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Whirlpool hops aren’t much different than what used to be called KO or knockoff hops. Hops that steeped after you turned off the boil. whirlpool hops don’t cause haze. Generally stable haze is created by large amounts of high protein adjuncts like wheat or oats, fermentation dry hopping (the...

Ive also always found that beers with lots of hop varieties end up tasting muddled. Generically hoppy, but without defining characteristics of any of the hops. there’s nothing wrong with just using big feature hops. It’s going to be the most pungent and aromatic. Citra, mosaic, galaxy, nelson...

im not going to go as rich on the malt, but bigger on the hopping. Definitely taking the older style and updating it a bit with a more modern hopping rate. OG 1.065 FG 1.014 ABV 6.7% IBUs 70-80 80% efficiency 12#of grain 68.5% Pearl malt 2.8L 25% dark Munich 8.8L 5% melanoidin 22L 1.5% pale...

Of course. But it has more of the classic bitterness and pungent hops that I associate with west coasts. There is no real west coast red...just it was more common there say 10 years ago and I wanted to use a reference another part of the country might know and NN is probably the best known on...

the mosaic could be any big character hop you like. Citra, galaxy, nelson, strata, idaho7, etc. I generally follow a formula in 3 hop beers. 50% focus hop 25% pungent hop 25% support hop. Covers the bases. Big hop flavor from a showcase hop, a hop that provides a lift and potency, and then a hop...

Yeah. I was more referring to how el dorado has that candy sweetness more than it’s general character. Thanks for that clarification. How potent is the aroma?

You didn’t dry hop with enough and warrior is a wasted dry hop. Excellent bittering hop, but very little aroma and flavor. lose the roasted barley. Never needs to be in a west coast. Truth is, most west coast IPA makers are usually mostly base malt 95-100%. If they use 5% of anything else, it’s...

there are plenty of west coast brewers doing the thicker, full opaque style. Monkish, Pure Project, Brouwerij West, Great Notion, Three Magnets, Matchless, etc etc. Hazy IPA has become interchangeable with NEIPA, but there are dramatic differences. Alchemist really started the style, but...

Just wondering about anyone’s feedback on this hop. The description mentions a candied fruit/jolly rancher like quality which reminds me of el dorado a bit. I’m planning a classic west coast hoppy red in the vein of nugget nectar, hop head red, etc. I figured pairing it with some classic dank...

Not at all. Love cilantro

Ive always liked English yeasts for west coast to help bring more fruit out of the hops while maintaining dryness. I used to use s-04 a lot and they were crystal clear. Lately I’ve enjoyed using conan (omega DIPA) and made some great tasting west coasts, but couldn’t get them to clarify at...

I’m one of those guys that thinks centennial and cascade are soapy. I like them as blending hops to add some floral background notes, but on their own I just think of ivory soap. It’s why I’ve never been a big fan of Bells two hearted or Stone IPA. if you want something in the same vein, close...

I’ve drank a bunch of GITM. One of the few hazy DIPAs I will consistently drink. All Citra hopped (maybe some hop extract for bittering). I’ve heard they use flaked oats and golden naked oats, but not wheat in their hazies, but I wouldnt say it was a reliable source. More hearsay and rumors. If...

i love the Augustiner strain. I used both imperial harvest and omega Bayern (I prefer the omega). Never had any sulfur. Never had a diacetyl issue. Just clean lagers with every fermentation. I always start cold around 48 for the first 2 days just until I see activity. Then raise to 52 until I...

Just came across this thread as I’ve been playing around with this. I didn’t go full west coast pilsner, but I took a little more delicate approach. If you’re in California, I would compare it more to Enegren Lagertha, which is a very traditional pils with Saaz as it’s core, but adds a little...

I’m planning a beer inspired by taras boulba and westy blonde and have probably looked at this thread a dozen times over the years. Nice to see it revived. I’m actually going to use wyeasts Belgian Wheat. Used to be my favorite belgian strain (supposedly sourced from de dolle) but it was...

You're right. That was a typo. Rhone 4600 is the yeast. Both are lalvin yeasts

I work for a cidery. Here's some tips from my cidermaker -If you want more complexity beyond plain apple flavor, you need to find some apples with tannins and acidity to give you more than just sugar. Think of it as the typical apple or juice is a base malt. Tannic/acidic juice from...

I've been really digging the flavors of some American style dry hopped saison like Flat Tail Little Green, Lost Abbey carnevale, and Firestone opal. I'm going to be keeping it realities low in abv around 5%, with galaxy as the dry hop. I was thinking since the abv is low to use a more...

i agree with the gypsum additions. i found that as soon as i brought my sulfates up it helped make the bitterness crisper. i always had issues with what i felt was a muddled hop profile. the higher sulfates helped bring the flavor out.