Hi guys and gals.
I have been planning on brewing an Imperial IPA again and wonder if anyone can give me any advise.
I have put it off in the past as it seems technically challenging.
So I plan to brew my usual favourites. Dawson IPA and porter and then two weeks later use a whole yeast cake to pitch into the imperial.
I am a BIAB guy with plenty of room in my mash tun/boiler so the grain bill qty is no issue.
Do I really require sugars(corn/ dextrose etc) to bring up the OG?
Would using a whole yeast cake be overpitching or should I use maybe 2X wyeast starter in 3 litres (med/low floccer like 1028 London) and add Lalvin EC1118 after racking into secondary after a slow ramp from 18 - 21 deg over two weeks
The recipe I have is Hop Hammer from Zainasheff and Palmer.
I plan to brew only 20L , keg to carbonate, then bottle and have a brew I can cellar for years and bring out on special occasions.
What do you think?
I have been planning on brewing an Imperial IPA again and wonder if anyone can give me any advise.
I have put it off in the past as it seems technically challenging.
So I plan to brew my usual favourites. Dawson IPA and porter and then two weeks later use a whole yeast cake to pitch into the imperial.
I am a BIAB guy with plenty of room in my mash tun/boiler so the grain bill qty is no issue.
Do I really require sugars(corn/ dextrose etc) to bring up the OG?
Would using a whole yeast cake be overpitching or should I use maybe 2X wyeast starter in 3 litres (med/low floccer like 1028 London) and add Lalvin EC1118 after racking into secondary after a slow ramp from 18 - 21 deg over two weeks
The recipe I have is Hop Hammer from Zainasheff and Palmer.
I plan to brew only 20L , keg to carbonate, then bottle and have a brew I can cellar for years and bring out on special occasions.
What do you think?