Recent content by lstewart89

Yeah, sanitation within boiling wort is near instantaneous, and will happen even at below boiling temperatures (though not instantaneous). I wouldn't have worried about it. To OP: what was your brewing software predicting for the IBU contribution of those flameout hops?

It's quite surprising since Wyeast 1098 is supposedly the same strain, however 1098 is pretty clean at around 70.

I had a bad experience with 007 recently too. I usually use 1098 as my house yeast but my LHBS was out so I ordered a vial of 007 online. Overbuilt it and harvested, and then pitched my starter into a ~1.055 Amarillo/Citra pale ale. Fermented in my basement at about 70 degrees (basement temp...

I'd say you'll be better off if you use only one of your 4 varieties for bittering and get to your desired initial IBUs (I'd chose Columbus), and whatever amount of the other hops you have that you were going to use for 60 minutes throw it in at either 0 minutes or dry hop (or both). You'll make...

Love Nelson! I think your hop schedule as is, would be fine. If you wanted to make it slightly more Nelson-y you could remove the 15 minute addition and then get another 11 IBUs of bitterness by adding more to your whirlpool. I myself made a single hop Nelson beer way back when I started...

Pick up some type of bittering hop and then use exclusively the mystery hop for late boil or whirlpool additions. If this were me, I'd be aiming for something like an American Pale Ale in style.

^Agreed. The danger with session IPA's is you don't want them too watery/thin. A slightly more complex malt bill will help out immensely. Start with Maris Otter, maybe add in some victory, flaked wheat, and maybe even flaked oats.

A couple of things here: In both recipes, you're hopping a lot at the very beginning parts of the boil (60 min, 45 min, 30 min additions). You're not going to get any flavor from these hops, only bitterness, and it's a large amount of bitterness. A lot of people like to get to about 50% of...

For what it's worth, Detour is 30 IBUs and 4.3% ABV. That's a good start if anyone wants to try and make a better clone recipe. I find the aroma of Detour to be very close to that of Mad Tom, which uses Chinook and Centennial hops.

That's a real broad question. I'll go with victory and/or biscuit malt seeing as I tend to use it a lot in the malt bills for IPAs, stouts, and bitters just to drive home that biscuit flavor or add a little complexity. However, it's completely style dependent.

It'll be good, that's for sure. However that small amount of cascade is going to be completely lost with that much citra in the beer. I made an IPA with a 1:1 ratio of citra and cascade last year which was pretty much all citra. Going forward I usually have a ratio of 0.5:1 citra/other hop if...

I aim for between 5.2-5.3 for APA/IPAs, and 5.4-5.6 for darker styles. I think the biggest thing I learned when testing mash pH was to wait about 10 minutes once you've doughed in. I used to pull a sample as quickly as I could so I could adjust promptly, however waiting a little longer really...

It may depend on your source of citra. The only time I've brewed with citra hops, I got a very dominant mango/pineapple aroma and flavor with very little grapefruit/citrus.

Crisp is great. Whichever you decide on, Superior or MO, the beer will be good. I'd probably lean slightly towards Superior Pale Ale, but honestly there's no wrong decision here.

Which maltster supplies the Maris Otter which you can get your hands on? Depending on if you like them or not you can chose between Maris Otter or Superior Pale Ale malt (which is an amazing malt in its own) I think everything looks good in your recipe. Probably no need to use 3 different hops...