jlb307
Well-Known Member
how vital is the boil volume when brewing an AIPA?
I'm working on a recipe for a 5 gallon batch right now, and I'm not really set up for a full wort boil.
A lot of people I have turned to for input keep telling me that you can't make a good IPA unless it's a full boil.
What do you think?
I'm working on a recipe for a 5 gallon batch right now, and I'm not really set up for a full wort boil.
A lot of people I have turned to for input keep telling me that you can't make a good IPA unless it's a full boil.
What do you think?
