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There’s no real benefit to pressure fermenting… most yeasts don’t like it anyways

Does anyone actually measure the final beer pH when referring to the “twang”. English yeast can be notorious for dropping pH significantly. Finished beer pH in the low 4s can definitely taste a bit acidic or twangy. I know making a starter with dry yeast is technically wrong but from my...

You said you’re fermenting and serving in the same keg? I would point to this being the issue over anything else. Your hop character is just being muted by all the yeast still remaining in the keg you’re serving from. If you truly want unique hop character to shine you need to remove as much...

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Traditionally Saaz used in Pilsners brewed in the Czech Republic would be loaded into the beginning of the boil or FW then another addition at 60 and maybe the last at 30 or 40. I think people would be surprised how much noble hop character actually comes through in the final beer when these...

It’s interesting to see how this style continues to evolve… I’ve had a few Brujos beers. Couldn’t finish them. Had a similar experience with quite a few Monkish and the heavily hopped North Park offerings. When is too much too much? All of these beers were so beyond drinkable for me. So...

They export 90% of their malt, especially base malt. They can get more money for it outside of Germany. They invest a ton of money in the US market especially and have done a great job convincing US brewers that in order to make truly authentic German beer you need to use their products…

One of the biggest issues with trying to replicate that true German lager character here in the US is malt freshness. Often times the German malt we’re using has traveled a long ways and sat somewhere for an extended period of time before we get a chance to use it. I attribute a lot of that...

North American 2 row 20-30% flaked Corn Hops no later than 30 left in the boil Andechs fermented at 68 under 7-10psi I have no idea what color Coors is but you might need something to get it a bit darker as this malt bill will produce a very light colored beer. There’s definitely no...

Alchemist dry hopping levels are rather low.. actually really low compared to most modern IPA brewers. Somewhere around 1#/bbl. Usually at 45*. I do believe they recirc through Grundys with bagged hops in them but I’ve never actually had that confirmed. They don’t use any wheat or oats in...

It all depends on your yeast, fermentability of your wort, the enzyme load of your hops… etc There is no set time. Could be 24 hours could be 5 days. Gravity and forced VDK tests are your only ways of truly knowing.

This is just a general recommendation for anyone on here… instead of just following recipes blindly or just taking advice from people on here…. SMELL YOUR HOPS The quality of Homebrew level hops is variable at best. Hell the quality of pro level hops is variable at best. Put the hops that...

5 gallons? 2oz Nectaron, 2oz Nelson in WP DH with the rest

Pilsner/2Row Blend 4% Dex 80ish theoretical IBU 1.012-1.014 FG target 100ppm Ca 3:1 Sulfate, Chloride 148, 162, 168 if you can step Hop Extract @ 60 Simcoe @ 30 Nelson @ 10 180 WP Nelson/Idaho 7 @ 1.5#/bbl Bootleg Biology Classic New England -best source for Conan there is Pitch at 64...

There’s no bacteria or really anything I’m aware of that can take a hopped wort to 3.5ph in 2 days at ferm temps in the presence of normal Sacch. Even the most aggressive, hop tolerant, lactic acid bacteria wouldn’t get that low at 68* in two days. You’d have to dump a pile of very hop...

if you hit 3.5 that quickly something is off… either it’s your meter or something else. Bacteria can’t get there that quickly at ferm temps in the presence of any hops.

A little insight on Nectaron… I started buying this from Australia and having it shipped to me in 2019. It was just HORT 4337 at the time. I still remember the first time I opened the first bag. Was floored by the smell. The pellets were so oily they were all stuck together and were...

If you have the ability to rouse I’m a big fan of colder temps. We’ve been going colder and colder and might start going closer to 40 for a few batches to see how it works. Some hops will drop and some will float. It depends on how they were pelletized. I’d recommend pulling a small sample...

Hop Burn has nothing to do with how old the hops are. It can happen with hops that are incredibly fresh as well. Hop burn is caused by polyphenols in suspension. Hops higher in polyphenols and beers where you’ve done a bunch to try to keep them in suspension (high percentage of wheat and...

I had a buddy send me three of their newer beers cause I wanted to see what the expression of these specific hops had in a Treehosue beer. It is insane how much their yeast blend absolutely tramples hop character. One was using the new hop, Pink, from Jackson Hop Farms. The other was...