46binder
Well-Known Member
Bottled this today, smells so fruity, but has a heavier alcohol taste now than when I secondaried. This will be great for Christmas!
Why take it off of primary so soon if you're not sure it's finished?
I usually give it a month in the keg before tapping. We brew 1st or second week in October and its ready 1st week of December.Poobah, how long do you let this one mature? I see 14d in secondary for the extra spices. I'd let it sit for longer but that's just me. Once bottled, I reckon all these spices would warrant at least 4-6 weeks of cellaring before it all comes together.
I still use the original recipe. Change up the hops with what I have. Been using WY3787 the last few years. Kinda like it better. I tap near XMAS and is a fine beer in Jan/Feb!
Thank you Sir. Plugging this into BS and checking my LHBS for ingredients.
A few questions if I may:
1) Do you have any water treatment/profile suggestions?
I use RO water and treat accordingly.
2) I notice in the OP there are two different boil times (75 vs 90). Which one is the latest?
3) I have only done batch sparking, is this OK? If so, how long and at what temp?
Thanks!
Poobah,
I have a question regarding Mash pH.
1) How do you target and control the mash pHwhen doing a multi step mash?
2) Do you add your Ca additions to the mash volume or in the kettle?
I use Bru N Water and treat both ma sh and sparge water. I have a RIMS and Herms system so I use a temperature mash. Makes life easier.
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