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Thank you for your answer.I may have misrepresented it. I was mainly referring to how the aroma has more impact and layers in the mouth.

Thank you.I may have misrepresented it. I was mainly referring to how the aroma has more impact and layers in the mouth.

How to make the WC IPA more intense and layered in the mouth, not on the nose

I looked up the information and it seems that triple decoction is more for flavor

Yes.weyermann

Thank you for sharing！

I've seen this argument too, maybe we can try it sometime。Thank you！

Thank you for your advice！

I want to make my first Bohemian pilsner,but I'm not sure I need a triple decoction? My grain is Floor-Malted Bohemian Pilsner.

Thank you very much. I just happened to buy the book some days ago and I'll have to work on it. Next I'm going to adjust the water a bit.

Thank you for your answer. I dry hops when the fermentation is done and cooled down to 14 degrees C. Is it necessary to adjust water to brew west coast ipa?

I may have to start looking into changing the water when brewing ipa

I do not know the reason, but I think it should be related to hops

Thank you for your answer. Maybe next batch I'll change the type of hops, dosage and time of use.

Maybe I'm wrong, I'm not very good at English. Not wooden barrel, but fermenter. I can be sure that it is not infected with wild yeasts.

Because the traditional West Coast IPA has too much citrus flavor, I wanted to change it up. I also considered adding hops at 60, 30, 15, 10, 5, etc., but I didn't want to go too high IBU, so I only added hops at hopstand and dry hops. I also add Irish moss in the last 15 minutes of the boil ...

Hello everyone, I'm a home brew lover from China. I've been starting home brewing for over a year now, but I've never made a West Coast IPA until last month, when I made a barrel. But after a month, I noticed that the beer is cloudy and I would like to ask you all why my West Coast IPA is...