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What’s everyone’s experience with whole hops? My latest batch has been fermenting 10 days now. I went to dry hop after soft crash and realized the pound of mosaic I ordered from Hop heaven is whole hop and not pellet. Never used whole hop before so I’m actually not too upset about it as it...

I’ve gone as high as 4.5 gallons and with Fermcap I only get a tiny bit of blow off. At 4 gallons I don’t have problems.

@Dgallo Brilliant, thanks! Of course this ties up an additional keg during fermentation... needed a reason to buy another anyway

For those of you who ferment in cornies - I use a Gas QC with a short amount of tubing as a blow off. I have historically not fed that tubing into a jar of sanitizer. Do you think this could be a cause oxidation? I ferment in corny then pressure transfer to serving keg and I still seem to have...

Thanks for the heads up! I missed the boat a couple of weeks back, so glad I grabbed a pound this time around. For those of you who have had success with the Citra Mosaic Galaxy combo, what’s your Whirlpool vs Dryhop schedule look like?

2 weeks post kegging and the brew is hitting its stride. Def better over the past couple of days vs where it started early on. Aroma has been there, but flavor is really just now starting to come out.

Thanks! Hadn’t seen southern heights yet, so will def check them out while I’m there. I’ve had EJ and def planning to have one while I’m there.

So, Ingenious is Houston (yet to try them but heard good things), and celestial/ turning point are in Dallas-Ft Worth. I actually live in DFW and TP/Celestial are the real deal. Must try them anytime you have the chance. It almost seems the Austin breweries are making it a point to not do NEs.

Off topic really quick - anyone here know about neipa breweries in Austin? Will be down there next weekend and having a hard time finding anything.

Wondering the same. Willing to share the recipe?

Thanks. Well, I had some problems somewhere and didn’t reach my expected OG so started at 1054 (was expecting 1070, bad I know). I think it was a combination of things, but I digress... FG was 1012. The yeast took off right out of the gates and had a good amount of blowoff. I ferment in a...

Saw @Dgallo oat creme ipa a few weeks back and decided I wanted to try more oat malt. First pour looks just like what I am after. Hard to tell how taste is going to turn out since I just transferred from fermenter today, but I think I’ll be sticking with more oat malt going forward. Grain...

Care to elaborate?

I think there was some discussion about this a few pages back. Dry hoping during fermentation and after fermentation provide different characteristics of the hop. I just remember the thinking was that after ferm hop provides more of that out of that bag aroma which is what I’m after.

Lacking esters? Dropped clear? Or what didn’t you like about it as much? Did it ferment as quickly as 1318?

Anyone here have experience with London Fog yeast? Trying it for the first time on an upcoming batch this weekend. Have only used 1318 or Omega DIPA before.

Part homebrewer, part lumberjack... Is it the malted oats that give it more of a thick appearance? Or the barley? Looks delicious.

Don’t recall every single one of your posts, but yea marchuks comment was unnecessary. I do bet that most of us think you’re crazy to keep bottling the style, but do your thing brotha

Total for whirlpool and dryhop... per gal

Is it really? I’ve got to say I’ve seen much more. I know it’s not necessary but it gives a little more than just the straight 2-row and wheat/oats. The dextrose/lactose were late adjustments. Will do on the crash/ferment.