Recent content by chrisisnapping

hey - trying to move it together a bit before selling off smaller items separately.

Hey - not looking to ship at the moment.

Hi All! I seemed to have lost the spark to brew - and due to space reasons I have decided to move on from the hobby and sell my gear. Looking In-Person only (will travel 45 minutes from Summit, NJ - happy to meet at any of the great breweries in the area such as Twin Elephant and Untied...

has anyone tried (or thought about) subbing out one or more of the 3 normal yeasts in favor of a Kveik strain? I think Stranda is supposed to do more banana and there's another that's supposed to be very clean.

is it possible your hydrometer is off? i'd test it with some RO or distilled water to ensure accuracy. How big of batches are you doing?

Brewed a session IPA (5.25%) with it, fermented at 68 and slowly pushed it up. It's not bad, I have one more left that I want to try using with a bigger beer to get the full picture.

i guess they don't really count as they are collabs, but the recent collabs Trill has done with Other Half have been 2-row with oats - but OH pretty much just does oats now-a-days. From light oats to slammed with oats. taking a page from trillium, my last 2 beers have been 2row, white wheat...

ah crap, i must have misheard him about flaked adjuncts, going through it again just to make sure.

their beers have some crazy haze/look to them for no flaked adjuncts or biotrans hopping.

ordered 2 of these from their "vault" back in May or something. Haven't been able to find too much info on people who have brewed with it (ba, hbt, and reddit are not coming up with reviews). brewed a low ABV (1.050) this weekend with 2row, white wheat, cara, c15 ph5.35, 120 sulfate 175...

hmm odd. do you recall the date of packaging? I've never made a starter with imperial yeast - though I do aerate. However, i found that some shops (looking at you morebeer) have shipped month+ old yeast, which can obviously hurt viability.

what was the recipe? I've used juice a few times and it's had no problem taking 1.06x beers down to 1.01-.012 within 7 days of yeast pitch (it can very well have done it sooner, i just take a gravity reading on the 7th day as that's when I usually cold crash). This is generally with temperature...

no wheat? Basically we would want to limit ferulic acid - which is what the yeast hits to create 4-vinyl guaiacol - the source of clove. To up banana - perhaps slightly under pitching and fermenting at 72 to stress the yeast and boost esters? fermenting at say 72 may make a nice combo with 1318...

i never really picked that up in the (very few) beers from them I have had - with the exception of the previous post, granted I've had that particular beer quite a few times and never picked it up. I do enjoy the hop flavor that they seem to get in their beers. I would definitely take a TH...

HMM, may be my tastebuds or my glass (despite washing it between beers), but a known good beer (EQ dhop something or other) also has a tart taste to it to me today, hmmm