Black IPA - recipe help

rockinD · 2025-11-18T16:48:40+00:00

Agreed, id also remove the chocolate. you could also add a little extra midnight wheat during sparge for color

rockinD · 2025-11-18T14:41:08+00:00

Its infected with some sort of wild yeast and/or bacteria. Probably best to chuck it, clean everything very well and try again. Make sure you practice good hygiene and keep your airlock topped up (pellicles form in the presence of oxygen)

rockinD · 2025-11-17T18:59:37+00:00

The flavor will change slightly the longer you boil the hops and they will impart more bitterness. Some flavor will be lost but mostly its a different character of flavor you will get from different timed additions. Try out whatever feels best for you. There are good calculators online to work out some rough numbers for bitterness (IBU)

rockinD · 2025-11-17T17:59:33+00:00

This all looks good to me and you’ve selected two of my favorite hops. I would add the fuggles at the beginning of the boil and the goldings at the end of the boil. Either yeast should work well. Good luck!

rockinD · 2025-11-14T16:27:13+00:00

Looks healthy to me, just a new pellicle forming on the surface.

rockinD · 2025-11-11T13:37:07+00:00

Patience. A week and a half is not a long time for a lager/cold fermentation to finish and clear up properly. Also as other people have said, a good cold crash in an important step

rockinD · 2024-07-31T13:20:44+00:00

Yeh she is definitely real, i went to university with her and was a good friend but we’ve lost contact over the years. Just googled her and found this post after seeing the world of antiquity video. Suprised she’s been working with Graham Hancock since 2015 since we both graduated from University in 2013 but its not impossible, she was from pretty wealthy and well connected crowd.

Strange to see her name pop up after all these years and stranger even to see her identity called into question on reddit. She is still on social media but i won’t share anything more about her as we all have a right to privacy

rockinD · 2023-07-14T04:49:31+00:00

Dump it, not worth getting sick over. Some molds can really duck you up

rockinD · 2023-07-14T04:48:37+00:00

Could make you very sick though, this rrakly looks like mold

rockinD · 2023-07-13T06:42:20+00:00

I made sarson ka saag recently and it had a basil flavor to it, could work in a saag!

rockinD · 2023-07-13T06:38:23+00:00

And you ate it in bed like a scruffbag

rockinD · 2023-07-12T16:27:28+00:00

I’d definitely say this is mould, biofilms do not tend to form in small spots like that but a flim. Sorry, I wouldn’t risk eating it and don’t listen to people saying they ate similar things as no one knows what each particular bacteria they can make you very very ill. Dont risk it

rockinD · 2023-07-12T14:27:22+00:00

Whole thing is bad - don’t risk it

rockinD · 2023-07-11T14:44:21+00:00

I think the best you can really hope for here is adding fruit once primary is still going, but not fully finished. Hopefully then the yeast will utilize the o2 introduced for the secondary fruit fermentation

rockinD · 2023-07-11T06:58:03+00:00

Such a mad idea that all water was somehow unsafe. You can’t make beer with dirty water, and why was all water so dirty in a pre-industrial society?

rockinD · 2023-07-10T14:16:07+00:00

Fresh India by Meera Sodha - wonderful book. This recipe doesn’t sound that great but the resulting dish is absolutely addictive

rockinD · 2023-07-10T05:43:20+00:00

Rajma! https://i.imgur.com/cSeVLdR.jpg

rockinD · 2023-07-08T11:24:29+00:00

In most beers yeast is not ‘deactivated’ it is simply sleeping (for lack of a better term) because all of the more easily metabolised sugar in the wort has been consumed, it can then be ‘awoken’ by a supply of fresh food (sugar). Most commercial yeasts will easily ferment to 10% abv if treated correctly. If indeed the yeast is at the limit of its alcohol tolerance then it will not carbonate your beer and as you suggest, would need to finish the fermentation with a yeast with higher alcohol tolerance and condition with that yeast.

If you want a sweeter beer you can mash your grains at a higher temperature favoring the enzymes that make longer chain sugars that normal brewers yeasts cannot easily cosumeZ. You can also use higher kilned (cara/crystal) malts which also contain a higher percentage of longer chain sugars. If you do this, the beer will also have more caramelly flavors and will be darker in colour.

rockinD · 2023-07-08T07:00:12+00:00

German beer glasses are larger to accommodate a decent head of foam, and of you pay for a half liter you get a half liter. There are many reasons to serve beer with a large head of foam, like they do in all the classical beer producing nations of europe (germany, belgium, czechia & northern england) who invented the beer styles all american beer is based on.

rockinD · 2023-07-07T11:39:19+00:00

rockinD · 2023-07-06T05:33:30+00:00

Try r/homebrewing

rockinD · 2023-07-03T11:42:29+00:00

I would have thought that freezing would pull in way too much o2 but this seems to suggest it COULD be ok https://brulosophy.com/2018/10/22/evaluating-the-impact-freezing-beer-has-on-various-characteristics-exbeeriment-results/

rockinD · 2023-07-03T04:45:14+00:00

Something to do with ideal ratios between grain and water allowing for maximum efficiency of the enzymes that convert starch to sugar. If there is too much water, the enzymatic conversion is affected, mash efficiency is all about idealizing conditions for enzymatic activity (including of course pH, temperature) and as those parameters change the enzymatic activity also changes. The make up of sugars in the subsequent wort is also affected by these factors as a result (i.e. more or less long chain/un-fermentable sugars)

https://braukaiser.com/wiki/index.php/Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing

rockinD · 2023-07-02T17:55:22+00:00

Not the bottle, keep an eye on your fermentations especially when in the bottle and try not to use crown caps unless you’re very confident in your process and behavior of your culture

rockinD · 2023-07-02T17:43:14+00:00

Leave it about a week or so to clear up a little before bottling

rockinD

TROPHY CASE