Search results

Has anyone brewed with Incognito yet? Would love to get your thoughts!

That's awesome! How'd those iterations come out? It sounds like you decided to scale back in the end? No arguments about Heady, that's why we're all here! :) It's definitely not a NEIPA by any means.

Agreed and for sure! It wasn't supposed to be a Heady clone, but all of my IPA recipes are def inspired by it :) So you'll see some similarities, but lots of differences. https://share.brewfather.app/cwj1pRn3R9dRDg

Haha yep, have definitely had Heady! More whirlpool additions is probably a good way to go, too. I'd opt for 6oz whirlpool and 8oz dry hop, personally. I've made an IPA a while back that came out pretty similar to Heady and it featured 8oz Simcoe in the DH.

I imagine this beer is evolving to adapt to the modern palate. Most brewers in this style are using around 2lbs/bbl dry hop, many NEIPA brewers are using even more. Between that and hop utilization on the homebrew level, quality of hops, and Alchemists' selection, I would probably use 8oz/5 gal...

Very nice, appreciate the responses, everyone! :rock: Can I bug you to PM me your Locline setup pics? Do you perforate it for additional sparge water exit points? This one looks pretty sweet. Loc-Line - 51837 Coolant Hose Circle Flow Nozzle Kit, 16 Piece, 1/2" Hose ID: Cutting Tool Coolants...

Digging this up from the archives, got a few questions for y'all, especially if you are using a brew bag: 1. Do you constantly recirculate throughout the mash? I want to say that not recirculating for most of the mash has given me better numbers. Then again, a stream of wort strain down...

Purple OG Kush of hops o_O

Sounds like a case of hop burn, my friend. If you're already hopping in a cold keg, you're doing as much as you can to prevent it, it's just a lot of hops for a beer, but it'll mellow with time.

I think I'm figuring some things out. Since I used Amarillo, my beer was pretty soft as it has low co-humulone (21-24%). Some of the traditional German hops and classic American bittering hops are much higher in this property, which really adds that bittering "bite". While IBUs are based on AA%...

Looking back to your post, I ran into the same mouthfeel/bitterness situation. Even though I went with 40:70 Cl:SO4, the mouthfeel is still relatively full and the beer never got as sharp or dry as Timbo. Has anyone else had good results replicating the mouthfeel and dryness of Timbo?

Ok, enough sidelining and discussing recipes, I haven't actually posted a beer to this thread since I joined it. So without further ado, here's my contribution. 40 IBU Amarillo WP 2oz Amarillo Cryo DH 2oz Amarillo Cryo 2oz Amarillo T90 Tastes pretty juicy and orangey with a nice dry finish...

They confirmed it in a comment on Instagram: "It has German (Andechs) roots". :) I tasted my first beer with it yesterday (corn lager with bloody butcher corn) and it was damn nice. Very clean with a nice flavor that reminds me of 34/70 minus the sulfur.

Whoa, that's a cool site, I've never seen it mentioned before! I'd love to see the attenuation numbers that people get with this yeast as well, just to get that average number. For hops, I'm not sure if hops and certain yeasts particularly complement each other, it's all dependent on the style...

That's awesome, I just did my first Andechs beer since Imperial released a seasonal strain of it called Pilgrimage. I didn't realize it was available as WLP or Wyeast before, not that I can get either of those by me haha. It kicked off pretty quick, especially with a fresh pack, but it fermented...

You always brew with Augustiner? Mad lad! It always has like a 3-4 day lag time for me. 34/70 def a little better for pilsners IMO as it finishes a little drier. Gotta love that hop combo too! Interesting water profile, I usually go heavier on the sulfate to make it extra dry and crispy, I have...

Looks awesome! I'm curious about your experiment with the yeasts, it's one of my favorite things to mess around with. Did Lutra also finish at 1.012FG? Seems kind of high for that yeast. Verdant is pretty close to LA3, so I assume that character is pretty standard for NEIPA, maybe a little...

Lance is awesome. I've emailed them with yeast questions before and he responds pretty frequently. They have other experts always sharing awesome insight too, don't hesitate to reach out to them. Uhh, yes, please! While thiols are seriously cool, I'd love to boost those hop oils like myrcene...

I think cleaning one conical will be easier than 2-3 individual fermenters, plus lifting them in/out of chest freezer is a literal back pain. However, conical setup with glycol is a hefty investment. It's much cheaper to get a new chest freezer than a new conical setup...

How do you like the Alvarado wheat? Would you say it's that much different from regular white wheat/oats?