Home Brew Forums > Home Brewing Beer > General Beer Discussion > German DIPA?
Reply
 
Thread Tools
Old 10-09-2012, 11:07 PM   #1
CBMbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: , The south
Posts: 761
Liked 61 Times on 53 Posts
Likes Given: 13

Default German DIPA?

I have an alt in primary right now and I am planning on doing an double IPA for my next batch.
For purpose of cost for yeast and dme and the hassle of making a huge starter for a DIPA with an og of 1.08-1.084 I would like to use most of the yeast cake from the alt. I am using wyeast 1007 German ale for the alt.
I have read that some people consider 1007 to be the "European 1056" and produces a nice "clean" profile when fermented at low temps (low 60's), and it can do well for American style ales and ipa's. It just tends to take a long time to floc and even longer to clear (if ever entirely).
I also know that putting fresh wort on a fresh yeast cake is a debatable practice, so if I do so I will probably pour out some of the cake so I'm not totally over pitching.
I have not read about anyone doing an imperial but would love to use this convenience if I can.
All thoughts and suggestions appreciated


CBMbrewer is offline
 
Reply With Quote
Old 10-09-2012, 11:15 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,869
Liked 6201 Times on 4415 Posts
Likes Given: 1645

Default

Quote:
Originally Posted by CBMbrewer View Post
I have an alt in primary right now and I am planning on doing an double IPA for my next batch.
For purpose of cost for yeast and dme and the hassle of making a huge starter for a DIPA with an og of 1.08-1.084 I would like to use most of the yeast cake from the alt. I am using wyeast 1007 German ale for the alt.
I have read that some people consider 1007 to be the "European 1056" and produces a nice "clean" profile when fermented at low temps (low 60's), and it can do well for American style ales and ipa's. It just tends to take a long time to floc and even longer to clear (if ever entirely).
I also know that putting fresh wort on a fresh yeast cake is a debatable practice, so if I do so I will probably pour out some of the cake so I'm not totally over pitching.
I have not read about anyone doing an imperial but would love to use this convenience if I can.
All thoughts and suggestions appreciated
Sure, why not? A super clean profile for a DIPA sounds perfect. I've used other yeast strains that are not traditional, but very clean at low temperatures for IPAs and DIPAs and think it's a great idea.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 10-10-2012, 03:11 PM   #3
CBMbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: , The south
Posts: 761
Liked 61 Times on 53 Posts
Likes Given: 13

Default

Quote:
Sure, why not? A super clean profile for a DIPA sounds perfect. I've used other yeast strains that are not traditional, but very clean at low temperatures for IPAs and DIPAs and think it's a great idea.
Thanks Yooper! I'll let you know how it turns out.
CBMbrewer is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
German Equivalents for These non-German Beers? pauljmccain General Beer Discussion 8 11-13-2013 05:39 PM
Anyone know German?? Copperpots_Brewing General Beer Discussion 29 06-05-2013 11:34 PM
What really constitutes a DIPA? ajbram General Beer Discussion 17 01-28-2012 11:37 PM
Stuff floating in my DIPA and lots of head.. DonnieZ General Beer Discussion 1 08-26-2011 08:39 PM
Beer SNOBBERY(where do I get my card?)/DIPA cheezydemon3 General Beer Discussion 87 01-11-2010 08:08 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS