Timing on this video is perfect for me, this is the style I'm scheduling to brew next. If ever there's been a case for the metric system it's hopping rates in grams per litre. This percentages of ounces per gallon...it's amusing and more complicated than it needs to be. Makes me chuckle.
Interesting to choose Chico yeast. I personally don’t like the esters thrown by this yeast when fermented around 70F. Instead, a London strain has more fruity pleasant esters that hold up well as the beer ages. If Ft.George brewing uses London ESB in their West Coast IPAs, then I believe it should be used in these styles. Else in your recipe looks great!
Really like your videos they are very informative. What are your thoughts on using Cryo hops? With the large amount of plant material and possible “grassy flavors”. Thank you.
I've actually been disappointed with them but have not tried it enough to have a firm position on them. I'd rather explore the pH impact on hop flavor and aroma vs dive into cryo full steam.
do you cold crash after that 2-3 days hold with the dry hops? that would increase the hops contact time and bring some level of harshness maybe? thank you for your content
Three of the recipes are mine. I chill after the last day of dry hop, over the next two days, with the hops still in the fermentor. I do the same with NEIPAs. It doesn't throw harshness like I get if I dry hop in a keg at say 40F. I have no idea why, but it doesn't happen. But one day of hops in a keg and insta-harsh. Takes weeks to mellow.
@meanbrews Thank you for all the great videos! 13:56 With the shorter and shorter DH times do you have any advice or preferred techniques for avoiding hop creep/possible diacetyl formation after kegging or bottling? I typically do a DH a few points from FG for 3-4 days then cold crash 2 days (total 5-6 days). Haven’t noticed any diacetyl but I’m also not so experienced to be able to pick up on that flavor specifically. I have been kegging but sometimes bottle straight from the keg.
I've heard that if you dry hop shorter and at colder temps you can avoid hop creep. I've experienced creep before and it absolutely will destroy you in competition. I either wait it out or risk it personally.
thank you for taking the time to make these videos.
My pleasure! Making the video is easy. The research and analyzing the data takes forever...
Timing on this video is perfect for me, this is the style I'm scheduling to brew next.
If ever there's been a case for the metric system it's hopping rates in grams per litre. This percentages of ounces per gallon...it's amusing and more complicated than it needs to be. Makes me chuckle.
Oh...I commented before watching to the end! Metric showed up!
Interesting to choose Chico yeast. I personally don’t like the esters thrown by this yeast when fermented around 70F. Instead, a London strain has more fruity pleasant esters that hold up well as the beer ages. If Ft.George brewing uses London ESB in their West Coast IPAs, then I believe it should be used in these styles. Else in your recipe looks great!
It wasn't me that chose it, it was the winners! I think its more about attenuation than flavor. Esters hidden behind massive hops.
I learn a lot from your videos - thanks!
Thanks! I learn a lot by making them!
Really like your videos they are very informative. What are your thoughts on using Cryo hops? With the large amount of plant material and possible “grassy flavors”. Thank you.
I've actually been disappointed with them but have not tried it enough to have a firm position on them. I'd rather explore the pH impact on hop flavor and aroma vs dive into cryo full steam.
Great videos! I've seen that the website is down unfortunately. Are the PDF's available anywhere else?
just the brewfather recipe! sorry!
can you do a west coast IPA recipe?
I've done one! ruclips.net/video/_sdz2P6URV0/видео.html
do you cold crash after that 2-3 days hold with the dry hops? that would increase the hops contact time and bring some level of harshness maybe? thank you for your content
Three of the recipes are mine. I chill after the last day of dry hop, over the next two days, with the hops still in the fermentor. I do the same with NEIPAs. It doesn't throw harshness like I get if I dry hop in a keg at say 40F. I have no idea why, but it doesn't happen. But one day of hops in a keg and insta-harsh. Takes weeks to mellow.
Very good... Portugal Aveiro
Thank you!
@meanbrews Thank you for all the great videos! 13:56 With the shorter and shorter DH times do you have any advice or preferred techniques for avoiding hop creep/possible diacetyl formation after kegging or bottling? I typically do a DH a few points from FG for 3-4 days then cold crash 2 days (total 5-6 days). Haven’t noticed any diacetyl but I’m also not so experienced to be able to pick up on that flavor specifically. I have been kegging but sometimes bottle straight from the keg.
I've heard that if you dry hop shorter and at colder temps you can avoid hop creep. I've experienced creep before and it absolutely will destroy you in competition. I either wait it out or risk it personally.
What was the pH on this brew?
Nevermind