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@dmtaylor - thanks for your insight on S-04. I did ferment my beer low around 64F and didn't end up with any noticeable esters. I agree S-04 wouldn't be my first choice for a NEIPA. I'd love to use WY1318 London Ale iii but I'm cheap so I rarely buy liquid yeasts. The only dry option for...

@camonick and @wepeeler - I agree it is darker than I'd like. I use an Anvil Foundry 6.5 which has a max grain weight of 8 lbs. So I add some extract to the boil in order to brew bigger beers. In this case it was 1.5 lbs of DME. If I convert the light DME to base malt, the grain bill for...

@hotbeer and @Jim R - thanks for your response. Like you've suggested I'm just going with it. If things end up going side ways, I'll update this post so that otherwise will know.

Hi all- I brewed a New England style IPA today. I'm trying out a new pressure fermenter for the first time. I'm going to double-dry hop the beer and wanted to avoid introducing oxygen so I used magnets to hold my dry hop additions in hop bags above the level of the fermenting wort. I've...

Two people have stated above that they ferment their NEIPA using US-04 around 64F then ramp up to either 68F or 70F for a few days. What would the benefit of this increase in temperature be? Do I need to add this step or can I just ferment to terminal gravity at 64F? And dry hop at 64F as well?

To sort of close out this discussion, I thought it'd be nice to share my results. As previously stated, this was my first attempt at brewing a New England style IPA, and my first attempt with adjusting my water profile. All things considered, I quite happy with how the beer came out. Here's a...

I measure it with a test strip. I don’t have a ph meter. Here’s what it looked like about 15 or 20 seconds after dipping into wort from my mash.

Thanks for your response. I did end up adding a little Epsom salt which gave me about 8ppm of Magnesium. (I also added yeast nutrient during the boil to help with fermentation.) I wish I had added something for bicarbonate. My mash PH was only about 5.0 today. Oh well, there's always next time!

Thanks for the suggestion. I will definitely check out Ward Labs for a water test. I've got good municipal water so I'd prefer to use that vs buying distilled.

I did find this advice on another thread that answers some of my questions. I'll drop it here in case it helps somebody else out in the future too. Water Profile - the simple solution: ***Many people ask about a more general guide to water because they do not know what their own water profile...

Thanks for your response! It does seem like everyone has different opinions. I also have a carbon filter for my tap water. So maybe I'll try that in place of distilled water in another batch. Just add smaller additions of calcium chloride and gypsum.

Hi all- I haven't had much luck finding the answers I need on the forum or online. I'm planning to brew an all grain batch of NEIPA tomorrow (7/17/22). This will require me to dabble in water chemistry for the first time. After hours of online research and tinkering with water calculators--...

Hi all- I am currently trying my hand at an American Lager. I completed my primary fermentation (~48F). Then did a diacetyl a rest (~67F). After tasting the beer, I decided it was ready to lager. I racked the beer off the yeast cake into a sanitized carboy. Now here's my question... Do I...

@yamhill - thank you for your thoughtful response! Here are the answer to your questions... Typically, I measure my post-boil volume in the kettle at the end of the prescribed boil time. I do this to make sure I'm in the right neighborhood in terms of volume before I start chilling. I...

Thanks @doug293cz! I did sparge with 1.47 gallons of water. (Which is a considerable portion of my pre-boil volume.) And I did not stir my wort after the sparge before taking my hydrometer sample from the spigot at the bottom of the kettle. I can definitely see how my sugars could have been...

Unfortunately, I don't own a PH meter so I've never measured PH.

I will double-check this. Thanks for the suggestion!

Haha, I don't have any kids in the house. I have brewed this recipe twice now, just one month apart. I ran into a low OG both times. Expected OG is 1.067. My first batch measured 1.062. My second batch measured 1.060.

Sorry- 3.96 was the measured pre-boil volume in gallons, after sparging. Thanks for the link to the boil off / dilution calculator. That calculator confirms that given my pre-boil volume (3.96), pre-boil gravity (1.055) and post boil volume (3.30) - my OG should be higher than 1.060. It...

I am looking for advice on an inexplicably low original gravity. My pre-boil gravity was correct. My boil off rate was correct. So how can my OG be so far off? I've attached my recipe created in Beersmith. Here's the details... I have tried brewing a Bell's Two Hearted Ale clone twice...