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Used it in a mead. It seems to be 100% fermentable. I should have stopped the yeast quicker. Turns the mead red. Certainly will tend to do that to beer too.

hey all, temp controller (stc1000) failed for first time. Brewing an ipa with s-05, temps probably in mid to high 70s for first 12 hours. How much effect do you will think this will have. We’ve got it back under control now - 67* or so...

I’ll take a code in the USA!

HB Duvel cuz I’m in the boil...

Thanks for looking at this fellas! All great suggestions. I mean if you’re going to make an IPA why skimp on hops?

Re: the steep. I have plenty of simcoe and Amarillo, and quite a bit of others as well. But, I’m hesitant to push the IBUs too high and wonder if I should reduce the 60 min charge to make room for more steep hops...

just looking to get a classic ipa with firm bitterness and a good balance - appreciate your suggestions, esp with hop bill:

HB dubbel!

Barrel aged HB quad - OMG!

HB golden strong FTW!!

Homebrew double IPA

HB Duvel clone, yum!

I’ve brewed this recipe several times. Maybe the wort doesn’t taste hoppy because it’s sweet, but if your centennial was around 10AA and you used it per the recipe you should have around 63 IBU. I do use more dry hops than the original, def not just a half oz. An oz is good, 2 is better...

Wow, that is expensive! I think you can find inline gfci cords cheaper than that but what I did was take a small spa panel and wire it to a 4 prong dryer plug. I brew on my screened in back porch and I leave the spa panel plugged in all the time. When I want to brew, the 6’ length of the...

I haven’t been following the thread so don’t take offense but you do have a GFCI protected panel between the dryer outlet and the controller, right? Don’t want to hear of somebody frying themselves...

I’ll take a stab at it since it’s a little slow around here with the 4th and all. If you’re new to AG, maybe you haven’t brewed a nut brown ale, or any brown ale for that matter, yet. This recipe is very good and has plenty of flavor by itself. I would recommend you try the recipe as is first...

My two cents: if you want it to taste like a tripel use an appropriate Trappist yeast: westmalle, chimay, etc. and not a saison yeast. Cool the wort and keep it somewhere with a wet t-shirt and fan or some other kind of swamp cooler setup for the first 3 or 4 days of fermentation at least...

I think you could consider it a Belgian IPA and yes there would be esters, but I think it would work OK. 400 has a tart flavor (at least with a high percentage of wheat in the grist) that would blend with American hops IMO.

Not this hard...

I've had great results with 570. I will typically have FG between 1.006 and 1.004 with an OG around 1.070. I like to overbuild a starter and fill an old White Labs tube with 30ml of the decanted starter. I've repitched that multiple times but have probably never done it more than 3...