I asked because I read somewhere that carbonated wine began tasting like beer while kegged alongside beer with a single regulator.
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have you made this IPA before with another strain?
the reason I ask is that while I love Amarillos, I really don't like them as a single IPA for the fact that their bitterness and flavor come across as 'soft'. they work well taming down some of the more aggresive ones, and are wonderful as aroma hops, but they can't seem to give you that enamel scraping hop goodness like some of the others. I made an all Amarillo IPA once and had similar comments to yours. JMO.
Same here....it's my go to yeast for every APA or AIPA that I make. Remember, this yeast became my favorite by using it in Rye IPA.
I bought a barley crusher http://www.barleycrusher.com/barleycrusher.phpmalt-mill about a year ago, and left the gap default setting at .039 (as set at assembly). Is the the opimum setting? My efficiency is running at about 68%, whether i batch sparge or fly sparge.
Would setting this roller tighter, and the subsequent better cracking, give me a better yield? or, should i be looking for other reasons for my low efficiency?