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12 votes

What is the difference between a lager and an IPA?

The main difference is the yeast, Ale is brewed with a top fermenting yeast s.cerevisiae[1] whereas Lager is brewed with a bottom fermenting yeast s.pastorianus[2]. From this comes the fermentation ...
Mr_road's user avatar
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11 votes
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How to increase thickness in beer?

Thick mouthfeel and body can come from a few sources and even more methods to manipulate them. Most how to brew books have an entire section dedicated to the topic. But here's some bullet points to ...
Evil Zymurgist's user avatar
7 votes
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How to achieve that hoppy aroma and top notes

I think the primary factor would be how much you're dry-hopping with. More hops means more of the volatile aromatic compounds that produce those aromas. Most of the recipes I've seen call for ...
thesquaregroot's user avatar
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7 votes

How to achieve that hoppy aroma and top notes

In addition to the other answers which I agree with. Late boil additions are very important too at last 1-5 minutes or whirlpool. These add a "deep" aroma for lack of a better term. They seem to ...
Evil Zymurgist's user avatar
7 votes
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Inserting Amarillo hops after fermentation

What they're referring to is a process called "dry hopping", which is used to promote hop aroma and flavor in the beer. It's very common and has been in use for hundreds of years. You don't need to ...
Denny Conn's user avatar
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6 votes

What is the difference between a lager and an IPA?

In addition to Mr_Roads answer. Lager yeast is unique from ale yeast in that it can breakdown and use melibiose, which is a sugar not fermentable by ale yeasts. This is one reason lagers are ...
Evil Zymurgist's user avatar
5 votes

How to achieve that hoppy aroma and top notes

From my experience thesquaregroot got it mostly rigtht - fresh hops and sufficient quantity. There is one more really important factor. As far as my experiments go, 4 days before adding hops and ...
Mołot's user avatar
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5 votes
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About IPA maturation schedule

Good luck with starting a brewery! A two week fermentation time is a bit long for a commercial brewery, I believe. You can probably shave a few days to a week depending on your gravity, yeast, and ...
Gnome Brewer's user avatar
5 votes

What is the difference between a lager and an IPA?

Simply put, there are two overarching umbrellas in beer... ales and lagers. An IPA is an ale. GENERALLY speaking all beers fit under one of these two umbrellas. Once under one of these umbrellas the ...
thekolnik's user avatar
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5 votes
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Unexpected flavours after bottle conditioning

Bottle conditioning, not to be confused with bottle aging, is only for natural carbonation. You want to use a monosaccharide sugar like powdered corn sugar so it's easily and completely consumed by ...
Evil Zymurgist's user avatar
5 votes
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Messed up West Coast IPA recipe, could dryhopping make it good?

Wait!!! Does the beer taste good? If so, just leave it, it wont be as bitter as the recipe sure, but good beer is good beer. It's probably OK. Hop additions are numbered by the amount of boil ...
Kingsley's user avatar
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4 votes
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48 hours into ferment. Fermenter temperature is 73°F. Should I cool it?

I would set the fermenter into a tub with 2 inches water in the bottom, and drape a wet t-shirt over the fermenter. This will cool it off just by about 5 degrees F, which might keep it under 70 F. ...
dmtaylor's user avatar
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4 votes

Kveik yeast instead of US-05?

We did a "Farmhouse IPA" a year or so ago with Omega's Voss Kveik yeast and fermented it at 90°F. I was pleasantly surprised with how clean it was. It had the expected citrus-y notes, and ...
Franklin P Combs's user avatar
4 votes

Kveik yeast instead of US-05?

Last Australian summer I did a few brews with Lallemand brand Kveik dry yeast at ambient temperatures around 26degC (79degF); actual fermentation got to between 28-29degC (82-84degF) according to my ...
Peter Cotton's user avatar
4 votes

Kveik yeast instead of US-05?

I used Omega Lutra Kveik on a Bells THA clone last month and it turned out great. There is usually this slippery mouthfeel with the US-05 which wasn't there with the Lutra. I couldn't believe how ...
HomeBrew's user avatar
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3 votes
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New England IPA - What sets it apart from a "traditional" IPA?

