Recent content by Hopping4Hops

I know this is years later but I wanna keep the conversation about Brett in Mead and Cider going. I've already brewed a lovely amalgamation 2 + claussenii mead... [[I split the batch into 3 fermentors each will different yeast. Apart of the above I've also used hornidal kveik and Imperial juice...

I just pitched it @28c in a no boil hallertau Blanc Wai iti pilsner with brown rice in the mash. Hopping to achieve a pils profile with light citric fruits from hops and yeast.

In conclusion, I find Lotus a very interesting hop, definitely not smash material, but works nicely in a blend at about 30-45% depending on the surrounding elements.

I also did another neipa with mostly Lotus, backed up by Citra Cryo and blanc. Vanilla also upfront, followed by orange, passion fruit and limey mango. No diacetyl on this one. It's a very nice neipa that I think also improves by a dash of vanilla extract. No need to blend it with the sour, but...

So, an update on my Mosaic Lotus Neipa... It was a session 4.6% oat neipa fermented with juice. I kegged it on the 5th day which is probably too early while having a drop of temp at the end of fermentation. Long story short there is diacetyl. Not too much, but it seems to be enhanced by the...

Hi all. Couldn't find any info about Lotus hops online from people that actually used them. I got myself a couple pounds of the stuff and made a session neipa with 62% lotus and the rest Mosaic. 5 gal batch in the keg, used a pound of hops total, all in the Whirlpool and dry hop. Grain bill of...

Hi all. I recently read that oat bran has 50% more b glucans than flakes and more protein as well. So I found a dealer online and ordered a kilo to try. I checked it out and it states to have 18% protein, much more compared to the 13.5% on flakes. Has anyone else tried using them for enhancing...

I would like to carbonate the beer naturally in the bottles. Won't the yeast that will be there for this purpose clean up the dacetyl afterwards?

I know the opposite has been discussed a lot, what I'm interested in though is keeping the diacetyl flavor in my ale as part of the flavor. I've been thinking of brewing some dessert themed beers and some of them have an apparent butter flavor to them. I though of using wy1318 which is a heavy...

Cold crashing will compact the trub so you leave less beer behind. What I do to package every single drop is after bottling what I can, I drop what's left in the bucket in a 300 micron bag and squeeze the juice out of it. Then I package it to a 2L soda bottle which I squeeze while screwing the...

I opened it twice, once to add in more sugar and another time to add in more yeast, so the sulfites had a way of escaping. Also, I don't understand how sulfites work. They stun the yeast, does this mean that the yeast will unfreeze after a few days of being stunned? The bottle has A LOT of trub...

I did. 8g at first, then 10g after I saw that it wouldn't carbonate. Even if the sulfites inhibited the yeast, why would the repitched yeast be inhibited?

A pinch. Would it matter anyway, as a few days later I added more yeast?

I believe it did. I say believe as there is no head at all (I blame the oil from the oats), but the beer feels a lot like orangeade. The problem is that I don't think the yeast is viable, as I would have shown signs of carbonation by now, like it always does. I should maybe take a photo of the...

So, here's the whole story. Every time I bottle, I pour the last bit of the bucket in a mesh bag and squeeze the hell out of it, filling what I get in a 1.5L (50oz) soda bottle. The bottle is squeezed before capping to get the air out. This one usually turns out to be the best beer out of the...