Forrest
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Like I have said in some other topics, I will be moving to England temporarily coming up in the fall of this year. I will not be taking my brewing equipment with me and I am not going to be buying more over there since my living there will only be temp.
So I am planning a lot of brews for this summer to try out some of my own recipes and I figure this will be a good chance for me to brew some beers that take a while to age because I will be in England and the beer will be here in the US, I will not be tempted to open them early and they will get to age properly.
This brings me back to my Imperial IPA recipe which I have been working on developing. I posted on these forums for advice awhile back.
jager recommended that I lower the FG of my IIPA to between 1.010 to 1.015 or else it will not be drinkable.
However, while achieving the gravity that I want, I am having problems getting my FG that low. I have tried defferent malt combos but without dropping the OG signifiantly, I am unable to hit the FG range taht jager recommended.
Any recommendations?
I realize that the yeast I use is going to have a lot to do with this but I don't think beersmith calculates the effect the yeast will have. Upon recommendation, I will be using White Labs California Ale Yeast.
Here is the original topic:
https://www.homebrewtalk.com/showthread.php?t=26828
Thanks in advance.
So I am planning a lot of brews for this summer to try out some of my own recipes and I figure this will be a good chance for me to brew some beers that take a while to age because I will be in England and the beer will be here in the US, I will not be tempted to open them early and they will get to age properly.
This brings me back to my Imperial IPA recipe which I have been working on developing. I posted on these forums for advice awhile back.
jager recommended that I lower the FG of my IIPA to between 1.010 to 1.015 or else it will not be drinkable.
However, while achieving the gravity that I want, I am having problems getting my FG that low. I have tried defferent malt combos but without dropping the OG signifiantly, I am unable to hit the FG range taht jager recommended.
Any recommendations?
I realize that the yeast I use is going to have a lot to do with this but I don't think beersmith calculates the effect the yeast will have. Upon recommendation, I will be using White Labs California Ale Yeast.
Here is the original topic:
https://www.homebrewtalk.com/showthread.php?t=26828
Thanks in advance.