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I’ve been to most of those breweries and brew NEIPAs on a regular basis. Doesn’t mean I can’t still string together a sentence. I wonder if Shaun Hill and John Kimmich commit to linelife to get each other’s freshies...

https://vinepair.com/articles/beer-geek-dictionary/ I know I’ve been guilty of using more than a few of these, but dear lord, do people actually talk like this? Please tell me I’m not the only sane person left in the room!

Oh I’m not pretending that HSA matters on a homebrewing level. Just that it’s not a myth. [emoji111]️

If you’re already kegging there are a lot more cold-side tricks available to you. One of the biggest improvements that I made to my hazy IPAs was switching from carboys to fermenting in corny kegs. You can use something like the Clear Beer Draught System and just toss hops directly into your...

HSA is one of the homebrewing myths that’s quite real, and there’s an entire spectrum of LODO brewers that painstakingly try to avoid it at all costs. The fellows at Brulosophy did a terrific job oxidizing the control sample on their HSA exbeeriment, so their results weren’t exactly surprising...

It’s almost impossible to chill wort to lagering pitch temperatures from an IC/CFC, even after pre-chilling and using an ice bath. So I would say most brewers that make lagers have to finish chilling in their FC. It’s really not a big deal — the only process difference I make is to avoid...

I’ve never even had the beer. But AHA recipes are usually pretty damn close.

Ask and you shall receive... https://www.homebrewersassociation.org/homebrew-recipe/3-floyds-alpha-king-clone/

A lot of kegs don’t really seal well until they have some pressure behind them, so it’s a good idea to pressurize the headspace if you’re cold crashing or naturally carbing in the keg. Why aren’t you sampling the beer from the liquid post instead of opening the keg up? You’re exposing the beer...

Sounds like they should increase their base cell counts if they are advocating always using a starter or pitching multiple smack packs. I’ve always assumed that they were packaged to target an acceptable pitch rate for 5 gallons of wort @ 1.050 SG. Imperial Organic Yeast and GigaYeast have...

Duplicate comment. Whoops.

PET carboys do get saturated with volatile organic compounds, and can be difficult to effectively sanitize. But all POF+ yeasts will throw off a little isoamyl acetate, and under pitching Belgian yeast will promote that. I would recommend pitching more yeast, using a POF- yeast strain (like...

Flaked wheat will precipitate hop polyphenols out of solution during fermentation. For some reason malted wheat doesn’t have the same effect; you could try exchanging flaked for malted to boost the hop presentation. You’re gonna need somewhat hard water with 100-200 ppm Ca to keep hop...

NO. Victory malt has a lot of toasty attributes that make it well suited for malty American and English beers, but it’s totally out of spec for Bavarian or Bohemian lagers. Pilsner Urquell achieves its color through a triple decoction mash and kettle caramelization. If you’re planning on...

Hmm...the instructions only specify rinsing with tap water and drying the probe before each measurement. Aside from that, I was already aware of the other stuff. I’m definitely gonna order more calibration and storage solutions. Mine are easily 12-18 months old. I was trying to avoid buying a...

Hey guys, I wasn’t sure what subforum to put this in, so I’m sticking it here. I’ve recently been having a lot of problems with my Apera PH60 meter. I performed the required 2-step calibration procedure, but my measured pH is ALWAYS off — from the calibration solution or my calculated mash pH...

1) It’s certainly possible. Usually if I don’t see activity by 72 hours I’ll repitch or dump, depending on the beer. 2) No. Lager yeast takes a little bit longer in lag time, but it’s usually 24-36 hours vice 12-24 hours for ales, and relative to pitch rate. 3) I would. Two satchets of...

My car is Bavarian. So I think I can also speak with authority on these matters.

The long and short of it is that there are differences between perceived bitterness and measured bitterness. Whenever it comes to sensory perception of bitterness in heavily-hopped late additions, the calculated IBU metric is not really a valid measure of bitterness. You could take two identical...