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They were more different than I was expecting. About as different as Conan and Verdant would be in terms of haze, mouthfeel and ester profile. Both make great beers. I've been enjoying the Pomona a bit more but in side by side tests all 5 people I shared with preferred Verdant

Sure! I used it at this dosage specifically to help with hop burn. It definitely did the trick and after the particulate dropped out, haze has been stable. It's only been about a week so far but if the haze drops out now I'd be pretty surprised. All added post cold crash while the beer was...

Some quick specs: Grist: 80 percent pils/pale, 10 wheat, 10 oats and 2 points of lactose OG: 1.059 FG: 1.012 ABV: 6.3ish Mashed at 67.5c for 60min Mash and sparge pH: 5.2 Post boil pH: 5.1 Final beer pH not measured yet 82 percent AA (when deducting 2 points of lactose from the OG and FG)...

Haha true enough. That was just to ensure both batches had the exact same makeup, and also get some beer samples before any dry hops were in there, to get to know the yeasts a little more

Hey everyone! So most of us heard about Pomona and immediately wondered how it would compare to Verdant. I run a small brewery in Taiwan, where liquid is expensive and hard to get, so this was huge news to me as well. I got a friend to bring some Pomona over and set up a side by side brew for...

First time doing this specific beer at scale, but I have pretty extensive experience with these two adjuncts, so ratios are pretty locked in. That said, I do have some extra vanilla soaking separately just in case I feel the beer could use an extra boost. Given the cost of the extra beans, and...

I should probably clarify it isn't a super big difference percentage wise but to get to 80 percent at scale I'm basically keeping the mash one degree lower Celsius and even then I'm often ending in the 78-80 range instead of the 80-82 range I get at home. Doesn't sound like much but when your...

Sorry just reread more carefully. I could be wrong but I think you're also way less likely to see these differences from overbuilding compared to the top cropping/cone harvesting. I wouldn't be surprised if your overbuilds stayed perfectly consistent through 50+ generations honestly.

I haven't had big drops at homebrew scale but most of the pro brewers I've spoken to who have a house mutant of LAiii have said it gets more aggressive over time. It makes sense for verdant also, since it's substantially higher attenuating at least in my experience. I've repitched only 3-4x at...

I've almost always had verdant in the low to mid 80s. Using it at scale now and it's substantially lazier for some reason

Awesome thanks a lot, 70 percent for 3-4 weeks it is! I'll soaked em together with the vanilla beans, then

Yes LAiii get more aggressive over generations. I'm not sure how many that spans, though.

Hi everyone, I'm doing my first cacao nib beer at scale and I'm here to ask about sanitizing method preference. 1. I have access to food grade 95 percent alcohol, but I'm considering diluting with 50 percent water. Would this still sanitize effectively given a 1-3 week soak? Is there any...

***also the larger unit was almost double the price and would have taken up a lot more space***

For the record, I've decided to keep the tight-fitting chest freezer. Both fermenters ended up getting an equal amount of contact with the cooling coils, and temp control for this fermentation was actually absurdly good. I removed them to make sure the freezer and PET fermenters weren't...

These are 30l PET fermenters with screw-on lids with handles. I honestly wouldn't trust myself with glass for exactly that reason lol. I'm 'that guy' and would absolutely end up dropping one and ending up with a leg full of stitches and a floor full of beer 😅

Yeah that's exactly what made me stop and think that this might actually not be a problem. The fermenter stress isn't too much of an issue since the fermenters are like 15 bucks and it's only stressed at one point in the middle of the side wall, but it does give me quite a bit of trepidation...

Yeah that's an option. I'm just trying to find out of people actually think this way is better. Seems like no one is thinking that lol

Yeah weakening them was also a thought. I do r and d for commercial brewing, so it's basically always two fermenters each time 😥

Honestly at this point idk whether or not to be happy about it, because I'm really unsure about whether the cooling dynamic is actually a good or a bad thing. The way they are now, they're being cooled by touching the walls directly instead if the walls cooling the air and the air cooling the...