300: Direct Fire! West Coast IPA Now, Revisited
Craft Beer & Brewing Magazine Podcast
The Differences Between Cryo and Kleenex
We're usually in the you know 15 to 30 percent uh as cryo um and I'd say that's that's pretty standard. We've done maybe only once have we ever done all cryo but obviously there's lublomax, cgax or similar processes from other brands. It's almost like Kleenex it's just facial tissue according to Yakima chief. Do any of these work in different ways for you or or do you use them you know interchangeably across all these brandsYeah that's a good analogy as an avid vinyl listener.
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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