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Thanks for the notes and suggestions, appreciate it - it's not a taste question though, I don't mind citrus, mostly curious why the Citra one was so pungent compared to the other one. I understand Citra won't contribute much early, the LHBS sells in 100g bags so was trying not to have...

I recently asked a few questions around IPAs and applied that wisdom to this recipe: https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe .. and it came out amazing. The aroma in particular is outstanding. Right from the first bottle, it smells like a...

Why is it not necessary to pump the temperature a little with US05? I routinely do it but only because I understood I should to get the most attenuation. Was that because it's done fermenting so no need or something particular to US-05?

Okay, time to report back with some thanks! First brew taking these tips into account I used the suggested recipe below: .. with some mods, scaling it up to a 23L batch. BU/GU ratio was 1.3, mashed at 67C as per recommendation, FG was 1006, very dry. Opening the first bottle(s) last...

Some great tips, thanks. My main takeaways: - mash a bit lower - look at GU:BU ratio instead of volume for boil hops - increase hopstand volume a bit - look at adding CaCl also I do have a scale I use for my hops. I had read that gypsum is 4g per tsp though so seemed accurate enough...

If the harvest just happened then I presume you are correct with them being last year's hops. I don't know how fast hops travel to NZ, but presumably it's not immediate. Thanks for the tips, gives me something else to try. I am guessing from the other notes that the volume of hops overall is...

Sorry, missed those bits - I didn't note the OG, the FG was 1014 (compared to estimated OG1084/FG1017) from the recipe. Chinook AA was 11%, Cascade was 7%, but there's a chance I left in the defaults in the recipe calculator (the Cascade I just bought yesterday was only 5.5% so I am skeptical)...

It was more a question of where people put the most hops - maybe I should be putting more into dry hop for instance. I drank the beer again last nice. As noted, quite good. Floral on the nose, citrus hit on first taste - but not what I want. Recipe: 2.8kg Maris Otter 0.4kg Vienna 0.2kg...

Like most, I'm still working towards creating an IPA that has the bitter hop burst on first sip like commercial beers. For those getting that hit, what are you using in terms of hop ratios? I recently made a DIPA with Chinook and Cascade on a pale malt base, it's pretty good but doesn't...

Same with me - US-04 is a caner.

The comments I've seen around here suggest you don't get huge utilization in hopstands so 33IBUs from that bit might be optimistic. Some folks plug in 1% utilization for that bit. You may want to consider increasing boil hops to ensure your bitterness is right. Interesting hop choice. They...

Medium crystal and Carapils do similar thing in terms of residual sweetness, head attention so you don't need both, I'd keep the medium because of the colour. I use small quantities of dark crystal and pale chocolate in my amber to give a toasty note and darker colour (4 ounces maybe). Not...

I am just starting to drink a Brooklyn/Columbus IPA and I don't think they work very well. Previous IPA was Citra/Columbus and was great. I hadn't used Brooklyn, it's a newish NZ hop with big tropical notes so sounded like a straight sub would work but for my taste, not so good.

Good tip - Baylands doesn't (look to) break up the US hops I want to use into 50g, only seems to apply to a specific few - could get Warrior 50g for $4 but then I'm left with some extra Simcoe so will stick with plan A. Also craftbrewing doesn't make it obvious if they do by the gram, only...

Thanks for the response! For me in NZ, imported US hops are similar in price and come in 100g/4oz bags as I mentioned above so I am fine with using one of the hops I have. For instance, I can get Magnum for $11.50 and Simcoe for $12.00 (NZ dollars) so not much incentive to use Magnum since...

My inlaws are coming this weekend, partly because I offered to my father in law to come and guest brew at my place. I asked what style he wants to make, he pointed to an APA he had recently. The brewer nicely puts a lot of info on their website about the beer: ALCOHOL CONTENT: 6.5% BY...

It will be good. I've made my last few batches in the same way. You get the IBUs from a shorter boil so long as you add enough hops. That's the downside, it costs a little more but otherwise no worries.

Recipe looks good. Crystal % would be a matter of taste. I would also go under 5% also or less for an IPA but up to you. Personally I'd go higher for the hops - I'd do 1oz dry hop and 1oz flameout for 3oz total at least. I have a 2.5 gal batch on now which will use 5oz total. I've also not...

I agree with this. I think doing kits first is a good idea if you have brewed nothing because the first thing you need to learn is cleaning everything properly and having a decent fermentation area/temperature. With a kit, the beer takes care of itself and if you do the basics right, your beer...

That looks like relatively low mineral water with gypsum added which sounds spot on to me. Wellington water mineral counts are next to nothing so I just add gypsum to mine based on bru'n recommendations. I have been pleased with the results, hoppiness standing out.