becksbolero2
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- Jul 23, 2008
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So a couple weeks ago I started my first batch of beer I used an ipa recipe from my local shop. I followed the instructions the only problem I had was getting the wort cooled down fast enough. it took me about 40 minutes to get it down to the correct temp. I know I could buy a chiller to expedite the process, but I don't think that I am at that stage yet. My question is...what is the reason for getting the wort cooled so fast ?
other minor questions
if my holding temps for the primary and secondary are between 75-77 is that ok or am I pushing it?
when bottling is it ok if I use random sized bottles or is it better if they are all the same size. I was thinking it may have some effect when it comes to the carbonation.
I love Ipa's , the ones where you can smell the hops from a mile away. (broken halo is one of my favorites) Can someone tell me more about dry hopping like when to do it (primary or secondary) and what kind of hops are best to use in dry hopping.
also....can someone tell me about IIPA or DIPA are these just made like a regular ipa but with extra hops ??
thanks for the help
~the lazy brewer
other minor questions
if my holding temps for the primary and secondary are between 75-77 is that ok or am I pushing it?
when bottling is it ok if I use random sized bottles or is it better if they are all the same size. I was thinking it may have some effect when it comes to the carbonation.
I love Ipa's , the ones where you can smell the hops from a mile away. (broken halo is one of my favorites) Can someone tell me more about dry hopping like when to do it (primary or secondary) and what kind of hops are best to use in dry hopping.
also....can someone tell me about IIPA or DIPA are these just made like a regular ipa but with extra hops ??
thanks for the help
~the lazy brewer