2min chapter

300: Direct Fire! West Coast IPA Now, Revisited

Craft Beer & Brewing Magazine Podcast

notes

CHAPTER

The Importance of Cool Pooling in Beer

At green cheek we have systems very much like evan and kelsey so we do a lot of cool pooling. On our older more tired brew house in san erosa the cool pool also helps reduce some of the grainy notes that we've seen come out of that brewery. The flip side is that we're probably leaving a lot of flavor behind in those those hops as well but i stand behind that because I thought our beers improved immensely when we moved most of our production to windser.

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Transcript

Episode notes

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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