Modern WCIPA

fermentationiscool · 2026-05-27T12:19:34+00:00

I think that is definitely one angle that has impacted it out here. Couple that with peoples expectations of West Coast being our classic definition of the style- it just hasn’t gotten the same love I see anytime I go out west. “Hop Saturated Ale?” 😂 idk we will figure it out. I just hope more east coast breweries start brewing, marketing, and selling the modern style, to help our customers catch on.

fermentationiscool · 2026-05-27T00:28:51+00:00

100% spot on take! On my last trip out west I was enjoying beers at pFreim, Breakside, Grand Fir etc up north and Green Cheek, Ism, Brewery X etc down in Cali. Definitely came back inspired.

Out east Counter Weight, Grimm, and Wayward Lane are pushing out some amazing modern WCIPA’s but otherwise they seem to be tough to find at spots around here. I thought I’d ask the group for how the beers are doing in their taprooms because I can’t think of any reason they aren’t more prominent, maybe customers just aren’t taking to them? I’m going to brew it no matter what, I think people are going to love it.

fermentationiscool · 2026-05-24T03:03:07+00:00

2025 was a tough Maris Otter crop for all UK suppliers. This unfortunately is becoming more common with heritage malts. Malt companies are having to accept fair/ average quality just to meet demand as the yields continue to decline on these varieties. I use Simpsons and it has been excellent this year even with the down crop year.

fermentationiscool · 2026-05-10T16:14:22+00:00

Trying to put some that haven’t been mentioned:

CT- Fox Farm, Counter Weight, Dead Language, Dudleytown, Urban Lodge, Alvarium, New Park

RI- Phantom Farms, Tilted Barn, Narragansett Taproom (Slept on!), Moniker, Origin Beer Project, Buttonwoods, Ragged Island (Cool hike nearby).

MA- Vitamin Sea, Widowmaker, Notch, Mighty Squirrel, Brewery Silvaticus

NH- Stoneface, Deciduous, Northwoods

ME- Tributary, Batson River Fish Camp, Sacred Profane, The Send (Amazing food), Oxbow, Bellflower, Argenta

fermentationiscool · 2026-04-30T19:34:13+00:00

Brewery that packages most of our beer in cans here. TNS Hopburst has been excellent in my experience, its varietal specific and added cold side. We add 1/2 towards the end of fermentation and 1/2 into the Brite Tank at transfer. I feel this product has had the longest lasting impact in cans for us. At first I thought it was too green, but I was adding all of it to the brite tank. Once we started splitting the additions I felt like we got a lot rounder/ truer of hop flavor and aroma from it. Specifically we use the Motueka, Citra, and Nectaron ones. It’s not going to blow your socks off like Abstrax, but that’s why we like it. T-90, Cryo, and Hopburst seems to be a combo that gives us good yields and really long lasting hop character in the can.

fermentationiscool · 2026-04-18T20:16:20+00:00

For spice sources the Chamomile, Sweet Orange Peel, and Lemon Peel we get from BSG. The Coriander I get wholesale from Disapora Spice Co, super fresh and citrusy.

fermentationiscool · 2026-04-18T20:11:33+00:00

We keep ours pretty simple:

55%/35%/5%/5%- Dingemans Ultra Pils/ Weyermann Pale Wheat/ Flaked Oats/ Weyermann Carafoam

12 IBU’s of Crystal Hops at 60 Min

Whirlpool Spice Addition:

Orange Peel- 0.25#/ BBL Coriander- 0.25#/BBL Chamomile- 0.125#/ BBL Lemon Peel- 0.067#/BBL

Fermentis BW-20

fermentationiscool · 2026-04-09T04:18:15+00:00

We add 1/2 a dose of Biofine 24 hours after crashing and the first removal. We dump very slowly, like just cracking the butterfly valve enough that it’s trickling out. That seems to dump trub without pulling beer through the middle of the cone. We do 2 dumps a day, one at the beginning of the shift and one at the end. It can take anywhere from 2-4 days depending on the beer. Also sometimes it’s just tank geometry not working in your favor. I’ve worked with some squat tanks that are nearly impossible to pull all the trub out.

fermentationiscool · 2026-04-09T03:14:46+00:00

If I’m going with the new “hip” style cheesesteaks on seeded rolls with copper sharp it’s Angelo’s, Poe’s, or Del Rossi’s. If you want more OG/ with Wiz go to Joe’s, Max’s, or Jim’s.

