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At Wayfinder Brewing in Portland having their Original Cold IPA. That’s a super clean dry IPA. What a treat!

Having a seasonal WC IPA at Level brewing in Portland. Beautiful, spot on beer! Happy Mother’s Day

I didn’t notice a difference. Over time I had introduced many of the great concepts from forum discussions, to the point that my brew day was getting out of hand. I had the opportunity to talk to several commercial brewers and as a result went on a process improvement mission. I had three goals...

Our process and ingredients are similar. I would suggest simplifying. Dump the WP hops all in at one time. One dry hop dump as well. Less chance for O2. 12 days in the fermenter is more than necessary. You could start fermentation around 63 degrees for cleaner finish, skip the soft crash, DH...

Having an Infinite Riff. It’s a nice beer.

Never brewed with rice, but the “Cold IPA” concept has quaff appeal. I would want it to finish clear and dry at about 1.008. Probably give it a try this summer. Thanks for sharing DrGMG.

110 gal in 2020 8146.5

If I end up with a $1200 check it’s getting split between servers at two restaurants I frequent that need help and a server at another that spent 3 weeks in ICU.

Bump to follow this discussion.

Robert65 makes a valid point given suggested uses from OP.

Maybe it’s cuz of the whiskey shots I had after those two beers last night. :rolleyes: Unfermented sugars...?

Think of it as an option. Professional operations are using canned hop extract with success. We just need to scale it. Like hop shots. Or keep using whole or pellets. Choice is a good thing.

Sabro inspired Imperial Stout.

I used a barb to barb adapter with 3’ of 1/2” silicone hose. The OD of the barb is 3/8” and fits perfectly into the blue rubber adapter.

My power supply and pump are the same (12 & 24). My pump lasted one cleaning session before failing. The epoxy seal was broken where the power wire entered the pump. Since the pump is submersible, I assumed liquid entered there and shorted the pump motor. The pump was replaced free of charge...

Been away for a while. I did finally brew a 5 gallon VC/Amarillo IPA back in October. I used in ounces: 1.2 Warrior @60 .5 Amarillo, .2 VC @ 7 2 each in WP 2 each DH Came out 6% with 64 IBUs and I did use Biofine. I don’t see making this beer again. It was harsh and had that eucalyptus flavor...

9519.5 + 90 = 9609.5

Thanks for the responses!

Thanks for the response. I was thinking about those “catch-all” categories. I’m not big on lactose additions, and may never go ahead with it, but might get a wild hair some day and thought brewers here might have experience with it.

I have an American Imperial Stout recipe that’s about 8.5% ABV. This is usually entered in BJCP category 20C. If milk lactose is added (~5%) what BJCP category should/could this milk stout be entered under? Thanks