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Finally got Dank/Resiny Mouthfeel

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#41 SchwanzBrewer

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Posted 10 September 2012 - 07:26 PM

blktre, do you pump your wort through the plate chiller and back into the kettle for whirlpool?
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#42 BlKtRe

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Posted 10 September 2012 - 07:42 PM

blktre, do you pump your wort through the plate chiller and back into the kettle for whirlpool?

Depends on my mood. Id say thats 50/50. One thing Im not sure was mentioned was the amount of whirlpool hops to be used. Typically you should use a lot more than you would dry hopping for example. I usually will add 3-4oz in a 10g batch.
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#43 SchwanzBrewer

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Posted 11 September 2012 - 04:54 AM

Depends on my mood. Id say thats 50/50. One thing Im not sure was mentioned was the amount of whirlpool hops to be used. Typically you should use a lot more than you would dry hopping for example. I usually will add 3-4oz in a 10g batch.

I chill in line through my plate chiller. I don't have any other method. I was wondering if you chilled, turned off your counter flow pump (cold side on the chiller) and whirlpooled for a while and added the hops. I would think it would be necessary to do it this way since it would be a pain to put the chiller in line after whirlpooling.
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#44 ER Pemberton

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Posted 12 September 2012 - 08:05 AM

Used this method on a pale ale w/late Nelson Sauvin this morning. Smells wow.
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#45 Steve Urquell

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Posted 12 September 2012 - 08:40 AM

Used this method on a pale ale w/late Nelson Sauvin this morning. Smells wow.

How many ozs did you add?
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#46 ER Pemberton

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Posted 12 September 2012 - 09:02 AM

I bittered with half an ounce of Magnum 9.5% and then added 1 oz of NS at 5 and another ounce at 2 and then 1½ ounces for the whirlpool addition. It was a Sludge-a-palooza at the bottom of my BK, that's for sure. I will post this beer and what I did in the recipe forum. Cheers!

How many ozs did you add?


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#47 Steve Urquell

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Posted 27 September 2012 - 08:23 PM

Got a couple more reports on the results from this technique. Anyone had a taste yet?I just tried the beer that I made using this technique. It was awesome. I can't believe how hoppy it is without even being dry-hopped yet. At this point I'm up in the air as to whether or not I even want/need to dry hop it. Definitely going to do this from now on, and I'll probably stick to the actual technique next time. I added the hops when the wort was about 170*F and then cooled slowly over a period of about 10 minutes.Just had my first taste of the batch I made with this technique. F...in hoppy as hell in the aroma and the taste/mouth coating is great. The hop oil/resin is much more pronounced than the other IPAs I've made. This may be the best ipa I have made so far, axtually. There is something about the hoppiness that sticks around in your mouth
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#48 al_bob

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Posted 29 September 2012 - 12:23 PM

Thanks for the update. I'll be trying it on my next beer.
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#49 djinkc

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Posted 29 September 2012 - 02:18 PM

RypPA tomorrow with Columbus and Galena going in at 20, 10 and @175. ~65 IBUs
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#50 al_bob

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Posted 29 September 2012 - 03:17 PM

RypPA tomorrow with Columbus and Galena going in at 20, 10 and @175. ~65 IBUs

Let us know what you think.
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