Recent content by KW9375

So how did it turn out? Also, I'm curious what the IBU was - I see you had quite a bit of early hop additions in a 90 minute boil.

I love the aroma and initial flavor of Ballast Point's Pineapple Sculpin IPA, but the pineapple flavor dies away very quickly, which isn't all bad since the Sculpin IPA is so good. However, I personally would prefer the pineapple flavor to linger more throughout. If there is a way to balance the...

I just finished brewing your Batch #4 tonight. Pretty much followed your recipe - the only thing I changed was the yeast, but not for any good reason. I just like the West Coast Ale yeast and have used it several times so I tend to go with that for my IPAs. Before pitching the yeast, I tasted...

This looks delicious, I want to try it. I haven't run across a 20 minute boil yet...why not 60 minutes? How long do you steep the grains? When do you add the late addition fermentables? Thanks!

Update - after leaving it in the keg another 2 weeks or so, I sampled it last night and it was perfect!! The carbonation was just right, and the flavor was great all the way through. I just love the mosaic and citra hops! Not sure how/why this ended up tasting so great, but I guess sometimes...

It's what the BeerSmith software says. :-)

OK, so I dry hopped it for 4 days last week, and then kegged it on Friday night ...put it in my kegerator and turned up the CO2 to almost 30psi. After 3 full days, I tried it last night. Smelled delicious (mosaic & citra hops) and tastes great up front. It had plenty of head, but the texture...

Uh oh! So if it develops anything weird...does that mean it's infected? If so, do you really just crash it and keg it? And then drink it, infected? Sorry...still a newbie. It looks ok right now.

I measured again and got a FG of 1.018. I looked at BeerSmith, and the estimated FG was actually 1.019. So, I guess it's fully attenuated. I sampled it and it tastes good, with some decent bitterness, so that's great! I think I'll go ahead and throw in some hops for a few days...

Hmmm....I'm about to rack to a carboy to dry hop. I just took a specific gravity reading and it is 1.020. I brewed on 9/26/15...4 months ago. That seems awfully high. Should I pitch some more yeast?

Awesome! Thanks! I'll post my findings...crossing my fingers!

I brewed a double IPA with about 100IBU on 9/26/15. For many reasons (but not a good one), I still haven't racked to a carboy for dry hopping. I plan on doing that tonight or tomorrow night though. I know the flavor and aroma from the hops at boil time have most likely been reduced to possibly...

I have an original IPA recipe that I'm going to modify and brew this weekend. I used Mosaic and Citra as my aroma and flavoring hops, and a little bit of mosaic as my bittering, but mostly....German Hallertau. I really had no reason of choosing that, and as I've learned and experimented more...

UPDATE Yesterday was 2 weeks in primary fermentation, so I took it out and measured the SG. I was surprised that I had lost a bit more volume than I realized when it blew up...maybe a gallon. I attached a photo - looks like maybe 4 gallons. I think it's a ~6 gallon carboy. When I put my recipe...

Thanks! Do you mean you've had great results using this yeast at the same temps as me (86*F) or at your 70*F? From the sounds of it, I'm expecting a sweeter, maybe bubble gum, flavor in my beer since I fermented at such a high temp from the beginning. Hopefully not. Maybe yours would taste...