To Mike McDole - Thank You for a Great Recipe

[Stevorino]

I'm looking to brew this beer sometime this weekend -- I have a question though. Tasty is always talking about adjusting the recipe for your process. I understand that filtering is typically a part of his process -- so does is this recipe written for filtering or not filtering (assuming there's a recipe difference).

I've never filtered before but finally got the gear and have considered doing it for the first time on this beer (which seems appropriate given I learned about filtering from Tasty on the Brew Strong Filter show).

[TastyMcD]

I'd say that the recipe is written with clear beer in mind, not necessarily filtering. I only rough filter (7 microns) so I consider it equivalent to letting the beer sit in cold storage until it becomes clear and/or using finings.

Tasty

[PseudoChef]

Ideally the beer will be off of the yeast when you dry hop since yeast will tend to absorb and hold hop aroma. It doesn't necessarily have to be clear. In fact, I personally like to have some amount of (about 10%) fermentation remaining when I add the dry hop so a little yeast in suspension is a plus for me.

Tasty

If it's ideal to have the beer off the yeast, then why do you dry hop when fermentation is still ongoing? This seems contradictory to me unless I'm missing something.

[Pseudolus.]

I would just put all the dry hop in at one time for the APA. The two dryhop addition has been used in the Pliny clone (double IPA) since it's usually a three week ferment.

Ideally the beer will be off of the yeast when you dry hop since yeast will tend to absorb and hold hop aroma. It doesn't necessarily have to be clear. In fact, I personally like to have some amount of (about 10%) fermentation remaining when I add the dry hop so a little yeast in suspension is a plus for me.

I add the dry hop at fermentation temperature, 68F in this case. I usually let the fermentation temperature rise to about 70-71F in the last three days of fermentation.

Tasty

Thanks! I plan on brewing this next weekend, along with (if all goes well) the Bam Biere clone. (Wife and kids visiting the in-laws. Time to get some manly stuff done!)

[Stevorino]

Ideally the beer will be off of the yeast when you dry hop since yeast will tend to absorb and hold hop aroma. It doesn't necessarily have to be clear. In fact, I personally like to have some amount of (about 10%) fermentation remaining when I add the dry hop so a little yeast in suspension is a plus for me.

Tasty

If it's ideal to have the beer off the yeast, then why do you dry hop when fermentation is still ongoing? This seems contradictory to me unless I'm missing something.

Technically, racking to a secondary with the fermentation 90% complete would achieve both being off the yeast cake and dryhopping before fermentation is complete. I didn't think tasty moved it to a secondary anymore though...granted I get his method of dryhopping and nathan's method mixed up all the time.

[TastyMcD]

Ideally the beer will be off of the yeast when you dry hop since yeast will tend to absorb and hold hop aroma. It doesn't necessarily have to be clear. In fact, I personally like to have some amount of (about 10%) fermentation remaining when I add the dry hop so a little yeast in suspension is a plus for me.

Tasty

If it's ideal to have the beer off the yeast, then why do you dry hop when fermentation is still ongoing? This seems contradictory to me unless I'm missing something.

I guess instead of "off the yeast" I should have said "off the floculated yeast". I don't consider the suspended yeast a significant factor that's not accounted for in the recipe (amount of dryhop).

Tasty

[PseudoChef]

Thanks for clearing that up. Tasty APA is in the weekend queue if I feel like pulling off the triple brew day.

[TimmyR]

Well Tasty, disregard my question in your inbox--found the answer here. I"ll also stop stalking you and say thanks. As I just tasted the American Brown Ale at 8-days of fermentation and it is GREAT, I will rack to secondary (corny kegs in this case) and throw in the Centennial pellets. I'll push to serving kegs in about 10-12 days.

+1 on thanks for a great recipe....planning to attack the Tasty APA in Jan/Feb.