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Looking for some recommendations for dryhop combinations and ratios for a killer WC IPA. What have been your favorite combos?

Following up on this. If a competition lumps all IPAs together, is it usually still best to shoot for a hazy IPA? Seems like it would be hard for other styles to compete with a hazy IPA. I was tempted to try a WC IPA, but I just don't think it would do as well. Maybe it would though. I know...

Just soft crash the IPA as long as you want so your schedule works out. I just soft crashed my WC IPA for over 2 weeks and it sat happily in my freezer waiting for dry hop (I had a bad virus and couldn't be bothered by it.). I usually only wait 2-5 days or so for the soft crash, but longer is...

i just made an attempt at a west coast ipa after at least a couple years break. i really dig it! i like the minerally, crisp flavor with dank hops. pleasant change of pace. the bitterness is firm but not clinging. my only complaint is that it has a bit of a canteloupey aroma. I am guessing...

Has anyone tried the soft crash and then dry hop method with unconventional hops, such as an English IPA or something? Is it better to add german or english dry hops at warmer temps during fermentation or does it work well with the soft crash method?

I've dumped pounds of galaxy before. just do it. lol

It shouldn’t have any impact on hop creep at all. It just throws a wrench into the chemical pathway leading to diacetyl formation. There is a precursor compound to diacetyl that is enzymatically changed into another compound, so diacetyl shouldn’t really form

how do people see coastal haze vs dryhop. my memory of dryhop was that it had a lot more yeast character than coastal haze. i think that's why i miss the dryhop flavor. i really like a yeast that wants to party. ha ha.

i can confirm it is a massive foamer. i just tried it. Attenuation was pretty run of the mill, similar to other englishy strains for me. i thought it would be higher. i kept it pretty low temp to start though. it makes for a hazy nice ipa. I wouldln't write home to mom about it, but it's...

do you think there's a difference between pushing it over to serving keg vs just racking it over with an open top? have you compared?

If you use a non-haze-positive yeast like chico in a hoppy beer and then fine it does the hop flavor come across as less than in a hazy ipa?

i've used the equivalent of 2 oz/gal in my most recent single IPAs. I wonder if more would be beneficial? I have been using Lupo for everything to try it out

i bought from freckleface.com too. it was fine. https://freckleface.com/shopsite_sc/store/html/gammagaskets.html

Do you just serve off of the top of the stuff that falls out with the Biofine?

does it wor it says to avoid 15C or higher. i suppose it works better the colder it gets. might be worth trying at like 55F as you do the dry hop just to see. I wouldn't be afraid to dryhop, chill down to 32 and then open up with a CO2 purge and dump in the biofine, pressurize a bit and then...

i wonder if you could just add it in when you dry hop? does it work in the mid 50s or do you need to get it cold first?

Actually, it looks pretty dead this morning. I guess it might have just been a ton of CO2 coming out of solution? That doesn't usually happen so much for me, but I did crash it down for like 3-4 days under pressure, so maybe it just had some stored up CO2 that came out.

Just had a dry hop fail using Coastal Haze. Fermentation was complete. I chilled down to 55F for 3 days. Dry hopped this morning and this evening I had to put on a blowoff, as I think it kicked off fermentation again. I guess 55F isn't cold enough for coastal haze!

Is there a new malt buy group in the area?

it does have a kind of vegetal taste. that's the geranium note i was talking about. it's a very strong perfumy, vegetal kind of character. Maybe it comes from dry hopping with hops high in geraniol or something.