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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. J

    Brewing a light bodied crisp IPA

    What are you guy's thoughts about only bittering 60 minute and 0 minute whirlpool hop additions? Not hoppy enough? Anyone who has done this type hop schedule, I would like to hear your thoughts?
  2. J

    Brewing a light bodied crisp IPA

    I would agree if we were talking session IPAs. 4.3 abv is thin and needs a bit more added mouthfeel, color and body. A 7% abv IPA is a different story in my opinion. But honestly anyone can make their case to advocate for specialty malts in an IPA. Or any beer for that matter. Because taste...
  3. J

    Brewing a light bodied crisp IPA

    I don't think that is the case. I think he knows the IPAs he likes and makes. It all comes down to tastes and preferences. And I think we forget that the IPA is nowhere near what it originally was. And it is continuing to evolve and get it's own regional interpretations. At this point nobody...
  4. J

    Brewing a light bodied crisp IPA

    Agree as to the point of the above mentioned beers. And in agreement about Mitch Steele's comments about over use of crystal. However, this thread is not about Mitch Steele's idea of a good IPA. None of the IPAs above fall into the category of IPA I want to create. I and plenty others have...
  5. J

    Brewing a light bodied crisp IPA

    I think the reason to use corn sugar in a 7% IPA can be justified the same way you use it in a 9.5% IIPA. And the same same for not adding crystal malt on the IIPA as well. Because with that much malt it already has enough mouthfeel and color. It is one thing with a 5% pale because the hops and...
  6. J

    Brewing a light bodied crisp IPA

    Do you do a hop rest post boil then whirlpool? Or add whirlpool, cool then runoff?
  7. J

    Brewing a light bodied crisp IPA

    Great input, guys!!! What about Cara-Pils? Percentage corn sugar for grain bill? Also, how many IBUs for bittering? Do you aim for a specific bittering number on the low end then hammer post boil?
  8. J

    Brewing a light bodied crisp IPA

    I like everyone's input here. I typically mash my IPAs around 149-150. And the beers are good, but still a bit on the malty side compared to other comparable abv beers. Trust me, I have troubleshot the equipment and process and know my equipment. As far as cara-pils, i normally do not use...
  9. J

    Brewing a light bodied crisp IPA

    I have some Homebrew beer questions for you brewer types out there.. I am trying to put together a less malty easy to drink citrusy IPA and wanted to bound a few thoughts off you guys. The IPAs i enjoy the most are the ones where the malt takes a back stage to the hops. Obviously this seems...
  10. J

    Brewing with the universally disliked WLP037

    You are fermenting at too high of a temp. I know what temperature that is recommend of a temp, but i would aim for 60-65f ambient. And condition your finished beer for longer than typical by at least another 2 weeks. This yeast takes a while to clean up after itself. But when complete the...
  11. J

    Brewing with the universally disliked WLP037

    You are brewing too high. I know what temperature that is recommended, but i would aim for 60-65f ambient. And condition your finished beer for longer than typical by at least another 2 weeks. This yeast takes a while to clean up after itself. But when complete the finished result is accurate...
  12. J

    Anyone here taken a crack at cloning Hop Venom?

    Here is the updated recipe. I just tapped this and it tastes exactly like the original hop venom. Anyways, here goes: Scaled Hop venom Style: Imperial IPAOG: 1.116 Type:FG: 1.036 Rating: 0.0ABV: 10.48 % Calories: 382IBU's: 125.39 Efficiency: 83 %Boil Size: 11.09 Gal Color: 10.8 SRM Batch...
  13. J

    Anyone here taken a crack at cloning Hop Venom?

    It went well. I maxed out capacity on my setup which effected efficiency. I was under preboil OG, but adding 15 minutes to boil actually made me hit 1.115. Beer is dry hopping now, but tastes spot on. The First Wort hops means you put the hops into the boil kettle during lautering so that the...
  14. J

    Removing Muslin Bags in Secondary

    Sanitized wire bent into a hook in the end. Sent from my iPhone using Home Brew
  15. J

    Just used Wyeast 1968 for the first time and have questions..,

    This is for my 10% hop venom clone. This yeast is reported as being very flocculent, however i am not seeing that. A few things to note. First off it has been ~70 degrees lately and i have no way to cold crash my finished beers. I would love a temp controlled chest freezer that i could use, but...
  16. J

    Wyeast London ESB

    I am have a clone going to secondary with this yeast and i am impressed with it so far. And for an ESB yeast it will attenuate to 10% if aerated and properly pitched. Supposedly this is Boneyard's yeast of choice. Can't confirm for sure, but my clone tastes like boneyard. Sent from my iPhone...
  17. J

    What kind of sugar do you use for fermentation? :)

    Is there any difference between this and regular american brown sugar, besides being a solid cone? Sent from my iPhone using Home Brew
  18. J

    What kind of sugar do you use for fermentation? :)

    Turbinado. But i have used regular sugar and it works. Sent from my iPhone using Home Brew
  19. J

    wine yeast vs baker's yeast

    Are you crushing your own grapes or using canned grape juice? I would agree that it may make more sense to use wild yeast. Vineyards have been doing this for years. The idea is if you crush your own grapes you don't filter until after fermentation. This leaves grape skin particles in the juice...
  20. J

    WB06 does not equal WLP300

    Not necessarily. My point is that if your beer is lacking a certain yeast character, i would verify ferment temp nuances that may be specific to this yeast. If you are wanting more esters try fermenting warmer etc. My experience with WLP037 yorkshire square yeast was that if you fermented at...
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