Tag: dry hop

Jasmine IPA kegged

The Jasmine IPA brewing hit a snag while racking the chilled wort to the carboys. The hop/jasmine cruft clogged up the outlet and I ended up using a funnel and screen and just pouring the remainder in to the second keg. Somehow, I ended up with only around 3 gallons in the second carboy (low starting volume, evaporation, and saturated hop/jasmine slop).

I broke my graduated cylinder just as I was getting ready to take gravity readings, but I’m not too upset. At least it wasn’t the hydrometer, and at least the cylinder has lasted for a decade. So I ended up using catching the siphon draw with a cup then pouring it in to the hydrometer case. The final gravity was at 1.012 – a nice place to be.

Anyway, the first carboy resulted in a beer with a really nice floral aroma and great taste. I hope the jasmine component makes it through to the final product. I opted not to dry-jasmine the keg since the jasmine flowers don’t have the same antiseptic property of the hops. After talking with Gabe, I briefly considered soaking some of the jasmine in everclear to sanitize, but opted to instead just let see what the beer did on its own.

The smaller batch got a lot more hop flavor and is also very good in it’s own right. I dry hopped the keg with some Amarillo pellets (Have I mentioned that I hate pellets?) and expect it to be quite a different beer than the “good” batch. We’ll see in what turns up in a few days.

NoPoToberfest tapped

I tapped NoPoToberfest on Monday, and I’m quite pleased with the results. The fresh hops give it a very fruity profile which is pleasing to the only anti-bitter beer drinker who’s tried it, but the fresh floral and franky, sweet flavors of the wet hops is very nice.

When I moved the beers from primary to secondary, the aroma was still tending on hoppy, but when moving from secondary to the kegs, the hop armoa had turned, well, almost bad. I’m not sure how to describe it, but I was initially concerned that maybe I’d over aerated it when racking to secondary, but the beer itself still tasted good. So, given the amount of beer, and my freezer full of hops, I dropped 1.5 ounces of Amarillo hops in to each keg (in a boiled nylon sack). The effect on the aroma is delightful. It was given a fresher citrus aroma yet doesn’t have the bitter backend of a traditional IPA.

Now I have to bottle some for the neighbor who donated the hops, and a few for some friends.