ChristinaS1 Posted February 4, 2019 Share Posted February 4, 2019 Interesting question Captain, about cube hopping. I don't no chill. Is all air expelled? If so it makes sense that volatiles would be forced back into solution within a cube. Glad to hear that you have a 100% success rate using Centennial as a buttering hop. Is that on bread? Cheers, Christina. Link to comment Share on other sites More sharing options...
Hairy Posted February 4, 2019 Share Posted February 4, 2019 My go to pale ale is bittered with Centennial. I have one in the fermenter now. It is a great hop. Link to comment Share on other sites More sharing options...
porschemad911 Posted February 4, 2019 Share Posted February 4, 2019 8 hours ago, ChristinaS1 said: I am not certain if geraniol accounts for the residual citrus notes of Centennial when used for bittering, but it may be a possibility. If so, it might make an ideal bittering hop for fruity beers such as IPAs, NEIPAs, APAs, and even beers with real fruit additions, due to its exceptionally high geraniol level. This fruitiness may be enhanced when high 4MMP hops are used for low temperature hop stands and dry hoppping. The flash point of 4MMP is 64C. Hi Christina, So what I'm hearing is that my all-Centennial DIPA based on the original Stone Ruination recipe would be even better if I added Mosaic (or another 4MMP-heavy hop) into the mix too? I think I just might have to give it a go for my next all-grain batch. Thanks! John Link to comment Share on other sites More sharing options...
Mark D Pirate Posted February 4, 2019 Share Posted February 4, 2019 Centennial + Mosaic = nom nom Centennial + Mosaic + Citra = Om nom nom Bitter with magnum and I need some private time Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 4, 2019 Share Posted February 4, 2019 2 hours ago, porschemad911 said: Hi Christina, So what I'm hearing is that my all-Centennial DIPA based on the original Stone Ruination recipe would be even better if I added Mosaic (or another 4MMP-heavy hop) into the mix too? I think I just might have to give it a go for my next all-grain batch. Thanks! John Yes. But if you want to keep the focus on Centennial, you might only need to use the 4MMP heavy hop in the DH. Cheers, Christina. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 4, 2019 Share Posted February 4, 2019 44 minutes ago, Mark D Pirate said: Centennial + Mosaic = nom nom Centennial + Mosaic + Citra = Om nom nom Bitter with magnum and I need some private time What are you saying Mark, that you like bittering with Magnum better than bittering with Centennial? Cheers, Christina. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted February 5, 2019 Share Posted February 5, 2019 1 hour ago, ChristinaS1 said: What are you saying Mark, that you like bittering with Magnum better than bittering with Centennial? Cheers, Christina. Magnum or any clean bittering hop, only so I can get better bang for my buck and keep my tasty hops as late and dry additions . Link to comment Share on other sites More sharing options...
Beerlust Posted February 5, 2019 Share Posted February 5, 2019 5 minutes ago, Mark D Pirate said: ...or any clean bittering hop, only so I can get better bang for my buck and keep my tasty hops as late and dry additions . I've always found this notion quite bizarre, as it creates a 'generic' (for a better word) backend bitterness with no obvious residual traits across all the styles you then use this philosophy with. I can understand some styles where the bitterness area becomes less important, but all styles? Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted February 5, 2019 Share Posted February 5, 2019 Think I'll keep bittering with Centennial... No Magnum for me as I enjoy a bit of flavour carry-over from my bittering hops. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted February 5, 2019 Share Posted February 5, 2019 I find much of what you post bizarre as well . In this case it's merely personal preference to construct a recipe that way , other recipes use far more aromatic bittering charges or in certain styles it's low AA% noble hops all the way Link to comment Share on other sites More sharing options...
