Did a stove top extract mini-batch of this today. It smelled awesome.
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Based on the screenshot I posted, it looks like the schedule is listing the general fermentation temperatures, and not just the cleanup temperature. You will see that they list the temperatures for a number of their beers.
"Fermentation Temperature Settings"
HHNF [Hell Hath No Fury] 74F
Two Hearted Ale 76F
Winter White 74F
Ales 72F
Lagers 48-50F
"Turn Down Temperatures"
60F
50F
35F
My bro is sending me a six pack, hope I like it. And if I do, my plan is to brew a 5 gallon batch using my first washed yeast (White Labs California ale). I used this yeast on the American IPA in the recipe section and it tuned out very tasty. What say you on this yeast?
without reading back through all 106 pages of this thread... Can anyone tell me if the general consensus is that the original recipe on this thread is the go to? I know there are variants but its been a while since I've brewed this recipe.
without reading back through all 106 pages of this thread... Can anyone tell me if the general consensus is that the original recipe on this thread is the go to? I know there are variants but its been a while since I've brewed this recipe.
Just gotta say, this recipe rocks!! Me and the wife got into IPA's last year and tried about 10-15 different Microbrews. This blows them all away. It has a very distinctive flavor, probably due to the All Centennial hops. I used Nottingham Ale yeast and got wicked attenuation (went from 1.070 to 1.004 in 5 days) however next batch I'm gonna use another yeast. If you like IPA's make this, it rocks.
Two hearted..... who farted?
Extract our all grain? You really shouldn't be getting that kind of attenuation with any yeast. That's great
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I haven't done this beer in a while but last beer I made (DIPA) went from 1.079 to 1.011 wih Notty mashing at 150.
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That's a great attenuation on Notty regardless of mash temp. If I were you I would make sure my thermometer was calibrated properly. If it's good, just remember to mash a few degrees higher than everyone else recommends when you are trying to duplicate someone's recipe. I will say I had the same problem before getting my digital thermometer and found I was actually mashing in the 145 range when I meant to be at about 150.
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FG stopped @ 1.014, tossed in .6oz Centennial for dry hop. What is the minimum time recommended for dry hop? I would like to cold crash this too for a couple of days. It should be ok to cold crash as I dry hop, this starting on Thursday so I can bottle Sunday?
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