I just used Nectaron in a NEIPA and I thought it would have been more prominent. I paired it with Citra and El Dorado so I may just use all Nectaron next time to see how it's flavor actual is by itself. Your recipe looks good. You could add more citra towards the end of the boil to flame out...
This will definitely be solid. My homebrew club did SMASH beers and when it came to magnum, everyone thought it would be insanely bitter and nothing else. The magnum beer ended up being the most beer flavored beer out there. It was incredible. I'll brew this one next.
I make my yearly Oktoberfest with 34/70 and the times I've used a higher chloride water profile (say...70ppm of chloride), the maltiness really comes out and I backed down since I didn't want it so malty.
We're having a family get together and I usually do a smoked pulled pork on my WSM however this year we're switching it up. I got my father a meat slicer for Christmas so he's been finding anything around the house to run through that thing. He's going to reverse sear some prime rib to make...
I spotted these not too long ago and wondered how well it would work for something like this. I've seen the "air cooled" versions (At least, I think that's how they work, correct me if not) and was thinking about making a fermentation chiller since that's the last area of temp control I haven't...
If I need to, I'll ferment 34/70 Warm and have produced really clean light lagers with it. I also have a fermenter that's capable of pressure fermenting so I'll do that as well. I haven't noticed a difference with pressure or not but that yeast is absolutely amazing. Right now I'm fermenting...
Here's what that crazy grain bill produced! Super happy with this one. I finally got a decent PH meter so I'll check the PH on this one and I've been experimenting with adding drops of lactic acid to my glass to see how it changes. I thought the Nectaron would be more pronounced but I'm happy...
I've used Verdant in the last 4-5 hazies I've brewed and was going to comment on how well it holds onto haze. I had one that I let sit for a sold 2-3 months in the keg and it never dropped anywhere near clear...even on the last pint. I figured using it on any style with dry hopping it would...
I've followed this recipe and It was a hit. You reminded me to make another batch.
https://brulosophy.com/2021/02/11/bru-it-yourself-h-bru-o-hop-water/
Here's my system - I have the element in the kettle (Vessel to the left) and I gravity drain from the mash tun to help with compacting. I got a new false bottom last year from NorCal Brewing Solutions and it's been great.
I built my system off of the Blichman BrewEasy....2 Vessel Kettle RIMS where my Kettle's capacity is 20 Gallons, my mash tun is 12.5 Gallons so between recirculation or water needs, it can handle 25-28 gallons of full volume water. Works great for making 10 gallon batches.
YMMV however when I'm doing a 5 gallon batch, it seems to produce enough CO2 to effectively purge it for NEIPA's and I don't have any quality loss while packaging to a keg. With a 10 Gallon batch, I'll daisy chain kegs.
Here's a tread based on purging with CO2 from Fermentation -...
The 2 things that improved my beer immensely was going to a RO water system and a fermzilla so I could do pressure ferments and closed transfers. I also purge my kegs with CO2 from fermentation.