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  1. I

    New England IPA "Northeast" style IPA

    Man there are so many conflicting anecdotes in this thread. Which yeast attenuates? Which yeast sucks? Which brewery loves malto? Fidens finishes DIPA at 1.024 or 1.016? I have no idea what to think anymore.
  2. I

    American IPA The New West Coast IPA

    Dang that sounds totally dissapointing! Your details and process sounds pretty solid to me its hard to know exactly what led to the crappy result. But really appreciate you bringing it up for discussion, that's really the point of a thread like this. Its hard to imagine a beer with the amount...
  3. I

    New England IPA "Northeast" style IPA

    Wow very cool of you to circle back around and share all these details with us! I love a detailed write up like this, so your efforts are very much appreciated! Congrats on the great review by CBB! https://beerandbrewing.com/review/offset-bier--dopo-1710424461/ I remember when you started this...
  4. I

    New England IPA "Northeast" style IPA

    Welp just do the math… 6 lbs per barrel is about 3 oz per gal. 6.5 gal in fermenter actually that’s 19 oz ! You’re gonna loose a gallon (or a little more) to the dry hop and half a gallon to yeast. That’s 5 gallons into a keg. If you wanna say 4lbs/bbl that’s gonna be a 13 oz DH and the...
  5. I

    New England IPA "Northeast" style IPA

    Right - for a 1.080 beer with 12-16oz of dry hop you really need about 6.5 gal of wort into the fermenter if you want a full 5 gal into the keg. (That’s 7.5 post boil for me) this might sound rediculous to some or obvious to others. So I think the answer is just more volume to account for...
  6. I

    American IPA The New West Coast IPA

    @Dgallo What about biofine or gelatin before the dry hop? Could have a similar effect.
  7. I

    New England IPA "Northeast" style IPA

    Thanks - if I add it into the fermenter at peak ferm is it supposed to get mixed in and dissolved just by yeast activity? Or do I still need to swirl/shake it in with wort in a separate flask?
  8. I

    American IPA The New West Coast IPA

    Sounds like a good plan. When I do pale ale I usually add some Vienna for a little something - blasphemy I know! As for color I think you are just getting different numbers from the difference in calculators - brewfather vs beersmith. But I don’t pay attention to the SRM for pale beers in...
  9. I

    New England IPA "Northeast" style IPA

    This is my "brujos style" which is just a little more extreme than I would usually do. But I'm of the mind, if you make a hazy its gotta be cranked up to 11. 1.074->1.023. 35% barley the rest wheat oats and 4% maltodextrin. Chloride 300, Ca 130. Hot side: Citra t90 and icognito, a touch of...
  10. I

    American IPA The New West Coast IPA

    I hold it at 160-161 for 10 minutes. @Langerz why do you think it’s not that great? Sounds like a killer beer.
  11. I

    New England IPA "Northeast" style IPA

    @G_robertus i bet what you are describing as “salty” is likely hop burn/bite. I’ve never heard it described as salty before but now that you do I think it’s pretty fitting, it’s a harshness like you are licking a salt rock. If that the case give it a week or two and see. It can be mitigated...
  12. I

    New England IPA "Northeast" style IPA

    @MMP126 I’ll be honest the color on that bad boy is pretty off putting. But certainly doesn’t mean it’s oxidized, I attribute it to your base malt. When I’ve used golden promise in the past I’ve been surprised at how dark it is too.
  13. I

    New England IPA "Northeast" style IPA

    What does it say about me that I love the warm, flat, hop bite beer right out of my dry hop keg ?
  14. I

    Looking for "Classic" West Coast IPA Recipe

    I would use this as my guide. He interviews Vinnie and homebrews something like blind pig. Looks like a great beer over all. Recipe formation come near the end of part 1.
  15. I

    Keg purging with active fermentation

    It’s 1.003 +\- gravity points. Best to use a spunding valve in case you are a little early.
  16. I

    American IPA The New West Coast IPA

    @Dgallo sounds so great - that’s the kinda beer that reminds me even with two kids I’ll never want to quit home brewing - a super easy fresh delicious ipa still way cheaper than commercial with DME! What do you do for a bittering IBUs and hot side hopping rates for a beer like that? I don’t do...
  17. I

    American IPA The New West Coast IPA

    Latest west coast. This has some new tweaks. Tried 4% raw wheat, got the idea from pure project in San Diego, they use it in all their hoppy beers for head and some softness. The foam on this is excellent. But I also do a mash rest at 160 that I think helps. FG 1.006, I love it. Maybe I like...
  18. I

    New England IPA "Northeast" style IPA

    Finally got to brewing a hazy, it’s been tough to brew lately with a move and a new baby. But she’s cute and sweeter than her brother, ha! Just did a Brujos style, trying to hit some extremes. 1.074 OG targeting 1.020-1.022 FG. 2-row 35% the rest wheat and oats, 5% maltodextrin. Chloride 300...
  19. I

    New England IPA "Northeast" style IPA

    @bailey mountain brewer when you talk “oz per gallon” are you referring to the volume or wort at the point in the process OR just the intended finish volume (15 gals for you, 5 gals for many of us). I ask cuz it’s a pretty big difference for these hop heavy beers, for me the boil/WP is 8...
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