Search results

I do basically the same thing, FWIW. I use the Brun Water spreadsheet to double check and they're both pretty close.

Yup and yup! It's not cheap, especially with shipping. I've taken mine out as far as 16 generations before buying a new batch and I only did that out of paranoia, the yeast itself looked and smelled fine and the last batch was as awesome as the second. I'm on generation 4 or 5 of the current...

I'm pretty sure Burlington, Vermont IPA and a couple others the names of which I can't recall offhand are Conan or something very close to it. London Ale III has a lot of the same qualities but I'm not sure if it's actually Conan. Of the varieties I've tried, Vermont IPA was by far my favorite...

I don't use it very often myself but it works well in my Julius clone. All 5 oz of it. It really does subtly accentuate the hops in that beer.

A pound of Amylase Enzyme. Getting stoked to do a brut ipa.

A little honey malt is good sometimes. It adds a little more sweetness to the beer which help pop the hops.

I use Conan (Vermont IPA) or Imperial Juice for almost everything these days. For Sip I use Conan and ferment high to get those peach and apricot esters. For everything else I usually ferment low to keep esters at a minimum. I've read that TH uses a mix that, from what I've read, is mostly...

Indeed, the local brewpub I brewed out put out a couple NEIPA style beers and, like a lot of other breweries that tried their hand at it, they were way to bitter. I took over a mixed case of NEIPA cans from Tree House, Wormtown, Stoneface and many from the Portland, ME area and they next one...

Sip is my wife's favorite beer so I do it 2-3 times a year to make her happy. Otherwise I'm 100% NEIPA, too. It's true what they say, tho...I don't start out trying to make a hazy beer, just a fruity, soft, easy drinking, very hoppy beer with a really good feel and it just comes out hazy to the...

Actually, I have a bunch of cans of Haze, Julius and Alter Ego in my fridge right now from a Maine beer run a couple weeks ago. I love their beer and that you can get cases of it now but I'm NOT a fan of their lack of using anything to hold those cans together. At some point in a 750 mile drive...

That's what I always figured, too. It's basically cold crashing in the can. But then there's Swish (and several others) which is as hazy two months later as it is the day I buy it. My recipe for Epiphany calls for 11 oz, Dinner 12 3/4 and Swish takes a commanding 18 1/4 oz of hops for 5 gallons...

Maybe you mashed low which created more fermentable sugars. Certain yeasts can really go nuts, too, like Imperial Juice. They can almost produce a Brut IPA on their own, they can get it so low.

Hops are hops! I find leaf to be a little messier and absorbent than pellets so I tend to use pellets for everything except the cold side Hop Rocket but it doesn't matter what form they're in. As long as they're fresh, it's all good.

I overbuild with a 1.040 gravity starter, save about 1/3rd of it and pitch the rest and I've gone well beyond 10 generations without a noticeable problem. As long as you're careful with sanitation and storage, I don't see an issue. Reusing yeast from a big beer can be problematic for the reasons...

Both. An oz for bittering and an oz (along with some others) in the dry hop. I didn't get any onion/scallion in the final beer like I do with Summit or Apollo.

I got a 1/2 pound of CTZ from YVH that I swore was Summit. Looked like Summit and it had that Summit onion/scallion smell to it. This opposed to a pound of CTZ from YVH that had much larger pellets and a huge dank aroma to it. I emailed with pictures of each and said I thought they screwed up my...

You could, but a good carbonation makes the aroma jump out at you instead of having to put your nose 1/4 inch above the beer to smell it. I have a dead on recipe for Bissell Brother's Swish, my absolute favorite NEIPA, and the recipe is 11# of Golden Promise, 2# of flaked wheat and 1.25# of corn...

As long as there's some fermentation taking place the yeast might consume the O2 you added and day 3 isn't too bad. You could always add some DME or sugar to boost the fermentation to keep it going a bit longer.

I couldn't get it to work worth a damn with Pages or Numbers, too. But it works great with Excel for OSX. I guess that's the catch...Pages and Numbers just isn't compatible enough.

BIAB will also shorten your brewing day a bit as you don't need to sparge (45 minute fly sparge for me) and clean up doesn't include a mash tun. I don't BIAB because I have a lot invested in equipment and a process that yields consistent and excellent results but I do admit that I'm a little...