Has anyone experienced a significant loss in flavor/aroma from this? The concept makes sense that you would lose some character during crashing with gelatin (yeast binding to hop oils and dropping out). On the other hand, maybe you get a more refined hop character (less harsh/vegetal and hop...
anyone having issues dry hopping 1318? i have one going right now and the krausen is still solid after 10 days (the beer reached FG in 4 days). i went ahead and dry hopped anyway and now the hops are just sitting on top of the krausen without much beer contact. ive tried raising temp and rousing...
im brewing with 1318 next week. i tried a friends 10 gallon split batch of using both 1056 and 1318. the 1318 accentuated the hop flavor/aroma in the best way possible. very juicy beer, soft palate. hazy as hell. it reminded me of a HF beer. the ester profile enhanced the hops without making it...
i have taken both sulfate and chloride to 120ppm and it's gross; very harsh mineral character. i would never hit those numbers again in a batch. for a west coast IPA i usually keep chloride below 50ppm, calcium below 150ppm, and sulfate below 300ppm. however, this is not a west coast IPA we are...
@Callacave. Very much agree, the guys on the east are doing some incredible things with hoppy beer these days. Would you describe the 1318 then as being similar in esters to any other english strain off the top of your head? Again, I am not a fan of something like WLP002 in an IPA (even...
Thanks for the response.
Per Wyeast, 64 is on the low end of the temp. Maybe Ill start out around 62 and slowly bring it up throughout a week. What is the familiar flavor that you are getting that is not in HF beers? Esters? I hate certain english esters in IPA's. I would never use something...
Anyone have more experience with Wyeast 1318 on this? I'm about to run a trial of IPA's with 1318 on different water profiles/mineral levels. I think its pretty safe to rule out 001/1056 and possibly Conan.
i have had the same kettle for about 3 years. always took care of it by scrubbing with the green/yellow scotch brite pads. i typically apply bar keepers friend every 3-4 or so batches when scrubbing. noticed a discoloration of a "rainbow effect" on the kettle this last time. never seen this...