SMB at bottling to preserve hop flavor/aroma

Postby **missiletech** » Tue Jul 19, 2016 4:53 pm

Also the amount of sugar that can be boiled in water is pretty substantial, I usually use a very tiny amount of water.

56g-113g into 1/2 cup of water or less I've used in the past works fine.

-SteVe

Postby **missiletech** » Tue Jul 19, 2016 5:07 pm

Come to think of it, I had to move a carboy still hooked up to my recirculation device much similar to this:

and I added a very tiny amount of SMB in preparation for bottling about a week ago. This device allows me to fill my carboy to the top and in fact I had to take samples just to get enough room for the bung to go in. Never had to worry about losing any blow off this way (so far).

-SteVe

Postby **Owenbräu** » Wed Jul 20, 2016 8:41 am

I've dumped two batches of APA that were mostly bittered with whirlpool additions. Something about the SMB is not interacting well with the extra hoppy beers that I've made. I may try a greatly reduced dose on my next batch, but right now SMB and massive hopping rates are not for me, although it could be a yeast issue.

Postby **Natebriscoe** » Thu Jul 21, 2016 11:31 am

Postby **Owenbräu** » Thu Jul 21, 2016 12:26 pm

Wyeast 1332, which I'm told is an English strain.

I've not had this issue with the Belgian strains or German ale (alt and hefe) yeast.

Postby **Natebriscoe** » Thu Jul 21, 2016 12:49 pm

Postby **mpietropaoli** » Thu Jul 21, 2016 2:05 pm

Postby **Natebriscoe** » Thu Jul 21, 2016 2:06 pm