Recent content by matty476

So I think the funny flavor was a hint of diacetyl. After bringing the beer up to room temp (75*F) after bottling conditioning (66*) the off flavor subsided, and gave way to a very citrusy double IPA. I love it.

Alright, so it is finally ready. I ended up using Wyeast 1187 Ringwood Ale Yeast. The yeast leaves a distinct flavor, that seems to emphasize a malty character, probably better for an English IPA. It's still an awesome IPA recipe. The galaxy gives a bit of an apricot flavor. I am going to...

I am using Wyeast 1187 for the first time, and I hear it requires a diacetyl rest. I am using a single vessel (6.5 gal carboy), I have been fermenting for 2.5 weeks at 65*. I was planning on doing a 4 day dry hop before bottling. Does this have any interaction with the diacetyl rest? can I do...

Thanks for the recipe! I will definitely have to give it a try this weekend. Any idea what kind of yeast they are referring to? Or something that will give a similar profile? The closest thing I could find is WLP023 Burton Ale Yeast, but that's English Yeast, not Belgian.

Long time lurker, first time poster. I am a relatively new homebrewer, I started in January with extract kits from the LHBS, upgraded to a BIAB set up in May. I have lost count by now, but I would say I have brewed about 20 different beers so far. In this time I have fallen in love with IPAs...