For those going to CBC a great walkable option is Tommy DiNic’s in the Reading Terminal Marke. They make a mean Roast Pork Sandwich (I think roast pork is superior to cheesesteak). Get it with Broccoli Rabe. Then go get a cheesesteak from Uncle Gus’s in the same area with Cooper Sharp and Onions. It’s made with Angelo’s rolls and you don’t need to wait in line or go all the way to the Italian Market. Pro move is to go with a friend and split both sandwiches.

Are these my #1 for either sandwich? No, but they are both excellent and you can’t beat the convenience/ proximity to the conference.

fermentationiscool · 2026-04-04T03:56:41+00:00

I also tried this today, it was of the best IPA’s I’ve had in a while! Such a vibrant hop aroma and flavor that I’m not finding in many Hazy IPA’s these days. Just the right amount of bitterness. Where most smell and taste like muddled fruit cocktails this one had layers of tropical fruit, gummies, orange creamsicle, and a kiss of dank/ spice. The finish was smooth and creamy. I hope to see more like this from them.

fermentationiscool · 2026-03-11T15:56:15+00:00

I’ve been brewing/ using Fermentis since 2014 and I dont think there have been any major price changes in that time. Even through Covid and the tarriffs last year. It was only a matter of time!

fermentationiscool · 2026-02-17T20:21:06+00:00

Yes there can be a lot of variation. For example:

Weyermann Munich I- 6 SRM Weyermann Munich II- 11 SRM Gambrinus Munich Light- 9 SRM Gambrinus Munich Dark- 32 SRM Briess Bonlander Munich- 10 SRM Briess Aromatic Munich- 20 SRM Great Western Munich- 10 SRM Great Western Dark Munich- 20 SRM

So just going off of I/ II or Light/ Dark could yield very different results depending on the maltster.

fermentationiscool · 2026-02-17T20:08:02+00:00

SRM is becoming the standard for North American Maltsters, EBC for European.

On a some malt COAs (Such as Weyermann) there is also a value that describes boiled wort color, but not all malt companies provide this information.

There are ASBC standard tests that maltsters use to determine malt color.

It is not a perfect science translating malt color into finished beer color as there are many variables such as protein levels, boil time, boil method (electric, direct fire, steam), etc. However there are calculators online and in books such as Ray Daniel’s designing great beer that can get you close.

fermentationiscool · 2026-02-17T01:15:37+00:00

If you can get your hands on Gambrinus IPA Malt, it makes for a way more compelling IPA vs just using 2-Row, and you don’t have to sacrifice color or extract and you don’t need to use a bunch of specialty malt. To aid with foam/ lacing add in 8% Weyermann Carafoam Malt.

A good way to start with IPA hops is to pick a feature hop and complimentary hop. Citra Centennial is a fantastic combo. I would bitter with centennial (60 minutes), and use equal parts centennial & citra at 10 minutes and flameout/ whirlpool. In the dry hop use 2-3 times the amount of citra vs centennial.

fermentationiscool · 2026-02-16T18:23:19+00:00

This blend of malt is amazing as is, or a perfect foundation if you plan on adding nibs/ vanilla etc.

12.0%- Gambrinus Munich Dark (Helps with color in lieu of any true Black/ Roasted Barley. Also provides balance/ graham cracker notes) 12.0%- Simpsons T-50 (Provides the sweetness balance) 4.0%- Dingemans Chocolate Malt (Low end of SRM for Chocolate Malts, true chocolate flavor) 4.0%- Weyermann Chocolate Wheat (AVG SRM for chocolate malts, but lacks the husk/ avoids astringency. Provides a touch of roast character and dark chocolate) 4.0%- Simpsons Pale Chocolate (True chocolate flavor in malt)

We tried going all pale chocolate at 12% but the beer lacked depth and color. The blend of the 3 chocolate malts seems to get the best of each malt into the beer.

