Recent content by EstebanPro86

Hello all, Hard seltzers are all the rage but why hasn’t any company tried making a beer flavored seltzer? How would you all go about doing this? My thoughts were dry hopping vodka (I’d choose Citra hops), diluted down to 4 or 5%, then adding some kind of malt flavoring/essence and then...

I haven’t seen anyone talking about this yet. Looks super interesting for NEIPAs https://www.imperialyeast.com/organic-yeast-strains/yeast-types/imperialis/capri/

I have pitched at 95F and 83F. at 83F the pear esters are less pronounced, but they are still there.

I was waiting to post until I had a more than a few lutra brews under my belt. So far, it is the cleanest kviek I’ve used, but it still has a “signature flavor”. In lutra’s case it seems To be Pear. I’ve gotten strong pear flavor from every lutra beer I’ve brewed.

i would love some

So this could break my fermonster then?

I have heard a silicone bung will stop/reduce 02 suck back when cold crashing. Is this true?

Drinking a ggggreeennn right now canned this month and the aroma is of dog kibble/soy sauce. I was reading that that can happen when old Munich malt is used...

Out of all those I have only tried paulaner and your right it doesn’t have any tortilla chip flavor. I thought S-33 was POF-?

It's not cooked corn like DMS, its toasted corn like chips or tortillas. I've tasted this flavor in hefeweizens/wheat beers in the past. its the craziest thing. It's only been bottle conditioning for 5 days. Perhaps I need to give it 5 more to see if it goes away

I just brewed a NE IPA (used extra light DME) with S-33 and it tastes and smells like a fresh bag of tortilla chips. I like it, but I bittered with CTZ, whirlpooled with Mosaic, and dry hopped with BRU-1 and Sabro - I didn't expect this flavor. I am reading that it comes from 2-acetylpyridine...

So many of their cans have been oxidized lately. Very disappointing

FWIW I’m pretty sure Monkish uses LAIII

Even though the ambient temp is 85F it seems the bottles are 77F. I’m hoping I’m in the clear. Thanks guys

When fermenting under pressure, you can ferment at hotter temps while suppressing esters and other off flavors. Does the same work for bottle conditioning? For instance, If I ferment with S-04 at 68 F in a temp controlled chamber, and then I let it bottle condition at 85F (even though the upper...