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Did you add the 5 vanilla beans with the tincture or just the vodka? 5 is a lot, I usually use 1-2 but that’s added directly to the beer.

I tried a little experiment recently where fermented in a keg and served it right from the same keg with a floating dip tube. I normally jump it to a fresh keg usually with keg hops or Cryo Hops. This was one single dry hop on day 3. I thought it was a bust because most of these beers I make are...

It’s not really a green pepper taste to me, more of a general “green” flavor if that makes sense. Like sticking your head in a bag of hops, a fresh, raw hoppy and slightly earthy smell. But it also has plenty of citrus and generic tropical fruit and slight dank. It is very pungent and can...

Yep I second Apollo as a dank addition, used it in a swish clone that turned out well.

Have you tried using lactose? I’m pretty sure tired hands uses it and apple purée in all the milkshake series. I’ve been adding lactose to most of my NEIPAs lately with LA3, I just tapped one 2 days ago and would say it has a sweet creamy honey dew taste. Also cashmere hops have that honey dew...

Just in case anyone hasn’t read this, pretty interesting. http://www.themadfermentationist.com/2017/09/citra-galaxy-neipa-bioconversion.html

Some times that does works, it did the trick for me when I sucked up a hop bag (which caused lots of foam). It will kick up sediment and make the beer foamy from bubbles bubbling up threw the bottom of keg, just let us settle for 30 mins before u take another pour.

Ya I’ve have clogged poppets cause foaming too, watch your lines when you make a pour. If it’s foamy in the line during the pour it’s the poppet, if you have air bubbles sitting at the high points of the tubing before you pour then you have co2 break out from serving at a lower pressure than the...

I have an intertap FC, you have hop particles in the area where the FC moves inside the faucet. Even the smallest bits get stuck in there and will cause foaming. Remove faucet from the shank and clean it out. I don’t use my intertap on hop or fruit beers anymore due to foaming.

Thanks for the info. I figured it wasn’t a big deal, just wanted see what the LODO folks stance on it was. I personally have never had problems with oxidation on these beers. But I also started doing closed transfers from day one and switched to fermenting in keg and spunding to naturally...

Since we talkin LODO what do guys think about oxidation from starter wort? I usually make 1.5L starter the day before brewing, no stirplate just shaking a few times here and there, I pitch 1L in beer and save .5L for next starter. This is for 3.5 gallons.

I use the clear beer draught system with a screen over the pick up, no debris makes it to the keg. If you are nifty you can build your own floating dip (there is a DYI thread on this form). But many people trim or bend their dip tube up above the trub. Use a gray gas disconnect with tubing into...

Did you say in a previous post that you use a bucket to ferment? If so, maybe with 3.5 gallons you had too much head space, plus the added permeability of the plastic. If your only doing a 3.5 gallons try fermenting in keg

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Yeah I definitely agree, I usually use 12oz in 3.5 gallons. I’ve seen a couple other clones floating around but I’m sure they are not “official” clones. The one time I tried all Columbus FO/WP the beer came across as more of a west coast/east coast hybrid, Citra/mosaic DH with Conan yeast. A bit...

Idk if it’s true but I have heard that as well and most clones you find seems to follow that info.

Honestly I use Citra in almost every IPA I make, Ive only had a problem with it once when I went a little heavy on it and the beer was good for the first 2 weeks then took on a catty/cat piss kind of aroma (also keg hopped). I used that same batch of Citra in other beers and never got that...

I’m a fan of equinox in this style, I never got that green pepper taste that some say they get. Ive heard it’s from using it in the boil which I have never done, WP and DH only.

I make 3 gal batches and usually add 1/2 lb of lactose, it raises the final gravity about 3-4 points higher than it would with out it. I split a 6 gal batch once and added lactose to one half and not to the other, everything else was the same. Lactose batch was 3 points higher and not noticeably...

It’s carbed up and tasting damn fine! Hopefully it stays that way. It’s creamy, fruity, hoppy and has a slight sweet tart thing going on, It’s hard to tell from picture but it actually has a slight pink tent to it. Will definitely be brewing again but will probably purée the fruit and possibly...