Need help with hop schedule for hop bomb.

[BDawg]

Hoser-

No need to try to teach him anything. He already knows everything about the subject and has told us as much.
After all, he's almost through his first batch, which stuck at 1.038 after 7 days. To fix it, he added amylase enzyme, repitched, and racked into secondary at that gravity. This after initially pitching at about 90 degrees and dry hopping at the same time.

But he's the expert. Nobody on this board knows jack shit compared to him (especially me -- I'm just a clown), just ask him and his chemistry degree.

[madchemist83]

Bdawg I didn't call u a clown. It was the person before you. I actually thank you for advice. Yes I did all that as I'm new to it and I'm glad I did as I'm learning from my mistakes. I'm sorry you can't comprehend importance of chemical part for me. I would love to learn about brewing.

[madchemist83]

i think Op already decided on the plan

[anday6]

No offensive chemist, but I think you're greatly over valuing your education in this arena. There are more factors in the process of creating beer than there are chemical measurements for. There is a lot of off handed generalities that are not defined chemically, but are 'fact' in the brewing world because of all of the experience of those on the board as well as in the professional world.

As with any technical profession, the first day in a new area of expertise, whether it be engineering (my field), organic chemistry, machining, teaching or any job, you have be smart enough to know that your education only prepared you to learn. It did not make you an expert. The most intelligent thing you can do is seek out those with experience to learn from the experiments they've done in the past and add to that. You had the right idea coming here, there are so many good brewers who are passionate about this amazing hobby and pro brewers who love to share their expertise. We all have the same goal to share our knowledge so everyone makes better beer.

In short, don't assume you are an expert because you are very intelligent and well schooled. That doesn't mean anything without the experience to relate the science to reality. Be respectful and we will all make better beer and enjoy doing so.

Not bad for my first rant...

[Hoser]

No offensive chemist, but I think you're greatly over valuing your education in this arena. There are more factors in the process of creating beer than there are chemical measurements for. There is a lot of off handed generalities that are not defined chemically, but are 'fact' in the brewing world because of all of the experience of those on the board as well as in the professional world.

As with any technical profession, the first day in a new area of expertise, whether it be engineering (my field), organic chemistry, machining, teaching or any job, you have be smart enough to know that your education only prepared you to learn. It did not make you an expert. The most intelligent thing you can do is seek out those with experience to learn from the experiments they've done in the past and add to that. You had the right idea coming here, there are so many good brewers who are passionate about this amazing hobby and pro brewers who love to share their expertise. We all have the same goal to share our knowledge so everyone makes better beer.

In short, don't assume you are an expert because you are very intelligent and well schooled. That doesn't mean anything without the experience to relate the science to reality. Be respectful and we will all make better beer and enjoy doing so.

Not bad for my first rant...

+1

Well said. I love this forum and the AHA forum. Lots of knowledgeable people and brewers in these forums. Brewers are some of the best people. We are all here to grow and learn as brewers. I wouldn't be half the brewer I am today if it wasn't for the BN and the AHA! So thank you Brewing Network!

[madchemist83]

Not bad indeed. Sorry I acted like a jerk. I'm willing to learn and ask for advice from professional and not so much brewers. In the end it's still all about personal taste - beer that tastes great for some might taste like @$$ to other. Thanks for the rant

[devinjames]

Even in chemistry (I'm a masters student), I've found my experience way more helpful in a research laboratory then my theoretical knowledge (which I only really use for interpreting spectroscopic data, Im a physical chemist). Which is kinda why I love brewing, Ive read tons about the different ingredients which gave me lots of base knowledge but I've learned more from actually brewing and experimenting.

Anyways...

Chris, or whoever else, I can only seem to find Apollo at Oak Barrel in Berkeley and they limit 2 oz per person. Instead of throwing those 2 oz in at the beginning (which puts me at like 94 ibu with my grain bill) should I spread out my apollo and colombus to get more of a flavor spectrum?

Also, an unrelated concern, if I am going to put so much vegetable matter into my wort should I filter it out after the boil or let the hop matter stay in my fermenter. Im worried about leeching tannins and other molecules in the leaves.

Thanks for all the great advice and discussion. I have the recipe on my hopville profile in my signature if anybody wants to check it out and give me constructive criticism. Im thinking I will brew this beast tomorrow.

[devinjames]

The beer is called Earthling 2.1.