Always look forward to your vids mate. As a novice homebrewer myself I always find your methodology and explanations very approachable and understandable (after a few imperial to metric conversions of coarse!). Especially looking forward to what you've got in store for your lager series. Cheers from Aus!
I remember those old west coast recipes. Mine always had some crystal malt, victory or similar, some, chico strain or nottingham, and all kinds of hops that start with C. And those hops came in a stapled paper bag. Lol. Deliciousness!!!
Thank you for doing this. I grew up in the 80s and spent a lot of time in Chico. To me this is the true America IPA. Essentially taking what little we knew about the British IPA and making it our own. Northiern California, Oregon and Washington were the dominate rulers of this style from 1980 until the current trends change in the early 90s. Sierra Nevada, North Coast Brewing, Rogue, RedHook, Deschutes..... these were the breweries. I'm just not a NEIPA, DIPA fan.... I do want to make one comment regarding S-05 yeast. As a budding home brewer my first years of brewing were fraught with Diacetyl. At the time, I didn't know what Diacetyl was. I just thought that's how home brew tastes. I didn't think you could brew commercial quality beer at home. I learned that was definitely not true when I switched my yeast to something else. That took 2 years. I'm not really bashing S05 I just want to point out that it really does need temp control to work well. It's not as forgiving as many say it is. The reason you didn't have a problem was most likely because you were 3 days in. But you cheated anyway cause you had glycol from the start :) Peace buddy. Great video.
Glad you enjoyed the video and thanks for watching! Agreed on the length of time as a factor, it could have been a lot worse, but even then its not as clean as it would have been if it stayed at the intended fermentation temperature. I wish I had glycol, that would have avoided this whole issue, just working with an ice water bath to circulate through the chiller.
I'm confused on your old process. I have been brewing since the 90's and I always had temp control. There was no yeast that could handle high temps. I used to use Nottingham dry and then white labs when that came around. What yeast did you switch too that did not need temp control?
I enjoy that you are honest when discussing your brews and the mistakes you encounter along the way, and how if may have or didn’t affect the beer. Love IPAs and I always like doing first wort hop additions instead of 60 minutes additions. It helps round the sharpness.
Glad you appreciate it, I try to be as honest as possible since nobody makes perfect beer! Not gonna lie, I really like FWH as well. I've been doing a lot of that with the pilsner series and it definitely gives a different type of bitterness.
Always look forward to your videos. I also brew in an apartment and recently pulled the trigger on the Ssbrewtech 1/5hp glycol chiller hooked up to my Flex plus. It’s got a small footprint and is perfect for controlling 1-2 batches at a time. Highly recommend it when you’re able!
Love it. I tried making an American IPA this past spring but turned out being a pale ale. I didn't use enough hops. I think I'll try this recipe and see how that turns out for me. Thanks AB!!!
Thanks for explaining hop creep in a way that I can finally understand what it is. I usually dry hop for 3 to 4 days after achieving FG and then keg without removing the hops and doing a diacetyl rest first. Maybe I have been lucky but no DMS bombs so far! I am looking forward to brewing a WCIPA after all the NEIPAs that I have been brewing all Summer. Nice color on your beer, Cheers!
Good brewing channel following from NZ, I like the old West Coast IPAs and experimenting with hop combinations , an new hops the old school IPAs and all the "C" hops . Got some ideas for a West Coast with some Superdalic hops in the mix.
I actually loved that you had a issue during fermentation and had to explain you setup and the problem that arose. I'm new to homebrewing and currently working on my third 1 gal batch. I've watched a lot of your videos and will apologize if I just missed it, but think one of your quick videos on ways to temp control your fermentation would be awesome. This is one of those areas I've struggled trying to find info for someone that is just trying to keep it basic (read cheap) to test out homebrewing. Maybe break it down from the most basic of someone just starting their first gallon batch to more complex (read expensive) setups so we can understand our upgrade paths. Love the detail you break everything down to. I nerd out trying to better understand everything that is going on during brewing. Grabbed a brew journal from your Amazon shop to better track my batches for my third go around.
Usually the best ways for fermentation temp control are either selecting yeast that do better at ambient temps (kveik) or using a pre owned chest freezer or fridge for a fermentation chamber. The Immersion based control systems are great, until they aren't. Glad you're enjoying my content, thanks for circling back to let me know!
Funny that it wasn't your "best West Coast IPA example", because I had the same feeling after having brewed Scott Janish's recipe. I still don't understand why this recipe is so highly regarded. Maybe I need to give it another try. Any chance you could share you best West Coast IPA recipe so far? Thanks!
