Recent content by Benson Brewhouse

If I could drop my yeast I would soft crash to 58, dump the cone, then hold at 58 for 48hrs, rousing, then dumping any hops that settle into the cone, then cold crash with all/most of the hops dumped. Since I can't, I simulate the closest I can to this process. 58 is the safe zone where...

I have a Spike Flex+ so I can't dump yeast and hops like I would prefer. To combat diacetyl and maintain a strict dry hopping schedule, I do the following with award winning results. * Zero mid-fermentation hops, you get plenty of biotransformation from the hops in suspension in your whirlpool...

Re: hop contact time - Scott Janish touches on it in his book (I believe he references an Oregon State U Study) and there was a recent podcast with Vinnie Cilurzo from Russian River - the basic idea is that you reach optimal hop saturation and flavor/aroma extraction significantly faster than...

Myrcene (usually described as green/resinous) is extracted much more effectively at higher dry hop temps, which can overtake the fruitier notes we're trying to achieve in a hazy beer. Something to keep in mind - dry hopping at cooler temps inherently causes the hops to drop quicker than they...

If you want restrained bitterness, skip all hot side hop additions and only do whirlpool additions. Whirlpool: 1oz Citra Lupo @170° for 30 min 2oz Nectaron @170° for 30 min 2oz Mosaic @170° for 30 min Dryhop: - No idea of your fermenter capabilities, so I'll keep it simple: - Dry hop after...

While I consistently make phenomenal tasting NEIPA (aroma and flavor are excellent), I continue to miss the color I'm aiming for. I know cameras/pictures are subjective with how they translate online, but it seems the majority of examples I see here have that amazing pale yellow hue I've been...

No, I did exactly as in the recipe @180° for 40, 30 and 20 min. On most previous brews I'm typically WP for 30 min @170-180°, with additions at 30 and 15. It would be difficult to distinguish the differences between the two different WP schedules above without being able to do a side-by-side...

Juicy Bits clone. A38, Citra, Mosaic and El Dorado, blend of Lupomax and T90. Having had the real thing recently, I nailed the flavor dead on. Color is a bit dark, but I'll take it.

T90 in the whirlpool. Knockout "hot" onto the Incognito. Dryhop with the Lupomax. Yakima promotes Incognito as flowable at ambient temps, but it mixes significantly better with warm wort. Load the Incognito into your fermenter, then knockout a gallon of hot wort (160-170° ish) onto the...

They're effectively the same thing - both are concentrated lupulin pellets. Cryo is made by Yakima Chief and Lupomax is made by Haas.

This is good to know - I'm in Falls Church (between 29 and 50, off Fairview Park) - I haven't hit Dominion in a while but they always seem to have an excellent rotation. I'll have to check if they still have any Monkish on tap.

I don't. I just heard it would be available to all members.

I assume so. There was a session at this year's Homebrew Con specifically about biotransformation and they talked about which hops actually lead to biotransformation. You can get access to the presentations on the AHA website if you buy a membership.

Also, FWIW, recent research suggests any old hop variety won't necessarily lead to biotransformation.

If you did a decent whirlpool hop addition you will get plenty biotransformation anyway - according to the Verdant guys.