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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...

I can get on board with this!!

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...

Holy cow, you guys didn't hold back. I know you gotta have some sort of a killer tap set up.

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.

I started brewing outside because I was using propane burners so I always had to wait for a decent weather day to brew. Now, I went all electric and have been brewing the last few years inside, regardless of the weather. However, I did move my electric setup outside for a single brew day and...

I did catch something while watching one of the latest TH YouTube videos when they went to New Zealand and stopped at a local homebrewer's place. Nate mentioned while looking at the recipe, to not be afraid to add more hops in the boil for further hop saturation, along with the whirlpool. I...

I turned it down to 34 a long time ago because some friends (in the middle of summer) thought the beer should be colder, so I haven't touched it since. I should try it a bit warmer and see what the difference ends up being.

When I started making lagers a couple years ago, I didn't realize that people were pitching more yeast than 1 packet for a 5 gallon batch....and I haven't noticed any negative effects from pitching one packet.

I think with this batch I'm really going go try to dial in my carbonation and aim for the lower end...probably around 2.3 Volumes of CO2. I may have to adjust my beer lines but my upstairs kegerator is usually kept at 34 degrees and the calculators online are saying 5-8psi for the targeted...