Search results

They use Simcoe and Citra, as well as 4 other "C" hops. Cheers.

any update on a clone? love this beer

One more thing- Has anyone seen oxidation from adding gelatin directly to primary?

Thanks all. Brewing this weekend and will be giving it a shot in a few weeks. Will report back with results.

Has anyone experienced a significant loss in flavor/aroma from this? The concept makes sense that you would lose some character during crashing with gelatin (yeast binding to hop oils and dropping out). On the other hand, maybe you get a more refined hop character (less harsh/vegetal and hop...

anyone having issues dry hopping 1318? i have one going right now and the krausen is still solid after 10 days (the beer reached FG in 4 days). i went ahead and dry hopped anyway and now the hops are just sitting on top of the krausen without much beer contact. ive tried raising temp and rousing...

im brewing with 1318 next week. i tried a friends 10 gallon split batch of using both 1056 and 1318. the 1318 accentuated the hop flavor/aroma in the best way possible. very juicy beer, soft palate. hazy as hell. it reminded me of a HF beer. the ester profile enhanced the hops without making it...

have you used dennys yeast before for an IPA? ill be curious your results in a few weeks after conditioning. the recipe looks good.

i have taken both sulfate and chloride to 120ppm and it's gross; very harsh mineral character. i would never hit those numbers again in a batch. for a west coast IPA i usually keep chloride below 50ppm, calcium below 150ppm, and sulfate below 300ppm. however, this is not a west coast IPA we are...

Anyone have an idea of what yeast they use? Their beers are stupid hazy.

@Callacave. Very much agree, the guys on the east are doing some incredible things with hoppy beer these days. Would you describe the 1318 then as being similar in esters to any other english strain off the top of your head? Again, I am not a fan of something like WLP002 in an IPA (even...

Thanks for the response. Per Wyeast, 64 is on the low end of the temp. Maybe Ill start out around 62 and slowly bring it up throughout a week. What is the familiar flavor that you are getting that is not in HF beers? Esters? I hate certain english esters in IPA's. I would never use something...

Anyone have more experience with Wyeast 1318 on this? I'm about to run a trial of IPA's with 1318 on different water profiles/mineral levels. I think its pretty safe to rule out 001/1056 and possibly Conan.

thanks for the responses. im guessing no chance of off flavor from the discoloration though?

i have had the same kettle for about 3 years. always took care of it by scrubbing with the green/yellow scotch brite pads. i typically apply bar keepers friend every 3-4 or so batches when scrubbing. noticed a discoloration of a "rainbow effect" on the kettle this last time. never seen this...

is it possible to add lactose to the keg or something to balance it out?

brewed an imperial coffee porter. 5 gallon batch, i added 5oz of coarse crush coffee straight to primary post fermentation for 5 days. kegged up and tasted after a few days and its way too much coffee. very bitter/astringent. the beer literally tastes like a cup of black coffee. is it screwed or...

i typically treat both mash and sparge water the same. since im using 2 different pots (1 for mash 1 for sparge) i calculate them separate, but try to achieve the same numbers of ppm in total from additions, then add them before i start brewing so all of my water is treated the same. since i...

building with distilled im trying to get to 300 ppm of sulfate for an IPA. i notice when i get above adding 10 grams of gypsum it will not let me decimal any numbers (ex. 12.2). so, im at 12 grams which gives me 295 ppm of sulfate. close, but im guessing i need about 12.2 to get to 300 ppm. not...

what are your thoughts with the end result using RO or distilled essentially following the primer for imperial stout? calculated this via brewers friend and my pH falls to about 5.3. seems low. i was thinking of just using my municipal (treated with campden and around 100 alkalinity)for the mash...