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If quick is your goal, only use dregs will brett with your Philly sour. Brett can taste good quickly. Pedio sometimes can, but other times it’ll be a diacetyl Bomb or get ropey and require a year+ to be drinkable.

My only question is: why use Philly sour if you’re going to add bottle dregs? If I was to do it, I’d just go brett so I don’t have to deal with the potential for the very long aging time pedio often needs.

I just want to comment that the All-Rounder IS NOT an easier lid. It’s a large opening and a son of a b*tch to get open. I have to pry it with a screw driver every time. I’ve taken to just pulling the airlock and adding my hops with a funnel, but it’s not the fastest process.

How big is racking off the yeast before dry hopping? Could similar be achieved by just crashing out the yeast before adding hops at 50 degrees, without transferring? No agitation though I guess. I only ask because I currently just hop loose in an All Rounder, and continuing that would be...

Not dgallo, but I was just thinking about how well it would work to put a keg on a stir plate.

Espe will provide a fruity character, the other make a “pseudo-lager”.

Supposedly at a certain level the proteins clump together and precipitate out, leaving less protein behind than if you starter with a lower protein grist. I could be wrong tho. On this one I split the dryhop between krausen and keg. This has worked fine for me previously, but those might have...

This why I think my kitchen sink maltbill is to blame on this one. If you exceed a certain level, it actually ends up creating clearer beer than if you just did like 90% pils and 10% oats.

Yeah I may have to try the whole yeast blending thing, because I really prefer the conan attenuation. This did get a Day 2 dryhop, so that could be it too. I'll have to try the whole 50 degree thing. Normally I've had the haze stick around with keg hopping though.

Welp it looks like my haze wasn’t very stable. Looked great after sitting on the keg hop for a couple days, but it’s since dropped to a more normal haze. Still tastes pretty good though, but less assertive for sure. I think I may have just gone too high in protein. 50% pils, 35% wheat, 15% oats.

Lupomax is unlikely to cause hop creep (the enzyme isnt in the lupulin) so that may have been the issue if hop creep was your goal.

Aim for the normal 5.2-5.4

You can do whatever hops you want, its as tolerant as Sacc as its not bacteria. Mashing low or adding sugar definitely helps for acidity, as does fermenting on the high end. You can always substitute lactic acid for acidulated malt. Theyre just two ways of adjusting mash pH.

This came out great. Citra and Cascade. 1.064-1.010 with Conan.

Yeah that'll still be a better guideline than what I've currently been doing of just assuming its "pale balanced" and going from there. Though I generally only use it for quick Berliners, which I don't really put any work into adjusting at this time.

Thanks, I didn't know there was any actual brand information out there for extract. I'll have to dig that up for the occasional times I use it.

This is correct. Extract already has minerals in it, so I always suggest using RO or distilled if your water contains significant amounts of anything. I also assume its a fairly balanced profile, so you can still add a bit of sulfate or chloride to steer the beer, but I wouldn't add full...

Burst carb. 40psi for 24hrs, tap and see where its at. usually 24-36hrs to get where I want it, then turn down to serving pressure. Normal carb (2.5) and 38 degrees.

exactly what I was thinking. I feel like its a rarity that I see a bitter IPA these days besides the big ones.

I love smaragd. Citrus-forward noble goodness.