RMP
Member
Long story short... I bought ingredients to brew the 60 Minute IPA in Sam Calagione's Extreme Brewing book. Life got busy and I didn't get to brew it this spring. Now it's summer and I'm worried that I missed my window of opportunity. I don't have good temperature control in my small apartment and don't want to try to brew this now if it will inevitably ferment at too high a temperature.
I started wondering if I could convert this into a Belgian IPA and use a Belgian yeast that can ferment at higher temperatures?
Simply swapping a Belgian yeast for the 1187 seems like it would be too simple. What other adjustments would need to be made to the recipe? What Belgian yeast would work best? The only Belgian yeast I have on hand is 3787 and not so sure that would be a good fit for the style.
I started wondering if I could convert this into a Belgian IPA and use a Belgian yeast that can ferment at higher temperatures?
Simply swapping a Belgian yeast for the 1187 seems like it would be too simple. What other adjustments would need to be made to the recipe? What Belgian yeast would work best? The only Belgian yeast I have on hand is 3787 and not so sure that would be a good fit for the style.