Recent content by dirty_martini

It will always struggle to match pros aroma simply because they have the ability to package with much less dissolved oxygen than we can as homebrewers.

The brewer mentioned it more as late addition book hops and whirlpool, but said it ms a hop that really shines on the hot side. For the most part, those hops are only late addition anyway. I’d always rather bitter with magnum, summit, or warrior if I need a bittering addition.

Pretty color. I’m sure with that Gambrinus pils it dried out nicely. Any riwaka in the boil, or just dry hop? I recently listened to a podcast with a New Zealand brewer and they said riwaka really shines on the hotside. Kinda like idaho7 seems to be better hit side than dry hopping.

So here’s what I know from my brewer friends to make modern west coasts easy. Malt: base malt only. Pils or 2-row. No Vienna or Munich. If you use any English malts like golden promise or Pearl, keep them to 10-15% (no maris…to strong a flavor). If you want to use wheat for head retention...

Couple of things Most of the west coast brewers I know are using US-05 dry yeast. I know that’s what GreenCheek states in all the recipes they give CB&B. As for blending base malts, there’s lots of factors. Maybe they have a silo with a core base malt for other beers, but they blend something...

I love using Idaho 7 in the whirlpool, but find it’s a relatively mediocre dry hop. I was thinking about using it for bittering since it’s around 13-14% alpha, which would justify buying a pound at a time. Currently Summit is my bittering hop of choice which I love, but I don’t use it anywhere...

Did you make any tweaks to it or did you follow the recipe as written?

In case anyone missed this, a west coast Pilsner round table featuring Bob from highland park along with brewers from Firestone and humble sea. One thing i took from this, Timbos boil hops have switched from sterling or Saphir to adeena exclusively now.

I’ve done it with liquid and dry. My liquid lager yeast of choice is omega Bayern, which is the Augustiner strain. But I’ve come to learn that for this specific recipe (and cold ipa too), 34/70 is the superior yeast. And before you focus on dry or liquid being superior, know that the majority of...

I haven’t, but I’ve had cascade and centennial Pilsners in the past. I did a batch with cascade as my boil hops since I was out of my classic lager hops and the bitterness was much more resiny. Based on that, I would just back down on the IBUs a bit to around 30 and I think it will be great.

There’s absolutely a difference in the “type” of bitterness. It’s not purely a IBU factor. A recent craftbeer and brewing podcast with the headbrewer from Slice talked about west coast IPA and how if he used classic C hood, his bittering rate was closer to 40ish IBUs, while with more modern...

Sultana is nice. Pine and pineapple bomb. The pine should help cut through the sweet fruit of the el dorado. For my DH, I do it all at once. I rigged a closed transfer system for my plastic fermenter, so I hook that up when I open it for dry hop. One addition. Purge with co2. Give the...

What will you ratio be? Sticking with the 5/2 of Timbo? My brewery has a west coast that is dry hopped 2/1 sultana/mosaic and it crushes. I’ve never understood why sultana/Denali never became more popular. It’s a great hop

Timbo is actually closer to 100:40 cl:so4 according to the brewer

For Timbo, they dry hop partially on day 6, then add the rest of day 7. They dry hop at their D-rest temp, so 65F/18C for 6 days