I hop-bursted an IPA with 50:50 blend of Citra:Nelson Sauvin. Wort sample tasted fantastic!! Tropical fruit and dank! Should be transferring off into a keg today or tomorrow. Crash cooling at the moment.
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All I listen too is the sound of my burners. Actually they are so loud there's not much point in trying to listen to music.
I did take your suggestion and started a vial of wlp007 Dry English Ale yeast in one quart of starter on the stir plate for 24 hours. Then pitched and after 2 more days not one gravity point.
Does this yeast need more time or am I at terminal gravity now?
1.024 seems sweet for an APA. I'm not sure what to do at this point.
Wit beer grain bill, fresh lime zest, fresh spearmint, and chico yeast. Could either be really good, or really bad
that sounds really interesting - I make a mojito mead that is killer, please keep us posted on your results.
This falls squarely into American IPA territory per the BJCP guidelines. On the other hand, if you were to enter it into competition, it will not score well because judges are expecting something of lighter color and less color. But they're wrong. This is a friggin American IPA, no doubt about it.
too many bicarbs and high alkalinity and PH in my well water. im going to try a starter using light DME at 1.040 wort SG, .5gal.
should i be adding calcium chloride (50ppm) and adjusting around 5.0-5.2ph also to make sure its optimal for yeast growth?
The DME will give you all the minerals you need. Only thing you might want to think about adding is a bit of yeast nutrient.