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Looks great! Is the 5 gallons pre-boil volume? On what day did you start your 1st cold crash to 58? No hop burn/astringency with the close to 2oz/gallon galaxy dry hop?

It seems like I'm in the minority here, but having tried both the CBDS and Janish dip tube screen in both fermenting keg and serving keg (only tried once for each in the SK, due to the issues I'll mention below) for filtering out dry hops in this style, my preference is for the Janish...

My experience has been the same. I ferment in a corny keg with the probe attached externally using a blob of plumbers putty. My tilt stays within 1 degree of my set temp even during peak fermentation. The only time the difference is any larger than is when I'm heating/cooling quickly to try to...

My guess is that your software is including an estimate for IBUs from whirlpool hops, which probably most people tend to ignore. I used 0.25oz @15min, 2.5oz in whirlpool, and 5.5oz dry hop in a 4.5 gallon batch. It finished at 0.997 and if I were to make it again, I'd up the bittering hop charge...

No surprise really - going from their e-brewing equipment release schedule (which was estimated to release in Spring 2018), we'll probably see more pictures and details on the system this summer and first orders starting in the fall.

Maybe playing a bit of devils advocate here, but wouldn’t that imply that the beers that don’t list Vermont yeast are likely using something else? I would tend to agree though that S-04/US-05 doesn’t seem to fit with the flavor profile I get from Other Half. With Toppling Goliath and Treehouse...

I wouldn’t sweat it - the hops from the whirlpool addition should get you the majority of the bio transformation you would have gotten anyways. Plus, aroma will probably benefit some from the later dry hop.

They do sound like an interesting option for going from kettle to fermenter. What material are they made of? I assume something that can be sanitized? Or would you need to boil it or something? I wonder how something like that would avoid clogging, since the mesh on bags I’ve used to try this...

From just a final gravity perspective, I don’t think there is any benefit in using enzymes in the mash if using gluco in the primary. However, I believe it is possible that using enzymes in the mash to break down some/most of the unfermentables before fermentation may have other effects on...

I may not have been clear in my previous post, but the only time I use my autosiphon is when going from the BK to the fermenter. I'm about to intentionally introduce oxygen to the wort anyways at that point, so bubbles or not, I don't pay any attention to it, so long as the flow doesn't stop...

Thanks for all the suggestions. I think at a minimum, I will try adding whirlfloc back into my NEIPAs to see whether I get any shelf life improvement. Other Half has made some of my favorite commercial NEIPAs and they have claimed to be using a pretty high percentage of oats in their grain...

This sounds very similar to my experience as well. Below are the constants in my cold-side process that I haven't changed in the past year and a half: 1) Ferment in corny keg 2) Flow in CO2 through gas post when adding dry hops 3) FULL water purge serving keg (tilt & fill until water is coming...

Beersmith doesn't consider lactose fermentable, at least in my experience. Things that would account for a different abv% when trying to match someone else's recipe are: 1) Difference efficiency numbers 2) Difference in post- boil volume 3) Difference in FG estimate due to yeast selection 4)...

I just did almost this exact same experiment - I've been holding off on sharing the results until I was sure that I could identify them correctly in a triangle test. I've passing pretty consistently lately though, so I'll try to write up a summary to share here in the next couple days :) As far...

Ditto - in fact, just 2 days ago had a pack of imperial darkness dated in January of this year fail to ferment a 1L starter. Not sure what could have happened to that yeast to kill it off completely like that, but glad I made the starter and don’t think I’ll ever skip that step with liquid yeast...

I'm not sure how the carapils comment you're referring to was worded, but I assume what was meant is that carapils does not need to be mashed like a base malt (or other starchy adjuncts like flaked oats) would. It is more similar to a crystal or specialty malt which can have their sugars...

Good to hear, thanks for sharing! Could you explain what the improvements are that you’ve seen with the stainless mesh mash basket vs. a bag? Is it ease of use/cleaning? Or has it helped you to improve the quality of your beer in some way? I’ve been struggling to decide between a simple...

I've been struggling a bit with some inconsistency in the hop aroma & flavor in my NEIPAs, that I strongly suspect is a result of either the timing of the dry hop and/or spunding to naturally carbonate. The two issues I seem to struggle with are "hop burn" which doesn't dissipate with time and...

That difference is really odd, but there's no need to bother sending in a sample to Ward labs - Bru'n Water is correct (at least for chloride, I haven't checked the other ions). It's getting close to 2 decades since I've taken chemistry, but it should be an easy calculation for any software...

Thanks for started this thread @brewpharm Hill - I'm gonna have to try something like this soon! Having tried IPAs from Trillium, HF, Bissel, Parish, Treehouse (you get the idea) over the past year, Other Half seems to be the one that strikes the best balance of all of them consistently for my...