300: Direct Fire! West Coast IPA Now, Revisited
Craft Beer & Brewing Magazine Podcast
How to Craft a Single Hop Brew
Wine bikers figured out with specific vineyards and these specific you know acre plots of within these vineyards. that becomes your signature of whoever you are whatever brewery you are. We've been making hop to it since 1997 98 and a hop uh salesman the original hop salesman for yak and achieve to our lemons would bring me these hops. That's when I first came across ycr 014 which we can simko and what became warrior and a tannum and all those early hops that eventually led to mosaic and so on and so forth but such a great way to learn about you know what a hop can give.
To celebrate this milestone—the 300th episode of the Craft Beer & Brewing Podcast—we reassembled three leading voices in West coast IPA to discuss questions spurred on by the original panel discussion, and this time they answered your audio questions, Direct Fire!-style. Kelsey McNair of North Park in San Diego, Evan Price of Green Cheek in Orange and Costa Mesa, and Vinnie Cilurzo of Russian River in Santa Rosa and Windsor dive back into of one their and your favorite subjects—brewing West Coast IPA—and answer your questions along the way.
In this episode, they discuss:
- further research into the way that thin and thick mashes impact attenuation
- balancing beers in a way that pleases both competition judges and customers
- techniques to speed up and control hop creep
- more benefits of “shaving the cone” early in fermentation
- timing dry hopping to eliminate acetaldehyde
- hop variety-specific changes to dry hopping regimens
- hop pellet density
- reducing dissolved oxygen through the cold side process
- Evan’s hot take on Centennial
- achieving consistency in hop selection
- layering T-90 pellets with advanced hop products
- cool pooling whirlpool times and temperatures
- using hop extracts for buttering
And more.
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