tyrub42

They were more different than I was expecting. About as different as Conan and Verdant would be in terms of haze, mouthfeel and ester...

Sure! I used it at this dosage specifically to help with hop burn. It definitely did the trick and after the particulate dropped out...

Overall were they more similar than different? Or did they seem like different beers?

Could you talk a little about your fining with gelatin? Pre or post dry hop? Is the fining effective on reducing hop burn? Reduction in...

I just received two packs of Pomona in the mail yesterday, to be used in an upcoming hazy. Similar to the OP's experiment here's a yt...

Thanks for sharing! I was planning on including Pomona in my next order. Now I can’t wait…

Some quick specs: Grist: 80 percent pils/pale, 10 wheat, 10 oats and 2 points of lactose OG: 1.059 FG: 1.012 ABV: 6.3ish Mashed at...

Haha true enough. That was just to ensure both batches had the exact same makeup, and also get some beer samples before any dry hops...

Hey everyone! So most of us heard about Pomona and immediately wondered how it would compare to Verdant. I run a small brewery in...

First time doing this specific beer at scale, but I have pretty extensive experience with these two adjuncts, so ratios are pretty...

You may well be right on that. I've always had a fundamental issue with pitching "used" yeast because I'm convinced it gets "changed"...

I should probably clarify it isn't a super big difference percentage wise but to get to 80 percent at scale I'm basically keeping the...

Sorry just reread more carefully. I could be wrong but I think you're also way less likely to see these differences from overbuilding...

I haven't had big drops at homebrew scale but most of the pro brewers I've spoken to who have a house mutant of LAiii have said it gets...

I've almost always had verdant in the low to mid 80s. Using it at scale now and it's substantially lazier for some reason