Nice bio and you've been a great contributor to the forum.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
One thing that I've never understood about brewers wanting to avoid roastedness in a black IPA. Isn't that most of the point in making it black? If you're not wanting any roasted flavor in your black IPA, why not just make an IPA. Somebody please set me straight if I'm missing something lol.My point is by adding the dark candisyrup you not only get a dark color, but also nice flavor. A flavor that I prefer over roast with American citrusy hops. I don't have a problem with roast flavor or even some in a black IPA, but like it better in a stout. Most IPA recipes don't have dark candisyrup, so it is different than making just an IPA.
Yes, it gives a nice dark fruit flavor that plays well with hops. I learned this trick from a friend (Justen Pelton)who makes great beer. I've used the Candisyrup in Belgian beers many times and the flavor came out nice in those beers so I gave it a try. It helps get a dark color with no roast flavor. I don't like roast and citrusy American hops together.
I use 1 lb. of the Candisyrup 180 and .75 lb. of Carafa III for a 5 gal batch. It also helps keep the beer dry and not too thick in body.
Interesting. Does the Candisyrup impart significant flavour?
I use 1 lb. of the Candisyrup 180 and .75 lb. of Carafa III for a 5 gal batch. It also helps keep the beer dry and not too thick in body.My secret weapon in my Black IPA is Candisyrup D-180 and some Carafa III. I don't like a lot of roast, but rather a hoppy, dark fruit flavor.
Hmmmmmm! This is an interesting idea. This is my first Black IPA so I will probably stick to grain only, but this sounds like a very interesting idea going forward. How much would you typically use and how much Carafa III?
With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time. Now, the differences could be very slight, or very significant. In this case, the three strains are all similar enough that most people don't care too much. Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).I've noticed this also as the main difference between US-05 and WY1056. I've had US-05 attenuate to 82% and I've never had WY1056 go over 75%.