Recent content by vin8n1

What temperature did you ferment at? Did you raise to a D-rest? How was your yeast health and pitch size?

JC from Trillium said he mostly uses 2, max 3 hop varieties in a beer. He also said he uses one of them as 70-80% of the hop bill and fills in the rest with the other one or two. Sounds like it should give a good balance of clear hop flavor while adding a bit of complexity? IMO, yeast esters...

WY1272 is the house strain for Fidens (who make incredible NEIPAs) but its called an American Ale strain so you could probably use it for lots of other styles. WLP006 is the Nottingham strain. I havent used it but friends have said good things about it and its versatile as well.

Hi all, I recently bought some Southern Tropic (South Africa) hops, formerly known as experimental XJA2. I plan to use them in a NEIPA, any ideas or experience what hops would pair well with these? I have Citra, Strata, Galaxy, Mosaic Cryo, El Dorado, Taiheke, Enigma, Motueka, and bits of...

Traditional Flanders Red used corn grits as an inexpensive way to contribute some more complex carbohydrates for the culture to feed on over time. Should I just add a bit of flaked wheat for that instead? Im not trying to make a proper Flanders, just trying to get some experience with sour...

I got recipe A from BYO haha… Only a gallon so it doesnt take up room while its aging!

Hey all, I am trying to brew my first sour beer (a Flanders Red) and I am stuck between two recipes. I don't know much about sour brewing so I was wondering which one looks better and if you all would suggest any modifications? Many thanks in advance! A) All Grain 65% efficiency Batch...

Thanks you all have given me a lot of good things to think about! I have a few ideas based on your suggestions: I stir the wort when chilling with an immersion chiller to help it cool more quickly. Could that cause some kind of harm? How would i go about checking for leaks in my fermenter? How...

I use BIAB now, used extract for the first few brews. Do you have any other ideas of what it could be?

Loses hop flavor, sweet cardboard taste; both get progressively worse as time goes on. Not able to I used to bottle with a siphon, but stopped using because of that reason. I havent seen a difference (there may be one). I dont see any bubbles. Would the tube clamp method create splashing...

Im pretty sure it is oxidation, it seems to match up exactly with everything i have read about it. But you are right, im trying to find other homebrewers/clubs to get feedback from. I have been brewing for ~2 years and made ~7 batches.

I feel like thats a cop-out. Plenty of people make good beer that is bottled. Im scared that I would waste all that money on a kegging setup, only to have the same results (maybe due to some process mistake).

Hey all, I have been having issues with oxidized beer. Like almost every time I brew. And with multiple styles: IPAs, pale ales, and even a Saison. Only one I couldnt tell was a stout. I have been trying to use the best low-oxygen process (that I am able to). Here is a look at my general process...

Im gonna try and recarb with the dissolved sugar method just for the heck of it. Only 15 bottles so not too bad. I will have to double check the priming sugar calc next time. Thanks for all the great advice!

I used Brewers friend? Maybe i put something in wrong