you're the only one giving good suggestions here haha.
OP: for west coast IPA Russian River is the quintessential version of the style, Pliny leans more dank while blind pig leans more citrus forward. Ghost Town has been winning a lot of medals for WCIPA, Nose Goblin is their "best" one and I'd...
I’ve been on a kick brewing these, this is one I did back in January for my “6th anniversary” of homebrewing. West Coast Triple IPA, 6 different hops dry hopped around 8lb/bbl. Probably my favorite west coast I’ve done, I’ve been playing around with different ways to add a subtle clean maltiness...
Got a chance to brew again after a little hiatus. New NEIPA on the docket. Was fortunate to get some Freestyle Nelson from a pro brewer buddy, so doing a single hop nelson NEIPA. These hops are bonkers, definitely the best I've had a chance to get.
1.074 OG, 6 gallons into the fermenter
50%...
I’ve never necessarily tried to “push” ester character from it. I always do a very healthy pitch and ferment at 68 before the D rest. In my experience the esters usually take a back seat the way I normally use it and the hop character is up front. I can see what you mean as far as beers with...
In my experience it’s WAY too dry. You want these to be super soft and not spritzy at all. One of the best things about LAIII is how plush it leaves the beer
I had a can of Headroom the other day and it was low key a mess. Just a whisper of that old school galaxy and then it faded to a **** ton of grassy astringency. Basically felt like chewing on a hop pellet.
yeah someone here needs to be the guinea pig!!! Trillium finally put headroom out again so I'm assuming that means that they're finally happy with the galaxy they got
I don't use gelatin because I'm vegetarian but I've biofined my NEIPAs before and had minimal reduction in haze, most of them stayed completely turbid actually.
it's very hard in practice to get tannins from the grains. If this astringency isn't present in any of their other beers that is definitely not the issue. I've seen judges note sparge related issues on scoresheets with hop related astringency and it drives me crazy because it's obviously not the...
why not push the beer into a second keg? Getting the beer off the hop ensures you don't pick up any grassiness and help have the hop character brighter.
maybe consider natural carbonating your been in the keg instead of gas. You're going to need some refermentation in order to have the yeast to uptake the diacetyl