1kzwoman

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YooperBrew

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Beer usually has about three (or more) additions of hops to the kettle and I dryhop many of my IPAs. It's not really fussy, but there are a few more steps than with wine or prehopped kits. Prehopped kits and wines tend to be "mix it and forget it". It's not bad or good- just different- to follow a different path.

Just like making spaghetti sauce, in a way. You brown the onions, and the meat, then add the tomatoes and then the seasonings. It's not really hard, just a few more steps than opening a can of Prego. You still get spaghetti sauce, but one is the one you made.

I think a beer recipe is the same way. A few more steps, but you can then tweak the recipe to exactly what you want. More hops flavor? Add more hops! More malt flavor? Add a few less hops or add more malt.

Believe me, I'm no domestic goddess. If I can make beer, though, anybody can!

Welcome to the forum.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

1kzwoman

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I agree! The yeast seems slow to start on the IPA, then goes wild. is this normal?

Limited Visibility

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What yeast are you using?

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ohiobrewtus

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What is it about IPA's that you've found to be 'fussy'?

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HöpHëd Brewing

rsmith179

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Slow starts are normally due to "underpitching" your yeast. Are you making a starter before pitching? Liquid or dry yeast? If using liquid yeast, I would really recommend that you use a starter to ensure that the proper number of yeast are in your wort at pitching time. This will lower the lag time and get fermentation started usually within 12-24 hours.

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"Brewers enjoy working to make beer as much as drinking beer instead of working."
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1kzwoman

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Your thought of under pitching my liquid yeast sounds like the possible problem. I was unable to brew for several months, and stored the kit in the fridge. I brewed with recommended expiration date nearing. Also I think my room/femetation temp was a little low. I will retry the IPA, thank you all for the help.

DragonTail

Recipes 

+1 on the starter for liquid yeasts and definitely make sure you have the correct temp. Too cold and you'll get a slow start/longer ferment, too warm and you'll get a lot of "fruity" esters.

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Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

1kzwoman

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thank you all again

Homercidal

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I like to pitch 2 packets of dry for IPA. The starting gravity is a bit higher. Otherwise, not much different than anything else. Just watch the Hops additions and timings to get the hops bitter and flavor/aroma. Knowing when to place the right amounts in the kettle is key.

Also, consider dry hopping! Makes the aroma go off the charts!

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