Search results

You would have to add the SG of the honey must to the OG of your wort.

Yes and no (I know...sorry). It may cause the yeast to munch on some more of the residual sugars. More likely they just eat the honey, which will raise ABV and "thin" out the beer, which in turn will TASTE/FEEL like it has attenuated more. I have added anywhere from 0.5 lbs to 4 lbs honey to...

No idea how similar it is, but Sam Adams makes White Lantern (white IPA). Maybe could find a good starting point to your recipe. If it is similar that is. Keep us updated. I would LOVE to make a white IPA.

I always add honey, heated in some water to 180 for 15 mins to pasteurize, after fermentation has slowed. Fermentation will kickstart again for some time. Make sure to let it finish. Highly recommend this.

I was just about to say the same thing! Great discussion! I, for one, will be dry hopping 2oz citra at room temp on friday for 5 days, then cold crash for 3, then keg. Cheers!!

Anyone have experience cold crashing an IPA and losing bitterness and resinous flavors? Just briefly read an article saying some don't cold crash IPAs due to this. The explanation was you lose hop resin due to it "sticking" to flocculated yeast. Anyone dry hop specifically at cold crash?

Primary for 2 weeks, rack onto dry hops let sit for however many days. You can crash cool during the last couple days of this secondary. Rack into keg.

*assuming 5 gallon batch

Honey malt. honey does not add an appreciable honey taste after fermentation and will increase your OG. It is almost entirely fermentable. Try 8 oz honey malt and a lb of honey.

I do not notice a flavor. A little goes a long way for color. If you want it completely black, I would say 1/2 lb is plenty. run it through a SRM calculator to confirm. Just checked. I used 4 oz in my black IPA.

A lb is way too much. I used 4-6 oz I think in my black IPA. I find it adds only color. With my addition, in a beer glass, the beer was black with a slight red tint if held up to the light. I would not use any more then 6 oz. I really like it.

What a work in progress!! Keep us updated

How does it taste, btw? Are you happy with it?

32-38 F whatever you want. Disconnect the gas, vent pressure with the valve on top, wait a few hours (overnight), vent again, repeat until it doesn't vent anymore. Then set at 12psi and let it sit. You definitely overcarbed it.

Three weeks is plenty. At 30 psi it is too long. I find it hard to believe it is flat, assuming you did everything right. I usually just set it at serving pressure and wait a week or two. It is usually acceptable in a week and perfect within two. Turn the pressure down to serving pressure and...

Or order some midnight wheat. The black patent will give it that bitter, toasty flavor. Regarding oats and grain bill, just lower your final volume to account for the 2 lbs 2-row. Maybe slightly adjust the other grains. No need to reinvent your recipe, just make less.

I would simplify your crystal additions. A 1 lb c120 will give you a nice red color, simplify things, and allowed you to end with a slightly lower FG. I like my red ales with a lower FG. Add a lb of honey to achieve this too.

Styrian goldings?

If you add an ale yeast, you may need to increase the temp.

I have a doppelbock that ended at 024. If you can get there, I think you will be in much better shape. Have you tried increasing the temp? Get those new yeasties really going strong before you dump them. Nutrient, step the starter, etc.