Great job as always, soldier! Pleased you connected with these guys as well. I buy my recipes from them. They don’t disappoint and are most kind in putting up with all my silly questions.
I Love watching your videos - very inspiring. I am new to all grain and just brewed a simple Simcoe IPA which as a first go was excellent and very addictive. I didn't get the "cat's piss" aroma/ flavour from the Simcoe but then I don't remember tasting cat's piss on purpose - we had 5 Persian cats so I may have well have done at some point!! Great video and would love to try your beers!
I’ve brewed a west coast IPA last week using a method from Denny Conn. it includes dry hopping at 45 deg-f with Cryo hops to reduce vegetal matter and hop burn. Will try it out in a few days…
Hey, love the videos. Do you have a link for the inline sight glass that you are using? Had a quick look at your equipment list and couldn't see it. Cheers
I like them all, that being said I prefer West coast IPA, I love aggressively bitter things, and I've found NEIPAs to almost always give me hop burn. Looking at you Dogfish Head 120. I love that brewery but the 120 is an example of "just because you can, doesn't mean you should".
Unintentionally experienced hop creep doing a dry hopped cider 10 years sgo.... Suddenly has refermentatiom on a bone dry Cider..... Turned out great like a sparkling nz sauvignon blanc
Another excellent vid! Gonna have to make one of these this weekend. I’m curious how your keezer pours so balanced and clean. I w always struggle with mine. I keep blaming the altitude in Colorado.
Thanks!! I think you may be right with the altitude since that can make it tough to balance, I use 10 ft lines at sea level and use about 8-10 PSI for serving, but it also depends on the initial carbonation level of the beer.
@@TheApartmentBrewer Yea, I use. 15 ft of 4mm eva barrier tubing and serve at 15 PSI. I always get a little foam at first because I guess my shanks are staying cold enough. But it's a keezer! Who knows ;-)
You should do another grain to glass for a modern west coast IPA. There's some killer IPA's out here with no crystal malts, lot's of pilsner malts, tons of hop flavor and aroma. Don't sleep on them.
I should! The Cold IPA I made last year was pretty close to more modern west coast IPA, but it would be fun to do another similar beer with ale yeast instead
What I'm so curious about that I don't see anyone talking about is how you choose hops and how much to use, is it just experience? I want to start creating my own recipes and not sure how to choose what hops to use. I have thought about making a bunch of SMaSH beers with different hops each time but curious if that's the best way
This recipe was heavily based on someone else's but for the most part hop selection and amounts are based on experience with each kind, just like yeast. The amount of each hop is more based on alpha acid content and impact on the calculated bitterness. Smash beers are absolutely the best way to get to know a hop quickly!
So I added my dry hops, let them stay in the beer for several days, then removed them. At that point I let the beer sit for a few more days to take care of hop creep. At that point I cold crashed and kegged.
@@TheApartmentBrewer It goes on sale pretty regularly for about $150. I have almost zero space so this was the perfect solution for me. It easily held a kveik at 100°F for several days in a 62°F basement.
Been working on a resinous west coast IPA recipe for a while, just haven't brewed one yet (thinking about going 100% warrior). Honestly, I haven't really had a hazy / juicy IPA that I've wanted another can of. Closest would be Stone's FML DIPA (they call it hazy, but there is barely any haze). I'm pretty sure it's primarily the offerings available here, rather than the style itself.
@@mikeolivier6794 Yeah, Warrior is my probably favorite bittering hop. It's so clean at 60 minutes, it's ridiculous. That's partially why I am curious about its use as a late hop (most likely whirpool at a low temp, to preserve the pinene).
if no one has said it yet. Salt water. if you are going to run a water system for cooling, make the heaviest brine solution you can. you can easily drop the freezing temp into the mid 20's. Will make it nearly impossible to freeze your lines.
I wasn't aware that Northern Brewer was no longer owned by King Beer. Good to know. I think your vids are a good balance - just long enough to pack all the details in there that intermediate to advanced brewers like to see, but TOO long.
it is sad how "big beer" association is killing northern brewer. My first all grain beer kit came from them, and i had to drive 400km to pick it up including crossing international border.
If your yeast was 11 grams you have under pitched. I’m interested to hear your views, for that OG I would use at least 15 grams, or 2 packs. Love your work.
