BrewingBenny Posted July 14, 2012 Share Posted July 14, 2012 Today I brewed up a dry. I added boiled water to the empty can then some amarillo hops in a paint strainer for 10 minutes. Is this likely to have any taste/effect on the brew considering it doesnt seem like a long time or alot of hops. I was recommended to do it this way by my LHBS. [unsure] Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 15, 2012 Share Posted July 15, 2012 Need more info Benny - How much hops did you put in? We really need the full recipe to give an opinion mate. Also, for the life of me I can't think what a paint strainer is??? Link to comment Share on other sites More sharing options...
BrewingBenny Posted July 15, 2012 Author Share Posted July 15, 2012 1.7kg dry/blonde concentrate Brewmaster #20 low carb/dry sachet Danstar Nottingham neutral ale yeast 11g made up to 22 ltrs The paint strainer is like a tea bag (kind of) left it in the concentrate tin (with hops in the bag) with boiling water for about 10min then added it to the wort for about 5 and vigorously stirred Unfortunately 15hrs in and no signs of fermentation. No ring/comdensation, no air lock movement (equal amount of water both sides) sitting at 18-20 degrees. Thats the full story.. Thanks Mudddy. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 15, 2012 Share Posted July 15, 2012 I don't know how many grams of hops are in the beer but it should impart some flavour. Don't worry about the airlock they are a crock and should be thrown out with the lid and replaced with glad wrap....imo Link to comment Share on other sites More sharing options...
Gash Slugg Posted July 15, 2012 Share Posted July 15, 2012 Hang in there Benny, 15 hrs is nothing... Link to comment Share on other sites More sharing options...
BrewingBenny Posted July 15, 2012 Author Share Posted July 15, 2012 Muddy i'm beginning to see your point about the glad wrap. Unfortunately I have a red lid on mt fermenter so it's even harder to see whats happening. I musn't complain as i'm a first time brewer and without the generosity of a mate who gave me his second setup I would never have seen the light LOL. I understand why the post I made about the lid seal being replaced was commented on and advised you not to comment lol [biggrin]. Thanks for helping a Noob much appreciated! Sorry Muddy the Amarillo hops was a 15g pellet type Link to comment Share on other sites More sharing options...
Guest Posted July 15, 2012 Share Posted July 15, 2012 My Precious [lol] sorry Link to comment Share on other sites More sharing options...
LordEoin Posted July 15, 2012 Share Posted July 15, 2012 re wont be much difference with 15g amarillo, but it will probably make it a bit nicer than having none. either way, well done on adding them. SWMBO will be surprised when you start yo go hop mad [biggrin] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted July 15, 2012 Share Posted July 15, 2012 Hi Benny. Just an FYI about the dry enzyme sachet. I've never used one before but have heard from mates who have used them that they can extend the fermentation process quite significantly, so you have to be damn sure that it is done before bottling. It may slowly keep converting the unfermentable sugars for up to a week longer than you'd normally expect your beer to take, with very little in the way of visible signs. Happy for anyone to jump in and tell me I'm wrong, but just thought I'd share. As I said, never used one myself. [innocent] Link to comment Share on other sites More sharing options...
miket6 Posted July 15, 2012 Share Posted July 15, 2012 I agree Philbo. I am brewing my first dry beer and I am up to day 12 of fermentation. measured today at 1.012. this would normally not take that long for the same style of lager for me. My mate let this same batch of beer sit for 21 days in total and it didnt hit fg until day 17 at 1.006. I have read you have to be pretty careful if bottling for explosions. Link to comment Share on other sites More sharing options...
BrewingBenny Posted July 15, 2012 Author Share Posted July 15, 2012 Thanks for the FYI, i'll keep a close eye on the FG. I'm happy if its still fermenting to leave it as long as necessary, just means the drop will be well worth the wait (hopefully). Link to comment Share on other sites More sharing options...
Guest Posted July 16, 2012 Share Posted July 16, 2012 I agree Philbo. I am brewing my first dry beer and I am up to day 12 of fermentation. measured today at 1.012. this would normally not take that long for the same style of lager for me. My mate let this same batch of beer sit for 21 days in total and it didnt hit fg until day 17 at 1.006. I have read you have to be pretty careful if bottling for explosions. Lagers take longer to ferment than Ales. Hops in a beer will not make fermentation longer. Hops are an ingredient that gives beer its bitterness and flavors. Your beer fermentation time relies on a few factors but mainly the temperature, sugar and yeast will determine the length of a fermentation. Link to comment Share on other sites More sharing options...
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