Cool! Seeing how a commercial brewery makes beers is very interesting. Seeing the effect of the rapid reduction in temp from near boiling to pitching temp on the clarity was very informative!
@@thebeerjunkies1 Are there any plans to do a white IPA? This is one of the styles I have an interest in brewing soon and would love to see your take on brewing one!
@@smaster15That's a style I haven't thought of in a very long time! I'll absolutely put together a white IPA video and blog post for you. I should be able to get it out in about 2-3 weeks.
About the dry hopping step, I'm not quite getting it. Are you cold crashing immediately after adding dry hops? Then leave it for 4-5 days with hops, then transfer?
Sorry about the confusion! We keep our dry hops in contact with the beer at the fermentation temperature of 67 degrees for 4-5 days before cold crashing. There is some relatively new research, however, that suggests that dry hopping after cold crashing at 33 degrees can produce brighter and cleaner hop flavors in a shorter amount of time (2 days), so you can’t go wrong with either way!
@@thebeerjunkies1 alright, thanks. Well that's actually what I'm doing now. Slightly more planty taste, though very subtle, at 2C, but much quicker for the same yield, taste wise at least. And bonus is smaller chance of hop creep
Lowering the chance of hop creep is a huge plus. The next time I brew this recipe I’ll dry hop after cold crashing and report the differences. I am also a fan of doing a soft crash to 60 degrees before dry hopping, especially with my NEIPAs.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Love seeing a commercial brewer walk through the brewing process. You do a nice job explaining everything.
Thank you so much!
The old Denny Conn hop combo, good stuff!
Cool! Seeing how a commercial brewery makes beers is very interesting. Seeing the effect of the rapid reduction in temp from near boiling to pitching temp on the clarity was very informative!
Thank you! I’m so glad you liked it. Please let us know if there is anything in particular you would like to see!
@@thebeerjunkies1 Are there any plans to do a white IPA? This is one of the styles I have an interest in brewing soon and would love to see your take on brewing one!
@@smaster15That's a style I haven't thought of in a very long time! I'll absolutely put together a white IPA video and blog post for you. I should be able to get it out in about 2-3 weeks.
@@thebeerjunkies1 That's so nice of y'all, thank you so much! I can't wait to see the content, I'm so excited!
Дегустация просто огонь 🔥, бокал просто бомба, хочу такой
Hahahh mandatory beer chug at end, great. I enjoyed the video, thanks
The pained look on your face trying to chug a dipa out of that lightbulb looking thing lol. To each their own, man. haha I dug the video. Nice work
Thank you! Haha, some of these are easier to put down than others. The dipa is most definitely on the bottom of that list.
About the dry hopping step, I'm not quite getting it. Are you cold crashing immediately after adding dry hops? Then leave it for 4-5 days with hops, then transfer?
Sorry about the confusion! We keep our dry hops in contact with the beer at the fermentation temperature of 67 degrees for 4-5 days before cold crashing. There is some relatively new research, however, that suggests that dry hopping after cold crashing at 33 degrees can produce brighter and cleaner hop flavors in a shorter amount of time (2 days), so you can’t go wrong with either way!
@@thebeerjunkies1 alright, thanks. Well that's actually what I'm doing now. Slightly more planty taste, though very subtle, at 2C, but much quicker for the same yield, taste wise at least. And bonus is smaller chance of hop creep
Lowering the chance of hop creep is a huge plus. The next time I brew this recipe I’ll dry hop after cold crashing and report the differences. I am also a fan of doing a soft crash to 60 degrees before dry hopping, especially with my NEIPAs.