The Captain!! Posted February 5, 2019 Share Posted February 5, 2019 12 hours ago, ChristinaS1 said: Interesting question Captain, about cube hopping. I don't no chill. Is all air expelled? If so it makes sense that volatiles would be forced back into solution within a cube. Yeah all air is expelled from the cube then “canned.” 12 hours ago, ChristinaS1 said: buttering hop. Is that on bread? God damn autocorrect! Oddly enough, if we could make a debittered hop butter I’d be one toast eating mofo. Link to comment Share on other sites More sharing options...
joolbag Posted February 5, 2019 Share Posted February 5, 2019 I've bought Warrior in a recent bulk buy and will be using that for bittering additions. I will report back after I have tried it. Interesting research there Christina, thanks for sharing Link to comment Share on other sites More sharing options...
Hairy Posted February 5, 2019 Share Posted February 5, 2019 I was gifted 500g Pacific Gem. I might use that for my next bittering addition. If it works OK then it will last a long time. Link to comment Share on other sites More sharing options...
The Captain!! Posted February 5, 2019 Share Posted February 5, 2019 1 hour ago, Hairy said: I was gifted 500g Pacific Gem. I might use that for my next bittering addition. If it works OK then it will last a long time. You were gifted it for a reason ha ha ha tastes like burnt twigs and forest fire Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 5, 2019 Share Posted February 5, 2019 1 hour ago, The Captain1525230099 said: You were gifted it for a reason ha ha ha tastes like burnt twigs and forest fire Good for smoked beers without using smoked malt? Link to comment Share on other sites More sharing options...
The Captain!! Posted February 5, 2019 Share Posted February 5, 2019 1 hour ago, Otto Von Blotto said: Good for smoked beers without using smoked malt? Yeah kinda, but bad ha ha ha. It might compliment a smoked beer but I would never use it again. Link to comment Share on other sites More sharing options...
Hairy Posted February 5, 2019 Share Posted February 5, 2019 I have had it for a while but haven’t built up the courage to use it. Link to comment Share on other sites More sharing options...
The Captain!! Posted February 5, 2019 Share Posted February 5, 2019 16 minutes ago, Hairy said: I have had it for a while but haven’t built up the courage to use it. That’s a fair call too. @BlackSands speaks highly of pacific gem too. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 5, 2019 Share Posted February 5, 2019 Going by the glowing reviews I probably won't even use it once, never mind never again. Link to comment Share on other sites More sharing options...
Gullys Brewing Posted February 5, 2019 Author Share Posted February 5, 2019 This is the recipie I have deducted from advise. The Columbus addition I am unsure of but may just swap that out for centennial. Holding back on making a big beer, but also I think I am over complicating a simple beer. I have another one to make before i get this one in the kettle. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 5, 2019 Share Posted February 5, 2019 Sorry for the dump question Gully, but I am not familiar with your software / screen shot. When it says steep 5 minutes, or steep 10 minutes, what does that mean? Does it mean you are adding those hops at FO and steeping for 5 or 10 minutes, or that you are waiting for 5 minutes or 10 minutes after FO before adding them to the hop stand, and if so how long are you letting them steep after adding them? Cheers, Christina. Link to comment Share on other sites More sharing options...
Gullys Brewing Posted February 5, 2019 Author Share Posted February 5, 2019 Beersmith 3 app, I have taken that as FO addition and steep for 10 mins then after 5min add the next addition for 5mins. Then I'll cube and cool down as quickly as possible passed the 80deg point. I am not sure this is the best method but given my experience, very little, it works for me. I would like to learn different techniques but that will come with experience. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 6, 2019 Share Posted February 6, 2019 Try cube hopping, it has improved my hoppy ales. 30-40g in the cube goes nicely. Link to comment Share on other sites More sharing options...
The Captain!! Posted February 6, 2019 Share Posted February 6, 2019 @Gully85 To get the most flavour out of your hops my understanding is that 20 mins is the magical number for extraction. I normally do a 15 min flame out then remove, then a cube hop of around 60g and I count this as a steep for 10mins at 82c. This works for me, my process and my tastes. Link to comment Share on other sites More sharing options...
Gullys Brewing Posted February 6, 2019 Author Share Posted February 6, 2019 Do you go in raw? or wrap it for the cube hop? Link to comment Share on other sites More sharing options...
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