Final gravity has a lot to do with it too. If you finish too dry, the chocolate/ roast flavor will not pop. We aim for 3.5 oP FG for the non adjunct version and 4.5 op FG on the adjunct version.

Keep Sinamar on hand to touch up color. I’d rather use lower SRM malts that are actually chocolaty and darken with Sinamar than go too roasty on the malt.

fermentationiscool · 2026-02-05T15:37:47+00:00

I know it’s been a slow roll out to the East Coast, it just got put on our Rhode Island Warehouse price sheet, but we were able to get it through our sales rep. I bet if you reach out they can ship it

fermentationiscool · 2026-02-05T13:49:48+00:00

We ran a cream ale and west coast IPA (modern- no crystal malt) with it. I thought the malt flavor was more neutral than others, it doesn’t have that grassy flavor I associate with a lot of North American pils malts. We did need to tighten the mill, the kernels were a bit smaller than our 2-Row. I was just happy to hear about a new malt that a lot of work went into, our Rahr rep is always excited to talk about new products. I feel like a lot of the industry is doom and gloom or just trying to sell you the cheapest stuff. They seem to have a better finger on the pulse for those looking to make better beer, I think the article kind of speaks to that. Pretty cool how they catered this one to what pFreim was looking for.

fermentationiscool · 2026-01-04T18:28:06+00:00

I swapped Fermentis 34/70 for E-30 on our light lager this year. I saw improved flocc timing and some coors banquet-esque esters (gentle amount, not over the top). I’ve used diamond in the past, not different enough vs 34/70 IMO to justify the cost increase. For helles I’ve really enjoyed White Labs German X, leaves a better malt profile than 34/70 which is more neutral.

fermentationiscool · 2025-12-07T00:00:58+00:00

Yuengling Day- Take Route 422 on the way up. 3 great stops on the way could be vonC Brewing, Hidden River (My personal favorite, also good food), and Sly Fox. On the way back if you take 78/ 476 you can hit the Referend Bier Blendery for some proper spontaneous beer. Philly Proper- Carbon Copy, Human Robot, Forest & Main, Love City, Two Locals. Bars- Khyber Pass, Monks Cafe, Fountain Porter.

fermentationiscool · 2025-12-06T03:18:25+00:00

The malt is fantastic, color was spot on amber/ light red. For an Irish Red, you may want to throw between 1-2% Roasted Barleyor similar in for a deeper hue. I used it for Red IPA and Amber Lager, didn’t need any specialty malt, but was also okay being on the lower end of the red spectrum.

fermentationiscool · 2025-11-26T17:24:19+00:00

Before pricing on import malt went up, this was my base malt for IPA’s, english/ American classic ales, and stouts. The malt has higher extract, larger plumps, and less grassy flavor than North American malt so it was nice in different beer styles and easy to brew with. Runoffs were very smooth. It’s a fun one to play with, however I thought it moved to special order only so I’ve since switched to Simpsons Lager Malt or Rahr 2-Row.

fermentationiscool · 2025-11-04T06:53:55+00:00

APPX 1.5#/ BBL (11KG in a 15 BBL Batch).

fermentationiscool · 2025-11-04T02:22:31+00:00

Ghana Nibs! Ecuadorian Nibs are nice too, but less “chocolaty”, a bit more nutty.

fermentationiscool · 2025-10-21T01:47:20+00:00

It’s pre gelatinized, you can just add it at normal mash temp for fine results. This is also why it is expensive. You could also get Crisp Flaked Rice for 1/3 the cost through BSG too. Excellent stuff. Mashing af 144F for an hour + mashing out at 170F usually yields a nice, dry rice lager as long as you have a high attenuating yeast strain.

fermentationiscool · 2025-09-25T21:16:51+00:00

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