300: Direct Fire! West Coast IPA Now, Revisited
Craft Beer & Brewing Magazine Podcast
The Effects of Dry Hops on Beer Production
We weren't shaving our tanks uh with the with the right tool um we were using a much larger diameter hose. loss in the fermenter because that's just a lot of you know dry hop, he says. We've since gone back and have added more hops to the whirlpool so now we're using more hops than ever,. "It really is to try and just supersaturate it and just give it this explosion of aroma and flavor," she adds.
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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