Recent content by Comfort_Zone

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    Bootleg Biology OSLO

    What kind of water profiles have people been using to get a nice crisp beer?
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    Gulo ale

    I've found that Gulo is a great yeast for when you want to finish at a low gravity without sacrificing body. It seems to produce a beer with more body than one might expect. Definitely not sulfurous though.
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    DFH - World Wide Stout Clone

    If you ever brew something like this again do what DFH and others do. Plan to have a target OG of around 1.100 and use a robust yeast or even 2. DO NOT use champagne yeast. It can't metabolize maltose or maltotriose. Instead use something like WLP099. Once primary is almost done do dextrose...
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    What's the secret to brewing a REALLY clean tasting IPA?

    ^@madscientist451 has some solid advice. Getting your water chemistry down makes a huge difference in the way that the finished beer is perceived. Minimizing/eliminating oxygen exposure makes a big difference too.
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    What's the secret to brewing a REALLY clean tasting IPA?

    Oh absolutely. I'm not arguing for or against it, and I'm sure at their scale it makes an enormous difference.
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    What's the secret to brewing a REALLY clean tasting IPA?

    No idea how I wasn't notified of this. Anyway, you are correct that these days Lagunitas IPA is now a 1.012 beer. However, for most of its history it finished at 4.5 °P (~1.018 SG). Source: Jeremy Marshall. http://www.thebrewingnetwork.com/post1593/ He mentions at around 25:15 that it started...
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    What's the secret to brewing a REALLY clean tasting IPA?

    Indeed. Lagunitas IPA finishes at 1.020ish and that's definitely not a sweet beer. There's certainly a difference between under attenuation and finishing gravity.
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    Bootleg Biology OSLO

    This basically mimics my experience with Oslo. Floccs insanely fast and cakes itself into my flasks
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    Omega OYL-501 Gulo

    Contrary to conventional wisdom your mouthfeel will probably be fine. This yeast doesn't produce a super thin beer.
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    Imperial Stout Recipe Critique

    With an FG that high you're gonna end up with something real sweet like Dark Lord. You can easily replace the prinz with some roasted barley as at that abv the alcohol is going to add a perception of sweetness.
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    All things Trappist

    So you did, somehow I managed to miss that [emoji23]
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    All things Trappist

    Which yeasts in particular are you looking at? Using the term "Belgian" covers a lot of ground.
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    IPA Grain bill

    I mean you can use 100% Vienna as a base for an IPA, that's one of my goto bases as it's simple and gives a nice blank slate that isn't as boring as standard 2 row.
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    IPA Grain bill

    I mean given how malty some of their IPAs can be it doesn't surprise me. I mean as long as it'll convert you could use 100% if you wanted. I just prefer my IPAs on the lighter side
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    My very first stuck fermentation, what should I do?

    There's plenty of yeast in suspension.
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