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Lots of great contribution to the thread so far, thanks everybody! Here’s my latest version and first since I posted originally. I definitely stand by some of the key features to this version of west coast IPA being: really light malt bill (all of mostly pils), lower than classic ibu from the...

Looks great! I’m gonna need to do some more dme batches to keep me going as life gets busier. Do you think it saved you a good amount of time? I love talus for WCIPA - i get such clear grapefruit, pine and roses from it. What are your quantities for WP and DH?

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In granite bay?

Yes that’s a fine schedule. You will very likely be dry hopping after fermentation is complete (which many of us argue is the best way) which will necessitate that you reduce cold side oxidation as much as possible. Popular ways to do that are: cold crash under pressure, dry hop while co2 is...

Yeah @CascadesBrewer is right this is from the email I got back from the local pro brewer at TDNE. His beers are right there with other great breweries in Ca like Alvarado st, green cheek, highland park, NPBC. That’s his dry hop method and from what I gather he’s treating WCIPA and hazy the same...

Thanks yes great explanation. I'm following your math and thinking now. I guess its just very strategic use of the effects of compounding. Maybe I should hire you as my personal finance, retirement planner? ha! still curious what @doug293cz thinks about my comment above.

This addresses my biggest question... but your response here is not consistent with your equation (If I'm using it right!) When you change the total headspace from 7 gal to 12 gal (one keg to purge vs two kegs) the o2 left in the system increases from ~2ppb to ~4000ppb. I'd really like to...

Thanks! I must be missing a critical concept that the headspace o2 is 3000x worse when the head space is only ~double the size (12g vs 7g). ?? Yeah I like a get your procedure except for how the numbers work out that there is an dvantage to stage out the process... why does your 2g headspace...

Whoa that’s a huge difference 7g vs 12g! Is there a decimal missing? Yeah so I’ve been trying to think through a procedure like you outlined… it gets a bit complicated! But I don’t think I follow the logic. Why not just start the ferment with the dry hop keg attached and the serving keg next...

What’s the concensus on purging kegs with co2 fermentation? Best methods? Do I need to fill the serving keg with sanitizer so it gets pushed out? Can I just sanitize the kegs and leave it empty to get flushed out by the 300+ liters of co2 produces? It’s easier that way. What’s a reasonable...

What do you think of the new galaxy from YVH? The two bags I’ve used didn’t smell off, they were just so MEH. Almost no aroma when opening the bag, maybe a subtle peach note, wondering if that’s just the way is or just bad bags @secretlevel

Yeah that’s called a hochkurz mash - it’s a great mash schedule! 144 is targeting active beta amylase and 154 is targeting alpha amylase. Some brewers like it for just about everything

My childhood friend won or placed in the Cal state science fair when he was in 7th grade with a project about brewing beer! I’ve gotta ask him what the experiment was!

Ha! 👍🏻 yes I think this is really interesting - I know Bob from Highland Park has been really upfront about using it for all their WCIPA. And Firestone Walker’s newest brand of IPA (hopnosis) uses their house lager strain. It’s something I plan to play around with as I make this style more...

One of the guys on here with a blog loves a similar grain bill - something like two row plus 40% malted oats, 10% GNO, 10% wheat. I forget who it is but maybe he can chime in. Edit I’m thinking of this blog https://simplehomebrew.wordpress.com/2021/03/04/topaz-hazy-ipa/

I recently listened to a Brülosophy podcast with Martin Keen and he describes this exact method for pressure transfers. I kept waiting for him to give you or at least HBT credit for the idea… still waiting… he’s even got a video coming out on it, maybe he will give credit then. The podcast...

That’s funny I’ve never heard any of those terms! But they all make sense. I’ve been in different parts California almost my whole life… around here we just call it west coast ipa. I made up “the new WCIPA” just to try to differentiate it some how.

Yeah I’ve done this beer with all strata and loved it, will do again.

Whoa new hop from new zealand Peacharine is nuts! If you can get some buy it all!