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Brewery is called Offset Bier Co. We’re in Park City, UT. Prolly gonna have to travel to PC to get any. Small space. 600bbl capacity. Trying to sell it all out the front door. Just trying to make fresh modern beer for the local community and give back as much as we can. Lots of hoppy beer...

Studies have shown that heavy dry hopping can actually decrease IBUs... crazy right? Edward is 80 theoretical IBUs. It’s 5.2% Julius is over 50 theoretical I believe as well HBC586 is maybe my new favorite, although the 2020 crop isn’t as good as 2019 (same can be said for a lot of hops due...

Haven’t tried this yet, but based on what I’ve measured when it comes to the hops creating pH shift when whirlpooling, even 6oz of pellets doesn’t seem to have that big of an effect on pH in the whirlpool. Leaf hops on the other hand do seem to create a bigger shift in pH, at least in the WP or...

I would think the amount of acid needed to adjust to around 4.6 before WP might have a flavor impact in the beer. I’ve never read anything specifically about extraction of specific hop compounds at certain pH values on the hotside. Lower the pH the less bitterness extraction... 5.0-5.1 is...

Starter for sure You don’t want a bunch of dead yeast sitting in your beer. There’s a ton of dead yeast in that slurry.

Probably not. There’s really no need to even go to 48 honestly. 55 works just as well for most yeasts. Let it warm back up on its own to 55ish then add the dry hops.

It smells great out of the bag and maybe in small amounts it could be cool but I get a lot of the cognac, leather, tobacco. Maybe in a darker malt based beer it would work a bit better.

Use more hops: A standard lower ABV “IPA” recipe for me in the Grainfather would be roughly 6-7oz of hops on the hotside and 6-7.5oz in the dry hop for 6 gallons into the fermenter. Generally 1oz @ 30, 1oz @5-10, 4oz in WP.

If you haven’t used Southern Cross lately (or ever) I’d give it a try. It’s part of the blend in Alpine’s “Nelson” that really put NZ hops on the map for US craft beer drinkers. It’s the hop highest in the 2MIB thiol (apricot) and the stuff I’ve bought recently has smelled pretty damn good...

1: Add your mash salts to the mash. Add salts destined for the sparge to the kettle. If you add them all to the mash/sparge you can potentially lose 50% of the calcium in the mash. All the CL and So4 ions make it through but you leave behind Ca with the malt. 2: if you’re using RO you...

Wlp095 is notoriously bad. You probably underpitched and didn’t add nearly enough Oxygen. You really need a stone and some o2 (ideally with a cheap flow meter) especially for beers of this gravity. It’s not that expensive and your beers will be much better for it I guarantee you. If you...

Huh. Never experienced a bit of diesel in Nectaron. Like not even a whiff of it. Maybe the least diesel NZ hop I’ve used. I think I’ve been through about 10# of it over the last few years as 4337 and Nectaron. Pretty sure it’s acreage is still pretty small. Glad I still have some 4337...

Yeast: Verdant is great Or S04/ 20% K-97, ferment at 64 for 2-3 days then raise Centennial @ 30 Citra @ 5 Idaho 7/Mosaic/Citra WP 3/1/.5 Dry Hop flip that WP ratio.

Gigayeast version is/was better

What’s your dry hop load usually? You really need to be dry hopping at least 2oz/gallon minimum.

044 is the same as WLP029. It fermented better warmer, standard ale ferm temps.

You’d have to krausen it. Letting it warm back up and leaving it for a week or so at room temp might work. Kinda tough if it’s already carbonated.

Yup add it at 5 not 15

5.3-5.4 might be optimal for mash but there’s a good chance your pH will increase slightly towards the end of sparge. Depending on your water. Even with straight RO you will get a slight increase but with water with any alkalinity you could get a decent pH spike at the end of sparge. You have...

It depends on the hops. Some have more enzymes than others. Dry hopping at 55 does help to prevent refermentation but not always. Always do a forced diacetyl test before crashing. Take a sample, put it in a vial of sorts, shake it up, heat to 160 for 10 minutes, then cool and smell/taste...