This easy drinking Session IPA is packed with all the flavors that you desire from an IPA while providing a “sessionable” alcohol level. Whether you’re hanging with friends or just kicking back after a hard day’s work, this brew is sure to quench your thirst throughout the day.
ABV: 3.6% - 4.1% | IBUs: 44 - 49 | Difficulty: Easy
We’ve brought together the flavors of a Belgian Witbier and an American IPA. Soft Belgian candi
sugar combines with caramel and wheat malts offering a crisp, dry mouth-feel, while the hops,
selected for their fruity flavor and aroma, create a delicious IPA finish.
ABV: 5.3% - 5.9% | IBUs: 43 - 48 | Difficulty: Easy
Brewers generally use the term "stuck fermentation" to mean a fermentation that started normally, but then stopped at a gravity significantly higher than the targeted gravity. But I think I should include in this discussion fermentations that either have not started, or have started very slowly, since these are fermentations that have "stuck" right from the beginning.
Some of the causes of these problems may be similar or at least closely related, but the means of getting fermentation satisfactorily under way may be different, so I shall deal with them separately