Maybe by some calculations, but there's a lot of debate out there on dry yeast pitch rates. Fermentis doesn't do a great job of providing details on cell counts or recommended pitch rates by specific gravity, but I comfortably run up to 1.060 with a single packet. Probably not best practice, but neither was the temp this fermentation got up to.
Always look forward to your vids mate. As a novice homebrewer myself I always find your methodology and explanations very approachable and understandable (after a few imperial to metric conversions of coarse!). Especially looking forward to what you've got in store for your lager series. Cheers from Aus!
I'm really glad I can help you out in your brewing! That's what it's all about!
I remember those old west coast recipes. Mine always had some crystal malt, victory or similar, some, chico strain or nottingham, and all kinds of hops that start with C. And those hops came in a stapled paper bag. Lol. Deliciousness!!!
Looks and sounds delicious. The use of Simcoe makes me happy. Love that hop!
Thanks! Its one of my favorites too, but in moderation I think. A little too catty for me.
Thank you for doing this. I grew up in the 80s and spent a lot of time in Chico. To me this is the true America IPA. Essentially taking what little we knew about the British IPA and making it our own. Northiern California, Oregon and Washington were the dominate rulers of this style from 1980 until the current trends change in the early 90s. Sierra Nevada, North Coast Brewing, Rogue, RedHook, Deschutes..... these were the breweries. I'm just not a NEIPA, DIPA fan.... I do want to make one comment regarding S-05 yeast. As a budding home brewer my first years of brewing were fraught with Diacetyl. At the time, I didn't know what Diacetyl was. I just thought that's how home brew tastes. I didn't think you could brew commercial quality beer at home. I learned that was definitely not true when I switched my yeast to something else. That took 2 years. I'm not really bashing S05 I just want to point out that it really does need temp control to work well. It's not as forgiving as many say it is. The reason you didn't have a problem was most likely because you were 3 days in. But you cheated anyway cause you had glycol from the start :) Peace buddy. Great video.
Glad you enjoyed the video and thanks for watching! Agreed on the length of time as a factor, it could have been a lot worse, but even then its not as clean as it would have been if it stayed at the intended fermentation temperature. I wish I had glycol, that would have avoided this whole issue, just working with an ice water bath to circulate through the chiller.
I'm confused on your old process. I have been brewing since the 90's and I always had temp control. There was no yeast that could handle high temps. I used to use Nottingham dry and then white labs when that came around. What yeast did you switch too that did not need temp control?
I enjoy that you are honest when discussing your brews and the mistakes you encounter along the way, and how if may have or didn’t affect the beer.
Love IPAs and I always like doing first wort hop additions instead of 60 minutes additions. It helps round the sharpness.
Glad you appreciate it, I try to be as honest as possible since nobody makes perfect beer! Not gonna lie, I really like FWH as well. I've been doing a lot of that with the pilsner series and it definitely gives a different type of bitterness.
Another Mon morning inspiration, brought to you by the Apartment Brewer! Awesome start of the week. Cheers.
Glad you enjoyed the video, thanks for watching!
Always look forward to your videos. I also brew in an apartment and recently pulled the trigger on the Ssbrewtech 1/5hp glycol chiller hooked up to my Flex plus. It’s got a small footprint and is perfect for controlling 1-2 batches at a time. Highly recommend it when you’re able!
Consider me jealous, but definitely happy for you! Enjoy the temp control!
Love it. I tried making an American IPA this past spring but turned out being a pale ale. I didn't use enough hops. I think I'll try this recipe and see how that turns out for me. Thanks AB!!!
Glad you enjoyed it!
Thanks for explaining hop creep in a way that I can finally understand what it is. I usually dry hop for 3 to 4 days after achieving FG and then keg without removing the hops and doing a diacetyl rest first. Maybe I have been lucky but no DMS bombs so far! I am looking forward to brewing a WCIPA after all the NEIPAs that I have been brewing all Summer. Nice color on your beer, Cheers!
Thanks for watching!
West Coast IPAs are delicious when done right. So many good examples out there, Torpedo being a great one!
Thanks Brian! I bet you have a lot more of them out there where you are, they're hard to come by where I am!
How long do you typically condition a West Coast IPA? Do you condition it at room temperature 75F° or do you condition it cold?
Good brewing channel following from NZ, I like the old West Coast IPAs and experimenting
with hop combinations , an new hops the old school IPAs and all the "C" hops . Got some ideas for a West Coast with some Superdalic hops in the mix.
