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Re: RE: Re: SMB at bottling to preserve hop flavor/aroma
Posted: Sun Jun 26, 2016 9:16 pm
by mpietropaoli
Re: SMB at bottling to preserve hop flavor/aroma
Posted: Mon Jun 27, 2016 3:11 pm
by ajk
Re: SMB at bottling to preserve hop flavor/aroma
Posted: Tue Jul 19, 2016 4:53 pm
by missiletech
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
Re: SMB at bottling to preserve hop flavor/aroma
Posted: Tue Jul 19, 2016 5:07 pm
by missiletech
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
SMB at bottling to preserve hop flavor/aroma
Posted: Wed Jul 20, 2016 8:41 am
by Owenbräu
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.
Re: RE: Re: SMB at bottling to preserve hop flavor/aroma
Posted: Thu Jul 21, 2016 11:31 am
by Natebriscoe
SMB at bottling to preserve hop flavor/aroma
Posted: Thu Jul 21, 2016 12:26 pm
by Owenbräu
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.
Re: RE: SMB at bottling to preserve hop flavor/aroma
Posted: Thu Jul 21, 2016 12:49 pm
by Natebriscoe
Re: RE: Re: SMB at bottling to preserve hop flavor/aroma
Posted: Thu Jul 21, 2016 2:05 pm
by mpietropaoli
Re: RE: Re: RE: Re: SMB at bottling to preserve hop flavor/aroma
Posted: Thu Jul 21, 2016 2:06 pm
by Natebriscoe