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5 gallons? 2oz Nectaron, 2oz Nelson in WP DH with the rest

Pilsner/2Row Blend 4% Dex 80ish theoretical IBU 1.012-1.014 FG target 100ppm Ca 3:1 Sulfate, Chloride 148, 162, 168 if you can step Hop Extract @ 60 Simcoe @ 30 Nelson @ 10 180 WP Nelson/Idaho 7 @ 1.5#/bbl Bootleg Biology Classic New England -best source for Conan there is Pitch at 64...

There’s no bacteria or really anything I’m aware of that can take a hopped wort to 3.5ph in 2 days at ferm temps in the presence of normal Sacch. Even the most aggressive, hop tolerant, lactic acid bacteria wouldn’t get that low at 68* in two days. You’d have to dump a pile of very hop...

if you hit 3.5 that quickly something is off… either it’s your meter or something else. Bacteria can’t get there that quickly at ferm temps in the presence of any hops.

A little insight on Nectaron… I started buying this from Australia and having it shipped to me in 2019. It was just HORT 4337 at the time. I still remember the first time I opened the first bag. Was floored by the smell. The pellets were so oily they were all stuck together and were...

If you have the ability to rouse I’m a big fan of colder temps. We’ve been going colder and colder and might start going closer to 40 for a few batches to see how it works. Some hops will drop and some will float. It depends on how they were pelletized. I’d recommend pulling a small sample...

Hop Burn has nothing to do with how old the hops are. It can happen with hops that are incredibly fresh as well. Hop burn is caused by polyphenols in suspension. Hops higher in polyphenols and beers where you’ve done a bunch to try to keep them in suspension (high percentage of wheat and...

I had a buddy send me three of their newer beers cause I wanted to see what the expression of these specific hops had in a Treehosue beer. It is insane how much their yeast blend absolutely tramples hop character. One was using the new hop, Pink, from Jackson Hop Farms. The other was...

Just some info from someone who might know… it’s the yeast we use and it’s amazing. Very fast, floccs insanely well, haze stable, crazy good viability, consistent attenuation and pH drop over and over. I believe what Bootleg Biology now sells as Conan might also be this yeast or close. What...

HF yeast is a earlier gen of “Vermont ale” than Conan. Same strain but different gens. It’s amazing yeast. Really nothing like LA3. Prop it up from cans of Edward and take it to 15 gens, no prob.

Update: These PatB thiolized yeasts are drastically different than Cosmic Punch. They produce beers with overpowering Thiol content, too much so in my opinion. We were hoping for something much more integrated. We even upped the dry hop rate to try and reduce the Thiol impact with little...

Be careful when boiling Galaxy. It can create a rather harsh bitterness due to the high polyphenol content. Vic secret can be especially bad as well. There’s a great CB&B podcast on “California Pilsner” that’s a great listen. Bob from HPB essentially invented the style and Timbo is one of...

It will help but I’d just wait to crash it until you feel the sulfur is in a good place. In my experience the sulfur tends to increase a bit as you get close to terminal.

Honestly Phantasm is pretty much not worth using with these new PatB yeasts. It’s so damn expensive and these yeast release such high amounts of thiols from the malt you don’t need the phantasm to create a wort loaded with Thiols. Sulfur reduction is better at higher temps so I’d leave your...

Lunar Crush utilizes the PatB gene mod which releases a ton more Thiol content as opposed to the gene mod used for Cosmic Punch. Consequently with Lunar Crush mash hopping doesn’t really increase Thiol content that much and whirlpool hopping doesn’t decrease it as much either. However heavy...

I’ve never copitched Sacch and Brett. For me it was more about keeping Brett away from my normal clean gear. For the beers I was trying to make (Brett saison) I didn’t want a bunch of yeast in the secondary vessel. Dying yeast can really screw with foam and head retention. Normal Ardennes...

What Brett strain are you going go to use? From which supplier? They’re all very different. The Yeast Bay sells something like 8 Brett Brux strains that taste/ferment/smell completely different. TYB184 is amazing and very fast. It can take as little as a month in secondary at even a low...

Like I said in a previous post certain NZ hops tend to make hazier beer. Riwaka, Nelson, Motueka in particular are much higher in haze forming polyphenols than almost any US variety. You can literally use a grist of just European Pilsner malt and as long as your dry hopping at a decently high...

NZ hops are IMHO some of the best hops in the world. The quality has been getting better and better and they haven’t suffered from the wildfires and drought that hops from the Pacific Northwest have over the last few years. A lot of the NZ varieties are essentially traditional European noble...

Maybe if you used the correct number for the hop you’d get an answer… Did you mean 586? Can’t go wrong with Galaxy