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I've used Cosmic Punch with a Citra/Idaho 7/Talus/Wai-iti combo before. I really enjoyed it. Didn't get any coconut. It was all pineapple and passion fruit.

I keep one of the kegs in my kegerator full of kombucha for my kids. This morning, one of them asked me to pour some for them. When nothing came out of the tap, I realized that the keg was clogged (this one had peaches in it so there's still some peach strings floating around). My two-year-old...

I haven't used an inline system, but I've read about them and seen them used on YouTube brew videos. My understanding is you only run the oxygen for a short period of the transfer. It is possible to over oxygenate which can hurt your beer, so I'd err on the side of less when you're using pure...

When I take pH, it's usually just ten minutes or so into the mash. No point to taking any ph readings after the mash is done. OG should be taken after the boil, ideally after you cool because temperature impacts gravity readings. You can also take a gravity reading of your mash before you...

What kind of regulator do you have? I have one that just has a gold knob I can turn to make the flow faster, with no indication of flow rate. Not ideal, but it was the right price for me. So I open the valve just a bit, close to as light as it can go. And then let it go for 60 seconds on normal...

I'd love to participate! Sending a pm now.

Interesting. On my next neipa, I'll be using a repitch from an overbuilt starter. I'll try and compare to what I remember of my last one.

I'd love to get this thread back to a discussion of fermentation characteristics and results for Cosmic Punch, as I'm very interested in the different ways other brewers use it. I've only used this yeast once on my first NEIPA. I really enjoyed the beer, but as I have absolutely nothing to...

I have a very simple kettle with no ports and typically just dump everything into the fermenter, so I probably wouldn't have much kettle loss. But I'm down to try and get more of those flavors to survive fermentation! I'll give this a shot with my Dubbel as fermentation winds down. Thanks for...

I'm brewing a Dubbel soon, so I'm interested in your thoughts here. What is your take on adding at flame out vs adding in the fermenter?

I just buy gallons of distilled at the grocery store. I brew 2.5 gallon batches, so the cost isn't a big deal to me. I've never tried brewing with the tap water here because it never seemed worth the effort to treat for chlorine and try to figure out the mineral content of the water. The...

If you do take my advice and go with half RO water for your first few batches, you definitely need to worry about chlorine in tap water. You can use campden tablets to easily remove it, but if you don't, the chlorine/chloramine can create terrible off flavors. Like old bandaid. Another solution...

If you do extract, plain RO will work best. The extract has plenty of minerals already in there. However, if you do all-grain, you need some minerals in your water. If you use tap or spring water, it's best to adjust what's already in there (though figuring out what's already in there can be...

With pitching that high and rapidly cooling to 70, you're more likely to confuse your yeast and possibly have a bit of a stall at the beginning, rather than produce any off flavors, which I think are unlikely with that short of a time in the 80s. In my experience, Bells yeast is a workhorse, and...

In an attempt to get this thread back to its original purpose, @KeizrBrewr do you know where you saw that kornol is usually unhopped? Or are you thinking it must have been that way before hops were widespread in Europe? When I was doing recipe research this summer, it seemed like most folks use...

Are you trying to say Norway has no barley malting traditions? Lars Garshol's research shows quite the opposite. Happy to take your word that Denmark and Sweden were more arable and had more abundant barley around. But it's quite clear that Norwegian farmers were growing barley for centuries and...

I've been working on a kornol recipe to make soon! Have you seen kveiktraining.com? That guy's farm is in the region where they make kornol. He also sells packets of his farm's kveik, so it's about as authentic as you could get. It's the real kveik culture, rather than a strain isolated from...

When I want to do free rises, I initially set it to pitching temps. Once it's there and the yeast is in, I unplug the heater and bump the temp up to my max, say 74 for a saison or something. It let's the wort do it's own thing and only kicks on the cooling when fermentation is really rocking to...

You can't beat the price of the fermonster. And for those of us who brew small batches, the 3 gallon fermonster is a much better fit than the all rounder! Though if I did larger batches and wanted to try pressure fermenting, that's definitely what I'd do. Thanks for all the responses about my...

I agree that going with the route above for at least a few batches will help you get a feel for your process. When I switched to biab, I got a big kettle, but I eventually realized that trying to do 5 gallon batches was too hard with my setup and I didn't want to start brewing outside or move to...