Backstory. I made a kettle sour for the wife, as she loves sours. She wanted a strawberry/lime sour. I fermented the wort out then racked it on top of purée and potassium sorbate. I didn’t want the remaining yeast to eat the sugars in the purée. I like it to keep as much strawberry flavor as...
I got the whirlpool only addition idea from a local brewery. No hops added until the whirlpool. Maybe instead of 170, do it right at flame out and whirlpool them? It's a 15.5 gallon converted keg. It'll be a 5.5 gallon batch.
Thanks for the responses! I'm thinking I will move the orange peel and coriander from 10 mins left in the boil to 0 mins/flame out and let them steep as I whirlpool. Also, I usually ferment this at 64 and let rise to 68 for a diacetyl rest. I think next time I will pitch at around 65-68 and...
Hello Everyone.
I sent off a Belgian Wit to a competition to see how it got judged. Everyone I let taste the beer around me said it was really good (I thought it was too!). The judges thought different.
Both judges commented that I needed to use a more characteristic yeast than what I used...
Hello Fellow Brewers!
Does anyone use their Apple Watch during brew days? My wife just got me one for my Birthday, and I want to incorporate it into my brew day. I know I could use the timers for the hop schedule, but that's all I can think of to do with it. I'm hoping in the future...
I contacted them and they said to enter as a Specialty IPA and declare it as a IPL. It is a local IPA festival, but they said they will accept an IPL as well.
Thanks everyone for their suggestions!
I'm about to enter my IPL into a local IPA competition, but I don't what BJCP style to list it as. Should I put it as a normal IPA (21A), or Specialty IPA (21B)? I'm thinking normal IPA category but just not sure.