I've brewed a couple dozen DME batches so far; all of which have been some form of IPA. I'm going for a super hoppy west coast IPA.
I started out using large amounts of hops (10oz) in my 5 gallon batches and dryhopping another 2 oz. I've dryhopped for 1 - 2 weeks.
I'm getting frustrated with not getting what I'm looking for.
Could it simply be water? I add about a teaspoon of gypsum for extra minerals, but I'm doing that blind as I don't have access to a good water calculation.
I stick to only dry, clean yeast; as to not interfere with the aroma too.
I've switched to kegs and force carbonate, as I've heard bottle conditioning will flush out the aroma. I've started dry-hopping in the keg now too, which I think has helped, but still not what I'm looking for.
I'm looking for any suggestions that could help get the aroma kicked into gear from some meathod I'm missing.
I always end up with a decent ale, but nothing great.
Cheers!
I started out using large amounts of hops (10oz) in my 5 gallon batches and dryhopping another 2 oz. I've dryhopped for 1 - 2 weeks.
I'm getting frustrated with not getting what I'm looking for.
Could it simply be water? I add about a teaspoon of gypsum for extra minerals, but I'm doing that blind as I don't have access to a good water calculation.
I stick to only dry, clean yeast; as to not interfere with the aroma too.
I've switched to kegs and force carbonate, as I've heard bottle conditioning will flush out the aroma. I've started dry-hopping in the keg now too, which I think has helped, but still not what I'm looking for.
I'm looking for any suggestions that could help get the aroma kicked into gear from some meathod I'm missing.
I always end up with a decent ale, but nothing great.
Cheers!