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Never heard of “dip hopping” until this post, mostly surprised it didn’t come up in the northeast thread yet (maybe it did and I missed it). anyway, I found two articles on the topic. One from CBB and another from vine pair. The vinepair article discussed both HDHC and dip hopping, so perhaps...

I definitely think that’s a big component. I’ve done 50%+ oat beers that under attenuated and body wasn’t there. My next hazy is 7+ but 50% wheat.

I think it’s the 10 pounds of oats not the half pound in the sparge that is helping. Also keep in mind that 1.021 is the apparent final gravity, as the alcohol is lighter. So a 9% beer at 1.021 has more residual sugar than a 6% beer at the same apparent gravity. Also the alcohol itself is going...

sorry, wasn't addressing the value, rather the practice of adjusting post boil (which I dont do). I do recall reading someting about pH and haze stability, which was noted above in the original question, but i don't recall the value there. I couldn't find the sparge post i just mentioned, but...

the intent of adjusting your sparge to mash pH was to keep the total pre boil around the same as your mash pH, lets say 5.3 for sake of argument. I believe my brunwater settings are for a pH of 6 on my sparge water. doing this would likely increase by total collected worts pH compared to 5.3 if...

@monkeymath Article on BYO about Leichtbier came out this week. Seems to be exactly what we had been discussing back in October last year. All pilsner, 8oz carahell, saaz to bitter, 3-3.5%...

where did you see OH doing it? on an IG story? do you have a link?

There are certainly some homebrewers that do adjust pre ferm, but it is not a must. I would say the vast majority are not doing it. It is probably more common at the professional level though. There was a comment on the Average NEIPA thread about adjusting your sparge closer to your mash pH...

Not sure how the new brewery has changed things but I was under the impression the old river ave brewery(post acquisition) was mostly doing kegs for local distro and the occasional canning, like hazy bastard. Whereas the bottle production was shifted to the larger AB breweries. That’s a total...

great report! my next hazy will be a citra/VS with 50% wheat, glad yours worked out edit: also you technically made Farnsworth Street, but a different grain bill

I cut a half inch and the filter/tube assy is still a tight fit in the keg. I could have gone higher but it works. If you draw a straight line down to the bottom curve from the outlet post that’s still a good inch or two above the bottom center. So still does a good job of leaving enough trub...

You need a straight tube to use these if you’re cornys have the 45 at the bottom. You can buy a 21” Firestone style from aih . The ones with the bends have “ears” but the ones without fit just fine on an keg with ear holes. due to the rounded bottom of the actual Cornelius kegs you still need...

all agreed, i do the same too. the only time i got grassy was when the hops were old/crappy to begin with. MAAAAYYYYBBEEE limiting exposure time to 1 day might have helped reduce it, but the hops have been in the keg for weeks now and, if anything, the grassyness has subsided.

looking at the old logo, I noticed the buoy is angled very similarly to the new slash....did they just simplify it in an incredibly dumb way? (Also shown my marzen/octoberfest)

Yeah. Not a fan. The simplified logos like the one for hoptical isn’t so bad, but I really just don’t get the dash thing. What’s that supposed to mean or be? The shoreline? Making sure people know it’s two words? The wall they hit when trying to think of something better?

Agreed that Id you want juice you need another hop. BUT if you are tied to those hops for whatver reason (And no reason not to be, I find Columbus to be pretty amazing) you could do a summer street clone from trillium. Follow the melcher street clone recipe from here on HBT, but swap in simcoe...

Columbus pale ale

@Dgallo on the topic of non brooklyn otherhalf I’ve finally been impressed by a Rochester beer, invisible beams. Funny enough though it’s Nelson, riwaka, Citra. flavor could have been a little fuller but aroma was killer. Didn’t get the diesel from the riwaka eq had last year but this had it...

I didn't know that, all good info, thank you

for under modified malts (floor malted, etc) yes, but DMS shouldnt be a problem with our modern malts. 90 minutes may provide other benefits, but the 90 minute "rule" doesn't really need to apply. I've done 30 minute boils with pils without any issue