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the oil content on the sultana and bravo is nuts, 3.9-6.9 and 3.0-6.0 respectively.

Some photos of the rye/oat beer. Shortly after pouring and 2-3 minutes (and a sip) later

1272 fan here. it can also support a hazy beer with a solid dry hop, even post ferm. This was technically A15 Independence, but they are supposed to be the same

throwing this into brewers friend, assuming a 7.5g boil and 6 gallons post boil, I got an SRM of 11.3 with the half pound and 13.6 with the full pound, not a huge difference. This was also using munich "dark" at 10Lovibond, Vienna at 4 and 2 row at 1.8. It was something like 8.5 before i...

So the beer is solid. It’s not my favorite, but it does exactly what I wanted, a beer that I don’t feel guilty of after having several bigger beers before it. today I’ve had several lagunitas born yesterday’s and SN celebrations and the body isn’t that far off. I think it’s well more full than...

Mold is not something to mess with. Don’t get confused with a pellicle, which is an oxygen barrier that some wild yeasts will develop, and is a sure sign of infection. That green dot in the white is definitely mold. Mold can create toxins and in liquids (or soft cheese) these can be throughout...

Nope gotta dump it

The lack of aroma or flavor and the extra bitterness is definitely oxidation, and maybe the brown is too but it’s extreme. The cloudiness was just junk in suspension that has clearly settled now. if you fill your brew bucket with water and transfer just that, so you see any bubbles in the line...

Before i ever knew about fermenting in kegs, or closed transfers or anything like that, this was my exact SOP and i can certainly attest i did not have IPAs coming out like brown ales like above

I agree the muddy look can’t be just oxidation, but the grains don’t suggest a beer that dark. Also on the hops these are 10 gallon recipes, so halve those numbers in your head. The hopping rates and certainly the dry hopping rates aren’t that high at all. While I do think the major culprit here...

The first clue to oxidation will always be flavor and aroma, any dullness is gonna be your o2. I agree it doesn’t look oxidized like the ipas but it doesn’t mean it’s not. just table that thought for a moment what’s yours process from boil kettle to fermenter to keg? also you said 3.4 pH...

Closed transfers are relatively new for hombrewers, fueled by the popularity of hazy ipa. I would think many, myself included, that had made some successful ipas using buckets and an autosiphon right they the mouth of a corny. Closed transfer definitely better but not the root cause here, even...

Since it’s a haas product only yvh should have it and it still says coming soon online, a 2kg jug is 500 bucks tho “Currently only available in 2kg jugs for wholesale accounts, but we are working on a smaller format for homebrewers!”

I’m not aware that the US has access even now, outside of making a business account and buying 2kgs worth

Update on the chobani beer. after adding dme I charged the keg to 10 psi and tossed on the spund. Gauge quickly read 21 the following morning and stayed there. A day or two later I tried a sample and it was less but still pretty a little yogurt, more vanilla ish but not in a complimentary way...

That’s new to me...doesn’t taste any different. The ruination clone thread had some knowledge “Technically I think you'd call it version 3.0. As they changed the dryhopping regime after I visited. All the "new" hops are in the dryhop stage I've been told. The base recipe remains the same.” so...

Off topic. Can you start a thread on this masterpiece?

I do about 4.5g batches. I use both a cbds (2 kegs) and the janish filter (1 keg) in my beers. Sometimes I transfer beer to a second keg for serving but not always, makes it very easy. I’m not bottling tho if I were I’d add solution direct to bottle. you need a filter to keep dry hops out, so...

Which floating dip tube? Cbds with the filter screen? If not that one is there a screen on it? Without a screen it will clog. I dry hop with free pellets and ferment and serve in the same keg as well. The only time I’ve gotten caught (not clogged tho) was when transferring to another keg for a...

not sure on the foam yet....the sample i had a couple days ago was not fully carbed yet. Most of the foam i saw so far ended up on the basement floor last night, haha. it didn't dissipate right away though, so it is promising, i think. mouthfeel was kind of weird. Initially the mouthfeel was...