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Que Bueno is also their Spring Seasonal again this year, just announced last week. I always thought they had their current seasonal as a regular stocked yeast, but perhaps not. awesome it worked out, love imperial

This is pretty much the second half of an experiment. I had planned to do them back to back but life got in the way. So last year I did a 50% oats beer, and this is the companion “50%” wheat. There’s a brewery outside Hartford Connecticut called New Park that makes this stellar beer called...

well that's great news. mine is also destined for a Vic Secret and Citra dry hop!

FYI, my photo previously was 4oz honey malt, 2% of grain bill. No sugar additions. That was my OG sample, FG sample looked similar, but i didnt snap a photo 42% pilsner (5.5lb) 30% White wheat (4lbs) 15% Flaked Wheat (2 lbs) 11% 2 row (1.5lb) - using up some leftovers 2% Honey Malt (4oz)

yeah seems odd to have hit every single beer except this one red wheat one. That was rahr white wheat in my photo

Is this what they looked like going into the fermentor? Looks like accidental oxidation on the left there. Attached is a beer I made last week with ~50% wheat, 4 lbs of which was white wheat

beautiful color on that one!!

What yeast?

Admittedly I’ve never used them but would match ibu hot side, match weight on dry hop. Whirlpool is a bit tougher, not sure what I’d do

Can’t believe how busy peconic seems based on Instagram. That said it bothers me a little bit they haven’t posted much on their various beers. I eventually found they had them all on their site but you’d think they’d be a little more pumped about their beers than the giant pretzels. Still...

I might have tossed some star san in the bowl i weigh them in, but otherwise they went right in

i had the same experience...haha. In my case i cut if off at the first oz though. I let them dry bean for 24 hours at ferm temp (~65F). This was the level of coffee i was going for, but also afraid to over do it. That said, I am looking forward to your experience with 3oz and several days. I...

10.7 according to brewers friend 72% barke Munich (7lbs) 20.5% barke Pilsner (2lbs) 5% caramunich 1 (8oz) 2.5% cara foam (4oz) 4.5 gallon batch I’d probably back off the caramunich next time and swap in some Vienna for Munich. I was going to do 4,3,2 (Munich, Vienna, pils) but decided I...

No. The filter will not clog. The limiting factor was the rate the beer would flow through the hop sludge. They had absorbed too much. Even the fruit example. It never truly clogged

How did you get your hands on a Citra rhizome

I definitely think it was a little speed related. when i use it as a ferm keg and serving keg for the same batch it works perfectly, draining it completely, but if course only pulling one to a few beers a time when doing that. I've never had an issue clogging then. It was only the one dry hop...

Ive Had one semi clog with the janish with a 4 or 6 oz dry hop (can’t recall). I had crashed to 45 or so and was able to transfer about half the keg before pulling air. I crashed in keezer to 30 and was able to transfer the rest. Perhaps I had my pressures too high and transferred to quickly...

ive had oxygen fix some real oniony Columbus, so I think it’s worth trying it didn’t take much though.I left the bag open during my brew day but then I put the Mylar bag in a foodsver bag and vacuum seal the whole assembly. My goal being to leverage the Mylars low oxygen permeability without...

Not the best games of all time but warzone and destiny are my go tos currently

OP is Original post or poster They are saying that cause they won’t do a whirlpool below 180 for safety reason. I think it’s more of a risk/reward than a real risk of getting someone sick. they’re somewhat correct that the higher temp the more things evaporate, plus above 180 you’ll isomerize...