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I would raise the temperature after 5 days and keep it there for another 5. Dry hopping at temps. over 70F is somewhat not recommended, if you read through all the IPA/NEIPA threads, but wouldn't neccessarily mean that doing it at 70F could cause any major issues.

I am talking specifically about their Pilsner malt. I made a few beers with 100% Pilsner malt ( Saison, German Pilsner ) and although the colour was definitely light, it wasn't as light as say Bestmalz Pilsner. I would say if the ones made with Bestmalz were 3 SRM, the Viking ones were around 4...

I've tried Viking malts a few times and did not like them. The colour of the wort and final beer were much darker. There is a local brewery to me that uses these for some belgian inspired beers, but my god the colour for their Tripel, IPA, etc. is so dark. I believe most Viking malts are malted...

These days for me, it's 100% base malt: either a quality Pilsner malt like Bestmalz, Weyermann, either Low colour Golden Promise/Golden Promise/Pearl or a combo of these.

So I've read a couple of threads where brewers had additional fermentation going on with S-33, resulting in more attenuation ( could be anything else, like contamination, infection, inaccurate gravity readings, etc. ), but my experience is that is will stay between 68 and 72-73% AA. Maybe it's...

I think it's the hops, as Simcoe and Motueka will definitely give off " tropical " notes ( whirlpool hops will also aid in rounding up the aroma and flavour ). The yeast most likely supports the fruitiness. S-33 was for a longer time known and used as a " belgian-style yeast ", which it never...

Have a DH Pale Ale in the keg now: 100% Pilsner / 250 ppm SO4 + 150 ppm Cl + 190 ppm Ca / 50 IBU / S-33 / Idaho 7 and Mandarina Bavaria in the kettle with 60% Motueka + 40% Simcoe in the dry hop. Fermentation temperature was 23C / 73F. Smells like pineapple and citrus.

A09 Pub should be Wyeast 1968. It's fast and agressive and will finish in 2-4 days. Does flocculate well, but will also make great hazy IPAs.

A sweeter bitter or a maltier Red ale, but anyway it will be beer and probably fine. The lack of bitterness will accentuate the malt, but shouldn't be bad.

Your recipe lacks a lot of hops for a DIPA. And the colour of the beer - and even with a slight haze - looks very dark. It might just be the way the photo was taken, lack of proper natural light, etc. - but it has that murky, brownish, oxidation colour. The water profile posted will yield a very...

I brew dry hopped Pilsners once in a while, usually during spring. I've used german hops, but I like the results better with the likes of Motueka, Loral and Mistral. In the past 3 years I've been tinkering with water and water treatment, and I'm almost there in the water department ( for my...

I will be using it soon, as it seems the yeast will behave a lot like LAIII, and although different, as the head brewer from Verdant stated, it will somewhat be in the same ballpark. I currently have a small Pale Bitter fermenting: 70% Pilsner + 30% Imperial malt - around 5% and 35 IBUs - Hopped...

You do not need oats and wheat to have permanent haze in beer. The right yeast and hop combo will get you there. LAIII is known to flocculate well in English-style beers, but when used in modern IPAs, where hops are added at different stages in extreme quantities ( when compared to...

OG look fine, but your FG is kind of high. I would drive it lower to around 1.008-1.010. IBUs are on the low end - If you have had De Ranke's XX and XXX Bitters, that is for me what a Belgian Pale Ale should be. A bolder bitterness and hop presence. I would shoot for at least 35 IBU. The Munich...

30 IBUs are somewhat minimum what I would go for in a Saison, but you can definitely go lower. Do soak the rice hulls a bit before mixing them with the malts. I would not use the hulls to make a bed for the malts. As rye contains more beta-glucans or something, they will make for a slimey/sticky...

The rice hulls are a nice addition and useful. I like the honey in there, but not the crystal malts. They do not belong in a Saison. Simply go for 70% Pilsner + 30% Rye malt and you'll have a very nice beer. I don't see any IBUs, but as long as you are in the 30s, it should be fine.

Hello, My father will soon turn 65, and he now enjoys IPAs and many other beer styles, he normally wouldn't drink. That's on me. So I wish to brew an IPA for his birthday, or maybe two. I haven't brewed many IPAs in the past 12-18 months... probably just a couple. I just ordered 2 kegs and will...

Midnight Wheat is a good choice. Wheat has no husk, which means the amount of roast and ashiness, if you will, will be much lower than traditional roasted barley malts. It makes for a good malt to use where a minimal roastiness level is desired. I've used Weyermann Chocolate Wheat/Spelt/Rye and...

I really like Chinook hops. If you also like what they bring in a beer, then you could do a West Coast-ish approach: a small amount at 60' ( maybe 20-30 IBU ), add some at 10-20 minutes, do a big whirlpool and dry hop ( 5-10 gr/l hops for 2-3 days max. ). 50-70 IBU in total, 6-6.5% ABV. If you...

I read through the experiment and I was curious about the adjusted water profile. It is a very low mineral content, and I think it would be somewhat hard to tell them apart. An approach I would like to see is RO water vs. a more minerally water, something like 190 ppm Ca, 10 ppm Mg, 15 ppm Na...