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How to achieve an "OJ looking" Pale Ale (a la Trillium/Tired Hands)

The prevailing wisdom on these so called "east coast" IPAs is three fold: The use of ~10% of flaked oats in the grist. A combo of super huge late kettle additions as well as dry hopping. Lastly, the ...
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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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4 votes
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Should I stir the fermentation?

Two weeks doesn't seem like an inordinately long time for a true double IPA. Also depending on the OG 1.019 might be the bottom. As this was an extract beer I'd be surprised to see a double IPA go ...
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4 votes
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Any hop recommendations for a single hop PA out of these options

For an American Pale Ale, I'd stick with American hops. Saaz is the classic Czech Pilsner hop, Hallertau is a German noble hop. If you use those, you may end up with something between a Pale Ale and ...
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3 votes

Any hop recommendations for a single hop PA out of these options

If I were to choose only one hop for an APA, it would be Centennial, similar to other hops specifically used for an APA, a little less “grapefruit” notes then Cascade, but still fruity with some pine ...
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3 votes

Recipe simply calls for caramalt

No Caramalt is its own thing: https://bsgcraftbrewing.com/simpsons-caramalt https://bsgcraftbrewing.com/crisp-cara-malt-15-25-kg It typically comes in around 15°L, so any crystal/caramel malt in ...
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3 votes

Last bottles are extremely cloudy in my first homebrew bottling

It's safe to drink. There are plenty of articles that claim that yeast is actually healthy (e.g., healthline.com, webmd). It may not taste great and look too cloudy. If that bothers you, you can try ...
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2 votes

Last bottles are extremely cloudy in my first homebrew bottling

Definitely safe to drink, just a higher level of yeast in suspension. I would recommend to mark those bottles and see if they still look different after 4-6 weeks conditioning undisturbed in the ...
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2 votes

How to achieve an "OJ looking" Pale Ale (a la Trillium/Tired Hands)

I don't think you can do it with just that grain bill. For that look and mouth feel you need to use oats or a lot of wheat. Use a high mash temp for bigger protiens. Short boil to keep the proteins,...
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2 votes
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websites that describe yeast flavors?

I would actually encourage you to HOLD UP on changing the yeast. First of all, you didn't indicate what yeast you actually used. I'm assuming its a neutral ale yeast (US-05, Nottingham, Muntons, etc) ...
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2 votes

Should I stir the fermentation?

Stirring won't hurt it. US-05 is not generally problematically flocculent so you shouldn't have to though. If there is still a cap of kraeusen on your beer, it's still fermenting so I'd probably leave ...
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2 votes
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Huge headspace and pale ale fermentation time

You may or may not see bubbling in the airlock. With a lot of head space, it may be reduced, and you may not notice it at all. Watching the airlock is like reading tea leaves... could be true, could ...
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2 votes
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BJCP Category for a APA with Rye and Wheat

If it tastes like an APA, then it is an APA. The judges don't get to see your recipe. Always enter based on taste, not based on recipe.
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1 vote
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What possible reasons cause a (pale) beer to fail to carbonate in the bottle

Possible causes of uncarbonated beer after bottle conditioning: Insufficient priming sugar in the bottle, or no carbonation drop in the bottle. (I've made that mistake myself occasionally, thinking ...
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1 vote

Unexpected flavours after bottle conditioning

I have actually had pretty good experiences with beet-derived sugar. Do you by any chance sterilize your sugar by boiling sugar water or by heating the sugar? Sweet, caramel and burnt sugar tastes can ...
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1 vote
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Recipe simply calls for caramalt

All the "Cara" malts are malted for proteins and unfermentable sugars, to add head retention and body. (Dextrin malts) Usually Cara malts will be matched with the base malt. In your case carapils, ...
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1 vote

Should I stir the fermentation?

Has the yeast settled to the bottom? I'd let that happen rather than stir it in.
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1 vote

websites that describe yeast flavors?

At least here in the US, the dominant yeast suppliers are Wyeast and White Labs. Since you're talking about the differences of switching between strains of yeast I'd say it'll be most beneficial to ...
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