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https://www.homebrewtalk.com/forum/threads/can-you-brew-it-recipe-for-lagunitas-ipa.175370 http://www.thebrewingnetwork.com/post1593/

Lagunitas IPA finishes around 1.020 they mash at 160 and I think its a pretty damn good beer

I have only made 3 lagers and only used wlp833 the first two I fermented in the high 40’s and let it go for almost a month the last lager I made I used the quick lager method and was not happy with it at all. Even my brother in law who is not a beer guy said it tasted fruity

You are probably right I doubt there would be a noticeable difference between 1.010 and 1.012

Did you follow the temp ramp fermentation instructions and what temp did you mash at? I would rather have a dry Belgian versus an under attenuated Belgian but is 1.010 too low?

I have some wyeast nutrient that I plan on using and I do have a fermentation chamber. How much wort did you throw into your starter to get it going?

Well just made my starter for this weekend only 5 gallon batch this time hopefully it will not get stuck. I am thinking about holding the sugar off until a couple days into primary. Looks like OG will be 1.074 before I add the 3 pounds of D-180. Website gives directions how to use sugar...

I have a herms system with false bottom and usually fly sparge 15 gallon batches but if I am doing a 5 gallon test batch I just put the full water volume in the mash tun recirculate during mash and no sparge the efficiency isnt that great but its quick

This is pretty interesting also

How do you figure out the IBUs? Would it be the same if you added the sugar during fermentation

The next time I brew this I am either going to pitch at 64 let it sit for 2 days then let the yeast rise to whatever temp it wants and hold it and pray I dont make paint thinner or incrementally feed the wort the syrup during fermentation

I don’t think I will ever try it https://www.trappistwestmalle.be/en/brewing-process?agecheck=plus18

Just be careful adjusting the water if you do not know whats in the water you are using or build up from RO using water calculator

Those of you that successfully made this clone do you rack and cool the beer before reaching terminal gravity or do you just let it sit in the primary at a high temp until you know it is finished and they yeast have had time to clean up after themselves I am interested because I went to...

I had this issue before but mine showed up after keged and carbonated. I think the bitterness was carbonic acid bite, was a belgian I had at 23psi

Joe Bean - Johnny Cash

Made high alcohol beer fermentation finished at 7 days waited a day and checked hydrometer again it didnt move so cooled beer to 50 to help yeast fall out and clear now I can taste the green apple but I couldn’t taste it before I crashed it should I raise temp back up or let it sit for a while at 50

Was hoping to brew a blonde last week using wlp575 for the first time shooting for around 1.065 OG ended up at 1.070 cant tell if my brewing partner made an error measuring the grains or my new false bottom is getting insane efficiency. Anyway this yeast is nuts I underpitched and ended up at...