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Hi, could someone tell me if any of these can substitute each other or if you get anything more out of one another? Seems like special x would be Best Malz answer to DRC?

Hi all, been experimenting with a bunch of water profiles lately, I wanted to share some of my own and see what people have been using lately, think of these and which is your "go to" water profile for an american IPA and compare. Profile1: CA 99 Mg 18.20 Na 8 SO4 242.7 Cl 52.50 HCO3 16...

Got you, but that still seems like a lot of caramel or maybe old school take for an ipa maybe. Or is that light cRamel a carapils/dextrin?

Yeah, i know some use 100% pale grain bill or so, but sometimes i feel it can end up being a hop soup.

Whats your fg on that though? No dextrose?

Also, I was just visiting a lot of brewerys in san diego, correct me if Im wrong but seems now that more brewerys are going the route of going more 1.008 - 1.010 for FG in IPA rather than around 1.12. Any thoughts comments on this?

Usually i tend to do a mix of 91.5% 2 row / 5% munich and around 3.5-3.8% light crystal. But I have also done 2 Row whet and like 0.5% dark crystal. But Have people been doing 95% and 5% carapils? or maybe 92% 2 row / 4 % c pils/dextrin and 3.5ish% crystal? Just wanna know thoughts about people...

You mean .5Lb or 5%? Being 5 Lb, thats like 7.6% caramel right?

Hi all, so with all these neipas going around, there is still love for a good american IPA. Any grain bill suggestions for a clean modern IPA?

hey, would you happen to have this recipe to share? when did you dry hop? at the end? all at pitch? splitted in 2? how many days in total where the hops incluiding cold? what about pitch rates? looks pretty damn good

Yes, this blend is unpredictable, actually I was thinking on probably bumping up the mash temp and ending up in a higher than desired FG on the software, because as it will over attenuate (its happened twice by 5 points in FG) so therefore it would compensate. Any thoughts on that?

Thanks!

I was wondering if anyone could help me out with some wlp067 issues. Seems like this yeast likes to over attenuate.

Cool, yeah we'll see how it turns out. I live in Peru so its a pain in the ass to handle yeast. They only sell dry yeast here .. whenever I go to the states or have someone go i try to bring yeast in an insulated thing and then start reproduction here for my batches. Its annoying but worth the...

`thanks man, appreciate it .. yeah i will be using it for a neipa in about a week or so .. just not sure if making 1 single hop charge at 12 hours or make it double. Do you let the beer condition a bit or grain to glass in 5 days?

Thanks for the reply! one more thing, when you are making your recipie with kveik, are you getting the numbers you calculate on Beersmith (or any software) or you have to calculate a higher FG to get what you want? Basically, are you mashing around 67-68? with what OG more or less? My concern...

Hey! I am about to make a neipa with kveik but I am a bit confused on the dry hop schedule. I was thinking about 7.5 g x L with 20% at pitch and the rest after day 3 (or just when fermentation is done), how did you do it? Also, what was your FG? can this yeast make over attenuation easy? THANKS!