Originally Posted by jim_reaper1066
This is definitely going to be the next IPA I put on. But I have a few questions, would wyeast 1056 work with this beer instead of pacman, and what volume/temp sparge do you use? Also, is the dextrose simply dumped into the beer, or do you boil it in a little water first to ensure it is steril?
Sorry for the noob questions, this will be my first forte into all grain brewing.
I use a double batch sparge, each 2.5 gallons at 170 degrees. You could certianly single batch sparge, fly sparge or use whatever sparging message you want. Personally, I think the most important part is the be sure you use the correct volume of water for the mash and make sure you mash temp is correct. You need to be sure you mash low or you won't ferment out properly.
I boiled the dextrose first with just enough water to dissolve it, then I cooled it to 70 degrees and simply dumped it into the fermenter.
Wyeast 1056, WLP001, US-05, Nottingham and Pacman would all be great yeasts to use...I just find pacman to be the best of the lot as far as attenuation and consistincy is concerned. It is some great yeast.
THis beer is fantastic right now, but I think it is really going to hit its stride after a few months in the bottle, right now the malt, hops and alcohol flavors are distinctly seperate...over time they will blend and mellow and really be amazing.