Recent content by mrcastellino

I found the descriptor of ‘carmelized bananas’ to be pretty accurate when I have had both commercial and homebrew examples with it. I cant offer recommended percentages based on my own experience but my general rule of thumb with all neomexicanus hops is to use a light hand. Personally, I dont...

Huge congrats—seriously well done! And extra props for the gold in German Pilsner. Two golds at NHC Finals is no joke—in some years, that would’ve had you in the running for the Ninkasi award! I was honestly surprised to hear anyone give you grief over using minute rice in an American adjunct...

Thanks for confirming. I suspected it was more complementary vs. a direct substitute. Will report back once i put it to the test. Cheers.

So whats the final verdict with the Omni? I just got the mosaic one as well and was wondering what your thoughts were on its use. Thanks!

That disappointing to hear. I thought they were supposed to be one of the better hop suppliers for homebrewers. Which varieties did you order that were a bust?

Ive found that fining a beer like a WCIPA really helps mature the beer after dry hopping. The aromas and flavors become less muddled and more bright and it helps drop the polyphenols which can lend grassy and harsh flavors on the finish. Something to consider…

Just curious if you have heard any preference for the omni vs. quantum. Cheers!

I believe the quantum series is a direct hop extraction whereas the omni is a formulated terpene mix intended to match the terpene profile of that particular hop variety. I know some of the big names with west coast hoppy beers have been using them such as Northpark and Greencheek. I would...

FWIW, long single infusion mashes (i.e. 90 minutes) at ~148F and on the low end of the mash pH range has given me very low body…too thin in some cases like when brewing a helles. But that may be what you are after for a german pils…

Ill be at the Firestone Beerfest Invitational …looking forward to trying your beers there!!

Ill add a vote for HBC 586 / Krush. It is fairly potent without being off putting and plays well with others. More importantly the market doesn’t seem to be flooded with bad lots (knock on wood). As a home-brewer Ive had relatively good luck with rolling the dice. Krush and Nelson has been...

Yes it would certainly work in those styles to supplement or replace to a certain degree vienna and/or munich malts as part of layering your malt flavors . Isiaria actually has a lovibond of 3.1-3.8 so it is certainly a darker pale malt. Here is the 100% Isaria hydro sample to give you an idea...

Yes I have done an Isaria SMASH lager (a country helles beer of sorts). Its a unique and flavorful malt but its too dark at 100% for an authentic kolsch. You could cut it with a pils base malt though to add more malt depth. Treat it like Vienna malt.

Great video! Thanks for putting it together!