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if you want to make a different beer go for it. i wouldnt though. interesting and bitter are not synonyms. interesting to me is when elements are in balance or with one feature being showcased. double hops at those additions would be showcasing alpha acid = boring

not whirlfloc related. could be any number of things though really. i find a step mash can boost it, assuming its not grain bill related

Was going to post a straight up review of my hazy daze experience, but thought I'd track it onto this conversation... Don't think it's a dead thread, just sleeping. Anyhooslbee... Made a split batch along the lines of a session neipa recipe. Fair amount of whirlpool and a tonne of active dry...

Ha. I have always noticed something of a correlation between DO content of a subject and general tolerance... That must be the variable as both lodo and neipa require minimising oxygen. I feel a thesis coming on. Perhaps had Hitler drank more lazy Belgian beer instead of reignhotsgebloombum...

Not that I want to jump into an internet argument particularly, but it seems to me there's no call to take the tone you took in response to the response to your question that seemed to be a fairly reasonable attempt to get to the bottom of why your friends beer had a quality yours didn't that...

Don't be an imbecile there's no such thing as ghosts... It's most likely to do with fairies or goblins.

After having mice getting to my grain I've decided to switch to LOPOO brewing. I'll let you know how it goes, if it has the sh(IT) factor etc.

Oh well, can do a bottle swap maybe some time. Think that's about the best bet for us rural Scots, given that my house is a 50 min drive from civilisation. Also I'd like to apologise to anyone that read my gratuitous repetition of btw, btw.

I can't stand keg hops after about 2 days but I have found active ferment hops can stay for ages. I think it's one of those personal sensitivity things. Plastic taste gets me quite easily too. Never noticed any DMS for What it's worth

Where abouts are you btw? I'm near oban btw

There's some in Edinburgh and I assume Glasgow.

How about sticking the blow off tube to the bottom of a bucket inverted in a larger bucket of liquid. As the inverted bucket fills it will be a resovouir of co2, suck back will then reduce the resovouir volume.. Or, just get some cheap cornys.

Weevils are people too.

The best way to cover up the smell is dig up an ancient thread and leave it out so the stench of decay covers it up... Personally I just prime my gf with a heady concoction of musks and aromas leaving her olfactory senses reeling and confused.

I'm surprised your lhbs told you to mess with yeast. Yeast are the masters and should not be harassed. Air is definitely a problem for the style of beer but doesn't taste of green apple skin, however that shouldn't develop after being initially ok as far as I know. Perhaps you got an infection...

Second the liquid purge. It's astounding how little O2 can spoil a hoppy beer. Alternatively you could prime your serving keg with sugar or kreausen thereby letting the yeast scavenge any regaining oxygen. Or brew in space

It had only started recently, morning after brew till that eve. One is mangrove jack's wit which is probably ok other is Imperial juice. Got to 26c now 23. Slowly cooling it off now. Maybe not ideal as it's reverse my normal process. I'm not too bothered about the juice, it's not that...

Hi, came back home to find the probe on my fermentation chamber had slipped out and it was about five degrees too hot in there. Turned it down to just under the upper limit for the yeast but then I thought maybe it'd be better to leave it a bit hotter so the variation was less? What you reckon?

I wouldn't add fruit, but then I hardly ever like fruited beer unless it's lactic and low hopped. You might like to add a bit of Oak, but again Id wait and see what you have. Leave it a couple weeks and measure gravity and taste it. A nice brett Oak ipa can be a fine thing, oxygen minimising...

Looks good. Are the sheets reasonably insulating?