I just meant adding all your hops from 30 minutes on. If this helps, this is the typical hopping schedule for IPAs at the brewery where I intern:
15 mins - Addition 1
10 Mins into whirlpool - Addition 2
20 mins into whirlpool - Addition 3
We do that with mostly with the NEIPAs, but we have...
Hi Simon, just a few tips from a guy who helps brewing a lot of IPAs commercially.
At the brewery where I work, we never add hops before 30 minutes. According to my boss the bitterness can be a little overwhelming. I would add your bittering addition at 30. If you insist on doing a 60 minute...
Thanks for the reply, @Kent88. I've never done that before, should I just throw it into the fermentor as soon as possible?
Update: As of this weekend, primary fermentation has started but its moving very slowly. In 2 days it went from 1.060 to 1.050. I'm hoping it cleans up quick because I...
Having some trouble with this yeast strain. I pitched around midnight Wednesday (9/7) and still not have not seen any activity in the airlock. I can smell what I think is a little alcohol from the airlock but I may be mistaken.
The OG was 1.060, and I added a hefty pitch of yeast nutrient into...
Okay - Just received a call from my friend at the maple farm. They have sap ready and waiting for me. I'm thinking of using a malty, English style bitter for sweetness, and then having a maple flavor to compliment it.
Here's the potential grain bill:
57% Maris Otter
19% Honey Malt
9% Red...
Seems like a fun thread and just wanted to add my experience, if that's alright.
I'm an intern at my local brewery now. I started just being a regular and having the guys that work there try and critique my homebrew. Eventually they casually offered for me to come brew with them on a brew day...
My heart is still set on using some sort of Latin American, blue/purple corn in a blue beer attempt. I think I'm going go your route by adding the blue pea flowers for color because your results were so spectacular. I'm not super interested in getting a sweet beer, do you think I can get those...
Your hopping schedule is perfect. That's the typical hops and schedule for NEIPAs
Why the split base malts? Golden Promise should do the trick, not sure if you need the 2 row. The brewery I intern with actually used Pearl Malt for all their NEIPAs, with a little C10 and flaked oats.
1318 is a...
Excited to see how this turns out for you. Very impressive you got that blue color!!
So, the blue color is coming from the carrots and their ability to keep the pH correct? If I tried this without carrots would it work?
So I asked him while I was there this weekend, he confirmed they use Conan yeast. It may be their own house version after a few generations, but its basically Conan. I would treat the stuff you pulled from the can like Conan in that case!
If they use a blended yeast that would not surprise me. I know a lot bigger breweries have house yeasts for certain beers, and Northern Brewer is right in saying that sometimes small amounts of different strains are adding during canning.
Regardless, as per your original question, I think...
Sounds like you got a good pull from the can!
Treehouse basically uses Conan yeast in their beers, which is more or less commercially available as "Vermont IPA" from some sources. Here's the literal yeast strain we use at the brewery I intern with...