Brut IPA article

[Spauld]

While I’m not very familiar with the style, I know a few of you are, so I thot I’d post this article I found in an old copy of one of my brewing magazines. Colter, this might be a good read while sipping a “T-Haze The Juice Hunter”.

Attachments:

1. Brut-IPA.pdf

[colterw]

Haha,

It has been very interesting seeing how the T-haze has changed over time. It was so killer the first week and has really changed in just over a month. I want to make the T-haze again and try to reduce the cold side oxidation to try to keep it pristine as long as possible. I will say it still smells like pure Citra when I pour it.

I really like the Brut IPA as well. I think the bone dryness and the bitterness go really well together. You can also make a crystal clear been since the kinds of yeasts they use with it flock out. I still want to get my hazy IPA dialed then move to the Brut IPA.

Cheers

Serving: Brooks Irish Red 4.8% ABV
Serving: Robert's IPA
Fermenting: We Are The Dreamer of Dreams (NEIPA)

[Spauld]

I probably need to expand my horizons regarding IPA’s in general. As you know, I only brew my British-style IPA. I tend to seek balance in bier (even my Trappist Quad and Doppelbock can be a bit too malty for me at times). The Brut IPA might be clean enough to sort of mimic balance. I’d welcome a sip of the T-Haze, just out of curiosity. How do these juicy versions compare to the NEIPA versions?

[chasjs]

Jim:

Thanks for the article. Have you every looked into an India Pale Lager (IPL).

I just got my glycol chiller and am going to try a lager style. I also want to do an IPL.

Chuck

[Spauld]

Chuck, I’ve had IPL before but never brewed one. I’m more into the classic styles….You definitely piqued my interest with ‘glycol chiller’ though! Would love to hear more about that endeavor!

[chasjs]

Jim:

As I work on improving my brewing one of my next steps is temperature control on my fermentation. I don’t have a temperature controlled chamber plus I am getting a little too old to be picking up fermentors full of wort and moving them around. My solution is to use cooling coils in my fermentor and run glycol through the coils. The glycol chiller gives me the advantage of being able to drop the the fermentor to almost freezing if I choose to and I can chill up to 4 fermentors simultaneously. Have one fermentor right now and am saving up for another one. This will also allow me to do a lager.

I was able to get a used chiller pretty cheap recently which has accelerated me on this path. I not used it yet, but soon.

Chuck

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