AG2 Lagunitus IPA

[mysterio]

Great pics, will make a point of visiting now

[Birdman]

You got a trip to California planned Mysterio?

[mysterio]

Yes, going for three weeks in September Just about enough time to visit some of my favourite breweries

[Bobba]

Hi bobba.

I'm gonna be doing a version of this from the BN CYBI recipe with pdtnc at the end of the month. We are gonna be doing 40L. Is there any advice regarding recipe etc that you can give? Does it come out close etc?

I'm gonna be using a re-ppitch of wlp013 (worthy white shield) yeast? what ya think?

Cheers

LB

Hey Leedsbrew!
Well, I tweaked around a lot with the recipe, so it's hard to say if it would come out close to the recipe or not. Mine was fairly close, but you'd be able to tell no problem. Not enough zestiness. Was a delicious pint, but it was different. I think I'd leave it on the the dry hops for longer to make sure to really get all the flavour in.

Regarding the yeast, you're going to be careful the Whiteshield yeast doesn't attenuate it too much. Fullers yeast is the one they use and it's just about the least attenuating yeast you can find. You're slightly up against the wall on this one, because the recipe already uses a lot of crystal, and a massively high mash temperature, so you haven't really got anything else to work with to get some residual sugars in there. Just keep the fermentation temp on the low end of the scale and you should be alright. Should turn out to be a cracker mate

[BitterTed]

Yes, going for three weeks in September Just about enough time to visit some of my favourite breweries

3 weeks in California, very nice!! Check this out, you can select the area or city you will be in and locate all breweries, brewpubs, beer bars and homebrew shops:
http://beermapping.com/maps/citymaps.php?m=winecountry

[leedsbrew]

Hi bobba.

I'm gonna be doing a version of this from the BN CYBI recipe with pdtnc at the end of the month. We are gonna be doing 40L. Is there any advice regarding recipe etc that you can give? Does it come out close etc?

I'm gonna be using a re-ppitch of wlp013 (worthy white shield) yeast? what ya think?

Cheers

LB

Hey Leedsbrew!
Well, I tweaked around a lot with the recipe, so it's hard to say if it would come out close to the recipe or not. Mine was fairly close, but you'd be able to tell no problem. Not enough zestiness. Was a delicious pint, but it was different. I think I'd leave it on the the dry hops for longer to make sure to really get all the flavour in.



Regarding the yeast, you're going to be careful the Whiteshield yeast doesn't attenuate it too much. Fullers yeast is the one they use and it's just about the least attenuating yeast you can find. You're slightly up against the wall on this one, because the recipe already uses a lot of crystal, and a massively high mash temperature, so you haven't really got anything else to work with to get some residual sugars in there. Just keep the fermentation temp on the low end of the scale and you should be alright. Should turn out to be a cracker mate

Cheers for the tips man. Was going to dry hop it for at least 10 days. I'll keep an eye on the attenuation!

LB