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I'm gonna brew this Friday. Mosaic is probably my favorite hop.

I brewed this but toned down the FWH only so the recipe was exactly 100 IBUs. I also overshot the OG so it ended up being a double. Man, it is a delicious beer! I steeped the flameout additions for 30 minutes at 160°F. Brewday to glass in 14 days (kegged). Fined with gelatin. I highly recommend...

I was thinking of just keeping it a pale ale but swapping the hop schedule up - enough Chinook early to get around 40 IBU then dump the rest of the hops in at flameout!

I let it ride 3 weeks in primary and now that it's been 2+ weeks in the keg it is really rounding into form. I can't detect any hops. It finished at 1.008 and is lager-like. I used WLP090.

This looks nice, I'ma huge fan of Chinook

Brewed this last Friday. I had some WLP090 on hand already so I pitched that. It took off like a rocket and has not had airlock activity since 48 hrs post pitch. Not surprising, 090 has torn through DIPAs in 96 hrs for me. Gonna let it sit for another week or so, cold crash, and fine with...

Hi Ben, care to share your water profile? Thanks

What's the ideal water profile for this beer? And has anyone used WLP090 for this? Figured it could really dry it out and get it really crisp and clean .I have some in my fridge right now .

I was aware of that when I asked the question

Following, as I've had similar issues. I've only made one IPA I truly enjoyed, the rest were bleh.

I bought some today, it says it's pure mag sulfate, no additives, but it has a slight perfumey smell. What's up with that?

Resurrecting an old thread here, but I have a question. For hopy beers that really have a lot of aroma, will purging drastically affect the aroma once it's all carbed up and I start pouring? I plan on dry hopping in the keg

Cool, thanks for the info! Yea I'd like to serve around 43 degrees, so I'll carb it at that temp next time.

Hey guys. So I just force carb'd my red IPA. 30 psi at 33°F for 24 hrs. Came out lovely! Anyway, I have a few questions: So since I carb'd it at 33 degrees, if I were to serve it at say 42 degrees would it be foamy? Or do I need to always serve at 33 degrees? If I want to ultimately serve at...

That is awesome! Like others have said, I'd brew a SMaSH and see what you get.

Thanks, gents.

Brewing at smaller scales, how do you guys store unused hops? Vacuum seal and refrigerate? TIA

Looks delish.

Just curious, how does the kitchenaid mill work for you? Besides taking forever, if it worth the investment? My wife has a kitchenaid. Thanks

Brewdemon has a conical 3 gallon fermenter.