Recent content by Dgallo

Sounds to me like folks are experiencing acetaldehyde because they aren’t raising temp at the end of fermentation and giving the beer a chance to clean its self up. For those unfamiliar, it’s a precursor to ethanol and taste like Granny Smith apples or cider. Which would be a twangy tart...

I would assume the ph would stay the same or even drop due to bottle conditioning and increased floccuatuon

This isn’t necessarily directed at you per se but for everyone. We can’t make claims about a specific yeast strain having a greater ph drop in fermentation (increasing acidity) without an accurate ph reading. There are many things that can cause off flavors that can be described as a twang.

Says you’re a sociopath lol

Went to fidens last night for dinner. A few beers while I prep the ribs

Thanks brother. I did use biofine at 3.5ml per gallon, so it got help

Lme is definitely darker than dme especially if it’s old as the lme itself can oxidize. I would just suggest always keeping 3 lbs of Pilsner lite and Bavarian wheat DME on hand. When I brew triple IPAs, instead of maxing out my mash ton I’ll use about 10-15% dme. Bavarian wheat dme is my main...

Hmmm. Which dme are you using? Pilsner lite dme is a touch darker than when using just Pilsner malt but literally only a touch. I’d say max, 4.5-5 SRM. I also wait to add most of my dme at flame out.

Check and it’s briess dme they carry for Pilsen lite

For bittnerness I use about a 1.0 BU/GU ratio. So this beer was 70 ibus. Whirlpool rate was just about 1 oz per gallon. Dryhop was 2oz per gallon

To tell you the truth, I don’t even recall and I bought it from my local. I believe they only carry Briess Dme though. I can give them a shout though if you’d like

Didn’t realize I didn’t post the recipe earlier but I brewed a really simple modern west 100% Pilsner dme (no grain at all) Yeast: us05 1.069 1.011 Abv: 7.6% Hotside 2:1 Mosiac Talus Dryhop 2:2:1 Mosaic cryo Nectaron Talus Ended up taking a silver at Homebrew alley this past weekend. So...

Gotcha. All fine and well. I will say that if you are racking onto a yeast cake of 007, then this will be 100% or nearly 100% of the character you will get as the verdant won’t even have an opportunity to get through the growth phase before it is out competed by the 007 due to the massive...

Idt that’s the complaint. This thread is titled American/west coast ipa which should be clear or only slightly hazy from the dryhop. So I think the true take is that verdant being English based, higher in ester, lower in attenuation and flocculation, isn’t quite the best fit for the targeted...

If you’re really interested in making a west coast IPAs, I wouldn’t suggest verdant. Leaves too much body in my opinion for trying to make a crisp beer. Now if that doesn’t bother you and you just really want to use verdant, mash lower, say 148-150*f. Use hotside finings like whirlfloc and...