quote:
I did a 60 minute addition of simcoe then did a 10 minute and whirlpool addition of mosaic and citra, I will do two dry hops using the same. I mashed in really low at 149 and then added a pound of sugar at high krausen today hoping to really dry out the finish. I also used Wyeast 1318 for the first time so we'll see how that goes. Rumor is that is the yeast that HF and Tired Hands use. I am currently fermenting at 66° with a room temp of 63°.

If you are looking for some more hop aroma/juiciness, might i suggest a large whirlpool addition. Also, i found san diego super yeast finished out my last IPA quite well. 1.009 i believe.

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Posted by 8thyearsenior

Centennial, CO

Member since Mar 2006

4280 posts

Posted on 2/1/16 at 5:00 pm to BugAC

quote:
you are looking for some more hop aroma/juiciness, might i suggest a large whirlpool addition. Also, i found san diego super yeast finished out my last IPA quite well. 1.009 i believe.

I went pretty big. I did 2 ozs of simcoe at 60 then 2 oz citra/ 2 mosaic for the 10 and whirlpool additions. I plan to dry hop once fermentation is done with 2 mosaic 2 citra for about a week then rack 5 gallons into a keg and dry hop the remaining 5 gallons with 1oz each of citra and mosaic.

I did a trub dump today and it smells amazing. Im pretty damn happy so far.

Have any of y'all been reusing the 1318 yeast? How many uses have you gotten if so? Any changes as you use it?

I've got my fermenter sitting in my basement office that stays 60-63 degrees this time of year so I'm keep my fermentation nice cool hoping I don't get much I the way of esters.

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