vomity, cheesey, sweaty mangoes...??
I do an SMASH with GP and Simcoe and love it - never picked any of those flavours from it maybe its personal preference!
Ive definately got the sweaty mango character from Simcoe, but vomity and cheesy?? Really?? Cant say ive experianced it, its a gorgeous hop IMO and is great blended and by itself...
I guess one could so due to the pungency of it that its the Sauvin of the US hop types?? Maybe?
Never tried Simcoe, but I can see where the vomit reference comes from it it's got mango qualities to it. I can't eat mango as I can't get past the smell of vomit!
Hi Guys,
just need a bit of advice, I put down my first all grain wheat beer on thursday, into the primary on friday morn and she was bubbling like crazy on friday arvo and saturday morn. Came home yesturday and no sign of anything happening? there are no holes or leaks in the fermenter. Should I just bottle or transfer to secondary for a couple of days?
This question comes up all the time. Have you checked it with a hydrometer? Just because there's no visible signs of fermentation doesn't mean that fermentation has stopped. Check the SG, leave it a couple of days then check it again. If it is at somewhere near where you expected it to finish and it isn't still decreasing, it's ready for bottling. No need to worry about a secondary. I'd give it at least a week though.
For future reference, it's useful to include things like the OG and the yeast strain in these types of questions. Helps to focus the answers.
Permalink Reply by jt on October 26, 2010 at 2:59pm
Ok, work in progress for the North Welly Golden Ale
I don't think I've used Sauvin since 2005 after having too much of a good thing and I'm a bit nervous about it
I'm wondering if I can do the 100% malturop and how to make it work - or how much of one other malt - and which malt - I can use (upto 10%) to make this work.
First up I'd considered a straight 10% caramalt, but I think it might go a bit heavily
Then a little light went on - wheat (or in my store, flaked wheat)
Next I considered stretching the rules a little and using some of the malturop to make some home roasted Munich, giving me leeway to choose another malt.
But I think I'm back to 5% Caramalt
Not sure about the hopping, it's be pretty easy to overdo this pungent hop yea ?
In 1.042 or so I was looking at 15 IBU for a 60 minute addition and then maybe 1/2gm / litre addtions at 20 10 & 0 for 30 IBU all up
The North Welly Style Guide states emphatically that US05 is the only yeast to use and I'm thinking I could get a nice ferment with a repitch of the yeast that's working right now
Any other 'out there' ideas for this pretty simple ale ?