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I suppose - at least it was really unclear (with a ever so slight greenish color).. could that account for some the harshness? Will that leave as hops go out of suspension?

Until recently I was under the impression that dry hopping couldn't possible be overdone.. Then I brewed and all Galaxy APA and used 1.5oz/gallon (the galaxy smells amazing) per gallon in two dry hop additions (9 days and 5 days). I plan on bottling soon and took a hydrometer sample yesterday...

This simply can't be the only explanation? I mean there are numerous threads on significant airlock activity many days after dry hopping?

A teaspoon is a poor dosage tool. Get a cheap (or free) 10ml plastic pipette and make a sugar-water solution where approx 10ml will give the desired carbonation level. This will also come in handy if you have bottles of different size..

This is also my subjective experience! I've actually contemplated a bit about this myself being professionally involved in studying human biology.. It's hard to determine whether it is just a placebo-effect or whether there's actually something to it.. Hangovers are for the most part a...

Mine turned out completely drinkable, but not highly interesting (although a nicely rounded aroma profile) and with slightly harsh taste and bitterness to it a bit "earl greyish".. I wouldn't pursue this for a single hops IPA.. Did one with same grain bill but with single willamette - IMO...

Or you could go for something in between? Two-three weeks should be quite sufficient..

I followed this approach the last time I bottled and they haven't become bombs yet (3 weeks +)..

Thanks for the update..

Bump.. How did this batch turn out?

From a biology stand point it would make sense to rehydrate as described and the n in x steps acclimatize the rehydrated yeast to the wort.. E.g. rehydrate as described but in 300 m - wait and stir as required 1. Ad 60 ml "wort" to make a 20% solution (wait an hour) 2 Ad 90 ml "wort" to...

These combos are most likely tasty.. I'd ad a flameout hop to the first batch though.. If you want the Nelson aroma to come through you could move that to flameout and ad an oz of centennial at 5 min..

Will do! - we're brewing it in 1 week from now..

After 2 weeks of bottle carbonation these IPA are far from excellent.. They're very drinkable but both has a distinct peachy/apricot aroma and a slightly tart bitter profile (particular the Target-IPA).. No detectable off-notes besides or anything .. Willamette is slightly better than Target...

:mug: The stuff is ordered - doubled the Munich II.. - I don't completely trust US-05 (the labelled range is 17-22 celcius), and I find that is throws of peachy esters if staying in the low end (as generally recommended e.g. on HBT) - Maybe I need to be a bit more meticulous in raising the temp...

Nope.. it's more like 24.5 ounces.. But remember that its for a total of 62 liters of wort equal to 16.5 gal..

Super! - thanks man! Grain bill is inspired from Mikkeller Single hops series. Anyway - will consider leaving out CaraRed and going with more Munich. I brewed a few IPAs recently with a very thin mouthfeel and prefer not to repeat that, hence both Oats and plenty of Cara-malt. Hops is directly...

Any thoughts on this IPA? (we're aiming for medium-full body and noticeable malt-notes of course along a great deal of juicy hoppiness!) Efficiency: 74.0% Batch size: 62.0 L Fermentables Fermentable Amount Use PPG Color Pilsner (DE) 10.0 kg 58% Mash 38 1 °L CaraRed (DE) 2.0 kg...

Bump... So how did this beer turn out?

What was the grain bill? Could mash have been on the high side of 156F? Did you rehydrate at initial or secondary yeast pitch??