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  • RECIPE OF THE MONTH

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  • CRAFT RECIPE OF THE MONTH

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  • Posts

    • Yep, unless you want some of that flavour. Don't use the whole thing anyway - MASSIVE overpitch.
    • I'm planning on doing back-to-back lagers with the same yeast and re-using the yeast cake seems like a smart idea, BUT the first lager happens to be my "Sauvignon Blager" which means the cake will be full of wood, kiwi fruit and nelson hops by the time I get to it. I'm guessing that a certain amount of flavour would come through the yeast cake and so I probably don't want to go using that one ... correct?
    • Usually I dry hop at the same time I begin bringing the temp down to cold crash but that's usually because I forget to earlier. Usually I give them a couple of days before the cold crash starts. I'm not sure if  dry hops affect yeast activity, certainly I've never heard that they do. For this current batch I've thrown in some oak chips today and will dry hop tomorrow. Saturday I will drop the temp down, then keg the following Saturday or Sunday. Cheers Kelsey
    • So I'm guessing dry hopping would count towards the time of 'cleaning up'? Or do the hops have an effect on the yeast activity? Might as well kill two birds with one stone if possible. As far as the 'natural cold crash' on the balcony is concerned, I suppose I'll never know until I try. I would imagine that if I left it on the balcony, the temp would gradually drop down over four days. I could see the wort temp dropping to say 7 degrees night one then up again to about 10 during the day, down to 3 night two then up again to say 6 day two etc.  Either way, do you dry hop before or during the cold crash? Just looking at some alternatives.
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