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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 ...
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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 ...
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10 votes
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Fermentation temperature for an IPA

Most Ales do well at 68°F primary, to limit phenols and undesirable esters made by yeast during growth phase. Secondary can go up to the higher end of recommended temp of a strain since there isn't ...
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7 votes
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What is the IBU cutoff between a Pale Ale and an IPA?

Referring to the BJCP Style Guidelines, the following is true: English Pale Ales (ESBs): 25-50 IBUs American Pale Ales: 20-40 IBUs IPAs: 40-60 IBUs for English, 40-70 IBUs for American, 60-120 IBUs ...
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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 ...
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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 ...
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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 ...
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6 votes
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dry hopping in primary?

In my opinion a "secondary" should be viewed as a tool. A potentially useful tool, but best used by someone who really has a grip of their brewing process and using it for a very specific purpose. I ...
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6 votes

dry hopping in primary?

It's not contradictory so much as it's all valid. :) To answer the titular question: yes, you can dry-hop in primary. Long-term aging is really the only reason to rack to secondary. Dry-hopping, ...
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6 votes
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Contamination concerns when removing stopper?

As jsled says you have no worries. You are doing the right things, not touching it or putting it down. If just for a few seconds to check on the brew you'll be fine, also you will gain experience ...
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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 ...
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5 votes
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What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?

It was a lucky guess. There is nothing in that grist bill specific to an IPA. AAMOF, it's NOT an IPA! The OG is too low, for one thing. The recipe even calls itself a pale ale, not an IPA. As to ...
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5 votes

What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?

The Beer Judge Certification Program (BJCP) makes an attempt to describe styles such as this. One such style is IPA (grouped into 3 subcategories: English IPA, American IPA, and Imperial IPA). Have a ...
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5 votes
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cold crashing question

I cold crash (and fine with gelatin) at 30F for two or three days before kegging. I have found that 30F for two days clears my beer better than weeks at 38F in my refrigerator. If you plan to bottle ...
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5 votes

Fermentation temperature for an IPA

There isn't an ideal temp for any of this. There is a recommended range offered by the manufacturer to help guide the end user towards a higher degree of success that something will ferment. As for ...
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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 ...
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  • 3,706
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 ...
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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 ...
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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 ...
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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 ...
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4 votes
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Should dry hopped beer be lightly stirred prior to bottling?

While some claim that the addition of hops to their beer have contributed to contamination, it is quite rare considering how hops are anti-microbial in nature. While not having any way of confirming ...
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  • 5,954
4 votes
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Opinions on my hop schedule for double IPA?

Hey experimenting is half the fun of brewing! If you keep good notes on recipes and final product you can really start to understand what works together and produce better and better beer. Without ...
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4 votes

Contamination concerns when removing stopper?

No, you don't need to worry about contamination based on what you describe.
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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. ...
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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 ...
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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 ...
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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 ...
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3 votes

Saving Kegged Beer For Later

Commercial kegs in distribution, either in transit or in waiting to be put on tap in bar are … exactly the situation you describe. It will be just fine. You don't really need to add any additional ...
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3 votes
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Airlock started bubbling after racking into secondary and dryhopping, why?

Fermented beer contains somewhere around 0.8 volumes of CO₂. When you rack to secondary, you're certainly causing some (however minimal) agitation of the beer, which will cause some CO₂ to be released....
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3 votes

Fermentation temperature for an IPA

Agreement with the two answers so far from EvilZymurgist and brewchez, but to address the dry hopping portion of the question: you should dry hop basically at fermentation temps, or, at least, not at ...
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