Hop Spider
Billy T would have been proud. This made a huge difference to my brew. Not only was the amount of trub minimal but I managed to get the contents of the boiler down to 27c by recirculating and as a result wort was in the fermenter at 18c.
Replies to This Discussion
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Permalink Reply by Taubin on
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That's pretty genius, I might have to try making one like that for my next brew day.
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Permalink Reply by Dene McDonald on
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Couldn't find any Number 8 wire then?
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What are you using for your car aerial now
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Permalink Reply by Mark Weusten on
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ha ha, funnily wire coat hangers are scarce these days and I needed to hunt high and low for one. When I pulled it out after 3 late additions totalling 150g I was amazed how much they swelled up.
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150 grams - that's a hoppy beer!
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Yeah tried the Deebles late hop bursting technique in a NZ Pale with a mixture of NZ cascade, riwaka and motueka 50 @ 15, 50 @10 and 50@0. Didnt actually taste that hoppy but have a 75g dry hop at 5 days which should get it there. Hopefully haven't overcooked it......
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Permalink Reply by mattd2 on
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That is crazy... I just brewed pretty much the same beer last night - NZ cascade / Riwaka / Motueka @ 15 / 10 / 0. Only did 30g per addition plus some more cascade at 60 to hit the IBUs I was going for. It is amazing how much the swell up - I am glad I did decide on using the hop bag (don't have a fancy spider like you...yet) as it would have definitely clogged the plate chiller!
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classic!
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Permalink Reply by Mark Thomas on
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Excellent work! Late hopping is definitely the way to go for full hop flavour. I did a 22 litre BIAB batch with:
11.8%aa Nelson Sauvin
4g 60 minutes
100g 5 minutes
50g 0 minutes / 15 minutes whirlpool
No dry hopping because I was lazy and it gets so messy. The bitterness was about right
It turned out great
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