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At 95F, you need to be higher. I probably could have gone up to 40-45 psi. I have pushed OYL-057 to 90F with great results. @Northern_Brewer put me on two other Kweik strains (OYL-061, OYL-091) in another thread. Fermentation finished in under 72hrs with both of those strains so I won't end...

I have played with spunding quite a bit lately. But, the batch I have going now is the first time I have done the entire fermentation in the keg under pressure. I wanted to dry-hop in the keg but at 95F and 35 psi, it ain't happening. So, my plan is to put the spunding valve (set to 35 psi)...

You can do a bio-transformation hop and end up with a brite IPA with a combination of kettle & keg finings + the right yeast. With whirlfloc, gelatin and US-05, I entered an IPA that received comments from both judges for "brilliant clarity" and even placed 2/34 in 21A. It seems there might be...

It is a lot of work but if you think about it, you can brew 8 gallons, split it and then your work will be cut in half at the cost of just 20% output. For your next brew, do 8 gallons again and now you will have 16 gallons from 2 brews instead of just 10. It's kinda like "brew 2 get 1 free"...

I agree with this and I do this almost every batch. Most of the time, the yeast surprise me and I end up preferring a different strain than I anticipated. OP might even find that he/she can brew 7 or 8 gallons at a time on their gear especially with the help of a little fermcap.

40 hours post-pitch and both of these are down from 1.054 to 1.014. I'm fermenting at 92 ambient in a keg with the clear-beer draught system and a spunding valve. Judging by the clarity of the samples, I'm assuming the krausen already dropped since I'm pulling from the top of the keg. I'm...

I haven't done that one yet either. Looking forward to hearing your results. I really like lamb but rarely cook it because I'd likely be eating it by myself. I think SWMBO is opposed to lamb because they're "cute" but I don't see her turning down bacon and pigs are pretty cute too! I have...

The aroma is very fruity and would make a nice aroma addition for a pale ale. It just doesn't come across good in flavor or at least the crop I got my hands on didn't. IMO it's quite different from Saaz.

That's a good way to describe it. It is fading a bit with time but after all the hype I read about these, I was disappointed. I think they'll still be great for aroma and maybe used sparingly for flavor. But, I used them all the way through from FWH to dry hop. The ones I got didn't have a...

Welcome! Looks like you're right up the road from me

I haven't done a growler but if you purge with Co2 then cap on foam, it should hold up pretty good. That would be pretty close to the results you get from bottling with a beer gun and that holds up well. Normally I would think you'd be fine with 8hrs in the growler but since you're traveling...

I ordered some Riwaka from Australia and the first thing I did was make an all Riwaka pale ale. The aroma is nice but I'm not too happy with it after that; not a smooth bitterness and a weird flavor that is hard to describe. The most likely culprit I have found is the high cohumulone level...

Congrats! Brewing at Sixpoint should be a blast!

I’m sure that’s a good beer but those numbers don’t line up with what Lagunitas advertises https://lagunitas.com/beer/IPA If anything, this indicates that you can finish .05+ high and still come pretty close which should give OP a little more reassurance that his beer will be fine.

Where did you hear that? According to their website, OG = 1.059, ABV = 6.2%. If I’m not mistaken, that puts the FG between 1.012 & 1.013

I would leave it. I have intentionally mashed a NE IPA at 158 and ended up at 1.019. It came out great! I think a lot of folks have a perception that an IPA has to finish low to be good but now that you have one like this, you might find that you like it and if you do, you'll have a new tool...

Yikes! Is that really a thing?

Wow, thanks! I did not realize that but now I have some on order. As much as I like 057, I can’t wait to give these a try!

I can vouch for that Hothead. It’s my favorite strain for a NE IPA and I have played with it quite a bit. I split a batch at different ferm temps (high 60’s and 90) and there were no perceivable differences. As you might expect the one fermented hot finished cleaner. I also split a batch 3...

Where are you at overseas? When I was stationed in Germany, I would order yeast from the states during the cooler months and then harvest through the summer. It worked out great. If you have any concerns about viability, you could step up your starter