Recent content by AlcheMania

Same !

On the way. Plan to brew this one in June to serve July 20th Will keep all posted

My local brew supply says its sold out of from local suppliers. So i guess i gotta pay up for shipping. ☹️ A legit Weihenstephan 68 dry would be a game changer.

Definitely. Most of my beers start with the spunding set to bout 4-5 psi. Wheat beers being my only exception, but once im well past high krausen i stick it back on and finish it up higher. Waste not want not.

Make a vitality starter on a stir plate at least 4 hrs prior Oxygenate the wort Keep water sulfate below 50ppm High PH is ok during ferulic acid rest but be sure and lower to 5.2-5.3 during mash Open ferment till ferm starts to settle (not really necessary just avoid pressure) Start the ferm...

Has anyone used this yet? Its supposed to be the Weihenstephaner strain. Not sure where to even source it yet.

Sounds so good im gonna try that myself. Ill be adding the hops n mags on day 3rd when krausens coming down but still safe to open keg fermentor. Drop hops at soft crash crash. Full crash 48 hrs later. Close transfer. Sas y sas.

I may meet you half way on that suggestion

No, its def not a straight west coast. Id say its a British/West coast hybrid w a color at the high end of those styles approaching a red IPA. The hops are the only thing 100% west coast. Id never use the Verdant solo for this. But like i mentioned im only lookin to use about 1/3 a packet of...

I finish at bout 12 psi before slow crash over 3 days and the 3rd day i connect to pressure. (I ferm in kegs) beer stays under co2 pressure thruought.

Yep. Prayin' a small co pitch with wlp 007 will remedy that on my non Hazy style IPA. Any body have experience with Verdant plus gel finings ?

Vitals Original Gravity: 1.064 Final Gravity: 1.013 IBU (Tinseth): 45 BU/GU: 0.71 Color: 12.5 SRM Mash Strike Temp — 157.3 °F Temperature — 150 °F — 30 min Temperature — 152 °F — 10 min Temperature — 153 °F — 10 min Temperature — 154 °F — 10 min Malts (11 lb 2.8 oz) 9 lb 1.2 oz (81.2%) — Maris...

Im already using a spent wlp 007 cake for the IPA that ive had great results with and lookin to add a little tropical from the verdant addition. Plus the 007 flocs like a champ unlike the verdant that ive read permahazes with dry hopping.

First time Verdant user here. Im looking to work some Verdant into West Coast ish IPA (English Base, English yeast, old skool West Coast IPA hops) im already very happy with WLP007 as the yeast for this recipe but thought i could sprinkle maybe 1/3 pack (3.6g) of verdant onto a fresh spent Brit...

Hit 1.005 gravity Aroma is yeast, sulfur, spice, soft banana/bubblegum esters mostly buried still. Flavor is malty sweet n yeasty. Still a ways to go. Holding temp at 72F Starting 3 day step crash in 72hrs Planning 2 month condition 🍺