Recent content by HolmA

I'm going to refrigerate in a fridge with enough room for both keg and CO2 (currently used for lager fermentation). Sure I might find the setup too small or bothersome to handle - but the expensive items (regulator, CO2 tank and Keg) should fit right into a larger "real" kegerator setup, right?

No opinions on wether a 20 cm 6mm beer line will work properly?

I recently brewed a 13 gal batch OG = 1.055. It got really late and at some point I got tired at waiting for the immersion chiller to do its work. So I pitched a healthy, started batch of WLP001 when the wort was around 80-82 F and put the fermentor in a 64 F room. Next morning the wort temp was...

@Titan88 Did you by any chance ever get around to do one for IPAs?

@Titan88 Did you by any chance ever get around to do one for IPAs?

I think, if done right, a slightly off recipe is not going to give you terrible beer. It'll give you suboptimal beer or "not the beer you wanted".. If you look at the general consensus in the thread you can safely conclude that you are more likely to end op with a suboptimal DIPA if you...

Well - you don't really have to have a lot of crystal malt to reach a specific ABV. Just exchange it for pale ale malt - or less roasted malt at least..

Well as I said - It is far more bitter than your average commercial IPA (in the lower craft beer price segment), so there's definitely a lot perceived bitterness.. Again - just one huge addition at 165 degrees. Then I cooled to fermentation temp over 30 min. It's a good beer - for a number of...

In my experience you can of course have a lot of malt-forwardness and complement it with strong bitterness - but at 9% that's a Barleywine. The problem with lots of milliard-like malt-character is that it takes the punch out of hop-aroma and flavour.. The key is the right balance (which is...

I don't really get the willamette-addition.. I doubt it will come through added at 30 min.. The grain-bill is very malt-forward - I personally don't like that in a DIPA.. I tend to think it'll quickly overpower delicate hop flavours and aroma.

I'm pretty sure the whole "dry-hopping adds absolutely no bitterness" is a textbook myth.. Sure - it shouldn't add any isomerized alfa-acids but seriously: Sample your beers before and after big dryhop additions there's a very distinct difference in the perceived bitterness.. Moreover, I...

Looks nice - I'd want to brew it. I'd up the dry-hopping a bit though - something like 0.5-0.75 oz..

How would this work for a DIPA with malts taking a clear backseat?? (although not disappearing completely). I’d prefer a pretty dry, but not tart finish - should I add more simply sugar? The hop schedule is untraditional, since we want to try and dryhop with several individual varieties in...

Yep I noticed that. It just seems to be a lot less standardised product and harder to find good info on.

Could be rotten-like - mixed with peppery and/or clove So I think I'll let it go two-three more weeks as you've advised - and then dump/experiment unless it has mellowed by then.. I don't think I'll go through bottling without being sure it pans out.