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I just meant adding all your hops from 30 minutes on. If this helps, this is the typical hopping schedule for IPAs at the brewery where I intern: 15 mins - Addition 1 10 Mins into whirlpool - Addition 2 20 mins into whirlpool - Addition 3 We do that with mostly with the NEIPAs, but we have...

Hi Simon, just a few tips from a guy who helps brewing a lot of IPAs commercially. At the brewery where I work, we never add hops before 30 minutes. According to my boss the bitterness can be a little overwhelming. I would add your bittering addition at 30. If you insist on doing a 60 minute...

Looks great! Glad to see the color has survived intact. I think replicating your results may be something I want to try in a few months

Thanks for the reply, @Kent88. I've never done that before, should I just throw it into the fermentor as soon as possible? Update: As of this weekend, primary fermentation has started but its moving very slowly. In 2 days it went from 1.060 to 1.050. I'm hoping it cleans up quick because I...

Having some trouble with this yeast strain. I pitched around midnight Wednesday (9/7) and still not have not seen any activity in the airlock. I can smell what I think is a little alcohol from the airlock but I may be mistaken. The OG was 1.060, and I added a hefty pitch of yeast nutrient into...

Okay - Just received a call from my friend at the maple farm. They have sap ready and waiting for me. I'm thinking of using a malty, English style bitter for sweetness, and then having a maple flavor to compliment it. Here's the potential grain bill: 57% Maris Otter 19% Honey Malt 9% Red...

Seems like a fun thread and just wanted to add my experience, if that's alright. I'm an intern at my local brewery now. I started just being a regular and having the guys that work there try and critique my homebrew. Eventually they casually offered for me to come brew with them on a brew day...

My heart is still set on using some sort of Latin American, blue/purple corn in a blue beer attempt. I think I'm going go your route by adding the blue pea flowers for color because your results were so spectacular. I'm not super interested in getting a sweet beer, do you think I can get those...

Your hopping schedule is perfect. That's the typical hops and schedule for NEIPAs Why the split base malts? Golden Promise should do the trick, not sure if you need the 2 row. The brewery I intern with actually used Pearl Malt for all their NEIPAs, with a little C10 and flaked oats. 1318 is a...

Excited to see how this turns out for you. Very impressive you got that blue color!! So, the blue color is coming from the carrots and their ability to keep the pH correct? If I tried this without carrots would it work?

So I asked him while I was there this weekend, he confirmed they use Conan yeast. It may be their own house version after a few generations, but its basically Conan. I would treat the stuff you pulled from the can like Conan in that case!

If they use a blended yeast that would not surprise me. I know a lot bigger breweries have house yeasts for certain beers, and Northern Brewer is right in saying that sometimes small amounts of different strains are adding during canning. Regardless, as per your original question, I think...

Sounds like you got a good pull from the can! Treehouse basically uses Conan yeast in their beers, which is more or less commercially available as "Vermont IPA" from some sources. Here's the literal yeast strain we use at the brewery I intern with...

Have fun up at Treehouse, they never disappoint. Bad Sons is also excellent, as is Counterweight. Hope you had a great time!

Thanks for the reply. I've heard that they use it in imitation maple syrup all the time. Glad to see someone has experience with it!

Interesting post, thanks for sharing your experience. I wonder if the sweetness would have survived conditioning in the keg or even bottles. Sometimes the remaining yeast eats those sugars. I'd like to hear where the beer is after you bottle condition. I think for when I finally brew this I...

I help out brewing with a commercial brewery sometimes, they just released a really great chocolate peanut butter stout. I'm not sure about the grain bill (I wasn't brewing with them that day), but I know they conditioned it for a month or two and then added peanut butter powder and chocolate...

What about sour kettling? Or does no one do that for goses

Not sure if this is the right forum to post this on, but I'm going up to Montreal in March for a weekend. Are there any Canadian or Quebecois beer fans out there that can recommend some breweries or brewpubs to check out while I'm in town?

I haven't brewed with maple before, but from what I understand that mapley taste comes from a delicate chemical compound that doesn't survive contact with yeast or a boil. Same with honey I suppose. A little off topic, but I remember on a vacation to the UK a year or so ago I was talking to a...