Search results

Thanks! No idea about the alkalinity. I think it's pretty soft. Lactic acid is the way to go?

Hey everyone, Looking for your input. Batch after batch, I am getting a pretty strong astringency and I don't like it. My process is the following. BIAB with NYC tap water, usually around mash ratio of 1.3. No sparge just top off with cold tap water to reach pre boil gravity. Last batch was...

Sorry to bring this thread back from the dead. I'm also looking at the same Danby 2.6 cu ft fridge. Will it fit my 2.5 gallon Torpedo keg and 5 lbs co2 tank? If not, what cu ft fridge should I get? I want something compact that wont be too big and is freezerless. Thanks!

It depends, what's your starting gravity? You shouldn't dilute your wort after the boil. You'll just end up losing flavor and diluting sugars

I think it has something to do with contamination issues and beer clarity. I also have never seen a difference one way or the either flavorwise

I dry hop all my IPAs after 3 or 4 days to reduce oxidation from the pellets. I still get strong flavors and aroma.

Thanks guys for your responses, I racked to my keg without cold crashing! I didnt see too many floaties making their way to the keg. I will report back if it clogs up the dip tube. Other stuid question: Can I store my co2 in a freezer at 7 degrees Fahrenheit? Or is that too cold

There are probably 150 threads about this but couldn't find an answer. First time kegging this weekend. The IPA is heavily dry hopped, however most of the pellets have sunk to the bottom by now. I usually cold crash before bottling. There's not that much left floating anymore. So if I gently...

Hey guys, I have a physics question: you're told not to close a glass carboy while cold crashing or the carboy will implode. I saw that you can use an extra long blowoff tube so the suckbacked Star San doesn't make it's way all the way back to the carboy. But wouldn't that extra CO2 in the...

What are you trying to achieve with the yeast? Are you trying to get the fruity/candied esters? I always thought you needed a NE yeast to make a nice NE style IPA. Well I don't think that's true. You can make one just as creamy and hazy with american ale yeast. The key is lots of flaked...

I'll reach out, but I fear people wont understand I think overall these guidelines are way to strict. For an IPA it should be just Hop forward (showcasing the hops). I don't see why IBU range/clarity etc has anything to do with being an IPA

Haha for sure, i went 20% wheat and 10% flaked wheat

Which commercial NE IPAs are you referring to? They definitely are less carbonated than regular AIPAs. Trillium/Other Half/Treehouse etc. This increases the creamy and juice sensation. I aim for 2.1/2.2 for this style which gets me pretty close to the above breweries

Haha okay thanks!

For competition entry purposes: is a NE IPA an American IPA or a Specialty IPA? Kind of a stupid question, but i don't think a NE IPA fits the regular AIPA guidelines. Lower bitterness, hazy juicy appearance, creamier mouthfeel, lower carbonation, sweeter etc I'm entering this beer in a...

Thanks for you replies I do hopstand/dry hop and get great results. Everything seems to be going fine before bottling. I'm just curious if the style is worth bottle conditioning at all (or if I'm just wasting time and goodbeer) vs. classic American IPAs. I feel that my uncarbed beer prior to...

Hey guys, So I've been enjoying drinking New England IPAs (Treehouse, Trillium, Alchemist etc) and trying to replicate them. My 3 batches now have been consistantly perfect before bottling. They seriously tasted amazing (in line with the above breweries). I did a batch with Galaxy Mosaic and...

Thanks guys for your responses, So how does let's say the Alchemist do it? They pretty much only make DIPAs, and I heard they reuse the yeast for about 10 generations.. The latest beer was a 40 IBU NE style DIPA, but with a big load of dry hops. Can the yeast absorb the bitterness from Dry...

Hey guys, I'm planning on making a 3 gallon batch of DIPA (OG 1.072) this weekend. I made a starter a few days ago from the yeast harvested from my last batch. It would be the 3rd repitch of Wyeast 1318. My last brew has a pretty big yeast bite, so I might have overpitched. As per the...

Me too to increase the creamy mouthfeel. I went for 2.1 vol of Co2. So the carbonation is consistent with that.