyermann Munich 1? I tend to think of that as ‘regular Munich malt’ as distinct from ‘dark Munich malt’ (which I equate with WM ‘Munich 2’).
Yes, Munich Light is the same as Munich 1. Actually the dark Munich malt is the regular one, the light one is the special one and used much more rarely than Munich 2.
I didn't really understand what you meant when talking about starting the mash late at night and continuing the next morning. You get your water to strike temp, add the grain and then start the timer for 60 minutes normslly right? So what do you do in this case?
No problem, I have a guide to this here:- ua-cam.com/video/zaNNDpgb0LA/v-deo.htmlsi=Hfd_bCvqmBf9tsvG
Really good and informative video which makes me think of doing an American IPA. I am new to home brewing, but have completed about 10 batches in the last 10 weeks, five of which are all grain. These have been an ESB, Abbott Ale clones and attempts at Hogs Back TEA and the sadly discontinued Hobgoblin dark ale. Forgive the silly question but one thing that struck me about the 10 minute hop stand is timings overall. Can heating after the mash from say 70 degrees to the boil, which takes about half an hour, be used to trim down the boil period by half an hour. I’ve seen your videos about reduced boil times but there does not seem to be much consensus. A 60 minutes boil appears to have the benefit of allowing multiple hop additions but this video really places more emphasis on the dry hop additions.