Recent content by cefiro355

While I don't have direct experience myself, I researched (what little info there is on the web) and I have heard from a few people that using the wand in the can will have enough headspace. Meaning just like bottling, fill to top of can and pull out should be fine.

Look up Jester Kings "Detritivore" which is exactly this. Reused cherries and it was fantastic and had a great storyon "reuse" on label.

I've used Omega's Saisonstein Monster and recently brewed Napolean/3711 @ 68ish and both are fantastic and not lacking in yeast profile/flavor.

I use parchment in a dehydrator @ 100f for 6-8 hours depending on strain.

I recently switched to using Magnum for bittering on every beer I brew, unless it's a specific smash beer (although even then I'll probably use Magnum and save the other hop for later additions.) I used to mix things up, I used Cascade a lot for bittering when I first started, which works...

I have plenty of Jester King (originally from Detritovore) if anyone needs/wants to trade something.

I would lean towards your inclination that it's grain material. I dry a lot of Kveik and I've only seen this when drying from yeast cake (versus over built/starter/clean yeast etc).

There's some useful info for people cloning Alchemist beers in this YouTube minidoc posted several days ago:

It's in the ball pall park, I looked up the recipe a friend brewed that came out very close and it's 2.8lbs.

No reason to get all bent out of shape. You mentioned just using corn sugar instead of honey on a beer that is known and advertised for having a lot of honey in it's (changes every year) recipe.. was just updating as the thread popped up for someone that's trying to replicate. Was no attack...

Just correcting your statement.

Actually Hopslam is known for containing quite a bit of honey.

I mashed @ 145ish and hit 1.010 bottled on 7th day with no issues. Clearer than my usual beers (although I don't really try either direction) and the yeast has a nice aroma and a lager esque taste but maybe a slightly fuller mouthfeel, this could be what people are saying could be more "crisp"...

Like London Ale 3, Aurora doesn't like to drop out so it's extremely eazy to make Hazy, so if you are trying to make a clear amber I'd go with something else or Oslo.

I think I misunderstood you I was referring to Bootleg Biology's NEEPAH yeast.