Forums
New posts
Search forums
Recipes
Homebrew Lager Recipes
Homebrew Ale Recipes
Homebrew Sours & Wilds Recipes
Specialty, Fruit, Historical, Other Recipes
Mead Recipes
Wine Recipes
Cider Recipes
Media
New media
New comments
Search media
Sponsors
HomebrewTalk Sponsor Market
HomebrewTalk Sponsor Giveaways
Articles
What's new
New posts
New media
New media comments
Latest activity
Members
Current visitors
Wiki
Beer
Wine
Cider
Mead
Brewing Software
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Home Brewing Beer
Recipes/Ingredients
West Coast IPA Feedback
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Message
<blockquote data-quote="Group W" data-source="post: 9273212" data-attributes="member: 262979"><p>Our process and ingredients are similar. I would suggest simplifying. Dump the WP hops all in at one time. One dry hop dump as well. Less chance for O2. 12 days in the fermenter is more than necessary. You could start fermentation around 63 degrees for cleaner finish, skip the soft crash, DH around day 5 then increase temp 2 degrees/day to 67 to clean up, then cold crash. At 1.068 OG, a higher IBU of 65 to 70 might help. As for the hops, I like to keep it to no more than 3 aroma/flavor hops. That grain bill looks fine to me, but I wonder if that much Vienna is taking over the flavor profile. Do you really need dextrin in a 7.5% beer? Let us know how it’s going on your next brew.</p></blockquote><p></p>
[QUOTE="Group W, post: 9273212, member: 262979"] Our process and ingredients are similar. I would suggest simplifying. Dump the WP hops all in at one time. One dry hop dump as well. Less chance for O2. 12 days in the fermenter is more than necessary. You could start fermentation around 63 degrees for cleaner finish, skip the soft crash, DH around day 5 then increase temp 2 degrees/day to 67 to clean up, then cold crash. At 1.068 OG, a higher IBU of 65 to 70 might help. As for the hops, I like to keep it to no more than 3 aroma/flavor hops. That grain bill looks fine to me, but I wonder if that much Vienna is taking over the flavor profile. Do you really need dextrin in a 7.5% beer? Let us know how it’s going on your next brew. [/QUOTE]
Insert quotes…
Verification
Post reply
Home Brewing Beer
Recipes/Ingredients
West Coast IPA Feedback
Join the conversation!
Register today and take advantage of membership benefits.
It's FREE!
Participate in both public and private conversations with people that share your interest
Start new threads
See less ads
Enter your email address to join:
Thank you! Please check your email inbox to continue.
There's already a member associated with this email address. Please
log in
or
retrieve your password
.
Already a member?
Click here to log in
Don't like ads?
Did you know that registered members can turn off the ads?
Register today and take advantage of membership benefits.
Enter your email address to join:
Thank you! Please check your email inbox to continue.
There's already a member associated with this email address. Please
log in
or
retrieve your password
.
Already a member?
Click here to log in
Top
