Originally Posted by theNOOB
I'm about to brew up a batch of this, hopefully for a cast party at the end of march. I was just wondering if there was any advice you could offer or anything special I should know. Right now I'm planning to brew-in-a-bag with a little extra grain to maintain efficiency. I also intend to make a 500 ml yeast starter. My primary fermenter is a 6.5 gallon glass carboy; I need to buy a new secondary, I'm thinking a standard plastic brewing bucket. Anything else I should know about this recipe?
P.s. I'll be substituting Amarillo whole leaf hops for the Amarillo pellets
As far as the cane sugar goes, I would either add it in the last 5 minutes of the boil, or at day 3 or 4 of fermentation (when fermentation starts to slow down). If you choose the later add some to 2 cups of water and bring to a boil, then cool to 70ish before you add it.
You can secondary if you want, I never do with IPAs personally, I like to drink them asap. It Will be even better with whole hops.
Originally Posted by SenorPepe
Hmm..I'm subbed. Looking to get rid of some Amarillo and I love fruity IPAs. Would probably replace bittering charge with CTZ. I'll let you know if I brew it.
That will change the flavor some, I definitely get a tangerine flavor from the FWH of Summit, but I'm sure it will still come out great with Columbus.