Hopstand vs. Dry-hopping?

[Craigerrr]

Yeah, well, Craig is a fan of hops…

Hops are our friends!

 

[Bigbre04]

Hops are our friends!

my session ipa uses 4.63#s of cryo hops. that is equivalent to roughly 4#s of t90s per 31 gals. that is 10.24 oz/5gals(of t90s). 5.1% roughly 40ibu session ipa

 

[richbon]

Thanks for the feedback and tips. After making this semi-hoppy amber ale, I'm psyched to go full IPA. I think my next brew is going to be a WC IPA - something along the lines of Maine Beer Co.'s "Lunch," which is a go to for me. I'm planning to go heavy with the whirlpool hops and dry hop in the keg with something like @J A 's hop strainer. I already use floating dip tubes, so I'm hoping this will not be an issue. I'll let you know how it turns out!

 

[Sandy Feet]

I haven't played with a West Coast yet. Those get up there on the IBUs, and I don't normally drink things that big anymore outside of the holidays. I didn't go quite New England on mine, but I was very close. I did use some hops in the boil, but late. I also used a little C-40 which darkened it up to an orange color. The hazy yeast I used wouldn't ferment down quite to what a California yeast would either. You probably want to think about how much mouthfeel you want in that beer. I imagine there will be something flaked in that beer (probably oats), and you might want a little something, something to give it a bit of sweetness to offset some of the alcohol.

 

[Craigerrr]

Thanks for the feedback and tips. After making this semi-hoppy amber ale, I'm psyched to go full IPA. I think my next brew is going to be a WC IPA - something along the lines of Maine Beer Co.'s "Lunch," which is a go to for me. I'm planning to go heavy with the whirlpool hops and dry hop in the keg with something like @J A 's hop strainer. I already use floating dip tubes, so I'm hoping this will not be an issue. I'll let you know how it turns out!

I wonder if the hop screen will interfere with the floating dip tube? It might get caught up on it...

 

[Craigerrr]

I haven't played with a West Coast yet. Those get up there on the IBUs, and I don't normally drink things that big anymore outside of the holidays. I didn't go quite New England on mine, but I was very close. I did use some hops in the boil, but late. I also used a little C-40 which darkened it up to an orange color. The hazy yeast I used wouldn't ferment down quite to what a California yeast would either. You probably want to think about how much mouthfeel you want in that beer. I imagine there will be something flaked in that beer (probably oats), and you might want a little something, something to give it a bit of sweetness to offset some of the alcohol.

I personally don't have any flaked in my WC IPA's, but do have some C60 to give it some backbone and add a wee bit of sweetness. For a true Westie, I don't over do thewhirlpool and dry hops.

 

[J A]

I personally don't have any flaked in my WC IPA's, but do have some C60 to give it some backbone and add a wee bit of sweetness. For a true Westie, I don't over do thewhirlpool and dry hops.

For IPAs I don't add any flaked grain but if I do a session WC style Pale or relatively light IPA, I'll use some flaked Barley to give some body and mouthfeel without distracting from the malt flavor.

 

[Dave Y]

For IPAs I don't add any flaked grain but if I do a session WC style Pale or relatively light IPA, I'll use some flaked Barley to give some body and mouthfeel without distracting from the malt flavor.

I have focused a lot on "neighbor friendly" beer this year, a lot in the 5.0-5.5 ABV range. I think the lowest I've gone is 4.8%, I'll have to check. One of these days, I'm going to queue up something in the low 4% range. Got to look into this a little more.

 

[J A]

I have focused a lot on "neighbor friendly" beer this year, a lot in the 5.0-5.5 ABV range. I think the lowest I've gone is 4.8%, I'll have to check. One of these days, I'm going to queue up something in the low 4% range. Got to look into this a little more.

I stay in the 5% range for most stuff...IPAs need to be 6 plus but when the weather is what it is here in Texas, I like to keep plenty of ice-cold slammers on tap. Right now my Cream Ale is doing the job and I just floated the keg of the un-hoppy half of the Q3 Golden Ale batch (that was an incredibly crushable beer!!). The hoppy half of that batch - PNW Golden Ale- is still running...All those beers are just at 5%.
I've got a Brown Ale ready to keg and that one looks to be about a 5.5%. When I do my Guiness Clone (soon) it'll run less than 4.5%. I'll push my upcoming Dark Lager up in the high 5 range and it might break 6, depending on how my efficiency works out - I wouldn't hate it if that one was a little on the strong side.
I've done session Pales and summer wheat beers in the low 4% range an I've done a Bitter in the high 3% range. Those are nice beers to serve at parties.

 

[Dave Y]

I feel like my session pale-fu is weak. need to study up on body in a 'lawnmower' style.
Getting a mini-split for the garage dance hall brewery / tap room so I should be able to cold crash in the 9 months of summer. Hopefully install done tomorrow.

 

[Bigbre04]

I have a ton of recipes and brew FAR more often then the average on here. I am by no means an IPA expert, but i brew them frequently and have 2 on draft generally.

here are some different batches that have recently been on draft but use different hop schedules and grain bills.

Session Juicy...needs to be adjusted to my current practices. Light grain bill with 40ibus all late/whirlpool additions
https://www.brewersfriend.com/homebrew/recipe/embed/1352389

Old school(sort of west coast IPA) heavier hops with a malty grain bill 64 ibu
https://www.brewersfriend.com/homebrew/recipe/embed/1578461

Bigger Juicy IPA 54 ibu with a small addition at 60 mins for a touch of bitterness
https://www.brewersfriend.com/homebrew/recipe/embed/1580212

Just some different examples of hop schedules on the same equipement. I use cryo hops so the weights are wonky looking. Focus on the %s and the IBUs added at different times.

 

[J A]

I feel like my session pale-fu is weak. need to study up on body in a 'lawnmower' style.
Getting a mini-split for the garage dance hall brewery / tap room so I should be able to cold crash in the 9 months of summer. Hopefully install done tomorrow.

I've managed to brew through September even though my space has been in the 90s consistently. My glycol/unitank set up is good but with my big fermenter the best I could get in terms of crash temp was 39 degrees. The weather has cooled off a little now and the space is more in the low 80s. I was able to take my small unitank from 70 to 35 over the course of a few hours yesterday. With nothing else running, I can probably crash the big uni down to low 30s.
I've thought about insulating the small space where I keep the fermenters and throwing a room AC in the wall. keeping the space even 10 degrees cooler in the hottest months would make everything easier.

 

[Bigbre04]

I've managed to brew through September even though my space has been in the 90s consistently. My glycol/unitank set up is good but with my big fermenter the best I could get in terms of crash temp was 39 degrees. The weather has cooled off a little now and the space is more in the low 80s. I was able to take my small unitank from 70 to 35 over the course of a few hours yesterday. With nothing else running, I can probably crash the big uni down to low 30s.
I've thought about insulating the small space where I keep the fermenters and throwing a room AC in the wall. keeping the space even 10 degrees cooler in the hottest months would make everything easier.

i rarely get my tanks below 37f...but im generally not covering the top glycol jacket so only the jacket in the cone is cooling the liquid. when i double batch into the tanks they get down to very cold roughly 3C