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styrian and kent goldings both belong to the same big "Noble" hop family. Hefe's barely have any hops in them to begin with. YOu could use either of those as a sub and itd be fine. Doubt youd even notice

Yes, most do. Im not sure how much updating this needs, but: http://www.mrmalty.com/yeast.htm

Keep in mind that while WY2565 and WLP029 are both "Kolsch" strains, they are not purported to be from the same brewery such as WY3522/WLP550, or WLP565/WY3724, etc. I don't know if they knew this at the time of the experiment or not, but to me the whole effort kinda seems moot Ask any...

I think any "sourness" the OP thinks he is getting from this is either 1) due to an infection which occurred during the continuous gravity readings over the +2 month fermentation 2) (more likely) Brett creates acetic acid in the presence of oxygen. Given the length of the fermentation and the...

I have no experience in the cider vs beer wort in terms of ester formation, but T-58 is probably the most disappointing belgian yeast strain I've used. I haven't used it since I started using and saving liquid based cultures. Even when I did use exclusively dry yeast, I used Belle Saison for...

you answered your own question - its oxidation. 100% What steps or measures do you take to minimize oxygen exposure post-fermentation? Do you not keg your IPAs?

apart from strains that are exclusive to one vendor or the other, no difference IMO. You are limiting yourself if you only use one vs the other there are also a number of smaller yeast companies that are up and coming which have a lot more interesting stuff, especially on the wild side of things

I use this, fill with water and put this in it https://www.amazon.com/Aquatop-Aquarium-Submersible-Heater-150-Watt/dp/B006MMJ8EE

I'll mail you a mix of some local-ish IPAs from around here (I can get 3 floyds here) in addition to several fresh homebrews I think are up to snuff.

cmon you guyz, its 45lbs/5gal batch. just leave him alone, he knows what hes doing

You never know until you try The results from mixing yeast depends highly on the amount of viable cells of each yeast pitched, the overall "aggressiveness" of each strain, and the temperatures at which you are fermenting at vs which each individual strain thrives Go for it

Holy Hand Greenade *new hop strain / beer name* i call dibs

4 is the number thou shalt dry hop and the number of the dry hopping shall be 4. 6 is RIGHT OUT

Can you purge the keg and reset it temporarily to dispense at ~2psi when you sample? Or maybe just mostly purge it by slowly pulling the PRV so you dont have a large pressure buildup to force it out the faucet?

If you are correct about not liking the "thin" mouthfeel of your beers, you could up the wheat significantly or use some flaked stuff. Most NE IPAs have a notable amount of flaked wheat

I dunno how much better it would be with foam, you may just need a longer/smaller ID line https://www.morebeer.com/products/qd-faucet-adapter.html?gclid=CjwKEAjwmf6-BRDi9fSN7Ijt1wUSJAASawcjUC5CZE_71cOML-mubltvccRP6RQYjitt8sf7S9GR_hoCjXHw_wcB

every camlock fitting ive bought comes with the gasket inside it already. I always buy a couple spares though but so far after close to a hundred brews on the new system, they are doing fine

FWIW, Im an ordained minister and you can tell them wholeheartedly I bless your brewery. I can send them beer and tidings if I must

This "disaster" is also known to no-chill brewing. Perfectly fine so long as you sealed, or at least covered up the wort as it cooled

yeah probably haha, I just picture you drinking them all and passing out at the table before she gets to blow out the candles *camera click* boom, fridge magnet