Search results

Interested Dm

The IBU isn't an issue. It's actually very mellow. I believe the Galaxy hop and my choice of yeast have made this beer less bitter. I did do a huge fo and dry hop addition. Definitely getting the aroma and flavor I want. Cold crashing and kegging tomorrow

Thanks for all the responses. I am familiar w cold crashing. Cold crash all my brews before kegging. Just with this style being cloudy I didn't want to clear the beer. first time brewing an IPA of this descent. I do always cold crash in the fermenter. Always slowly crash it too. 10 degrees a day...

The bitterness to taste is very low. Surprisingly it's quite mellow.

Is it necessary to cold crash this type of pale ale/IPA ? Will cold crashing clear my beer or will it still look like juice? Thoughts? I plan on kegging Friday. I just have a ton of hop sediment and I do not want any floaters.

Gravity stayed at 1.012 just did a final Dry hop addition w a 1/2 oz each of Galaxy and Citra.

Day 7. Gravity is at 1.012. Going to dry hop w an Oz each of Simcoe and centennial for 3 days then keg it.

I'm back w a fermentation gravity and taste review. At day 4 of fermentation I'm at 1.020 and it smells really hoppy. No bitterness at all to my palate. Very soft mouthfeel and it's aroma is passionfruit. I'm going to throw in an oz of Galaxy and Citra while the beer finishes off. I was...

Sounds like a bomb ass beer.

Looks good. Brew it! I'd mash at 148-152 for 60. Fly sparge. Maybe add some mosaic to the flame out.

Yea after I brewed it started calculating my overall IBU it comes down to 70 IBU. I could have cut my bittering addition to about half. We'll see. I'll report back on a flavor review in a couple weeks.

Since I added 1.5 # of oats I didn't want a stuck mash. Just wanted my mash flow well. I use rice hulls every time I use flaked oats.

Hello Everyone! It's been a few months since I've logged in. Just been busy w everyday life. Just bought a home and we are finally settled in and I was able to brew for the first time at my new home. My friend is on the New England/ Vermont/ hazy/ juicy IPAs/ pale ales. He's been...

Hello Everyone! It's been a few months since I've logged in. Just been busy w everyday life. Just bought a home and we are finally settled in and I was able to brew for the first time at my new home. My friend is on the New England/ Vermont/ hazy/ juicy IPAs/ pale ales. He's been...

Here's my stout recipe I brewed for a wedding that was a hitter 77% 2 row 4.6% Roasted barley 3.1% Crystal 75 3.1% Chocolate malt 12.3% Flaked oats 60 min Nugget 36.1 IBU 30 min Nugget 13.9 IBU Wyeast 1332 northwest ale yeast 2-4 vanilla beans Mexican and Madagascar

I'm a big oatmeal stout fan. Always suggest 2lbs of flaked oats to the mash for a stout. The frozen cherries sound really good too.

So far thanks for all the replies it's has opened my mind for more flame out and host stand additions. A local brewery where i live mainly does 0 and whirlpool additions. Large amounts and not dry hopping. Very dank IPAs.

I definitely want the cannabis club aroma slap in the face.

I've never done just 0 min additions. I may consider this. Just for the experience. I'm so use to doing hop additions from 15 mins to 0. I'm probably going to make the dry hop addition a total of 5 oz instead of 3.

Great info. Yea I'm still tweaking w the recipe. I have enough hops on hand to up the amount. Thanks