Last Activity:11-16-2016 3:23 PM
Likes Given: 2
12 Likes on 11 Posts
Posted in thread: Short dry hop the new norm? on 10-25-2016 at 11:23 PM
I don't know the science behind it, but I have found better hop flavor with a ~4 dry hop
(depending on the style either at the end of fermentation or shortly after). If the beer is
supposed to be real...
Posted in thread: NE style juicy IPA concept on 10-19-2016 at 09:40 PM
I know a head brewer at a well respected brewery in Colorado that makes a good NE style IPA
that uses flour. He won't put it out publicly because of the backlash on the very idea of it.
It is very con...
Posted in thread: The Birthday Paradox - let's test it on 10-14-2016 at 05:46 PM
Posted in thread: Best way to bring 6 month-old Wyeast up to proper cell count? on 10-14-2016 at 04:11 PM
Yeah that should get you close enough. On your first step, you will probably see a lag starting
with 1.5l, but it should be okay. Personally, I'd start with .5l, then add the extra 1l after a
Posted in thread: Best way to bring 6 month-old Wyeast up to proper cell count? on 10-14-2016 at 03:58 PM
I've always had luck doing a step starter with old yeast. 0.5-.075l of 1.030 on a stirplate for
a day or two (whenever it visually stops fermenting). Then throw it in the fridge, decant, and
Posted in thread: PLEASE let the Northern Brewer buy-out be a hoax! on 10-13-2016 at 11:05 PM
On one hand I can see AB InBev's purchasing power helping Northern Brewer and that may have
some benefits (cheaper hops, maybe more exclusive varieties, etc).... but on the other hand, AB
Posted in thread: Simpson's Golden Promise In An IPA - Anyone Done It? on 10-13-2016 at 03:54 PM
I love GP in IPAs. It plays really well with fruity hops. Anymore I am using ~70-75% GP as my
base malt in hoppy beers.
Posted in thread: Omega on 10-12-2016 at 06:12 PM
Not looking good 20 hrs later. I did not like the way the starter looked but pitched the whole
thing anyhow. Should I toss the 5 gallon batch or pitch another yeast on top?ThanksWhat was the
Posted in thread: "Standard" Beers Every Brewery Should Have on 07-22-2016 at 09:03 PM
I tend to prefer breweries that have a focus (saison, brett/wild/sour, and hoppy are what I
typically drift towards), but even most of those tend to serve some the standard
Posted in thread: IPA 's Darkening with Age on 07-22-2016 at 02:43 PM
This looks exactly like oxidation to me.The first step I'd take is to stop cold crashing. I
used to cold crash all of my beers in the fermentor, but I started having some similar issues
on hoppy beers...