Recent content by YeastFeast

I pretty much only make Stouts & Hazy IPAs. The Hazy is as good as it’s going to get at day 1 (4-5 days into carbonation). The Russian Imperial Stout, sure, a little better after a little aging but not a huge difference. I cold crash all my beers for 3-5 days before kegging and always good...

I hear ya. Same thing happened to me. I pitched 2 packs (way more than enough), took days to kick off, fermented out but off flavors were through the roof. Sorry to hear this happened to you. Been there 😡.

Yeah, it looks very grey, i questioned that when i posted that pic. I think it was spinning so fast that it makes it looks whitish. It’s chillin in the fridge now, color looks much better…

Hazy IPA brewing on Monday. 7.5%. Heavy Riwaka & Nelson from YVH recent “New Zealand sale”. 1.2 L Coastal Haze starter going now. Only have a stout on tap right now, needed a Hazy in the rotation. Cheers.

Very cool, thanks for posting....

Curious. Do you have any pictures of this?

I’m a cheap bastard too but I’m on my 3rd meter and this one is super solid & easy to use and worth a couple extra bucks (than the cheap ones) in my opinion. Milwaukee MW102: https://g.co/kgs/v2QQrSX

Never anything but 60 minutes. Rarely brew anything other than hazies, stouts & porters.

Exactly. Fully ferment out, drop to 55°F for 2-3 days, dry hop once or more times for 24 hours each, cold crash. 👍🏽

You don’t mention soft crashing to 55°F or so to drop yeast before you dry hop. This has by far led to the biggest improvement in my hazies. Before I did this, it would lead to some very unpleasant flavors.

RIP. Legend.

No biggie.

Looks decent. If the bottom isn’t getting done you just need to get the stone hotter before launching it. I go 20-30 min heating the stone before I attempt to cook.

Never been to NY and always fold. You’re not doing it right if you don’t. Pisses me off when a pizza comes out and it’s cut in more that 4 pieces.

What kind of oven?