Ok, after all this talk, I'm brewing a black IPA this fall, been a couple years. Wookey Jack style, I think.
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My schedule isn't flexible enough for daily testing and I am sure those with family commitments are doubly hosed in that regard.
I'm a huge fan of Saison Dupont with turkey, so I'd suggest something in that vein.
Do you guys preheat the cooler by adding hot water in it first, and then adding your brewing water/ grains? May sound like a stupid question but I believe some coolers function a little better this way if you "pre-heat" them.
6 wks is fine in primary.
Now here is an example of someone who is very OCD about notes and records. http://www.horscategoriebrewing.com/2016/04/homebrewing-notes.html I met Dave at NHC this past year and he is a nice guy with lots of knowledge.
Interesting. I'll bump the pH.
My favorite commercial Brown, Avery's Ellie's Brown Ale, uses London Ale yeast. I'm thinking White Labs 013. What do you guys use?
I have always been a Carafa III special brewer when it comes to black IPAs, but my LHBS stopped carrying it. They picked up Briess Blackprinz malt instead. I just tapped my latest Black IPA a couple weeks ago. I'm really happy with the results. I ran it at 4% and chocolate malt at 1% (the same ratio I used with Carafa III). I use the chocolate just to get a the slightest hint of roast in it. If there isn't a hint of roast, I truly don't understand spending the extra money on specialty malt just to make it black. But that's just my 2 cents.
The C hops work really well in a black IPA. I've not used a great deal of Citra in one, but I'd imagine it would be good since Citra is amazing. I kitchen sinked this last one of mine and purged my freezer of hops.
Yeah, I own about 20 kegs and have been kegging for well over 10 years. I have NEVER seen a leak from the spot that you pointed to. If it truly is there, then I would say that the keg is done. Time to go buy another one.
Be absolutely sure though, that that is where the leak is actually coming from. As stated above, I would think that it is very rare.