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I was bottling them before I started kegging. They would be ready to drink 3 days after bottling and gone in 2 weeks. never had an issue with oxidation

Nice. I might just try no crystal malt next time shouldn't be a problem specially using dextrine

I can't help you much there. I would recommend atleast a partial mash version. I would think you could substitute the pale malt with LME and DME and mash the rest. I don't know how this would affect the hop schedule though

I have not gone darker because I am with you on the color. The more yellower the better. Ill experiment without any crystal if anything.

I hear the same about lemon drop. I used quite a bit of Galaxy which is a really overpowering hop and I still get a lot of citrus, mandarin, tangerine on the nose which I can only assume comes from mandarina/lemon drop

here is a pic

Getting better and better at these. This one is my best one to date. very creamy mouthfeel, pineapple, mandarin, citrus, a bit of peach. low bitterness. Here is the recipe. Let me know what you think. Recipe Type: All Grain Batch Size (Gallons): 5.5 gallons (into fermenter) Original...

Ive used this technique before when making cider without any problems. My theory is the yeast stay dormant at cold temperatures. Alternatively I could try killing the yeast since ill be kegging anyways.

Feel like exploring a bit in my next batch here is what I have in mind... 5.5 Gallon Batch IBU 33 OG 1.059 FG 1.002 ABV 7.5% Grains 12lbs Pilsner 1lb white wheat .75lbs acid malt Hops 1oz East kent Golding 60minutes 1oz Galaxy whirlpool 20minutes 2oz Lemon Drop whirlpool 20...

Use dental floss on your dry hops and pull the first dry hop charge out after 4-5 days

I am after the same flavors. I currently have an IPA made with mandarina/galaxy/lemon drop bittered with exp7270. Have high hopes

My advice would be to do away with the 60 minute Citra and add .25oz of CTZ instead

I might try this. I would advice to do away with the caramunich and leave the wort as light as possible while adding hibiscus to dry hop schedule. This will give you a nice bright red color making the beer look much tastier.

Yeah that should work just as good. double dry hopping is the way to go for these imo. I would do half on day 3 then half 3-4 days before kegging/bottling. As for water profile I would recommend close to 1:1 ratio with Cl slightly higher. maybe 140 to 120

I think your recipe looks good except I would make it 4oz of crystal 15 and switch the carapils for 8oz of corn sugar. Also mash low 150 or so. How are you calculating your IBUs? I think you're way under 80 which is a good thing for this style. I actually like the yeast. I've used it for several...

what kind of beer?

Just made a 3 gallon batch. very smooth, everyone has been loving it so far. For this one I used 3 gallons of cider, yeast nutrient, 3711 yeast. I added .2 oz galaxy and .4oz lemon drop at 3 days in to fermentation, left them for 7 days. REmoved them and added .4oz galaxy and .2oz lemon drop for...

Has anyone played around with this? I don't make much cider but decided to give it a go taking some lessons from NE style IPA. I dry hopped at the peak of fermentation with galaxy hops while again after fermentation had stopped with Lemon Drop hops. For Yeast I used some dregs that thad wyeast...

usually dry hopping during active fermentation is what creates the haze. Ive done some with conan where I have dry hopped after fermentation and with heavy end of boil hopping and they have come out relatively clear

Did you dry hop at all? that's where you get the haziness from