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Tangerously Hoppy IPA at 68 degrees. Too hot?

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when i use a hop sack in the fermenter i sanitize a heavy shotglass and add that to the sack too.  this will weigh it down and keep it submerged. less chance of things growing on it if it breaks the surface.  i do lacto fermentation of veggies too and if i have light stuff like cabbage shreds,  i save one big leaf to shove in last, then weigh it down with a shotglass too.  nothing like trying to ferment something and finding mold growing on top.

 

lacto fermentation is almost as much fun as beer.

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Hey fellas,

 

I know this threads a bit older, but the question I have specifically pertains to this beer so I was hoping one of you guys would be able to give me some advice. I started out the Tangerously hoppy IPA about two weeks ago, and unfortunately had to leave town for a funeral before I could do the second portion of adding the tangerine Juices, rind & final hops. I got back into town yesterday, which was exactly two weeks from starting fermentation, is it too late to add the later ingredients? I'm wondering if this batch is salvageable, should I just let it be as is, or get a new batch and restart? 

 

Thanks in advance

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3 hours ago, RickBeer said:

You can add it now, the sugar in the juice will kickstart things again.  Go at least 1 more week past when you add it, I'd go 10 days.  

 

Make sure you follow your sanitation process carefully, including the hop sack.

Awesome, thats good to know. I'll make sure to keep it clean, is there anything I should be looking out for when letting it ferment a bit longer than three weeks?

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4 hours ago, HollywoodTRBros said:

Awesome, thats good to know. I'll make sure to keep it clean, is there anything I should be looking out for when letting it ferment a bit longer than three weeks?

one of the better MRB recipes in my opinion.

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17 hours ago, HollywoodTRBros said:

Awesome, thats good to know. I'll make sure to keep it clean, is there anything I should be looking out for when letting it ferment a bit longer than three weeks?

 

No.  Go 3 1/2 and bottle.  Or cold crash and bottle.

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On 1/20/2019 at 7:52 AM, RickBeer said:

 

No.  Go 3 1/2 and bottle.  Or cold crash and bottle.

Just bottled today, appreciate the help once again. I need to look more into cold crashing, my setup is fairly low key in comparison to some of the stuff I've seen on here so far. this round I bottled 11 days after throwing in the tangerines, a quick taste test didn't seem bad, I thought it would be a tad more bitter though even uncarbonated. Hopefully I can be prepped enough to give that a shot next round.

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On 1/19/2019 at 7:14 PM, Jdub said:

one of the better MRB recipes in my opinion.

It doesnt seem like anyone has anything bad to say about it so far, which is exciting. My hefe just finished carbonation, I'm gonna throw one in the fridge to see how it turned out so far and let the rest sit a bit longer. the IPA's bottled now, time to play the waiting game.

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7 hours ago, HollywoodTRBros said:

Just bottled today, appreciate the help once again. I need to look more into cold crashing, my setup is fairly low key in comparison to some of the stuff I've seen on here so far. this round I bottled 11 days after throwing in the tangerines, a quick taste test didn't seem bad, I thought it would be a tad more bitter though even uncarbonated. Hopefully I can be prepped enough to give that a shot next round.

you'll like the THIPA. it's a good one. you don't need anything fancy to brew with Mr. Beer. The only upgrade that is commonly recommended here is a cooler to put the LBK in with some frozen water bottles for temp control. i would also recommend a thermometer with a probe. i got one on amazon for $10. good luck and let us know how it turns out!

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14 hours ago, HollywoodTRBros said:

Just bottled today, appreciate the help once again. I need to look more into cold crashing, my setup is fairly low key in comparison to some of the stuff I've seen on here so far. this round I bottled 11 days after throwing in the tangerines, a quick taste test didn't seem bad, I thought it would be a tad more bitter though even uncarbonated. Hopefully I can be prepped enough to give that a shot next round.

Next time, you can always steep/boil some hops in a bag (or French press them) and just add the liquor until it reaches the  desired degree of pucker. If stirring clouds it all up then you will have to go through settling/clearing process again.

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