Recent content by diskotc

Brewers have reported success using apple purée or wheat flour for haze too.

Everything mentioned so far should still be viable for improving body and mouthfeel. I think if this was me I'd skip the bittering hop entirely, add Mosaic at 10 and then another huge burst at flameout.

The Mad Fermentationist recently brewed a mango milkshake IPA: http://www.themadfermentationist.com/2017/03/milkshake-ipa-mango-vanilla-hopsicle.html?m=1 5lbs of frozen mango in the primary got him plenty of mango flavour. Happy brewing!

+1 on the flaked oats. Also, mash higher (68-70F) for fuller body and flavour. I read a thread recently where someone mentioned using apple purée in the boil, A) to produce that murk that's usually associated with DIPAs, but also to produce a thicker mouthfeel. Can't say I've tried this...

Hi all, First time poster here, and I've got a question I couldn't seem to find much info on online. Is there any benefit to adding frozen hops whilst chilling the wort? Or more specifically, boiling a hop for a certain length of time, freezing the liquid, and dropping it in during...