Just_another_drunkard_666
Well-Known Member
This looks greatModern West Coast Ipa featuring Galaxy, Talus, and Mosiac LUPOMAX View attachment 815898View attachment 815897
This looks greatModern West Coast Ipa featuring Galaxy, Talus, and Mosiac LUPOMAX View attachment 815898View attachment 815897
Pretty new brewer here (3rd BIAB batch after 2 extract brews). My NEIPA (12 pounds 2-row, 2.5 each of wheat malt and flaked oats). Only 20 min hop stand (no boil additions) and the dry hop in primary followed by another dry hop in secondary….Citra, Mosaic, and Nelson as the dry hops). I like this as much as a local brewery…came in at just over 7 ABV.%100 Whole Leaf Cascade - Maris Otter Smash (%6 abv)
I can say it was the best ipa I've ever made.
(I used a total of 400 g of hops for 25 liters. Half of that was for dry hopping by the way)
It called for acidic malt for PH adjustment. Acidic malt is literally just 2row malt sprayed with lactic acid. You shouldn’t use acidic malt without knowing your starting water chemistry. Are you to the point in the hobby where you started adjusting your water chemistry?My German pilsner, was a bit of a odd recipe, called for acid malt, its ok, it will get drank
Thanks man!This looks great
No not yet,It called for acidic malt for PH adjustment. Acidic malt is literally just 2row malt sprayed with lactic acid. You shouldn’t use acidic malt without knowing your starting water chemistry. Are you to the point in the hobby where you started adjusting your water chemistry?
When you get started down that path, I suggest using Bru’n water spread sheet (a HBT member actually created it) Once you download it, read the introduction tab in full. If you need any help you can always reach out to me and I can give you a quick tutorialNo not yet,
That changed everything for me. Beers instantly got better and more consistent. After that discovery, felt pretty dumb for ignoring water chemistry for so long, i guess because i thought it was difficult (it's not) and didn't think it was that important (lol).I suggest using Bru’n water spread sheet
Lol right. I have a pretty similar story. I def waited because I was intimidated to try water chem but after understanding how each salt effected the ppm of each ion, it’s was super easyThat changed everything for me. Beers instantly got better and more consistent. After that discovery, felt pretty dumb for ignoring water chemistry for so long, i guess because i thought it was difficult (it's not) and didn't think it was that important (lol).
Looks fantastic and unusual. Had to look up Ariana, never heard of them. How do you like the hop?Just finished off the last of this ale made with Ashburne Mild, Golden Promise, and singularly hopped with Ariana (German). Fermented with Irish Ale yeast.
Looks fantastic and unusual. Had to look up Ariana, never heard of them. How do you like the hop?
My over carb'd CherryWheat
"It's a major award!" Also, love me some Two Roads!
"It's a major award!" Also, love me some Two Roads!
Unless it's one of the last few decoction brews commercially made on the planet, sure.I thought this thread was reserved for pics of homebrew, since the thread "what are you drinking now?" covers commercial brews/drinks..?
Both beers look fantastic. Kolsch is one of my very favorites. I'm drinking one now.
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