[2brew559]

Hoosier,
So in your professional opinion. Would you swap out the Bravo>>> for Magnum as the 1st Wort Hop?

I've never used Bravo...

This is my 1st attempt at a IPA..


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I'd say keep the Bravo.  I heard an amazing seminar about hops from Stan Hieronymus.  One of the takeaways from it was using a little bit of Bravo bumped up the profile of other hops.  An intriguing concept...enough so that I ordered some Bravo to try it out.

Mr Denny,

Thanks again   sir!

Quick ?

Denny's Fav. Yeast..does this yeast work great with dry hopping??

I've heard some Malty Yeast cover up the dry hop ..hence my question


Last ? Promise

So the way you plan out your Hop schedule as per how you answered this thread..do you do the same with other beer styles besides IPAs...

Get your bittering units then add your flavor aroma hops??





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[denny]

Mr Denny,

Thanks again   sir!

Quick ?

Denny's Fav. Yeast..does this yeast work great with dry hopping??

I've heard some Malty Yeast cover up the dry hop ..hence my question


Last ? Promise

So the way you plan out your Hop schedule as per how you answered this thread..do you do the same with other beer styles besides IPAs...

Get your bittering units then add your flavor aroma hops??





Sent from my Nexus 6 using Tapatalk

WY1450 is misperceived as a "malty" yeast.....it accentuates mouthfeel, but not really malt.  I "discovered" it when I was formulating my Rye IPA recipe, which is dry hopped.  In fact, I'd say 90% of the beers I use it for are dry hopped, so no worries there.

And yes, that's my basic hop strategy with any beer.  But keep in mind that if I want more late hops and they make the recipe exceed the bitterness I want, I'll cut back the bittering hops to compensate.

[2brew559]

Mr Denny,

Thanks again   sir!

Quick ?

Denny's Fav. Yeast..does this yeast work great with dry hopping??

I've heard some Malty Yeast cover up the dry hop ..hence my question


Last ? Promise

So the way you plan out your Hop schedule as per how you answered this thread..do you do the same with other beer styles besides IPAs...

Get your bittering units then add your flavor aroma hops??





Sent from my Nexus 6 using Tapatalk

WY1450 is misperceived as a "malty" yeast.....it accentuates mouthfeel, but not really malt.  I "discovered" it when I was formulating my Rye IPA recipe, which is dry hopped.  In fact, I'd say 90% of the beers I use it for are dry hopped, so no worries there.

And yes, that's my basic hop strategy with any beer.  But keep in mind that if I want more late hops and they make the recipe exceed the bitterness I want, I'll cut back the bittering hops to compensate.

Mr Denny
My sincere thanks to you and others on here!

I've learned so much so fast ..sounds corny but I have improved my beers so much with everyone's help on here...!  Cheers sir!

Oh and I pass on the knowledge as well to others too  

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[denny]

Oh and I pass on the knowledge as well to others too  

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And that is what homebrewing is all about!