Recent content by Pratty

hi. the key to achieving "crisp" is all about the pH of the final beer. Best to target 5.2 for the mash and you should get a 4.3 or 4.4 final beer pH. This will get you a crisp finish. To compliment the crispness you can either finish dry or close to dry, full bodied doesnt align with...

I heard BB on Brewing Network recently and they said the yeast was not 1318 or 1272. East Coast Ale 008. Perfect for the style.

Has anyone tried Centennial hops into a beer during high krausen like we do when making an neipa? I ask as i made a rye pale and and planned to dry hop with Centennial and was thinking of using the same technique. Yeast is US05

If your looking for that Sauvignon blanc flavour you need to get hold of NZ hop variatel, Nelson Sauvin. https://ychhops.com/varieties/nelson-sauvin

just a question regarding the dry hopping. I made a Standard American IPA and planned to add the hops at 48hrs like Ive done with the NEIPA style. The yeast is US05 and I over pitched from a yeast cake and ferment was at high krausen after about 6hrs. I added 4 ounces of CITRA to this 21lts...

Carbonation = foam formation. Its super importany to the outcome. Not all styles need it but this one I say should have a consistent head/foam to make the beer. https://www.craftbeer.com/craft-beer-muses/the-science-behind-beer-foam

@PianoMan Ive got to say that you are overlooking this very important part of the finished beer, carbonation. You are saying that after X amount of days in the keg it becomes oxidized or some how forms diacytel even after a relatively decent process to get the beer to the glass. Beer foam and...

Why isn't the beer carbonated??

The urge to add more overcame me. I went with 56g each of Citra and Galaxy into the FV after 48hrs of ferment. Left those to "biotransformate" for 4 days which was a joy to watch those hops stay in suspension ( gave the FV a shake every 1/2 day ) Just transferred to Dry hop keg with another...

Really? For a 5% beer im at 3g/L for WP and 6g/L for DH. If it was 6 or 7% Id be going for more, much more. I will brew this and see if the final beer needs some more in the range your suggesting.

^ more hops when? Dry hops or WP

Makin a NEIPA recipe from Kals design on electric brewery, its in metric

The malts are made by Joe White Maltings which is the Australian malting company. We only have 2, the other is Barrett Burston.

I kegged my attempt at the style a week ago and FK Yeah, taste sensatiional. Made some slight changes to the malt bill and missed my OG but the hop schdeule and water profile were exact. Solid pungent aroma with a nice bittering bite that mellows with the mouthfeel and you get that hop resin...

When are Brewers adding the dextrose? The brew sheet from page 50 something doesn't show the time for that addition. Anyone?