this post was submitted on 04 Jun 2023
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Homebrewing - Beer, Mead, Wine, Cider
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Quick and diry guide to fermenting fruit - cider and wine
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I'm going to keg an IPA today made with 90% marris otter 10% table sugar, hoped with Idaho 7 and Mandarina Bavaria, then dry hopped with BRU-1. I am trying to make something Pliny the elder/heady topper inspired, so quite bitter, no oats/wheat, heavy on sulfates, and heavily dry hopped. This is my first iteration with another to follow in a few brews. This one also used a Kveik blend I had on hand. Next one will use verdant dry yeast.
Nice one. Just got into kegging myself, with a 9.5 L corny keg, to only bottle half the batch now. Saves so much time. And I feel myself getting the itch to buy a new FermZilla and a pressure fermentation kit + a couple more kegs aaaand I'm already having some difficulties imagining how I'm going to store them all.
Cause otherwise I tried brewing something hoppier and my process just yields muted hop flavours, so I leaned into the maltier sorts first.
I've been brewing IPAs in plastic buckets for years, and I make some pretty good ones without taking too much special care. I don't really think a whole pressure fermentation kit is necessary to make hoppy beers. I do think kegging makes a big difference. I imagine bottling could result in a lot more oxygen ingress. I also can drink my kegged beer the next day, so that's nice.