Recent content by ECCS

Yea... I have a small 9 gallon kettle and I do BIAB. So space is at a premium. Using oat milk allows me to add fermentables with 100% efficiency, saves space during the mash (no oats in mash) and gives all the qualities to the beer that flaked oats would. A gravity reading of the oat milk...

Yea no problem. The competition required 5-20% rye in the malt bill. So I'll post the exact recipe I used, but personally I think it would be better to replace the rye with base malt or flaked oats. I would also add 6oz of crystal40 for a better color next time. 5.5 gallons to fermentor...

Thanks again for all the pages of discussion here... I did a no boil rye NEIPA and entered into a local competition. It took 3rd place out of 40 entries in the Rye IPA category with no off flavors noted by 3 different judges. The only knocks were that the bitterness (20 IBU) and the appearance...

I'm also reading that a temp above 176F is when DMS starts to form. Does anyone have experience to support/reject that number? I was thinking about raising temp to 190F for hop whirlpool. But maybe sticking to 165F max would be safer to avoid DMS?

What's the reasoning for the whirlfloc? Is that something you always do? Or because of the raw aspect? I've never used whirlfloc on a NEIPA

Thanks for all of this, sounds like a really cool way to make a unique beer. Just read through pages 1-19...sorry if I'm asking a question that popped up in the last few pages. Has anyone done this for a 6% NEIPA? I think the body/mouthfeel/head retention benefits would be awesome in a...