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When did bubbles start in the airlock? With a starting gravity of 1.035...I’d expect the yeast to chew through that in no time. At 30 hours I’d think it should be in the teens.

You can take Pilsner malt, a neutral bittering hop, and Saaz hops and make a Saison or a Pilsner by changing the yeast...and the fermentation process. Seemingly small changes can make the differences between styles. We are discussing nuances here...pitch rate, dry hop timing, and cold...

By “Regular” I meant NEIPA. I’d hate a new brewer to think lactose is normal in NEIPA when they don’t even know what the combination of Mosaic and Malted Oats tastes like on its own.

I’ve got no problem with the Milkshake style except I’d like to see this thread concentrate on the “regular” NEIPA’s that it was based on.

I also think brewers are trying soo hard to not produce a beer flavored IPA that they leave nothing that can be dynamic. Take away the bitterness...take away the malt....then well it’s just a Capri Sun with alcohol and bubbles in it. I have not had Pile of Crowns. But wish they would put the...

Thank you for the clarification.

Why did I think it was bad or not a good example? It was one note: Mouthfeel, flavor.... Such an odd thing some of these new IPAs. There are no dynamics to the flavors and the way they play out on the palate. The same flavor front to back, side to side with no bitterness is an odd...

If the hops settle into the cone of the conical before they have given up all their flavor then there is less contact area for extraction because the hops are bunched up in the cone. That’s why some breweries bubble co2 through them in order to rouse them. Just my guess.

I’ve had maybe between 20-30 examples over the last few years.

Yes

Is that an IPA?

I’ve tried the low temp whirlpool, the long whirlpool, the 10 min whirlpool...the 180...the 170 Last few brews I’ve just thrown them in at flame out...gave them a minute to get comfortable...and then started cooling. No one can tell the difference and it’s easier and less time and fussing. I...

75% Rahr 2-row 20% malted oats 5% honey malt All Vic Secret.

Around 3.5-4 gallons...so no issues with krausen in a 5 gallon keg.

20% Maybe its me but I can taste white wheat when I use it at that ratio. I also don't have experience with spelt and my not be tuned into the flavors it contributes. Mouthfeel is good though and over all its a good example of the simpler versions of this style Saison. The head retention is...

Double post....by accident

I ferment in kegs. I always put the blow off in a jar of Star San for pales ales....etc. I do what Dgallo was talking about and purge kegs with the co2 off gassing from the primary through the dip tube of the secondary/serving keg. The blow off goes from the secondary/serving keg into the...

I’ve been drinking these for a couple days now. Simple...Pilsner and Spelt malt....EKG...Wyeast 3724 I detect no big contribution from the spelt malt. If I had maybe the same beer with and without I could tell some difference. Beer is good...basic Saison.

Beervoid is referring to the fact Shaun Hill has historically been tight lipped about recipes...process...ingredients

Thanks for sharing the link... Malted oats I would guess but really don’t care... My last one...saved it...today was a tough day working in the sun.