Tropical Punch IPA Brew Day - Enhancing Thiols With Mash hops and Thiolized Yeast

[@DHops2006]

Quick tip with dry extract...add it to cold water and it will dissolve much easier then add the mixture to your boil. Just be sure to account for the water used in dissolving the dry extract in your total water volume.

[@rloeppky100]

Love the shirt!

[@graintoglass]

Cheers!

[@bruceedwards3366]

we use waimea in NewZealand, we have NZ cascade and either waimea or Motueka. i use whole dry cones, so need to add 20% more but as I grow them, the have no cost. Got 10 different verities and two cascade plants.

[@MrSomethingElse]

I , for one, missed you but this 180 proof helped me, hic, work through the yearning my bro..... it is good to see you, you fine tuning my game....mmmmmmm squeezing a nice hefty tea bag.....

[@kristalpollard247]

Its soo good

[@wade3166]

Looks like a winner..

[@graintoglass]

Turned out awesome, cheers!

[@viper29ca]

Hops should have gone in the bag with the steeping grains. At mash temp, you would extract any alpha acids. Putting it in the water, and bringing it to a boil is going to then put the alpha acids into the wort. Can do it that way, just have to be mindful of the IBUs, can probably skip any 60min boil hops.

[@graintoglass]

That actually makes sense. I hadn't done an extract in a while so I wasn't really thinking there.

[@JMMortgages]

curious to know what your kegging method and settings were for this? I am currently fermenting mine

[@graintoglass]

I can't recall exactly but for most of my beers I do 30[si for 24-48 hours and then drop it to 10psi. Cheers

[@FrankGenoBruno]

When did u dry hop? During fermentation

[@graintoglass]

Yes, there is a dry hop on day 2 of fermentation and then another 3-4 days before kegging. Cheers

[@FrankGenoBruno]

How big of a charge?

[@graintoglass]

@@FrankGenoBruno 5.25 gallon batch - 2oz cascade #1 and then 2oz citra + 1oz cascade #2.

[@bruceedwards3366]

DUDE, IF YOU HAVE ANOTHER 30L ALLROUNDER, USE IT TO HOLD YOUR DRY HOP, PURGE IT with your ferment, then presure transfer, purge you kegs at the same time, then you get to keep your yeast, it will ferment out in 3 days. then you can dry hop at 4 degrees.

[@rloeppky100]

How much of a difference is there between using dry yeast vs the liquid yeast on this recipe, and in general for your other IPAs (American, O-C, Bat Country, Bounty Hunter).

[@graintoglass]

That's a bit of a rabbit hole cuz there's so many options. I'll get some side by sides going.