Recent content by rodwha

How does Sweetwater’s Strain G13 IPA or New Belgium’s Hemporer get that dankness? How can I achieve this at home?

I just use a whisk.

For my IPAs I often reduce my bittering charge to about 15-20 IBUs and use this as a first wort hop addition as it’s just enough IBUs to deal with the sweetness. I use hops at 15 and 5 mins, as well as a whirlpool and dry hop.

Pressurizing generally increases temps so I assumed it did so here as well. I would think it would speed up the process a little as well. What are the benefits to doing it this way? Why go through the trouble?

We were on a roving vacation and went through a portion of California. Wildfires kept us from a park so my wife had us go to Russian River. PtE is phenomenal but my understanding is it’s the Younger that’s the true star. It’s not long in the kegs though…

I make one I call a Texas dark mild after hearing so much on the British forums and then reading an article in BYO, and making one with American ingredients. I went the route of pre war gravity before taxation neutered the alcohol content to no more than 3.8%. I’m guessing that’s a part of why...

I’m quite unfamiliar with pressurized fermentation. Does it speed up the process? Does it generate heat by doing this? I’ve only more recently been seeing talk of it. I totally get being on Texas well water. My grandma used to live outside of Bulverde on a well.

Interesting. I never would have looked at that yeast. I’m curious though as it states you should keep the temps below 65 for the best results, and in the 50’s is recommended, of course as a lager yeast, so why ferment so warm?

Honestly I don’t, but for me it’s become more of an add a little free wheat instead of just paid for barley. I have to say though that my last IPA with no crystal malts but 13.9% after using a large dose of cane sugar, that it was extremely cloudy the first week but now on the second is rather...

That’s not a fair question today 😆 My wife quit making bread so I have tons of wheat now and really load up since it’s free. In the recipe I gave you that I recently brewed used 4.125 lbs 2-row and 1 lb of white wheat. I wouldn’t usually try so much but honestly it’s not that different than...

I didn’t get this fad. I still am puzzled a bit. Soooo many we tried seemed murky with no direction I guess I’d say. Nothing stood out but weirdness I didn’t care for. Very few examples I enjoyed. I recently brewed a 6% IPA with Centennial, Amarillo, and Cascade but I feel it’s too much, though...

Absolutely! 2.5 gal batch 75% efficiency 5.125 lbs base malt (2-row and white wheat for me to help with head retention) 0.375 lb caramel 90 0.25 lb caramel 60 0.25 lb Midnight Wheat 0.125 oz Centennial or other @ first wort hop 0.75 oz Centennial @ 15 mins/5 mins/30 min Whirlpool each 2 oz...

You have me quite inquisitive now. Clearly you do like some IPAs, what did this recipe or ones you generally make look like? I’ve only come super close to finding my best black IPA, and I LOVE the style.

Interesting. Do you find the Hazy/Juicy/NEIPA to quite hit or miss like myself? So many to me are off putting and rarely try them unless it’s from a brewery that I found made them good to me. I’m just glad that there’s plenty of variety within the style, and a broad paint brush if you brew at...

Clearly they’ve been brewing them with crack as I’ve been brewing for 13 years and have slowly gravitated (myself and my wife) towards them, it accounts for maybe 95% of our yearly beer consumption. Maybe it’s all of those awesome hop oils shared by their sister plants? I’ve wondered this…