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- #21
looks like a productive weekend. I think i'll be cracking my first Australian Sparkling Ale tonight to see how it turned out. Hopbursted IIPA is in its second week in the primary.
Have you always poured the wort onto ice? I've always read and heard that this is not generally recommended, in the chance that something that might produce off flavors may be in the ice
I have for the last dozen or so and haven't had a problem with it. I'm sure there may be some that have had an issue, but I'm guessing it's mainly from using ice they would get out of their own fridge using their tap water versus store bought bags.
Before I used ice, I would just cover the fermenter with the lid and wait forever it seemed until it got down to temperature since I don't have a wort chiller. Even trying to put the kettle in ice water in the sink would take a lot longer and I'm already spending around 3 hours. May decide to invest in a chiller if I ever have an issue, but so far, nothing my average taste buds can tell a difference.
Let me know how the Hopbursted IPA goes. What was your addition schedule for it?
I'll look into chillers if I can find one for the right price at the right time when I'm ordering again.
Looks like that will be an aroma monster. May look into it myself. The NB Furious clone has 12.5 oz of hops, but 8 are dry hopped. I could only imagine doing a hopburst version along with dry hopping and how much malt would be needed to keep it halfway balanced.