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I don't really hold by beer definitions as such, except as a general shorthand for describing things... So yea you can make a great hazy hoppy beer without any flakes or active dry hop, but you can also make one with, and likewise terrible beer both ways too. Dogma is the enemy of beer. As it...

At least it didn't go purple... I liquid purge kegs and transfer under co2 pressure. Had a keg do that even after everything just because one keg had a slightly poor seal when cold crashing and sucked in a few molecules of air.. as others say, neipa is fussy about O2.. well all hoppy beer is but...

And I stay in the Highlands of Scotland where most companies charge a fortune to deliver to. Fortunately Irish companies do it for free in general so I can actually get it for between 25 and 40 dollars a sack depending on the grain.

I got some space blankets and taped them onto the lid and around the sides for when I need to use my tall fermenter. Cheap and easy. Otherwise you have to basically make a timber frame and insulate it with roofing insulation I guess.

Cliff Richard Barry Manilow S club 7

I get a 25kg bag of malt for 20 sqiuds so that would be about three dollars for 5lb.

Looks nice, more bitter than I like an neipa though, but it's also stronger. Good looking head, what is your mash profile?, Or do you think it's from high alpha? I get a decent head but it isn't quite as meranguish..

Do it! Although who has 5 pounds of rice and is it cheaper than bulk malt?

Why? Because I says so that's why. Also biotransformation. But as with all fads done people will jump in with a load of rubbish... Most people in fact. Mediocrity is normalcy

American hopped moctoberfest warm fermented quick lager... That'll piss off the procedural puritans and also taste goooot. All's you need is a bit of pilsner malt,

Chuck it in! More beer never hurt anyone.. well, you know...

I don't get you yanks insistence on putting non beer things in beer. Pumpkins, peanut butter... It's a damned travesty I tell thee! *Takes off flat cap in a rage and jumps up and down on it, then slurps down some flatish infected oxidised mild ale*

Could be you've discovered the new holy grail for murk obsessive neipa heads..

I read that as orca in wheat beer... That would serve no porpoise.

I have to say I don't agree with this at all from my experience. Personally I've found I can't keg hop for more than about 48hrs before I get an unpleasant vegetal taste, whereas something about active ferment hop additions seem to be fine left in for a week or more with none of the ming...

Ha. I wonder how many packs of saccharomyces bruxelensis white labs would expect you buy before they started upping the cell count. Gifters.

It wasn't old as far as I know. Recently bought from a shop. I used 2 packs, not rehydrated but they don't suggest you do. Not saying it won't get better, but just adding a data point to say the grain to glass 2 week schedule I've read reported here didn't happen in this case. Happy to let it...

Just to report.. first warm fermented lager so far not a huge success. Simple recipe fermented at about 16c ambient using 34/70. Had a couple weeks cold conditioning now and still tastes like sulphur bum... Was hoping for a quick turnaround beer for a friend's wedding last week but had to take a...

That's true except in the extremes. You can get a bitter beer with zero boil hops, trust me. It's pretty complicated though, same hops added to a bittered wort won't do much.

yea that always bugged me. new update to beersmith mobile allows you to specify temperature and time of steep additions, so you can do it that way. if ive added a five or ten min addition i also enter a corresponding ghost amount as the existing hops will also be steeping but are not otherwise...