Cedar Rapids Brewing Society

I plan on being there.


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Reminder to all - Tech Meeting tonight on Brewing Hoppy Beers. 8:00 at Franklin's place.

In addition, I will try to start closing down the bar around 11. I need to have a big finish to the work week Thursday and Friday. I also have a current house guest occupying the guest room, so that will be unavailable if you need to crash. You are welcome to the couch upstairs. You will be slept on by about four cats though.

See you all tonight.

I might not make it until after 9. Leave some beers for me.

You got it.

Thanks to Matt for hosting tonight. The beer, food, and setting were fantastic and we all appreciate the effort you put into this Tech Meeting. I think most of us were surprised to see what a difference yeast strains can make in a big hoppy beer.

Question I forgot to ask and if it was asked I missed it. When you do add sugar, do you add it at the beginning or end of the boil?

Thanks again, I was very impressed


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I usually add my sugar around 10 minutes left in the boil. I have heard of people adding it early with no issues so I may just starting to add it when I remember anytime during the boil. Sometimes I add sugar directly to the primary as fermentation slows primarily with belgians. I did this with my current saison.

Hats off to Matt for hosting another great tech meeting. Learned a few things and had lots of tasty beers, too. Thanks to everyone for sharing.

Matt- Were these ranges the ones that you typically hit with hops or do you use different ones? And how long did you hold them before moving on to the next step?
off boil range 190–212 °F (88–100 °C)
sub-isomerization range 160–170 °F (71–77 °C)
tepid hop stand range 140–150 °F (60–66 °C)

FYI this came from the following: https://byo.com/component/k2/item/2808-hop-stands

For a big three stage whirpool I do:

1) 30 minutes at 200F (will cool a little during rest)
2) 15 minutes 160-170F
3) Add last charge of hops and cold crash as fast as possible from the 160-170F rest

On pale ales and regular IPAs I have been doing the following:

1) 30 minutes at 200F (will cool a little during rest)
2) Cold crash as fast as possible. Add a charge of hops once temp hits 165F and let it keep chilling. Usually takes less than 10 minutes to get to pitching temp.