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I will cheat all day. ALDC is a god sent especially for hoppy beer. Still do forced tests on everything to make sure. Hop creep is a b*tch and incredibly unpredictable. I’m sure ALDC would help with that yeast. I just think there are plenty of yeasts that produce a much better profile...

It’s weird yeast. You can buy it from Imperial as A30 corporate. It has this red fruit ester and has a really odd fermentation. It tends to produce a huge krausen well into fermentation and it’s rather diacetyl prone. Honestly there are many yeast I’d chose before this one.

You should be able to use bru’n water to input different acids. The amount of acid it takes to move the mash a specific amount is usually pretty similar in the kettle. We try to keep boil pH as high as possible for as long as possible. We’re not usually adding salts or acid until 5-10 minutes...

Due to our kinda small system in order to max it out and brew more beer we brew everything slightly high gravity and then dilute to lower WP temp and hit are target while being able to max out our kettle. Our system is labeled as a 3.5bbl but the kettles max volume is 6.2bbl so we boil 5 bbls...

Awesome Thanks for the kind words! Means a lot

Was a long time contributor to this thread. Started homebrewing in 2016 and spent countless hours on this site. From 2019-2021 I brewed one beer 40 or so times with plenty of info I’d gleaned from threads like this. The goal was to try to brew something lowish in ABV that punched well above...

East Coast Yeast Kolschbier, ECY21. It’s an old Brewtek strain that’s not really like the other Kolsch strains available. Basically every yeast lab has the two different versions. The powdery cold fermenting and estery one like 2565 and the boring but better floccing WLP-029. ECY21 combined...

YCH puts lot info on their packages so you can look up the exact info on those hops using their lot lookup tool if you want. The Simcoe is from 2021, which even though it’s a bit old, was actually a great year for Simcoe. I’d shy away from anything picked after Simcoe in 21 though as that year...

There’s no real benefit to pressure fermenting… most yeasts don’t like it anyways

Does anyone actually measure the final beer pH when referring to the “twang”. English yeast can be notorious for dropping pH significantly. Finished beer pH in the low 4s can definitely taste a bit acidic or twangy. I know making a starter with dry yeast is technically wrong but from my...

You said you’re fermenting and serving in the same keg? I would point to this being the issue over anything else. Your hop character is just being muted by all the yeast still remaining in the keg you’re serving from. If you truly want unique hop character to shine you need to remove as much...

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Traditionally Saaz used in Pilsners brewed in the Czech Republic would be loaded into the beginning of the boil or FW then another addition at 60 and maybe the last at 30 or 40. I think people would be surprised how much noble hop character actually comes through in the final beer when these...

It’s interesting to see how this style continues to evolve… I’ve had a few Brujos beers. Couldn’t finish them. Had a similar experience with quite a few Monkish and the heavily hopped North Park offerings. When is too much too much? All of these beers were so beyond drinkable for me. So...

They export 90% of their malt, especially base malt. They can get more money for it outside of Germany. They invest a ton of money in the US market especially and have done a great job convincing US brewers that in order to make truly authentic German beer you need to use their products…

One of the biggest issues with trying to replicate that true German lager character here in the US is malt freshness. Often times the German malt we’re using has traveled a long ways and sat somewhere for an extended period of time before we get a chance to use it. I attribute a lot of that...

North American 2 row 20-30% flaked Corn Hops no later than 30 left in the boil Andechs fermented at 68 under 7-10psi I have no idea what color Coors is but you might need something to get it a bit darker as this malt bill will produce a very light colored beer. There’s definitely no...

Alchemist dry hopping levels are rather low.. actually really low compared to most modern IPA brewers. Somewhere around 1#/bbl. Usually at 45*. I do believe they recirc through Grundys with bagged hops in them but I’ve never actually had that confirmed. They don’t use any wheat or oats in...

It all depends on your yeast, fermentability of your wort, the enzyme load of your hops… etc There is no set time. Could be 24 hours could be 5 days. Gravity and forced VDK tests are your only ways of truly knowing.

This is just a general recommendation for anyone on here… instead of just following recipes blindly or just taking advice from people on here…. SMELL YOUR HOPS The quality of Homebrew level hops is variable at best. Hell the quality of pro level hops is variable at best. Put the hops that...