My hoppy beers have never been up to snuff the way my other beers have. My malty beers and belgian beers have always been much better. Back in Pittsburgh I made a double IPA that turned out pretty good, but my last attempt at an APA (northern brewer's extra pale ale) is only so-so. Maybe I mucked with the recipe too much (in my infinite wisdom I switched up the hop schedule entirely so that instead of 1oz cascade at 60, 30, and 5, I did 1oz FWH, 1oz 15, and 1oz dry)
Right now I'm drinking a Bell's Two Hearted and honestly to me it is the best IPA ever made. I love this stuff.
First of all, I've now gotten my fermentation temperatures down from 70-72 to 66-68 where I'd really like them. The only other thing I can think of is water. I currently mix in 1 tbs of 5/2 stabilizer with the strike water just before dough in. My water report gives no useful info to brewing that I can see. Should I do something different from the 5/2 for an IPA? What say you?
Right now I'm drinking a Bell's Two Hearted and honestly to me it is the best IPA ever made. I love this stuff.
First of all, I've now gotten my fermentation temperatures down from 70-72 to 66-68 where I'd really like them. The only other thing I can think of is water. I currently mix in 1 tbs of 5/2 stabilizer with the strike water just before dough in. My water report gives no useful info to brewing that I can see. Should I do something different from the 5/2 for an IPA? What say you?