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Show off. :rolleyes: I'm over here stuck drinking clear homebrews.

Your recipe looks pretty similar to a few of mine, it may just be the yeast since that seems to be the common denominator. I've never personally used it so don't know much about it, but it may be worth trying LA3, Verdant or similar.

This looks pretty good! What yeast did you go with here? Your FG in the end?

#MakeGalaxyGreatAgain

I have to agree. While I haven't gotten too much hop burn in Galaxy on commercial brews, maybe about 30%, last 2 years have been really bad and it's been almost every other Galaxy beer that had hop burn. Same with Vic Secret, with a couple of exceptions.

Yee finally doing a hazy on the big setup! The recipe looks really good, I'm not sure if you're doing tail end or high krausen - your notes vary, but I'd say that most of us have moved away from high krausen additions, I add a little bit of my DH very late so that my cans don't explode later...

That sounds like a blast! I'm in a vicious cycle with every NEIPA, that sounds pretty similar to your situation: Day 1 off the hops: "Damn, I need to add more hops, this is muddled and kind of mediocre" Day 7: "Ok, that's really changed, this is coming along nicely" Day 14: "Wow! Definitely...

Having used a Fermonster, most hops appear to stay in suspension at 53F+, which is why I think it's the "perfect" temperature for dry hopping. This isn't under pressure, so that may push the hops down a bit. On a different note - warming beer back up after crashing out the yeast is a weird...

I could see that with Galaxy, being 14-16% AA and high Cohumulone, but Nectaron is usually <10% AA, which this a very weird phenomenon.

Yeah, generally haven't been a very big fan. It's a crazy fast yeast though!

Ok, I finally tasted through the series 1-6 in a blind tasting and these beers kind of changed how I think about certain strains. Seriously cool of TH to do this to let us homebrewers nerd out. To add to @Northern_Brewer note, I don't think that this yeast was gene-edited at all. Neither the...

Sorry, the package is 1oz. I suck at words. " Use: Packaged in 1 oz dropper bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons. The dropper contains approximately 35 doses."

CellarScience say use 1 dropper (1oz) for 5 gallons.

ALDC is kind of like insurance, you don't taste it, but if your beer gets packaged and warms up, then you won't want refermentation. Based on the latest CB&B Pods, Kelsey McNair (North Park) and Evan Price (Green Cheek) said that they use it, with North Park winning multiple hoppy beer golds at...

I don't think I see anything totally off with the technique or the recipe here, although the beer seems more of a Heady-type Vermont IPA rather than the classic NEIPA (60 IBU, Omega DIPA). I'd personally still be weary of rolling the entire keg with hops in it, despite purging it multiple times...

50's is like a sweet spot where most of the ale yeast sinks, but hops do not! So they stay in suspension instead of dropping straight down. And yes, ALDC works, at least in my limited experience and a few brewers that I heard use it on CB&B podcast.

Good call, I've given it longer on occasions, but I've slowly been cutting it out, especially since I've been using ALDC to prevent diacetyl. But yes, this was an issue at one point a couple of years ago when I dry hopped a pilsner in keg. W34/70 somehow refermented that beer at 39F. Exactly...

For now, yes. I currently add DH 1 at 95-99% of fermentation - run CO2 at 5 PSI, open, throw in hops, and close, purge 10 times. Crash after 2 days and add next DH at 55F, same thing with the CO2 and purging. But it'd be an interesting experiment. I've heard lots of professional brewers and...

Nicely done! Just curious - are you dropping in the hops in all at once or in multiple stages (Double Dry Hop)? I used to dump all of the hops in at once for the sake of preventing excess O2 from coming in, but I'd always end up going back in and having to add more hops in the end. It's made a...

Are you talking about kegging or fermenting in kegs? I've been fermenting in my kegs recently and have been loving it. All you really need is a floating dip tube and you're off to the races. The best part for me is that I can fit 2 of them into my fermentation fridge at once and do split...