Search results

I've tried both quite extensively. I think the aromatic scrubbing element is relatively minor compared to the "limiting contact time" element. With big dry hops getting the beer off green matter on day 2 or 3 is the best weapon against vegetal off flavours and serious hop burn and being able to...

7 gallons (very slight round up but close enough) of hazy DIPA. 2398.5 + 7 = 2405.5

Brewed just shy of 7 gallons (25.5L) of hazy DIPA. Pretty much maxed my BrewZilla, 9.4kg of grain in the extended malt pipe, the biggest grain bill I've done without reiterated mashing. Managed decent conversion and hit my 1.085 target though sparging was very slow with 13% each of wheat malt...

Tried to keep my mind off the cold I'm suffering from by deep cleaning my spare Fermzilla and my brewing system from the hazy DIPA I brewed yesterday. Also added 20g of Mosaic Spectrum dry hop extract into the fermenter at high krausen.

Would probably be useful to know a bit more detail, like grist/wider recipe. I wouldn't be surprised if the Rapt was way off, they usually are if they get a bit of yeast krausen or hop matter on them. 1.075 to 1.024 is circa 67% attenuation which is less than I'd expect from New England but it...

I did El Dorado and Sabro Hazy a couple of years back albeit with some Motueka too. Gave piña colada vibes.

English IPA. It looks a bit more like a hazy right now, I've done little to fine or clarify but expect it'll drop out nicely in a week or two. It's pretty damn good. A surprising amount of tropical fruit coming forward for 3 year old Harlequin and 4 year old Olicana T45.

There are absolutely "two ways" about it. As the numerous posters above who have been keeping IPAs in keg for three, four, five months without noticeable decline in quality all seem to testify. At very high hopping rates, both Hazy and West Coast IPAs benefit from conditioning times of four...

Hazy DIPA, which is a continued escalation of the Hazy IPA I'd been planning on making a little while back. Up to 8.5% target ABV now, dropping the Luminosa and keeping things simple(r) on the hopping side. Just...T90 Mosaic, T90 Simco, LupoMAX Mosaic, LupoMAX Simcoe, Spectrum Mosaic and...

Mini stock up of bits I'm short on for my next brew (hazy DIPA with Mosaic and Simcoe). Wheat and chit malt, golden naked oats, Mosaic Spectrum and Incognito, plus a restock of ascorbic acid and potassium metabisulfate.

I will caveat that pouring becomes quite time consuming. Usually takes 2 or maybe 3 pours, bit like a nitro served stout. But worth it.

One workaround to this is adding your starsan once the keg has been filled to basically the brim and then gently shaking to mix, which seems to largely suppress foam creation.

Strongly disagree. 3+ weeks of cold conditioning in keg is basically mandatory for extremely heavily dry hopped IPAs. I've stored IPAs in keg at room temperature for up to 12 weeks with no significant degradation in aroma or flavour. If you're experiencing significant degradation of your IPAs...

Before I obtained a hop bong, I would remove my gas post, hook up a CO2 tank at barely over ambient pressure to the liquid post (swapping the gas QD on my tank with a liquid one) and slowly pour pellets into the fermenter through the empty posts slot using a 1" necked funnel that I epoxied to a...

For most beers I will burst carbonate to 2.0 vols or just under and serve normally. My British beers usually have either wheat or oats in at ~5% (often torrefied) and the proteins help. My "best" ones I have keg conditioned to carbonate instead of doing so artificially but I usually reserve...

IME T58 doesn't throw much in way of esters or phenols at normal ale temperatures (e.g, sub 20°C). I've had a bit of isoamyl acetate from it in the mid 20s (which I've also found several other English yeasts, including Whitbread Dry variants, will also do) but I've never got it to produce much...

I've just done an English IPA with British Pub Ale (what they have recently renamed Bond) and it's done a stellar job.

Tried to keg my British IPA but for some reason (no idea how or why) I managed to rouse all of the hops to the top after about 5L and they clogged both my floating dip tube and white Bounce filter. I'll try again in a couple of hours when stuff has settled. Pretty sure it's CO2 dissolved in the...

Sabro can be weird. Especially in large quantity. I love it on BA beers where it can blend with wood and spirit but it can throw some big suntan lotion vibes in a large dry hop or whirlpool.

Dry hopped my English IPA. 70g of Olicana and 50g of Harlequin.