I actually loved that you had a issue during fermentation and had to explain you setup and the problem that arose. I'm new to homebrewing and currently working on my third 1 gal batch. I've watched a lot of your videos and will apologize if I just missed it, but think one of your quick videos on ways to temp control your fermentation would be awesome. This is one of those areas I've struggled trying to find info for someone that is just trying to keep it basic (read cheap) to test out homebrewing. Maybe break it down from the most basic of someone just starting their first gallon batch to more complex (read expensive) setups so we can understand our upgrade paths.
Love the detail you break everything down to. I nerd out trying to better understand everything that is going on during brewing. Grabbed a brew journal from your Amazon shop to better track my batches for my third go around.
Usually the best ways for fermentation temp control are either selecting yeast that do better at ambient temps (kveik) or using a pre owned chest freezer or fridge for a fermentation chamber. The Immersion based control systems are great, until they aren't. Glad you're enjoying my content, thanks for circling back to let me know!
Funny that it wasn't your "best West Coast IPA example", because I had the same feeling after having brewed Scott Janish's recipe.
I still don't understand why this recipe is so highly regarded. Maybe I need to give it another try.
Any chance you could share you best West Coast IPA recipe so far?
Thanks!
What a beer! Looks amazing!
Thanks! Its not bad, but definitely looks the part
Motivation to do a West Coast IPA, haven't hit one up in a while. Great vid! Cheers!
Glad you enjoyed, thanks for watching!
Great job as always, soldier! Pleased you connected with these guys as well. I buy my recipes from them. They don’t disappoint and are most kind in putting up with all my silly questions.
They're great, they are a huge wealth of knowledge and very responsive!
I Love watching your videos - very inspiring. I am new to all grain and just brewed a simple Simcoe IPA which as a first go was excellent and very addictive. I didn't get the "cat's piss" aroma/ flavour from the Simcoe but then I don't remember tasting cat's piss on purpose - we had 5 Persian cats so I may have well have done at some point!! Great video and would love to try your beers!
tanks for doing this . has punk ipa the same water profile ?
I've had my W.C. ipa on tap for about a week now. It's my favorite style.
They are great styles, thanks for watching!
I’ve brewed a west coast IPA last week using a method from Denny Conn. it includes dry hopping at 45 deg-f with Cryo hops to reduce vegetal matter and hop burn. Will try it out in a few days…
I'm going to be using cryo hops in my next IPA for that exact purpose. Can't wait!
Hey, love the videos. Do you have a link for the inline sight glass that you are using? Had a quick look at your equipment list and couldn't see it. Cheers
www.brewhardware.com/product_p/flowsightfpt.htm
How well would Kveik replace the us05 in this recipe?
Great stuff. Would love to see your take on a New Zealand IPA at some point!
That is an awesome idea! I would love to make one
I like them all, that being said I prefer West coast IPA, I love aggressively bitter things, and I've found NEIPAs to almost always give me hop burn. Looking at you Dogfish Head 120. I love that brewery but the 120 is an example of "just because you can, doesn't mean you should".
Unintentionally experienced hop creep doing a dry hopped cider 10 years sgo.... Suddenly has refermentatiom on a bone dry Cider..... Turned out great like a sparkling nz sauvignon blanc
Thanks for the video.
Thanks for watching!
Great video! Hate to go old school, but put fermenter in fridge and control fridge temp with ITC. Tape temp. Probe onto side of fermenter.
The old school method of fermentation control is still great! Definitely better than nothing
What could you replace the Pearl Malt with? Thanks in advance!
I'd recommend Golden Promise instead, and if you can't find that a blend of 2-row and maris otter would work
Awesome thanks for the quick response. I’ve learned a lot from your videos
Another excellent vid! Gonna have to make one of these this weekend. I’m curious how your keezer pours so balanced and clean. I w always struggle with mine. I keep blaming the altitude in Colorado.
Thanks!! I think you may be right with the altitude since that can make it tough to balance, I use 10 ft lines at sea level and use about 8-10 PSI for serving, but it also depends on the initial carbonation level of the beer.
@@TheApartmentBrewer Yea, I use. 15 ft of 4mm eva barrier tubing and serve at 15 PSI. I always get a little foam at first because I guess my shanks are staying cold enough. But it's a keezer! Who knows ;-)
Great job, ran out of time to watch but will catch it later
No worries, glad you enjoyed it though!
Great video I’ve had Scotts IPA recipe on my brew list for a while, this has bumped it back up to the top! Cheers
You should do another grain to glass for a modern west coast IPA. There's some killer IPA's out here with no crystal malts, lot's of pilsner malts, tons of hop flavor and aroma. Don't sleep on them.
