Recent content by akaryrye

Ive brewed similar beers with 1056 and had more attenuation. I am surprised it stopped at 1.012, my experience with that stuff would lead me to expect more like 1.010. On the other hand, you were using extract, and i always found extract to be on the less fermentable side of the spectrum.

Brewed Aug 21, 2009 Grist: 26lbs Am. Two row (93%) .3lbs crystal 10 (1.1%) .3lbs crystal 20 (1.1%) .66lbs crystal 40 (2.4%) .66lbs crystal 60 (2.4%) Hops: 3oz nugget 90min @ 14.5aa 1oz nugget 20min @ 14.5aa 1oz perle 20min @ 8aa 1oz amarillo 20min @ 9.5aa 1oz nugget 5min @ 14.5aa 1oz perle...

Is this named because hops prices have dropped?

That pollen/resin packs a punch. I had a bunch in the first pull off the tap of my IIPA and good lord that first pull was hoppy ... and cloudy ... and tasty. Why not? toss it in secondary or in the primary after fermentation is done. Should settle out, seems like the stuff sinks easily.

my girlfriend (who loves IPA and PA, but not a fan of malty beer) said this beer tastes great. She said she can taste the malt but that it is not too much. She also couldn't believe that this beer is 8.5%. Her recommendation for another batch was to tone down the darker malts, but just...

Well, it has been a week since I kegged this and I am drinking it now. It is certainly a bit malty for an IIPA but I wouldn't say it is overpowering or not within style guidelines. It is about as malty as the more malty IPA's ive had (Lagunitas, Santa cruz) but never had an IIPA this malty yet...

that is definitely weird, sorry but i have no help

I doubt that in that concentration the yeast would survive, i could be wrong

Ok here is the report: WL1056 Attenuated to a final gravity of 1.009 (8.65 ABV) WL3787 Attenuated to a final gravity of 1.012 (8.25 ABV) Both taste good, nice dry finish. Obviously lacking the hoppiness that the dry hopping will bring about. As far as the maltiness goes, there really isnt a...

I use a 70qt cooler and brew 11 gallon batches. So far my biggest brew was 1.080 OG, 1.25 quarts/lb, and there was about 2 inches of headspace. I imagine I would probably max out around 1.090 for 11 gallon batches. So for a 6 gallon brew (into fermenter), your 48qt could definitely do a...

PBR, Sierra Nevada (when its on sale), Sam adams BL ... I dont drink much session brew though, mostly homebrew and trying new commercial beers. Lately Ive been brewing stronger so my kegs last longer. My favorite commercials are pliny, Green Flash IIPA, Westmalle Tripel, Sam smith oat stout...

It is going into kegs tonight. Fermented at 66 for like 10 days. Then they were chilled for 3 days on gelatin. Ill let you know how it tastes but the dry hops and carbonation have not come into play at this stage. It will be cask conditioned (keg primed) for probably 2 weeks before i give it...

I use a bucket to transfer my mash and sparge water personally. Your method sounds difficult

Its only a pound and a half of crystal, I usually see at least that much in most Ipa recipes. and Ya it will be and IIPA and darker than most. We will see how it comes out

I had all of them on hand, and Ive been doing a whole lot of very simple recipes lately. So I thought I would bust out a complicated one. It's kind of one of those "hmm, wonder what that would taste like" moments