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That makes sense on paper but I have no idea if it would work, or if it would work better than a traditional whirlpool. Some suggestions for you for a nice piney beer from my experience would be a combo of chinook, columbus, and some centennial and also to use some darker malts (some light or...

I used hop tea for aroma years ago when I was brewing at a friend's mountain house (he refused to make a trip up there to dry hop so I had to improvise). I steeped at whirlpool temp for maybe 20-30min (it was literally my third batch of beer ever so years ago and tough to remember exactly)...

Verdant generation two doesn't seem any less crazy than gen 1. DIPA was looking restrained throughout yesterday, today at noon it was still doing great (26.5 liters of in a 30.5 liter fermenter, still had 2+ liters of headspace at noon). Just got home from work (8pm) and it has blown off like...

Interesting! Not the cheapest route but that blend could end up being the best of both worlds!

I definitely prefer Conan but love both. Conan is a bit better in attenuation and overall fruitiness like you said, plus it doesn't do that giant Krausen thing that London iii does. I feel like London iii leaves a little better mouthfeel, though, which is definitely a plus. Verdant is...

You probably already realize this but just in case: castle pale ale malt (and most other euro pale ale malts) are a lot darker than pils or american 2-row (I think...never actually used american 2 row). It's more like Marris Otter in color. Also you used a lot of Vienna and Munich plus se...

Wow you did those without starters? Definitely the longest I've heard of. Glad they turned out well! I ended up doing a small vitality starter. Probably wasn't necessary, but after the talk of not knowing for sure whether the yeast was still viable, it seemed like a good bet. Woke up in the...

Have you thought about skipping a step and just dry hopping in the serving keg? It's pretty common among leggers, and since you're crashing the beer before dry hopping anyway, which I'm guessing means you're dry hopping at cold temps also, I don't think there'd be much of an issue. At serving...

Doing the Verdant hazies tomorrow. Very excited. Expect an update in about 3 weeks 🍻🍻🍻

I hear what you're saying, but brewing is generally always a 'do the best you can with what you have' game. Even at the pro brewery level there are decisions to be made that will introduce more DO but still produce better beer (centrifuging for example, or even canning, are things that...

Edit: double post 😅😅😅

Edit: double post

You're right that oxidation is a continual process, it's heavily impacted by time and temperature. Cold crashing to around zero degrees and then opening the fermenter to add gelatin is going to create very little oxidative stress over 24h. The bottling process will introduce much more than...

If you're bottle conditioning, the conditioning process will likely counteract any o2 exposure from the cold crash (I co2 purge but I'm assuming that is not an option here). The main source of your oxidation worries should be your bottling process especially head space. If you are able to fill...

Very interesting, thanks! I actually did a very short boil on this batch (30 min I think), so maybe that had something to do with it! Which brux strain do you find the funkiest overall?

I was afraid of that. I guess the worst case scenario of not getting much coconut isn't really so bad, but we'll see. Might go with 500g in the 7 gal but more likely to just do the 250 and hope it gives a little something together with the lime

Thanks! It's a fun and sometimes frustrating process haha. This is the wlp strain that they cultured from Orval (although I think they can only heavily imply that, legally), and the funk profile in my friend's beers made with it definitely matches, which reeeeeeeally adds to my astonishment of...

https://www.homebrewtalk.com/threads/understanding-brett-flavors.298943/ Here's tht thread. I'll listen to that lecture after work today. Cheers 🍻

There is a thread on here that listed specific compounds that brett needs to convert to funky compounds. Very interesting, although it suggested a phenolic yeast for primary, so I didn't see t58 being a problem. Anyway, I guess it's easy enough to just not use t58 again for a.hrett secondary...

Yeah I hear ya. I have 500g and wouldn't be against using all of it in this batch, but I'd only want to use 100 max in the dry hop portion. Kinda figured throwing 400g in the flameout/whirlpool would be too much. The plus side is that it doesn't have to be a coconut bomb since it'll have lime...