Recent content by couchsending

This is not a bad thing. While intriguing, IMHO these yeasts don’t make good beer. Yes they can create all sorts of cool aromas from malt and certain hops but they also create all sorts of undesirable aromas as well. The concept is cool, it ends there.

20 minutes at 160-162 is the jam. Do it on every beer, always.

So.. I actually did some research on Cohumulone cause I had heard originally it would lead to harsher bitterness. Then I heard that myth had been debunked. But more recently I have heard this statement resurface a few times. The original study on Cohumulone and bitterness was performed in...

What we use is most similar to Conan but it didn't come from the Alchemist. I hate LA3 personally. I think it tramples hops compared to other yeasts and it contributes this fake cake frosting flavor that once you notice it you find it in every beer made with that yeast. We were granted...

Awesome. I’ll be there pouring them so please say hello.

Yup it is Appreciate the kind words

The comment about Weyermann was more about the Cologne malt specifically. Yes you should use a German Pilsner malt. Whichever you like, Weyermann, Best, Ireks, Durst, etc. No knock on Weyermann, they make great malt. They’ve just done a great job of convincing US brewers that if they want...

Kölsch is a yeast driven style. If you’ve had Kölsch in Cologne or fresh Kölsch from Cologne you’ll understand this. Wlp029 makes what Americans think Kolsch tastes like annd it’s easy to use but it doesn’t make what Kölsch actually tastes/smells like IMHO. The esters that yeasts like 2565...

No idea what the ratio is honestly. Has more to do with the outlet design/location etc. I’m sure there are people that are going 2#/bbl in the WP and they might have had their kettle designed for it. We are brewing everything high gravity and diluting to lower WP temps and max out our...

Yeah it all depends on your kettle design. I would love to go 2#/bbl on our brewhouse but it’s borderline impossible. You can accomplish a lot with incognito or Dynaboost especially with additions in the FV.

We’ve paired it with Nectaron, Citra, Strata, Centennial, 1019, Galaxy, Mosaic. We’ve done single hop beers with it. Honestly all are great. It’s a very potent hop that definitely stands out. Has a unique character to it that seems like it has a neomexicanus attribute but supposedly it...

Pardon the humble brag but a homebrew recipe that I first brewed in the fall of 2019 just won Gold at GABF for session IPA and I believe it’s the first time they’ve awarded a medal in that category to a “hazy” beer. That first homebrew batch was probably first time anyone in the world had...

Not sure there's really any more risk than adding incognito at knockout or dry hopping on day 1. Putting a beer into the same tank without cleaning it first might not be the best but I doubt there's much in that tank that would have a negative impact if everything is kept sanitary and is kept...

Did you end up trying this? I’ve wanted to explore this for a few years now but have never gotten around to doing it. I’ve found a few articles with mention of it but that’s about it. Flavor and aroma extraction from hops is very low so in theory there should be a lot more left in those...

It smells nice when you rub it for sure it just doesn’t really stand out for me. We got one of the first few boxes that came to the US a few years ago and use it in a single hop Pale Ale and as part of a beer with Citra and Idaho7 as well as a WC IPA that was equal parts Cascade and Nelson from...