As a home brewer, I consider the style an IPA but it is characterized by the following: Little or no early additions of hops to the boil, 60/30 minutes. (Mash hopping is okay). A heavy late addition ...
Pale Ale's user avatar
  • 397
3 votes

New England IPA - What sets it apart from a "traditional" IPA?

According to an article on vinepair[1]: "New England IPAs are beers that are purposely hazy or cloudy, which can give these brews a smooth, creamy mouthfeel – a departure from the light/dry mouthfeel ...
Mr_road's user avatar
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3 votes

Adding Ingredients to an IPA Kit

In general, when it comes to modifying extract kits, you have a few options to make it better: 1. Add less water to increase flavor and alcohol content (ex: 20L instead of 23L) 2. Steep some ...
Philippe's user avatar
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3 votes

About IPA maturation schedule

Totally possible. It's all about the style, equipment, and mostly how much yeast. A standard beer with low ester requirement can be fermented, fined and carbonated in litterally a matter of hours ...
Evil Zymurgist's user avatar
3 votes
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How much time to dry hop and why?

I'm with everyone else. 5-7 days. To get that super hoppy aroma though, I've only been able to get that by using a hop back with first-wort and dry-hopping (clone W. Coast ipa, greenflash). For less ...
citra_amarillo's user avatar
3 votes

How much time to dry hop and why?

Trial and error. There is no definite answer. I haven't achieved yet great aroma, so far dry hopped in primary in last couple days. I would add 5 oz per 10gl. Read an article saying its better to ...
nikitaso's user avatar
3 votes
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Beer has off flavor, sample taken while bottling tasted good

How old is it? I know from experience just a few days at warm temps like you described 80°F will make a delicate beer taste like it was age weeks. Noticing the green bottles, light struck (skunking) ...
Evil Zymurgist's user avatar
2 votes

Karl Strauss Aurora Hoppyalis Clone?

I found this clone on Brewer's Friend: Boil size 3Gal Efficiency 65% OG: 1066 FG: 1012 Grains 4lb American Pale 2Row 1lb American White Wheat 0.55lb Cane Sugar (late addition) Mash 145F for ...
Mr_road's user avatar
  • 7,048
2 votes
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Gelatin before or after dry hopping

My routine is to dry hop in that primary towards the end of fermentation. At fermentation temperatures. Then I rack to a keg (or a secondary in your case) to add my gelatin. But there is no "aging"....
brewchez's user avatar
  • 36.2k
2 votes

Gelatin before or after dry hopping

I've always done finings after all fermentation addition schedules have completed. Most finings work best during or after cold crash. You want your hops to be warm and suspended for their dry hop ...
Evil Zymurgist's user avatar
2 votes

Gelatin before or after dry hopping

For taste and aroma, 4 to 7 days of dry hopping are optimal. For clarity I prefer to give isinglass 7 to 14 days. Probably it's the same with gelatin, these are similar. Thus, I obviously add gelatin ...
Mołot's user avatar
  • 3,718
2 votes

How long should I condition an IPA?

If you're kegging the beer, age it until it passes a diacetyl test. This might not actually mean waiting at all, but if it is chilled before that cleanup is done, you might have an unpleasant surprise ...
Pepi's user avatar
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2 votes

Quick advice for dry-hopping and racking to secondary

Dry-hopping in primary is fine. Many people don't rack to a secondary fermentation vessel anymore unless they're actually adding additional fermentables. In fact, dry-hopping before primary-...
thesquaregroot's user avatar
  • 1,900
2 votes
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oxydized NE IPA?

100% correct. Its unfortunate, but everyone who bottles traditionally by racking into a bucket with some sugar etc etc has a tough time with the beer oxidizing. Some solutions would be to dose a ...
brewchez's user avatar
  • 36.2k
2 votes

Bad Batch after a brewing break of 20 years

Sorry to hear that, man. That really sucks. Truth is, we all have a bad batch and/or brewday now and then. It's just part of the hobby ;) It's hard to tell from your post what specifically went wrong ...
HomeBrew's user avatar
  • 861

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