The aim in this hop regime is to try to emulate the flavours of the classic modern American APA hops, but have pulled back on the last minute additions of Citra, that I found imparted a cat pee funk when dry hopped in my Emerson's Pilsner clone. All late hops are done in bag to minimize hop residue in the brew. 1g of irish moss before end of boil. Brewed 2 Aug 2015. Yeast re-hydrated 2 hours before pitching. Yeast pitched at 18oC. Bubbling in air lock after 6 hours. Fermented in glass carboy.
End of Week 3: Taking along time to ferment out (G = 1016), probably due to the lower than anticipated fermentation temp of 12-14 dC. In week one the beer looked like it had separated: beer on top, then a layer of yeast, then more beer, then trub-like solids 1/4 way down. Raised temp to 18dC and yeast multiplied like crazy and bubbling increased. Lead to an excessive amount of gnarly looking krausen which only dropped out in week 3. Still, the beer tastes promising - slightly yeasty but clean enough and starting to clear. Will dry hop 15g Liberty for 3 days before bottling end of 4th week.
Final gravity 1016 - learned above problem possibly due to low mash temp (about 63 degrees C). Tastes fine. Est 16L. Bulk primed with 100g dextrin.
