Recent content by The_CuRe

thats why I wrote "almost all"

almost all neipas.

I clean it this way with an alcaline "cleaner", rinse, then fill it up with a iodine solution, rinse agaion and store. On brew day I would pass the alcaline again with the mechanic cleaning showed in the video, rinse, then sanitize with starsan. so far so good.

Just helped a dear friend cook her 1st 1 BBL batch, she has an ss fermentor and it does not have any of this problems, its just pure beauty.

West Coast Stout: 6 abv, 45 IBU

American Pale Ale, magnum bittering and azacca for flavor and aroma

There it goes:

Just a few weeks ago, here at Mexico City, I saw in the menu a local pale ale with azacca, I ordered it and got back a god damn hazy bomb, I was pissed as ****.

Just made a west coast IPA looking for a piney resinous with hints of tropicals, out of the fermentor tasted amazing, still carbonating, the recipe was: Briess 2Row 94% Biress Caramel 60 6% OG: 1.068 40 IBU Magnum @60 15 IBU Magnum @15 1oz simcoe and 1 oz mosaic hop stand, around 6 IBU 1oz...

I let it ride about 13 days before cold crash, and I dry hop from day 9-13, so the last 3 or 4 days before coldcrashing. Let us know how it turns out and if you liked it. I have also dropped the hops 5 point before finishing it so the oxygen I introduce gets "eliminated" by the fermantation, but...

3g for dryhop, better not doing it, for 2.5 gal batch I would not go lower than 1 oz.

Aim for 1.045-1.048 OG for 10 gal: 1/2 oz magnum @60 min 4 oz mosaic flameout or hop stand 4oz mosaic dryhop us 05, bry 97 or any other clean american yeast Its my "crowd pleaser american pale ale" here, you can also go classic with chinook cascade or simcoe amarillo if you want a bit more...

I had a batch like this after the batch in which I attemped a mango dry hop, i rested my glass fermenter with clorine 15% for 1 day and did not happen again.

I made a Blonde Ale with 100% Pils, 1 oz each of chinook and cascade at flameout, 1 oz each of chinook and cascade as dryhop. It came out amazing.

I would go with a clean/neutral hop for the bitterness adition, warrior, magnum maybe and use that mosaic for flame out.