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Apparently I need to revisit testing whirlpool temps. I’ve generally cooled it quickly to 185° and then let it ride for 30 mins whirlpooling it here and there throughout. My temp drops down around 150° or so by the time I’m done. So for a good portion of my whirlpool I’m around your desired...

Why have you chosen 170°? It’s been quite some years now, but what I recall seemed to focus around the magic numbers of 185° and 155° for whirlpooling. I attempted to test this, but gave up on brewing for awhile.

The recipe is for a black IPA and I was given the advice to pair Simcoe and Chinook with what would have been an all Columbus IPA. I have 2 packs of Columbus that are each 2 oz and a single oz of the other two hops. The way I really have liked to do my IPAs is to use a small amount for...

I have not, but have read that mashes can be complete sooner than an hour. I mill mine finer than average, but I pulse my wheat berries a bit before I run them through the mill too.

Hmmm, sounds like you just added something to my list to test, dry hopping vs whirlpool. Something interesting is that you are adding your hopstand hops early, at a higher temp. What I had read years back was that the hotter the wort the more flavor you’d extract vs a lower temp being more...

As I pivoted away from trying to build a small mash run from my old 2 gal water jug for smaller batch brewing (2.5 gals) the idea to mash in the oven. I’d still need to filter out the mash so can an old BIAB grain bag be used in the oven set at 150-155°?

I’ve made quite a few 40-50 IBU pale ales, none of which were dry hopped, and they were all excellent, some better than commercial to me (HBC-342 is/was amazing in a pale ale), though I use a small bittering addition to get 10-20 IBUs and load up the end, but I am a bit intrigued by dry hopping...

So you dry hopped yours at about the same rate as an IPA? Is that about right? I’ve wondered if half or 1/3 would even be worthwhile.

So a pale ale, to me, was always just a simple beer, a small bittering addition followed by equal flavoring and aroma additions, never a dry hop. When I dry hop an IPA as a general rule I try to use the same amount of hops as I do for the entire beer. At what sort of rate does one dry hop a much...

I purchased some Simcoe and Chinook (an ounce each) to displace 2 oz of the 4 of Columbus. This is what my black IPA recipe looks like with Columbus, how would you use the Simcoe and Chinook? 3.75 lbs pale ale 0.75 lb white wheat 0.5 lb caramel 90 0.25 lb Midnight Wheat 0.125 lb light DME...

Very interesting! Thanks for the link!

Ahhh, yes! I promoted that beer in Austin before Covid. It’s much better than the Hemperor by New Belgium, which is still good and interesting. Dank type hops just seem ideal for black IPAs.

I once made an IPA without any bittering hops and it was a peculiar beer. These days I start with bittering to achieve about 12-20 IBUs and work from there. I’ve been giving them the full treatment, bittering, flavoring, and aroma additions with a large whirlpool and dry hop reaching for a very...

3 barleywines, huh? For my 100th batch I tried brewing a barleywine. I bought yeast nutrients and was told by the Fermentis guy it would just barely be able to tolerate the 12% projected. I forgot the nutrients, it stopped at 9% and was a bit sickly sweet. But I might just do so again one of...

Well crap, I guess this means I’m going to have to test this eventually. A few pellets per storage type should do I’d think. A year should suffice I’d venture to guess. A standard ziplock vs vacuum sealer bag vs original container taped. Anyone tried the vacuum sealer on the original bag? I’d...

I used to brew all sorts of types of beers, but my wife and I generally always want an IPA or hoppy pale ale, but I have a few beers that I’ll still be brewing. I also used to brew 5.25 or 5.5 gal batches but will be downsizing to 2-2.5 gals, which is where I’m at now wondering about such small...

Are there any hops people would steer clear of for bittering?

That’s how I generally approach hop usage, though I liked to split the 1/2 oz pack of Warrior for bittering 2 batches along with buying hops by the pound to also split for 2 IPAs. Theoretically opened hops wouldn’t sit more than a month or two, but several times now months and months have...

Yakima is a big deal so I’d assume they used quality packaging. I’ve been known to be wrong before though…

I’ve never understood why some breweries use green or clear bottles. At this point they should all know better, the information has been available a long time now.