Recent content by Loud Brewing

My typical dryhop for most ipas is 9-12 oz per 6 gal of fermenter volume (5 gal into keg). I have gone bigger but noticed little difference. I have said this before but it bears repeating, my biggest improvement in hop utilization and has come from dropping the yeast post terminal (soft crash)...

^^^ what he said. u gotta cold crash to drop the yeast/hop matter. make sure to do it under pressure so you don't get suckback

Yeah I think I'm going to pull the trigger on a few different strains and see how it goes. I will report back.

Same here, I use malted oat in all of my hazy beers

I have bought from Ted at Hop Heaven before. Good products and reliable

Has anyone experimented with any of the genetically engineered yeast strains out there similar to what Berkley brewing science is making?

For example, I if I did a single 6oz dryhop on a 5gal batch, I now split that same dose between 2-3 days to increase the surface area and contact between wort/hops. Definitely has increased my utilization.

#nofilter Citra/Nelson/Galaxy - Giga Vermont Ipa yeast Bright white peach and grape notes, with a touch of lime zest. Dropping the yeast pre dryhop and splitting the dosages between 2 days has really improved this style for me. Thanks @Dgallo for the suggestion.

Same here, house is 68-70f and get great results from 34-70. One pack will work fine, save the 23 for another batch. Post your results!

Lockdown Lager Patient Zero Pilsner Shelter in Place Pale Contagious Haze Asymptomatic Ale Wash yo Hands Haze 6 Foot Rule Stout Vaccine Dream Imperial Vaccination Socially Distant Dunkel Covid Cream Ale Covidiot Ventilator Vienna Lager Btw I accept royalties.

I would definitely recommend full volume mash, it's so much easier and almost as efficient. I even prefer full volume mash on 6 gal low grav beers because in single vessel/biab sparge is not as essential imo. I typically go the other way and make high grav wort in the robo and then water it...

Claims to have solved one of the biggest problems in brewing... Shows pictures of heavily oxidized beer. :cringe:

The reason it agitated everything is because you had 10psi in the fermenter going to an open end. It only takes a couple psi to transfer even when using a sealed keg, even if uncarbed. The whole idea of fermenters like the fermzilla is CLOSED transfer. You should have just waited for a ball lock...

Looks great, I will have to give the 2007 a shot

I havent had much time to post here lately due to being occupied by 2 crazy quarantined sons ;) It's nice to see the thread going strong and lots of great posts being contributed. This isn't directly related to neipa, but one major improvement I have made in my setup over the last couple weeks...