I found some good SMaSh IPA recipes, mainly using Safale US-05. Unfortunately I live in a small apartment house and the room temperature is approximately 22-23 °C degree (~71-73 °F), so the temperature inside the fermentor can be up to 25-26 °C (77-79 °F) and the internet told me that it is not pretty ideal for this yeast despite the fact that the temperature range of US-05 is 12-25 °C. I can't really (and hardly want to) change the room …
So I got a Chinook IPA kit last Xmas from Northern Brewer and made my first ever home brew. I followed instructions except I think I made the mistake of steeping grains in boiling water. Everything about the beer ended up perfect except this nasty dry/bitter overtone that ruined what other wise seemed like a good beer. Color was amazing including a nice light brown head. I bottled some and kegged some and they were identical. 10 months later I …
Been brewing for about a year, I've got about a dozen brews under my belt. Tried my hand at a New England IPA. All went ok up to drinking it. When i bottled it (I bottle condition), the beer was the correct hazy pale yellow colour. Smell was nice and fruity/tropical. However, just under 2 weeks later, cracked open the first bottle and its gone bad. Specifically, the fruity aroma has generally been replaced with a rather hoppy aroma and …
First time brewing. I have a IPA in a 6.5 gallon bucket fermenter with US-05 pitched into it. I've got the fermenter in the basement and temperature probe taped to the side of the bucket. Ambient room temperature is around 72°F. The temperature of the probe has been slowly climbing and is at 73.5°F (23°C) this morning. Going on 48 hours since pitching. Steady pulse of bubbling every half second or so in the blowoff container. Should I try and …
I was gifted a 5 gallon Imperial IPA kit which did not come with yeast. It recommends either Safale US-05 Dry Yeast or Omega Yeast OYL009. Times being what they are, Omega is sold out and shipping Safale US-05 won't get it here for 14 days, and costs way more than the yeast itself. I have White Labs Edinburgh Scottish Ale yeast, Nottingham Dry Ale yeast, and I've got a some Duvel Belgian Golden Ale yeast harvested, as well as …
My homebrew club hosted a Fantasy Homebrew Draft, where each brewer drafted an ingredient round by round. The rules are you have to brew with and only with 6 of 8 ingredients you drafted. Finings and Water agents are exempt. I've come up with a Black IPA recipe that should be solid. However, my drafted yeast is Multi Strain Culture/Blend. So, my question is what is a good blend of yeasts for a Black IPA that will finish from 1.075 …
I'm just a beginner brewer, I have done just 5 batches of all-grain beer, some Hefe-Weizens, APA and an Irish Red Ale. For my next all-grain beer I would like to make an IPA recipe. But the two best IPAs I have ever tasted is the Fuller's IPA and Brooklyn East IPA, I think this two beers are pretty close in taste, being Brooklyn's slightly strongest in hop taste. I would like to know what kind of hop I have …
I'm from Australia so we don't really have good access to Heady Topper, Treehouse or Trilium NEIPAs. I have been looking at the heady topper clone on byo.com -https://byo.com/recipe/alchemist-heady-topper-clone/ (Note: Paywall, recipe posted below) and notice it doesn't have oats or wheat. So my question - even though this is one of the originals, compared with today's and other progressions of the NEIPA, is this more of a DIPA or are other brewers just adding sweetness/haze with wheat and oats? …
Hi me and my future wife are brewing a bunch of different beers for our wedding. Next up is an IPA so we are curious of how the dry hopping process works. I'm looking for do's and don'ts and also a description of the process from the fermentation until the finished product. Here are some additional questions. What types of hop are best for dry hopping? Can I bottle ferment after dry hopping for carbonation? Any help is appreciated!
Any insight is really appreciated as I'm quite confused. There was plenty of bubbling and fermentation appeared fine but when i opened the lid it came out very dark and flat. I know carbonation might get better after a few weeks in the bottles but I'm worried why it came out so pale. I have tasted one and it seems fine, just like a dark lager which is a shame.
My first batch, I followed a recipe using malt extract to create a West Cost IPA. The wording of the recipe made me invert the Hop additions... [Edit] Instead of: 2oz of Centinennial at 0mins left in boil 1oz of chinook at 10mins left in boil 1oz of columbus at 60mins left in boil I did : 2oz of Centinennial at 60mins left in boil 1oz of chinook at 50mins left in boil 1oz of columbus at 0mins left in …
I've found myself becoming quite fond of "thick" and "juicy" IPAs and DIPAs. Beers with a viscosity to them that feels somewhat syrupy and leaving a great mouthfeel when drunk. I want to brew my own recipes which turn out with this thickness to them. So my question is: What techniques are there to brewing thick beers? Does it come down to the malt bill, the ratio of grist to water in the mash, the hops, boil time, adding lactose …
I brewed an IPA about 3 weeks ago. Everything went fine during fermentation and I've dropped a couple of hop pellets 4 days before bottling into the fermenter as I planned to do. When bottling everything went fine and I took a sample to measure the FG (with priming sugar, forgot to take it before). I've put the sample into the fridge (after measuring the FG) and drank it after 3 days, it tasted good! I decided to put a …
I haven't found a global agreement on these topics. Let's suppose that the yeast is American (such as Safale US-05). Then: Which is the ideal (primary) fermentation temperature for an IPA and why? Which is the ideal temperature for an IPA placed in secondary with dry hopping and why?
I'm in the process of formulating a recipe for my first IPA, but there is an extremely wide range of bitterness on most scales - something like 40 - 120. I have no idea if I like beer in the lower or upper range. I recently drank Brooklyn IPA 7%, which is the freshest IPA in my memory right now. Approximately in what part of the range is that beer?
Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The flavour from conditioning will dominate. I recall getting typical combinations of sweet, brown sugar, caramel, liquorice and sour (lime). I typical get worst result on sucrose (table sugar made from beet sugar) and using residual yeast. Typically Mangrove Jacks M44 or Safale US-05. I get the least amount …
My question is about creating a micro brewery. For an IPA, is it okay to do a two week primary fermentation then 1 day cold crash, carbonating in bright tank and bottling same day?
IPAs like Bear Republic's Racer 5 and Coronado Brewing Company's Islander IPA have a distinct guava-like scent and flavor character. Is there a particular variety of hops that produces this, or is it a yeast or some more complex combination?
I am trying to replicate Brewdog's Elvis Juice Grapefruit infused IPA. From what I understand you need to add peels of grapefruit and orange to it. Are these added during the boil or on secondary? Can I just use Gin or Vodka to sanitize the peel or would shortly boiling the peels in water (before adding the peels and water to secondary) be better?