300: Direct Fire! West Coast IPA Now, Revisited
Craft Beer & Brewing Magazine Podcast
How to Avoid Off-Flavors in Beer
Dumping the cone first thing when you get in is a good practice for any beer. It gets those dead yeast cells out of the bottom of the tank because they do generally settle there. Diacetyls are one big off flavor that we're trying to avoid and i think with the help of ALDC or whatever you're doing in your brewery i think you can achieve that being aware of acid aldehyde if you are trying to do really quick.
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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