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Do you like your IPAs hazy and juicy? Or more West Coast style?

I brew a DIPA that up until the last batch used Galaxy & Nelson hops exclusively. I added in a little El Dorado this time around, but just brewed it this past wknd so I can't tell you how it turned out yet.

I would say it's a combination of factors ... Racking to secondary, cold crashing, and higher ABV. You will still have enough yeast in The bottles to carbonate, just give them a little more time. Any particular reason you racked to secondary?

This sounds more like my experiences with 3724. I've only used 3711 once, but I under pitched due to unexpected brew day efficiency, and allowed it to ferment at room temperature. It finished below 1.000 SG within 2 weeks. I was on vacation for a week so I don't know exactly when it reached...

How old is your yeast? how many cells do you need to properly inoculate your wort? Are you trying to overbuild to save yeast? You may not need a starter with a "normal" gravity 5 gallon batch.

Never seen one of these in person, so I'm just spitballing here, but would you be able to use a wing capper if you switch out the shoulders to the 29 mm side?

I brew this style (and every other "style" of IPA) quite often and my beers are carbed by day 10. They still taste a little green until about day 16. I don't cold crash at all and I allow the beers to bottle condition for the first few weeks at rather warm ambient temps.

Went up to Stowe to snowboard this past winter. We stayed in Waterbury. Prohibition Pig is a good place for food and beer. We ate there a few times and the beer selection is great. We ate at almost every restaurant on Main St in Waterbury and don't have a single complaint about any of them. I...

If you decide that you don't want to decant your starter (I don't) then there is some merit in starting your starter closer to brew day and pitching while your starter is at high krausen. No need to wake up the yeast, have them multiply, and then put them back to sleep in the refrigerator just...

As with most things brewing, the best practice is what's best for you. The idea is to have healthy, active yeast in the quantity necessary to start fermenting your wort as soon as possible and to be able to finish strong. For me, I like to start my yeast so that I am pitching into the...

That's what I do as well. Mason jars have worked well for storing for me.

Measured OG : 1.084 BeerSmith Est FG : 1.017 Measured FG : 1.014

I'm terrible with taking notes when I brew. That said, I will be bottling a brew of my DIPA that I used 1318 in this afternoon and I will be sure to update the thread with the FG. I'm not sure how much help that will be though, as I used 1# of sugar, which has become common practice for me in...

In my IPAs I use about all the hopping techniques known to brewers. I use a small 5 or 10 min addition, whirlpool hops at flameout, whirlpool hops under 170* or so, FFH (First Fermentor Hop) and dry hop. The results are some of the most well rounded, complex & intense hops flavors and aromas...

And that yeast info linked is awesome. Definitely gonna implement some of the procedures and see if my beers improve

I use 1318 quite often in this style of beer. I usually dry hop on day 9 or so when the krausen is still pretty thick. I just pour all of my hops together in the same spot so the weight of the hops break through. I rock the carboy gently a few times a day for the next 3-5 days until it's time to...

And m00ps is referring to DRY hopping which happens at room temp days/weeks after the brew day. Any possible infection at this stage most likely wouldn't be from the hops.

Nothing to be nervous about. Throw a whole ounce at the dry hop. If, after the time it takes to bottle carb, you think it's too hoppy (highly unlikely) just give it a few more days. Hop aroma fades fairly quickly. You'll probably find yourself adding more hops on subsequent brews.

I thought about the double bucket method (hadn't thought about using a third as a press, awesome idea though) after my first BIAB brew this wknd. I didn't have a satisfactory way on which to squeeze and recover wort from my bag. My bro in law and I took turns either holding the bag above the...

2117 Half drunk brother in law (brew partner) broke one trying to dry it off. He replaced it though, so I can't complain.