I should! The Cold IPA I made last year was pretty close to more modern west coast IPA, but it would be fun to do another similar beer with ale yeast instead
Yes sir!
Cheers Maso!
I have had Berry type flavours from US-05 when temp control got a bit out of hand.
I get that basically every time with US-05 as well. I'm sure its present in this beer, but the dry hopping bit covered it up pretty well
What I'm so curious about that I don't see anyone talking about is how you choose hops and how much to use, is it just experience? I want to start creating my own recipes and not sure how to choose what hops to use. I have thought about making a bunch of SMaSH beers with different hops each time but curious if that's the best way
This recipe was heavily based on someone else's but for the most part hop selection and amounts are based on experience with each kind, just like yeast. The amount of each hop is more based on alpha acid content and impact on the calculated bitterness. Smash beers are absolutely the best way to get to know a hop quickly!
Where does the cold crash factor into the dry hopping
So I added my dry hops, let them stay in the beer for several days, then removed them. At that point I let the beer sit for a few more days to take care of hop creep. At that point I cold crashed and kegged.
See you wednesday braj!
Can't wait!
I am super happy with my BrewJacket Pro temperature controller. No coolers or tubing or water at all.
That looks really cool! Kinda expensive but looks like a great concept
@@TheApartmentBrewer It goes on sale pretty regularly for about $150. I have almost zero space so this was the perfect solution for me. It easily held a kveik at 100°F for several days in a 62°F basement.
I'll have to keep an eye out for a sale perhaps!
Been working on a resinous west coast IPA recipe for a while, just haven't brewed one yet (thinking about going 100% warrior). Honestly, I haven't really had a hazy / juicy IPA that I've wanted another can of. Closest would be Stone's FML DIPA (they call it hazy, but there is barely any haze). I'm pretty sure it's primarily the offerings available here, rather than the style itself.
Nice! You should go for it, they definitely can be hard to find on the east coast!
I used Warrior for a recent IPA, although not 100%. The beer came out with clear assertive bitterness but with no hop burn.
@@mikeolivier6794 Yeah, Warrior is my probably favorite bittering hop. It's so clean at 60 minutes, it's ridiculous. That's partially why I am curious about its use as a late hop (most likely whirpool at a low temp, to preserve the pinene).
Do you ever add dme to correct your preboil gravity?
Nope
if no one has said it yet. Salt water. if you are going to run a water system for cooling, make the heaviest brine solution you can. you can easily drop the freezing temp into the mid 20's. Will make it nearly impossible to freeze your lines.
That is a great idea, sounds like a great alternative to glycol. Thanks for sharing!
I wasn't aware that Northern Brewer was no longer owned by King Beer. Good to know.
I think your vids are a good balance - just long enough to pack all the details in there that intermediate to advanced brewers like to see, but TOO long.
Glad you enjoyed the video, thanks!
Send recipe in Brew father... Obrigado Portugal Aveiro
Sorry, I don't use brewfather, but you should be able to enter the ingredients just fine and make any tweaks you have to
@@TheApartmentBrewer ok... Thanks
Great video. Was hitting the local craftbeer pub the other night. They didn't have any west coast IPA on tap. losers... Cheers from DK
It's not very common any more, thanks for watching!
it is sad how "big beer" association is killing northern brewer. My first all grain beer kit came from them, and i had to drive 400km to pick it up including crossing international border.
They're a great company, my first several brews were kits from them as well.
If your yeast was 11 grams you have under pitched. I’m interested to hear your views, for that OG I would use at least 15 grams, or 2 packs. Love your work.
Maybe by some calculations, but there's a lot of debate out there on dry yeast pitch rates. Fermentis doesn't do a great job of providing details on cell counts or recommended pitch rates by specific gravity, but I comfortably run up to 1.060 with a single packet. Probably not best practice, but neither was the temp this fermentation got up to.
👍🏻👍🏻🍺🍺
Cheers Tom, see you wednesday!
@@TheApartmentBrewer 👍🏻
That beer is pretty. If it taste as good as it looks…….
It's not bad, but it would have been better if the temp had stayed under control! But it looks pretty for sure!
Not too hard for you with all that salt ?
I like my IPA’s a little softer !!
You know what creates that cat piss note? Citra... The hop is fucking terrible
Citra has really changed a lot from when it first was popular
77 deg 😆
Yeah it got crazy high!!
Make IPA clear again.