Recent content by alooper86

I recently moved into a new house where the water was extremely hard. To combat this problem, I installed a water softener. I have since conducted a Ward Laboratories water report and the Na ppm is 219. In trying to do a little initial research, I have found that this water is not conducive at...

I have begun split batching some of my beer as my wife has stopped drinking alcohol. I will split the batch into two separate 6 gal ss brew buckets and ferment completely. One I will keg as I normally would but the other I try to do low/no alcohol for her. My first attempt with a wheat beer was...

My last NEIPA recipe was as follows: 48% Rahr 2-row 24% Malted Oats 12% Flaked Wheat 12 % White Wheat 2% Honey Malt 2% Lactose at flame out 4 oz. Citra 30 min whirlpool at 170F 1 pkg LalBrew New England Ale Yeast Ferment at 68, increase to 72 to clean up yeast, then crash cool to 38. Closed...

I currently use a single tier 20 gal, three vessel stainless brewing set up. I do not have a HERMS coil but I do a recirculating mash for 60 min keeping a very small flame under the mash tun in order to keep the correct mash temperature. In recirculating, I use a piece of silicone tubing. I also...

So I've ventured down the rabbit hole of retaining haze in NEIPAs and brewpharm Hill was very helpful in figuring this out. I would give his thread a follow as one of his threads on the topic is very well discussed. But to answer your question directly, heavy proteins will drop clear no matter...

Pilsner - 40% Munich - 30% Vienna - 20% C60 - 10% This recipe is basically what Jamil uses for his Munich Madness beer. I brewed this last year and it was very good. I will be brewing again this year with only minor adjustments.

Really good feedback and I really appreciate the detailed explanation of your entire process. The further down the rabbit hole I go I am beginning to think/learn that permanent haze is more of a hop oil suspension issue than it is grain Bill and yeast component. I will be implementing your...

ok awesome. What does your dry hop schedule look like?

That beer looks like mine for the first two weeks but they start dropping clear and losing flavor thereafter. I will definitely start adding oat malt. And just to confirm, you’re keeping the percentage of oat malt in the 15-20%?

Are you in the camp that yeast does not affect haze whatsoever? I was listening to someone from Modern Times and she said the haze 100% does not come from yeast. As far as eliminating the first dry hop during active fermentation I have heard many say they rely on the “bio transformation” to...

If not relying upon adjuncts for mouthfeel I assume it would come down to water profile which I do target at a 2:1 chloride to sulfate ratio. Another post suggested using oat malt instead of the flaked adjuncts

Thanks for the suggestion. Do you use the wheat malt instead of flaked adjuncts?

My dry hopping technique for this has been add the first round of about 4-6 oz 24-48 hours yeast pitch. Let fermentation go for approximately 7 days when I add my second dry hop addition of around the same size for about 3 days. After that I will cold crash and close transfer to a keg. I was...

I’ve brewed a number of NEIPAs over the past years and have good results initially. The beers are great for the first two weeks. However after that they tend to clear up and have a more standard IPA mouthfeel. My typical grist is: 75% rahr 2-row 12.5% flaked oats 12.5% flaked wheat Mash at 156...

Thanks for all of the feedback thus far. I will grind some flat spots onto the spindle