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Haven’t posted my beers here in a while, so here’s catching up lol; Single decocted cz dark lager (took gold with a score of 43, my highest lager score) True West coast ipa Hazy double ipa modern West coast ipa Hoppy black lager with simcoe, citra, and Sabro

Congrats man. I started my lager adventures 3 or 4 years ago and now brew 5-6 a year. Did you make this recipe or find it? I’m wondering how much impact 1.5 oz of Melanoidin malt and 4 oz of Cara pils will have. Seems like very low percentages. Either way, congrats on your lager. I’m sure it...

Sorry just realized you were talking the lovibon of the crystal. I don’t know for fact if darker crystal would make it more or less sensitive to oxygen. My guess would be the darker the greater risk as the link to the oxidation is from the process of caramelizing the malt but I truly just don’t...

I’m sure the lowers % of crystal would be less reactive. But I just think people moved away from crystals because of fear for oxidation, which is valid. now people are being better about keeping o2 out, especially those who brew hoppy styles, I would suggest folks give it a shot again with...

That sucks that the fan didn’t help but maybe the long shank helped with resistance or it just helps maintain the temp better getting deeper in the fridge. Either way, glad you found a solution! I pretty much slow pour all of my beers to show off the head retention lol

I think that still stems from prior to the big understanding how much o2 played a part on heavily dryhoped ipas. Crystal malts can oxidize easily. When I brew a true modern west coast I don’t use any crystal. But if I’m just making a west coast I love adding about 5-8% crystal 10-15L and 12-15%...

You could also add a small computer fan in your kegerator to have the cold air move better and have the fan point towards the back of the taps. That should help too. Also don’t waste the oz, just slow pour the beer. Letting the foam settle back down before you pour again. Either way. Glad...

idk if it will drop it enough over the course of active fermentation. If you want to give it a try, I might use a saison yeast that can handle up to 77-80*f. That way if it doesn’t keep it cool enough, you’ll be still be fine and you’ll know for next time. The easiest way to do a fermentation...

Sauvignon blanc with frozen jalapeños. My wife says it’s a social media thing. It’s pretty solid though

Yeah we are talking about rolling oats. Flaked oats are rolled oats, but they do that prior to malting and gelatinize them instead. And you’re correct the roller is steamed. The oats he’s talking about are germanized and malted, then rolled. Well at least that what it sounds like

Hazy ipa 65% 2row or pils 20% oats 15% wheat or spelt West coast 75% Pilsner 12% Vienna 5% wheat 8% crystal 10 Modern West 94% Pilsner 6% carapils Pale ale 80% 2row 10% wheat 10% Munich or Vienna *if you want more malt use 5% biscuit somewhere

I haven’t personally seen them but my guess is they are running the malted oats after they germinate/malted through a roller. But idk exactly what would be the benefit as I feel they would just act like malted oats since their already germ

Looks killer. How’d it turn out

That’s what I’m referring too. Balancing it with bitterness or FG. Either way you do it, when balanced I’m sure that hop is a great carrier hop

I’ve always felt beers with kush are a bit candy sweet. Maybe a bit more bitterness or like you said low FG will clean them up a bit. I haven’t brewed with it but the beers I’ve had it seems very promising

Yes it’s sacc trois. I haven’t seen it or similar blends with the same sacc trois strain go sub 1.010, but I’m sure if you wanted to you could. Since this is the hazy thread I would think folks are trying for higher FG though. Seems to finish 1.012-1.016 consistently. Some folks have said they...

Going to be brewing a double next weekend; Grains; 30% Pilsner 35% rahr 2row 20% spelt 15% oats Target og 1.084 Target FG 1.020 Yeast: omega Conan DKO Hotside hops: Simcoe & Motueka 1:1 dryhop Peacherine, Motueka, Simcoe, citra cryo 3:1:1:1

I’d be comfortable personally up to about 1.070 pitching one pack but I would definitely rehydrate it with some diluted wort just to make sure the yeast active prior to pitching. Above that I’d use 2 or make a true starter

I’ll check my notes when I’m home but I think it was a 2:1:1 Nelson strata mosaic

I really dig this beer. Hb’d hoppy black lager. Citra Simcoe Sabro 6.2% Schwartzbier grainbill with rice solids added and hoped/dryhopped like a modern pale ale. The coconut from the Sabro is what pulls it all together