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Personally, I only dryhop once. that more for time and lazyness than trying to acheive anything. i personally am not sold on bio transformation and double dryhopping. to me the biotransformation only adds to haze, rather than hop flavor/aroma but each to their own, it seems to be...

Keep it simple - follow your stanard process. and dont add flour. pils/pale wheat and oats is all you need really low bittering hop either FWH or 60 shedloads of late hops at flameout whirlpool times. dryhop with even more. check out this link to a good recipe (iut has a few extra...

WY1469 is awesome in a Northern Brown Ale. Make a 1 litre starter 1-2 days before and you'll be set. :)

True, although its definitely a slightly different take on the whole oats in beer craze thats going on. Having had oat milk recently, i can tell you its quite a potent flavour contribution, so it'd be interestingto see what sort of flavour it contributes. interesting also, that he add 10%...

Anyone seen alesoftheriverwards post about oat milk. Anyone got thoughts on it??

When in Bruges hit up De Halve Maan. They do Brewery Tours and you get a complimentary glass of their famous Zot. Fantastic Beer. You go through with an entertaining flemish woman with a dry sense of humour. brussel cantillon is a must. FYI it always looks closed.

If you've got galaxy. Make it a 4way. Nelson works well. IMO

Just saw this one. Not sure if you brewed it. But i think i went with 19/20 up to 22 (although by then it had dropped out) it ferments pretty quickly in my experience.

So this brew hasn't turned out exactly as I'd hoped..... I brewed about 3 weeks ago. and did my kettle sour as normal in my grainfather. for some reason the pills I used didnt really sour, and it sat in the Gf for nearly a week, full of CO2 of course. I dont have a Ph meter ATM so couldn't...

I'd love to see more pics of it, and I'd liketo know how it tastes after a few weeks of age.

The old "I've never had a problem" chestnut. Just because you haven't had an issue, doesn't mean others haven't or won't... As a minimum, you should always following the recommended practice of rehydration and yeast pitching rates. it always irks me, when people say this, because others take it...

i doubt it, off flavors are generally caused by poor yeast management, either by poor health or pitching rate being low. use the mrmalty calculator make sure u check ythe date o nthe vial and make an appropriate sized starter

i understand the oxidation side of thing, and it would bethat. but in my experience, diacetyl somes overly caramelly and overly bitter. diacetyl mutes hop flavor, and while the traditional butterscotch happens in some cases, in my erperience ive had notes of these rather than the butterscotch...

It's unlikely the US05 caused the issue. Most likely poor yeast health. Did u make a starter? These things happen.

muted hop flavor and overly caramel flavours is diacetyl. sorry.

Its unlikely the yeast is at fault. (Sorry) like above, the yeast is a blend of a stanard ale yeast and a funky wild sacc yeast. meaning it will take on slightly different flavors. if your getting band-aid, medicinal, burnt rubber etc. its a fermentation issue or poor yeast health problem...

Thats assuming your transferto keg/bottle minimised oxygen intake etc. if your transfer was less than ideal, you beer will breakdown much faster. Too hoppy beers I've tried in our HB club have been exactly that. after 4-6 weeks in the keg/bottle, the hops have faded significantly and your...

a co pitch of both yeasts? If so, can you give details on how you grew up each yeast?

EDIT: Double Post

Just mashing this in now. Flanders red base malt 1.060 4ibu at 60. 90 min boil and then cooled to 40C and plantation pitched. Hold at 35. Co2 directly into wort and covered/sealed. 48 hour after pitching TYB saison Brett blend with wlp648 and 653 as well. THEN AFTER aging for 6 months in...