Recent content by jalmeida

What are you guy's thoughts about only bittering 60 minute and 0 minute whirlpool hop additions? Not hoppy enough? Anyone who has done this type hop schedule, I would like to hear your thoughts?

I would agree if we were talking session IPAs. 4.3 abv is thin and needs a bit more added mouthfeel, color and body. A 7% abv IPA is a different story in my opinion. But honestly anyone can make their case to advocate for specialty malts in an IPA. Or any beer for that matter. Because taste...

I don't think that is the case. I think he knows the IPAs he likes and makes. It all comes down to tastes and preferences. And I think we forget that the IPA is nowhere near what it originally was. And it is continuing to evolve and get it's own regional interpretations. At this point nobody...

Agree as to the point of the above mentioned beers. And in agreement about Mitch Steele's comments about over use of crystal. However, this thread is not about Mitch Steele's idea of a good IPA. None of the IPAs above fall into the category of IPA I want to create. I and plenty others have...

I think the reason to use corn sugar in a 7% IPA can be justified the same way you use it in a 9.5% IIPA. And the same same for not adding crystal malt on the IIPA as well. Because with that much malt it already has enough mouthfeel and color. It is one thing with a 5% pale because the hops and...

Do you do a hop rest post boil then whirlpool? Or add whirlpool, cool then runoff?

Great input, guys!!! What about Cara-Pils? Percentage corn sugar for grain bill? Also, how many IBUs for bittering? Do you aim for a specific bittering number on the low end then hammer post boil?

I like everyone's input here. I typically mash my IPAs around 149-150. And the beers are good, but still a bit on the malty side compared to other comparable abv beers. Trust me, I have troubleshot the equipment and process and know my equipment. As far as cara-pils, i normally do not use...

I have some Homebrew beer questions for you brewer types out there.. I am trying to put together a less malty easy to drink citrusy IPA and wanted to bound a few thoughts off you guys. The IPAs i enjoy the most are the ones where the malt takes a back stage to the hops. Obviously this seems...

You are fermenting at too high of a temp. I know what temperature that is recommend of a temp, but i would aim for 60-65f ambient. And condition your finished beer for longer than typical by at least another 2 weeks. This yeast takes a while to clean up after itself. But when complete the...

You are brewing too high. I know what temperature that is recommended, but i would aim for 60-65f ambient. And condition your finished beer for longer than typical by at least another 2 weeks. This yeast takes a while to clean up after itself. But when complete the finished result is accurate...

Here is the updated recipe. I just tapped this and it tastes exactly like the original hop venom. Anyways, here goes: Scaled Hop venom Style: Imperial IPAOG: 1.116 Type:FG: 1.036 Rating: 0.0ABV: 10.48 % Calories: 382IBU's: 125.39 Efficiency: 83 %Boil Size: 11.09 Gal Color: 10.8 SRM Batch...

It went well. I maxed out capacity on my setup which effected efficiency. I was under preboil OG, but adding 15 minutes to boil actually made me hit 1.115. Beer is dry hopping now, but tastes spot on. The First Wort hops means you put the hops into the boil kettle during lautering so that the...

Sanitized wire bent into a hook in the end. Sent from my iPhone using Home Brew

This is for my 10% hop venom clone. This yeast is reported as being very flocculent, however i am not seeing that. A few things to note. First off it has been ~70 degrees lately and i have no way to cold crash my finished beers. I would love a temp controlled chest freezer that i could use, but...