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I'm making an IIPA. I think I'll split my usual 60 min addition between FWH and regular, throw in a little bit of my flavor hops just for the heck of it, and see what happens.

That's on thing that's confusing me. Many sources say "Use your ~20min addition for FWH," but some others seem to use FWH to replace the 60 min addition. I can't decide if I should use my flavor hops, and still do a 60 minute addition, or move my 60 minute addition to FWH. Or maybe a little of...

I'm interested in trying first wort hopping for an IPA. I've read that it preserves the flavor of the hops well, and leads to smoother bitterness. My question is, should I take what would be my whole 20 minute addition and FWH it? I'm hesitant to take my delicious Citra and Amarillo hops and...

In my past IIPAs with just DME and crystal I thought the malt profile was a little bland. I want to bump it up a bit, but still keep it in the background. Maybe cut the munich completely, reduce the wheat to 1/2 lb, and up the 2-row to compensate? Or should I go the other way around, and lose...

Hi All, I've been brewing extract + specialty grain for ~10 batches, and I'm moving up to all grain. I'll be brewing a smaller beer for my first AG batch, but once I've got the process down, I want to make my favorite style, an IIPA. I've read a lot about malt choices for IPAs tonight, and I...

Thanks for the advice everybody. I'll just leave it be, and tweak the recipe next time around.

That's definitely a concern. That's why I'm seeking out a sugar that tastes sweet, but isn't fermentable. From what I've read, hard cider is pretty frequently back sweetened like this, but I don't know what exactly I should use for my beer, or how much.

That's true. I bet it will mellow out a bit. I'm thinking about bottling half of it as is, and then bottling the rest with some added sugar so I could compare and improve my recipe next time around. Is there anything I could add that would taste sweet? If not, I'm not too unhappy the way it...

Hello everybody. I have a question that I haven't been able to find a good answer to. I read the wiki article on back sweetening: https://www.homebrewtalk.com/wiki/index.php/Back_sweetening But the advice wasn't specific enough. I have a 5 gallon batch of double ipa just fnishing...