Red IPA recipe using approx. 500g of fresh hop. This recipe used harvested/recylced Pomona yeast from the Alora IPA. The eyast was let to come u pto room temperature and mixed with a weak solution of DME to help it wake up. After 24hours foam appeared on the surface, the following morning the gravity had dropped approx. 25pts.
The pressure was increased gradually as fermentation finished to allow max of about 21PSI at 21C; mostly carbonating the beer.