Problems with brewing DIPA

[bossbrews]

I would have never dre amed of using melanoiden malt in an ipa, but floyd knows a hell of a lot more about it than I do. In terms of helping attenuate well, I would recommend a huge starter. I haven't run it by mr. Malty, but I'm guessing for a beer that size with no stir plate it will be around a gallon. Aerate as best you can and pitch at fermentation temp. When are you adding corn sugar? Late in the boil or to fermentor?

Thankfully, I have a stir plate. Would it make sense to make a bigger starter than recommended or am I looking for trouble? Mr. Malty has rarely if ever let me down.

I was thinking corn sugar at 15 min in the boil and any extra would be added to the primary. I would just boil it down in some water and cool it before adding.

I think I'll just have to mind my hydrometer readings more carefully. I tend to neglect them when I'm making smaller beers.

 

[wncbrewer]

I would go with the recommended starter size. What is your target final gravity? To be honest, I would be happy with anything in the 1.016 range give or take. That is still pretty dry for a beer with a 1.090 og. If there is one thing I would emphasize more than anything it would be give it plenty of time. Time improved my big beers more than my stirplate or oxygen stone or ranco. Not that those things aren't awesome, but a beer of this gravity needs time for the yeast to cleanup off flavors, and for the fusels to "cool off" some. My rule is to give it another week after I start getting stagnant gravity readings, then rack and proceed with dry hopping. Hope I have helped. I am sure it will turn out great.

Also, I have brewed my double ipa roughly a dozen times and it still isn't quite where I want it. Point being it may take a while for you to get it there, but that is just an excuse to brew more often as far as I'm concerned...cheers...wnc

 

[bossbrews]

I would go with the recommended starter size. What is your target final gravity? To be honest, I would be happy with anything in the 1.016 range give or take. That is still pretty dry for a beer with a 1.090 og. If there is one thing I would emphasize more than anything it would be give it plenty of time. Time improved my big beers more than my stirplate or oxygen stone or ranco. Not that those things aren't awesome, but a beer of this gravity needs time for the yeast to cleanup off flavors, and for the fusels to "cool off" some. My rule is to give it another week after I start getting stagnant gravity readings, then rack and proceed with dry hopping. Hope I have helped. I am sure it will turn out great.

Also, I have brewed my double ipa roughly a dozen times and it still isn't quite where I want it. Point being it may take a while for you to get it there, but that is just an excuse to brew more often as far as I'm concerned...cheers...wnc

Yup thanks!

I think around 1.016 sounds great. I'll get cracking on it next week.