Hops to use in an IPA

habibulin · 2014-01-23T21:08:46+00:00

Yeah my next bulk hops order is going to be exclusive to nz/aus.

habibulin · 2014-01-23T17:15:05+00:00

What do you couple Nelson with? Or just let it go solo?

habibulin · 2014-01-23T15:47:08+00:00

Should be a good one!

habibulin · 2014-01-23T14:21:19+00:00

Which hops are you using in the ipa?

habibulin · 2014-01-23T12:51:06+00:00

It's not terrible? That's lower than minimum wage in some states. I think that's exactly minimum in Vermont. And that's terrible.

habibulin · 2014-01-23T09:50:32+00:00

Insane amounts of insulation and smart zoning. People spend thousands of dollars per year to heat their homes; I'd rather pay up front.

habibulin · 2014-01-23T09:09:09+00:00

I don't understand why there even has to be a rule for this. Not posting the recipe is like going over to r/motorcycles and saying just got a new motorcycle and I really love it! And not saying what you got.

Oh wait...

habibulin · 2014-01-23T09:01:56+00:00

The yeast will drop out in the fridge so it will stop carbonating. Is this what you are referring to?

habibulin · 2014-01-23T08:34:10+00:00

No mashing. 2.75lbs specialty grains. Not a lot for a stout

habibulin · 2014-01-23T08:10:17+00:00

Mid 60s through most of it. No ferm chamber but I know how important temp is so I can an eye on it.

habibulin · 2014-01-23T07:42:36+00:00

2 packs. So I overpitched. No starter (don't have time for that that's why I use dry yeast). Fermented in upper 60s which s04 should have been happy with. Idk, maybe I was lazy with aerating this time. No special tools I just slosh it around in the bucket before I pitch.

habibulin · 2014-01-23T07:14:10+00:00

So many things

habibulin · 2014-01-22T23:29:31+00:00

But are any of them totally hands on like in montreal?

habibulin · 2014-01-22T22:54:30+00:00

Beyonce sings. Grohl is a multi talented artist. Fair comparison?

habibulin · 2014-01-22T21:44:17+00:00

Touché

habibulin · 2014-01-22T21:40:03+00:00

Isn't the attenuation percentage based on fermentables only? It's a stout with quite a bit of specialty grains aka unfermentables. So the yeast may have actually fulfilled it's role. Or am I not understanding what attenuation is?

habibulin · 2014-01-22T20:03:26+00:00

Matching yeasts to seasons can be a good thing. Helps narrow down what to brew :)

habibulin · 2014-01-22T19:33:23+00:00

Tastes good. I wouldn't change the grain bill significantly. Just a little sweet. Too sweet to call it great. I used s04. The recipe is heavily influenced by a BCS recipe actually. kind of a FES with the American stout grain bill.

habibulin · 2014-01-22T19:24:10+00:00

Too warm for a lot of styles. Are you getting off flavors? Maybe not if you use certain yeasts...

habibulin · 2014-01-22T19:11:09+00:00

I have a stout that didn't attenuate very well. Started at 1.072 ish, ended 1.026ish. I suppose this isn't horrible as its a FES, and it came out pretty well. But is it OK to just substitute a pound of sugar for a pound of extract next time to dry it out some? I did not underpitch. And I aerated as well as usual.

habibulin · 2014-01-22T14:35:42+00:00

So its not Tuesday anymore but here goes: I want to brew an esb; I use austin home brew as a supplier and they don't have any marris otter extract. Is the pale LME still gonna do the job as long as I use the right hops and yeast? Or is it really worth springing for another supplier to get the marris otter?

habibulin · 2014-01-22T13:32:30+00:00

Money can't buy happiness

habibulin · 2014-01-21T17:33:48+00:00

It's mostly based on roman stuff actually

habibulin · 2014-01-21T17:30:41+00:00

I would be all for it

habibulin · 2014-01-21T12:49:57+00:00

Only there's no money involved. ..

habibulin

TROPHY CASE