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Just letting it sit after the whirlpool so the trub can fall to the bottom

In general, sulfate accentuates hops or perceived bitterness while chloride accentuates malt/mouthfeel. For example, west coast IPA's are typically higher in sulfates which contributes to the sharp bitterness in that style. With NE IPA's, I think most folks are either going 1:1 or heavier on...

maybe I'm alone on this one but I felt like when I added a trub rest, my IPA's improved considerably. I'm not using any sort of filter in the boil so maybe that's a factor. When I brewed with propane, I had a false bottom and I would go directly from whirlpool to fermenter and I didn't have...

I wasn't happy with my results from a hop spider. I am pretty happy with my current setup though. I use the trub dam from SS Brewtech - whirlpool, trub rest, then use gravity to fill the carboy instead of the pump as to not disturb the cone. This is from a 15 gallon batch with 31oz hops in there.

I should have some results in a few weeks. As I usually do, I split it 3 ways with 2 other yeasts so I'll have something to compare it too. Coincidentally, it has been well over a year since I harvested yeast but I pulled a liter from the starter this time. I had stopped harvesting because...

That is pretty quick. I have started transferring mine to either the dry-hop keg or serving keg somewhere between 7-10 but I'll leave it at room temp or warmer for a few days up to a week to let the yeast finish up while gaining the added benefit of some active oxygen scavenging. I think...

I never got any apple out of it. I would consider apple an off-flavor. Maybe you racked before it had a chance to clean up which could result in acetaldehyde? Do you recall how long you let it ferment?

Not sure what post it was but that may have been me. I brew 15G batches so I regularly split it with 3 strains. I used 1318, S04 and OYL-057. Everyone who tried it preferred the 057. The tropical notes blend in really well. So well in fact that I would have never realized how much aroma was...

I have a starter all ready and I'll be brewing with it today. I'll be sure to report back with my thoughts on the final product.

I agree. I submitted one of these to one of those local brewery contests last month and it actually won the grand prize which includes brewing a batch at the brewery. But, it ended up dropping more clear than I experienced with some previous batches (different recipes though). I sat down with...

Is it possible some of these breweries may actually be adding a protein/polyphenol mix to achieve haze? http://discussions.probrewer.com/showthread.php?66491-Packaging-NE-Style-IPAs

I haven't tried this yet but it's an interesting read. In a nutshell, he is suggesting that you will get better permanent haze by omitting the flaked wheat altogether. The reason being; much of the haze is created by polyphenols and "the higher the percentage of unmalted wheat in the beer, the...

If that happens again, try tossing some gelatin in the keg. I had 3 kegs with the burn (different yeast). I added gelatin to 2 of them see if I could drop out whatever was causing it. It took a few days but worked like a champ. The burn in the third keg remained until I added the gelatin...

And that's exactly what I posted. Clearly his claim that you can't dry hop early is false. However, the fact that he is mashing high caught my attention because I posted a while back that I suspected mash temps of being a factor in the burn.

It's simple - those of us who can appreciate a good IPA are clearly a few steps higher on the evolutionary ladder than the Neanderthals who don't like them. ;)

I think the burn is a combination of 4 factors: - Dry hop timing - Mash temps - Yeast selection - Sensitivity to "the burn" I listened to the Brew Strong episode on NE IPA's yesterday. Jamil insists that you can't dry hop early because it will result in an "unpleasant bitterness" based...

Calling IPA's "trendy" or a "fad" is ridiculous. I also think it's ridiculous to imply that many of the people drinking them are hipsters or doing it to be cool. Why would that even be a thing? Did I miss the Matthew McConaughey IPA commercial? People drink IPA's because they're delicious...

When my thermapen finally died I switched to a Javelin. If there is a difference between the two, it's negligible IMO (maybe 1-2 seconds) and the latter is about 1/4th the price.

If I'm doing something like an IPA, I go 30. Also, if you're using a pump for the transfer to fermenter, try using gravity. It is much more gentle and less likely to disturb that nice hop cone in the middle of your kettle.

To be honest, my experience contradicts most of your points. I used to brew on propane with a false bottom with great results. When I switched to electric, I couldn't use a false bottom because I have a boil coil in the way. For a while, I couldn't make a good IPA and I was getting...