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I hit my expected FG but missed my OG by a good chunk. Plan was for it to go 1.064->1.011 and it ended up 1.057->1.011. About 6% instead of 7%. It's definitely bitter enough, I think I just want a little more in a WCIPA, even the new school variety. Flipping the chloride/sulfate ratio might...

Made a take on this recently using a third-use 34/70 cake: Grist: 60% Best Pils 30% Fawcett Golden Promise 10% Ireks Vienna Hops: Warrior @ 60mins (31 IBU) El Dorado @ WP (12 IBU) Amarillo @ WP (6.5 IBU) Amarillo, Amarillo Lupomax, El Dorado, El Dorado Lupomax @ DH (150g total for a 4 gal...

So, took my Timbo clone to Homebrew Con and served it at Club Night. Was one of my club's top movers. Really happy with how it came out overall, just lags the real thing a bit when it comes to aroma. Might be my system, might be that HPB gets to do hop selection. Will def keep making this beer!

I have no experience with NA-ish beers, so I can't really say. I can say that a long alpha rest (30-60 minutes around 160-163F) will give you long-lasting head with most if not all beers.

You don't need carapils for rocky head. Just a long alpha rest. Pressure ferm helps too. Get you that mousse! ;)

Have you considered doing no-sparge? I found that helped me tremendously (similar mill gap).

Sorry, can't help myself, but it's Wayfinder—not Wayfairer.

I've only used 34/70 (2x packets in 4.5 gals, usually).

I entered my latest attempt at this (Sultana + El Dorado) into a local pro-am competition and it advanced to the selection round but ultimately wasn't chosen to be brewed by a pro brewery. It was the best-rated of the three entries I submitted, but my much worse-rated altbier (which I agree...

Centennial + Citra is real nice.

Highly recommend Sunriver, Van Henion, and Boneyard. Boss Rambler is doing an interesting stuff with heavy SoCal vibes, and Ale Apothecary is a must if you like sours. And of course Deschutes is worth a visit (recommend the brewery taproom over the downtown pub).

I hear where you're coming from for sure @Bobby_M, but at the same time, grab a Timbo and you'll see it's nothing like an IPL.

To make you style purists even angrier, there's also West Coast Pils (in the style of Timbo Pils from Highland Park Brewery in LA), which is similar to cold IPA but lower IBU and ABV.

Disagree, mainly because IPLs classically use European noble hops while cold IPA uses new school American and Aussie/Kiwi hops, plus the cold IPAs use a healthy dose of adjunct for added crispness.

The short answer is that you can carbonate your beer in any way you like, for whatever effect you like. I personally wouldn't go above 3 vols or so in normal 12oz bottles. For anything higher I'd use thick Belgian bottles or flip-tops.

Unfortunately their shipping gets exponentially more expensive the further you get from HQ.

I've done about 80 batches on my Robobrew 3 (35L) with a BIAB bag (no malt pipe). I do full-volume mashing, as well. No complaints. Super easy and very little to clean up. Haven't been using a false bottom, either, but I did just recently pick one up and will try it next time.

Sure can. The temperature the recipe calls for is based on the recommended yeast. When the yeast changes, so does the recommended temperature. Voss works great at 90-95F, for instance. It'll still work at 68F, but you'll get less of the orangey thing it's known for and it'll take longer...

(Specifically, it's what I'd call an aspirin-like bitterness in the mid-palate.)

It's significantly less hops than I've used in other beers that didn't have the same issue. Could be varietal-specific, I suppose, as @dirty_martini suggests. But I also feel like it's not just hop burn—I know what that tastes like, and this is something else as well.