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Thanks for the input - when are you adding the dry hops for that recipe? Also, what’s your pressure set to when the dry hops are added?

Thanks for the input! I've had similar good results with NEIPAs when I add all the dry hops at 48 hours and wait until day 4ish to cap/pressurize or add half at 48 hours, cap and spund a couple days later and then transfer into a serving keg wit keg hops. I've only gotten the dull hop character...

While I can't say that I've noticed any negatives from capping/spunding near the very end of fermentation with any non-dryhopped beers, I'm starting to lean towards adding dry hops near the end of fermentation and then capping or spunding to naturally carbonate being a very bad thing for hop...

How low can you go? Looks like there’s no stopping this enzyme when you give it a week or more to work in the fermenter. The temp-corrected reading for the sample below is actually 0.996 so not quite as low as it looks, but the OG of 1.055 puts this one at 7.7%. This was the sample from the...

My first brut is getting kegged tomorrow - it's crash cooling now and already carbonated about 90% of the way, so I should be able to get my first taste this weekend. Mashed at 152F, added enzyme to the fermenter at 8 hours after pitch and went from 1.055 to 0.999 (as measured by my Tilt - will...

Be really careful about taking any of those Brulosophy experiments which produced insignificant results as being indicative that the variable being tested has no effect. Due to the small sample sizes in most experiments, a higher percentage of “correct” participants is required to show...

As someone looking to purchase an eBIAB system in the next ~6months, I appreciate when someone does some cost analysis to estimate the cost of a comparable system done in a DIY manner. I think anyone who's done some basic research (which hopefully someone who is considering dropping $1800 would...

I was finally able to get my first attempt at this style going last night, and the yeast are happily chugging along. When I went to add the Ultra-Ferm, I noticed something odd on the back (see picture) - in the "Temperature" section next to ultra-ferm is says "Up to 185F (85C)". From everything...

I’m not doing strict LoDo, but following most post-boil recommended practices. I don’t usually use gelatin if I can avoid it, but when I do, I’ve used a large 100ml syringe to inject it through the PRV of the keg while keeping low CO2 pressure (2-3psi) going through the gas in post.

What mash temp did you go with? It seems like when using enzyme in the fermenter, it’s going to get down pretty low. I’m not sure that’s there’s any need to use a lower mash temp than the usual 150-154F unless you use the enzyme in the mash and need to keep the temp low to prevent denaturing...

Yeah, I see a lot of the same positives in the Unibrau configuration for a 10 gallon size kettle. The mash basket seems to be well thought-out and gives extra flexibility over competing offerings from Clawhammer, High Gravity, etc. The primary reason that I'm still considering a 15 gallon kettle...

FWIW, whirlfloc seems to make anything clear for me (aside from dry hop haze). I’ve done 40% wheat with no post-fermentation fining that came out crystal clear. The only time I’ve had a NEIPA come out looking like a standard IPA was the only time I’ve used whirlfloc in the book as well...

I think this is going to make for some tough decisions for me. From what I've seen, it seems like this is going to be a good value, well-designed system for the $$. On the other hand, it seems like I'm mainly doing 4 gallon batches lately (fermenting in corny kegs), and I'm not sure that a 15...

I think I’d likely have the opposite reaction in that situation - if the beer got stuck near 1.010 and tasted sweet, I might suspect that I either didn’t add enough of the enzyme to free up all the extra sugars fast enough in the fermentation (and try increasing my dose next time), or look at...

Does anyone think or have any experience to suggest that 1oz/gallon dry hop would be too much for this style? I've seen a few here have tried dry hops in the range of 3-4oz per 5 gallons, but the recipe shared by Kim surprised me with 7.5oz in a 5 gallon batch. I'm thinking I'll split the...

I think this is one of the fun aspects of brewing a new style - no one (even the creator of the style) really knows what is "best" yet, so it kind of encourages us to experiment with it more than we would with a more well understood style. Originally, I was leaning towards using enzyme in the...

Agreed - 120 IBU from pellets is waaaaaaaaay too much. Don’t make the same mistake I did when I brewed this beer with Columbus pellets for bittering.

This short article/recipe from the inventor of the style was just posted and thought I'd share: https://beerandbrewing.com/social-kitchen-and-brewery-brut-ipa-recipe/ Looks like Kim is now recommending to add enzyme during the mash only, rather than in fermentation. Another interesting...

Yeah, I don’t see how that could be considered a Brut IPA by any stretch. Sounds like they didn’t do their research and just decide to slap a label on it that they thought would help it sell.

To try to put this IBU discussion to rest, below are the IBU calculations from my brew (which is probably how the IBU in the OP were calculated): Mosaic @11.3% AA 0.25oz FWH - 9.3 IBU 0.75oz @15min - 15.4 IBU 1oz @ 0min - 0 IBU Calculated IBU: 24.8 Now, if I use the updated BS calculations to...