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50/50 Blend of 2Row and German Pils 10% Carafoam or Malted Wheat 2% Carahell, Caravienna, Honey, or Fawcett Caramalt 2% Acidulated .5% CaraAroma if you want it a bit more orange

Not sure there’s anything out there that will fully replace T-90 pellets. Haven’t used Incognito but have asked quite a few folks who’ve used it a lot and they do like it combined with T-90 in the WP but no one swears by it. I believe the dosing for spectrum sounds like it requires you have...

But it is packed with free metal ions, especially if you’re using piles of flaked adjuncts like people seem to do in these beers. Which is why it needs to be paired with something like Brewtan.

Just cause it’s widely used doesn’t mean it’s correct... kinda hard to argue with science..

Absorbic Acid can actually be a super oxidizer if not paired with something else. I don’t feel like looking up the exact reaction but I believe in the presence of certain metals it will actually speed up the oxidative reaction. Those metals are often found in Flaked adjuncts. I believe...

You can always add sugar to the fermenter... makes for a smoother/lighter overall DIPA in my opinion...

Used just about every base malt from Weyermann. Barke, Ereclea, standard Pils, floor malted, etc etc over the last 5 years. Probably 50-60 different lager, Kolsch, Alt brews within that time. I’ll be using Ireks from now on. Amazing depth of flavor and character. Hard to find on the...

It depends on what yeast you’re using when it comes to soft crashing. Some will take their time, other’s won’t. It’s something you just need to pay attention to and maybe try different times and temperatures. I’m sure just about everyone is using some sort of 1318 variant. It floccs pretty...

It can also help the foam in your glass

True there is a difference between bound and free I guess... however 3MH doesn’t generally volatize during the boil, if anything it increases (which could be from malt??). So starting with hops high in 3MH (bound or free) on the hotside will leave you with more in the fermenter. You’re looking...

That presentation is a bit weird as it conflicts with the whole “survivable” chart that YCH released last year. They chart the 3MH precursor and cascade has very little. HBC520 has the most according to that chart, followed by Millenium, then maybe idaho7 and Comet. I was screwing around...

Tanks pours of my first commercial batch.. pretty stoked with the results so far.. gonna be hard not to drink most of it before we open. Terrible photo skills

King Sue might be the best expression of Citra hops in a Double IPA that you can find on a store shelf anywhere in the world. They make some of the most shelf stable hoppy beer that is the true expression of the hops, not the yeast. Pompeii is also a very good expression of Mosaic. There is...

In my experience 2020 Idaho 7 (especially from Idaho) is maybe one of the best 2020 varieties out there. Simcoe, Strata, and Centennial are also great across the board. Citra and Mosaic on the other hand got screwed due to smoke.

They offer some strains that really no one else does. The Kolsch yeast is hands down the best I’ve used and I’ve tried them all from just about everyone. I really like Old Newark for just about any American style of ale as well as some English beers. We’re actually going to be making all...

You don’t need too add O2 with dry yeast. And making a starter sign dry yeast can actually decrease the viable cell count. Next time make a little beer first and use the slurry. Your milk might be no bueno but your efficiency also goes way down with larger grain bills. Happens to everyone...

HBC520 arrived from YCH in time to put it into the mash on today’s beer. According to the survivable chart it’s the hop highest in 3MH. There’s not a whole lot out there in this hop. It’s gotta be Neomexicanus derived as the bag smells a lot like 692 and Sabro. Rest of the hotside will be...

Sent you a PM

Always cubes, never chips most informative thing you’ll ever listen to on oak and using wine yeast... http://www.thebrewingnetwork.com/post1888/ Most professional brewers will tell you they’re not looking for “oak charcter” when aging in oak barrels/foeders/puncheons, etc, especially for...

So less than 2 years ago it was only 4% or below on tap.. Brewers Guild managed to got it to 5%. 6.5% on tap would be nice but honestly I’m fine with 5%. If we get a full liquor license (which isn’t hard) we can sell over 5% beer and have it consumed onsite but we still need to package it in a...