Feedback on NE style IPA

Discussion in 'Homebrewing' started by kingjohnh, Nov 20, 2015.

Tags:
Thread Status:
Not open for further replies.
Page 2 of 2
  1. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Lactic Acid in the boil wouldn't affect your mash pH.
     
    #21 VikeMan, Nov 22, 2015
  2. kingjohnh

    kingjohnh Maven (1,322) Nov 3, 2009 New Mexico
    Trader

    Yeah, I realized after I posted that I had the lactic acid in my brewing software going into the mash and not the boil.
     
    #22 kingjohnh, Nov 22, 2015
  3. Sigep481

    Sigep481 Initiate (0) Dec 16, 2015 Illinois

    Any updates on how this turned out?
     
    #23 Sigep481, Nov 8, 2016
  4. kingjohnh

    kingjohnh Maven (1,322) Nov 3, 2009 New Mexico
    Trader

    I thought it was really good. Very soupy and I've made it a few other times and needs a big cold crash and dip tube got stuck once in my kegerator b/c of all of the hops in suspension.
     
    #24 kingjohnh, Nov 8, 2016
    Sigep481 likes this.
  5. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    I would (for next time):

    Drop the table sugar
    Decrease caramel malt to 0.5 lb and change to C20
    Increase mash temp to 158F
    Cl 175 ppm SO4 50 ppm
    Double dry hop
     
    #25 hoptualBrew, Nov 9, 2016
  6. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    Give your beer more time. Kimmich says Heady is 28 days brew to can right I believe. And he thinks it tastes best 10 weeks later!

    You can add less than 1/4 teaspoon of Lactic acid. Get yourself an eye dropper. Just a few drops will probably get you from 5.5 to 5.2. Don't think you'd want to go much lower than 5. Or just add more CaSO4 and ditch the acid.
     
    #26 wasatchback, Nov 10, 2016
Page 2 of 2
Thread Status:
Not open for further replies.