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Super simple grist of mostly 2-row with a touch of oats and wheat. 6.5% ABV, and hopped only with Nectaron. 2 ounces at 10, 4 ounces in Whirlpool, and 10 ounces in the dry hop. Dry hopped at 58° for 24 hours In a DryHop keg after soft crashing and dropping yeast, and roused it five times during...

Yeah, that beer was awesome. Really liked that one. I actually just dropped 10 ounces of Nectaron into a 6.5% beer about an hour ago. Going to dry hop for 48 hours at 58, then crash and transfer.

Love party wave. Such a solid year round staple from Kane. I apologize…that particular can is a bit older older than ideal (2/28) I think? But still good I’m sure. The two twin elephants in there are super fresh and really nice. I had one of each last night. Enjoy the rest!

Glad it made it safely. Enjoy!

@kingmatt Ill send you a box if you want…I’m in central Jersey though so not exactly a world away. It’d be IPA heavy, maybe some smaller NJ breweries people don’t know too well, some other half, eq, etc…lots of good hoppy beers. I certainly understand if you’d like to hold out for someone from...

This is a good point. I’ve played with different carb levels and have settled in on 2.21 vols. 10 psi at 42 degrees. I used to do 2.4 but prefer the slightly lower 2.2.

If you’re going to use verdant I would recommend using exactly what the pitch calculator says. I know it seems like having more than enough yeast is beneficial, but if the direct spec from the manufacturer says x amount of yeast is needed, then just go with that. That’s what I did. I rounded up...

At a quick glance your FG, grains used, Chloride level, and size of dryhop would all lead you to believe the body should be pretty full. The only thing I can think from the information provided, is the yeast. I haven’t used Conan by itself in quite some time, but when I did use it years ago I...

28? Isn’t that too cold? Will it not freeze? Also, are you talking about cold crashing for 4 days on the hops, or after removing them? I’m definitely considering going down to 34-36 for maybe 72 hours.

I haven’t really shared any beers I’ve made in a while, but this one came out pretty good. I just kegged and carbed it and took a sample and it’s fantastic. I’ve made a lot of beers and this one is definitely towards the top of the list in terms of my favorites. 65% Mecca Grade Lamonta (2-row)...

I’m definitely not positive. But I will say that it is most commonly the white labs yeast that is considered comparable to London Ale 3. I think there are subtle differences, or sometimes even not-so-subtle differences, in strains that are thought to be the same from different manufacturers...

London Fog. WLP066. https://www.whitelabs.com/yeast-single?id=134&type=YEAST&style_type=0

Coastal haze is likely a blend of LA3, Conan, and Sach Trois. (The white labs versions) I don’t know this for a fact, but someone posted this assumption a while ago, and the description of the yeast is on par with this. I used it once and wasn’t impressed, but that was probably more my fault...

Was thinking the same exact thing…just didn’t say it. When heady first came out and was blowing peoples minds, cryo and lupomax didn’t really exist. They were just using typical T 90 pellets. Most likely still are.

Think of it like this: your yeast is going to drop out of suspension at some point. Some are faster than others but they’ll all drop eventually. When you dry hop during active fermentation, some of the hop oils are going to bond with the yeast cells, which as stated are going to drop. Ideally...

The 2020 I got from YVH is also 11.6%. So that seems consistent.

I certainly appreciate it.

Yeah, I’ve been searching high and low and couldn’t find any anywhere. I tried for a long time too. I stumbled upon more beer having an 11 pound box available, but it was just way more than I needed. I kicked around the idea of doing a group buy and someone private messaged me about maybe doing...

Use this. No need to worry about under pitching or over pitching. Direct from the manufacturer specs. I’ve use this the last three times I’ve used verdant and had what I would consider perfect results each time. The beer I have fermenting right now was 5.25 gallons into the fermenter, with a...

Totally overkill, agreed. But if you’ve been chasing the incredibly aromatic NEIPA dragon, every little thing helps. I typically do one or the other, but doing both really isn’t that hard.