Success in IPA’s

Talking American IPAs only here:

1. Fresh ingredients, especially fresh Yakima hops.
2. Simple grain bill, including some Crystal/Caramel
3. Proper water. No Burton Salts, just a bit of gypsum.

For a successful IPA you need to leverage all enjoyable aspects of the hops: bittering, taste and aroma. And for successful brewing in general you need a good, controlled, repeatable brewing process.

Originally posted by erway

Originally posted by pellegjr
Why not start with one of the most contentious styles?

For reference, this is the first post of the idea profiled here http://www.ratebeer.com/forums/success-in-series-idea_253193.htm
Success in IPA’s:

1. Simple grain bill
2. Up to 10% sucrose
3. High quantity additions of aroma hops at flameout and secondary

Sucrose no es bueno. Doesn’t ferment very well at all. Dextrose is a much better choice.

1. No caramel hops
2. FWH is vital
3. Dry hopping is vital

No more crazy IBU syruppy IPAs.

If for no other reason than Sam and erway chime in on these threads then we need to keep them going!

Also hoping NobleSquirrel, FlacoAlto, etc. also start chiming in.

Not sure why people want to mess with the yeast strain in these beers so much. I understand people’s want to "innovate", but you’ve already got something that works and works WELL, why not stick with it? If you want variety in your hoppy beers, use different hops, not different yeast.

Originally posted by drowland
If for no other reason than Sam and erway chime in on these threads then we need to keep them going!

Also hoping NobleSquirrel, FlacoAlto, etc. also start chiming in.

Originally posted by HornyDevil
Not sure why people want to mess with the yeast strain in these beers so much. I understand people’s want to "innovate", but you’ve already got something that works and works WELL, why not stick with it? If you want variety in your hoppy beers, use different hops, not different yeast.

Originally posted by pellegjr

Originally posted by HornyDevil
Not sure why people want to mess with the yeast strain in these beers so much. I understand people’s want to "innovate", but you’ve already got something that works and works WELL, why not stick with it? If you want variety in your hoppy beers, use different hops, not different yeast.

So can we take this to mean that you believe yeast character should be mostly subdued in IPA’s?

I love a little crystal malt with cascade hops.

Originally posted by HornyDevil
Not sure why people want to mess with the yeast strain in these beers so much. I understand people’s want to "innovate", but you’ve already got something that works and works WELL, why not stick with it? If you want variety in your hoppy beers, use different hops, not different yeast.