Search results

Anyone used Citra, Enigma and Nectaron together? I am thinking more Enigma in the whirlpool, and a focus on Nectaron and Citra in the dry hop. A small DH charge of Enigma, just to play in the background.

The yeast is POF-, so it cannot possibly develop phenolics. What you are describing ressembles contamination with a wild/diastaticus yeast. Pacific Jade hops can showcase citrus, but also notes of " crushed black pepper ". The description is on the " nzhops "website. From using this hop, I can...

I wouldn't use Caramel/Crystal malts, as they can tend to muddle up yeast driven flavours and hops driven aromas. So it's best to avoid these when possible. To add colour and a more assertive malt presence, you could try adding some Vienna malt or Munich ( light ). The blank malt canvas will...

Yeah... I mean, I'm in it for the beer, but also for the experience and the know-how, that I am able to gather and perhaps use later on. I could add that NZ hops seem to be more " predictable " in terms of aroma and flavour, than the AUS ones. Some of the NZ hops work well in Pilsners...

I've tried Topaz, Ella, Enigma, Summer ( discontinued and will not be planted / available again - it's a shame, it was good ), Galaxy and Vic Secret. These are all AUS hops. I enjoyed Summer, Topaz, Enigma and Vic Secret. Ella and Galaxy can be weird and wrong at times, at least this was my...

Whirlpool will add flavour and aroma ( although not at the level a cold dry hopping will ). It's all about wort, wort density, hops, amount of hops, temperature, cool side process, etc. 170F would be fine for whirlpooling - 20-30 minutes. Dry hopping should not be more than 24-48 hours...

US-05 will do fine at 80-82F, but there are plenty of Kveik yeast you can use. I've used Nottingham, Windsor, K-97 and S-33 with succes, at room temperature - this means room temperature was 68-70F and fermentation temperature was likely 76-80F, as it is exothermic. All of them behaved well...

I brewed one using Golden Promise, Premium Caramalt, Heritage Crystal and DRC. Turned out very well. The DRC, when used in higher amounts, does lend a smooth roastiness, which plays well in many darker styles. I am a bit miffed about the ABV, reaching 5.3%, but other than that, all good.

I think it's improtant to know that the hops we buy, will probably not be from the best farms/batches, etc. And to maximise their potential, we have to find and buy the freshest and of course decide not to brew with them, when they don't smell good from the pouch. I'll take a bit of green...

Motueka is a NZ hop, with Saaz heritage. It can go from lime, mojito, to citrus, grassy and slightly tropical when blended with other hops. So the grassy smell shouldn't be unusual, but it depends if that's the only thing you are picking up. It should smell pleasent, not oniony, garlicky, etc.

I have a non dry hopped Golden Ale in the fermenter, which has an OG of 1.060 and I only pitched 1 sachet of Verdant. I mashed high at 70C/158F in order to get a 4%-ish kind of beer and retain some body. 23.5 liters went into the fermenter. I pitched yeast at 5 PM. First activity was noticed...

I actually have 5 different beers fermenting as we speak: Single Hop French Pilsner - 100% Barke Pilsner malt, W-34/70 yeast, Mistral hops and well water / Hop rate 8 gr/l / no dry hopping Single Hop French Vienna Lager - 100% Barke Vienna malt, W-34/70 yeast, Aramis hops and well water / Hop...

I tend to believe that the " onion " is mostly an American hops kind of problem. Haven't encoutered it when using english, french, german, belgian, NZ and AUS hops. But of course, I haven't used all available hops. Mosaic and Citra do tend to have it ( when harvested late or whatever the cause...

Q1: It could be many things: the improvements to the process, grain crush, pH, etc. Q2: If you take care of the yeast, it can go higher than what the manufacturer rates it for. Not all, but some. Q3: Adding a bit of yeast when bottling is a good idea in this instance. Has the FG reached 1.012...

I don't mind bottling at all. I still bottle lots of beers, although I also have 2 kegs. The anticipation of how the beer will turn out, from carbonation, colour, clarity, aroma, taste, etc. is one of the points that keep me going. I've bottled more than 100 batches, which in total gives about...

Sure. Malt - 71.5% Weyermann Pilsner + 28.5% Weyermann Bohemian Pilsner / Mash temperature was 65C/149F for 90 minutes / Boil time was 90 minutes Hops - 25 gr Mandarina Bavaria BBC at 30 minutes / 25 gr Mandarina Bavaria BBC at 1 minutes + 75 gr Motueka at 1 minutes - around 30 IBU ( less hops...

I've used K-97 and S-33 for both West Coast/Red IPAs, Black IPAs and hazy IPAs, and Verdant for West Coast IPAs, Bitters, Reds, Brown, Imperial Stout. Verdant will also work in hazy IPAs very well. S-33 is an English yeast and although attenuates and flocculates less than desirable, it makes...

You can. I would not.

Lallemand Verdant Fermentis S-33 Fermentis K-97

It depends on your taste. I used to treat my water very lightly, with modest levels of Ca, Cl and SO4 and I was rarely happy with the results. I now use more of everything, without thinking about ratios, etc. Note that SO4 does not accentuate hoppiness or bitterness on its own - it's a common...