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So I just got gold in 21A at the NHC Tampa regional for a malt extract WC IPA fermented with Lutra lmao. Recipe below For 4 gallons. OG 1.061 FG 1.010 78.1 calculated IBUs. Water treated to 300 SO4:50Cl. Basically the play here is to add roughly half of your malt extract at 60 mins with your...

Has anyone had a good experience with spectrum? I've opened two packs so far and both smelled like moldy cheese

You throw enough oats/wheat and dry hop at a high enough rate you can get any yeast to look super hazy lol

If you have a conical you should be dry hopping post ferm after you dump the yeast. I’ve found I’ve gotten much brighter hop character with dry hopping off of the yeast vs dry hopping at the tail end of fermentation

Honestly I think in NYC the most efficient use of your time is going to be hitting beer bars vs breweries. You'll get a wider variety of stuff and NYC has a higher concentration of great beer bars than pretty much anywhere else. Beer Street (2 locations), Harlem Hops, Bierwax, Torst, Gold Star...

you're the only one giving good suggestions here haha. OP: for west coast IPA Russian River is the quintessential version of the style, Pliny leans more dank while blind pig leans more citrus forward. Ghost Town has been winning a lot of medals for WCIPA, Nose Goblin is their "best" one and I'd...

I’ve been on a kick brewing these, this is one I did back in January for my “6th anniversary” of homebrewing. West Coast Triple IPA, 6 different hops dry hopped around 8lb/bbl. Probably my favorite west coast I’ve done, I’ve been playing around with different ways to add a subtle clean maltiness...

I get to that without malto in mine, I mash at 156ish for my single NEIPAs, I mash at 158 to 160 for NE Pale ales to get 1.018-1.022

Got a chance to brew again after a little hiatus. New NEIPA on the docket. Was fortunate to get some Freestyle Nelson from a pro brewer buddy, so doing a single hop nelson NEIPA. These hops are bonkers, definitely the best I've had a chance to get. 1.074 OG, 6 gallons into the fermenter 50%...

I’ve never necessarily tried to “push” ester character from it. I always do a very healthy pitch and ferment at 68 before the D rest. In my experience the esters usually take a back seat the way I normally use it and the hop character is up front. I can see what you mean as far as beers with...

Exclusively LAIII (usually from Wyeast). Lays the best canvas for hop expression and gives it the softness I look for.

In my experience it’s WAY too dry. You want these to be super soft and not spritzy at all. One of the best things about LAIII is how plush it leaves the beer

I think there might have been an oxidation issue on the cans and maybe there was significantly more particulate in my cans vs the kegs.

I had a can of Headroom the other day and it was low key a mess. Just a whisper of that old school galaxy and then it faded to a **** ton of grassy astringency. Basically felt like chewing on a hop pellet.

yeah someone here needs to be the guinea pig!!! Trillium finally put headroom out again so I'm assuming that means that they're finally happy with the galaxy they got

where'd you get the galaxy from? Any notes of "bad galaxy" (plastic/peanuts/extreme astrigency) or were you pretty happy with the lot you got?

I don't use gelatin because I'm vegetarian but I've biofined my NEIPAs before and had minimal reduction in haze, most of them stayed completely turbid actually.

it's very hard in practice to get tannins from the grains. If this astringency isn't present in any of their other beers that is definitely not the issue. I've seen judges note sparge related issues on scoresheets with hop related astringency and it drives me crazy because it's obviously not the...

why not push the beer into a second keg? Getting the beer off the hop ensures you don't pick up any grassiness and help have the hop character brighter.

maybe consider natural carbonating your been in the keg instead of gas. You're going to need some refermentation in order to have the yeast to uptake the diacetyl