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Dry hop for sure to subdue the flavors /aroma of the hefe yeast. Amarillo might actually compliment the yeast with its “orangey” sweetness...

Not spunding, burst carbonated overnight and just pulled a sample. The fresh malt aroma is now present with the carbonation present! What a difference lodo has made. Super excited about this one after a few weeks of lagering. I may need to drop the IBU’s in the recipe though, the hop bitterness...

fair enough, if someone is looking for lots of fermentation space, SS might not be the answer. I just eventually decided I was fine with 2 primary fermenters with a couple of 5 gal carboys that are only used for secondary of wine. My reasoning was longevity of equipment over volume of equipment...

Don’t waste your money on glass and plastic. Anvil brew buckets are very affordable, have plenty of headspace and allow for closed transfers. I would be far better off if I had just invested in SS from the start of my brewing. Just one mans opinion.

Just legged first lodo batch, sample collected from remaining beer In fermenter after closed transfer was incredibly bland (at least it’s not a sulfur bomb). I used 50/50 weyermann Pilsner/pale ale malt which has worked great with non-lodo pilsners... anything you guys use to up the maltiness? I...

I would skip the secondary next time, but I’m guessing you lost more than 3 quarts to trub. I find I need 5.5 gallons into the fermenter to fill a 5gal keg, 6 gallons with high hop loads.

This worked! Nothing like simple solutions. I did pre-boil and cooled to strike temp before gently adding smb and underletting for dough in. Beers fermenting strong with a pretty strong sulfur note, but no more than I’m used to at this point.

I use a robobrew v2 for mashing, but threw the malt pipe into storage and just use a grain bag on the false bottom to be able to use way more grain. I use the pump to recirculate wort from the bottom where the heating element is to a floating mash cap with a 1/2" barb added in the middle for the...

No diacetyl from this yeast, or any other ale yeast since I acquired the ability to micromanage my fermentation temperatures.

I use a robobrew without the malt pipe. The grain bag sits on the false bottom that came with the robobrew and it definitely bends a little under the weight, but the false bottom is supported very evenly across the bottom and is only there to keep the bag off the heating elements. I also wet...

recirculating has been very beneficial to my beers. Since I started recirculating and fly sparging, I haven't used gelatin fining once and my beers are satisfactorily clear within a few days of kegging.

quite the opposite. Longer boils have been shown to very slightly decrease a worts fermentability through the maillard reactions creating melanoidins. The experiment I saw showed a fg increase of .001 between the same wort boiled for 30 vs 120 minutes. The boil is simply for sanitation...

I've got two batches with the New England strain under my belt. double IPA and pale ale. both came out great. Hearing this was the conan strain I underpitched a little and fermented at 68. I did indeed get the peach aroma that compliments the hops very well. bottom line, I will keep this strain...

Is the wheat in there to get some haze into the beer? I'd personally get rid of the wheat (it is a likely culprit for bread flavor), cut the C20 to 4oz and add 8oz of a light german munich malt. With such a light hop load, the malt flavor should be more subtle than 1lb of caramel malt and 1lb of...

What smell are you getting from it? Has the aroma persisted over different beers with different ingredients? I find it very neutral on aroma, but i use it on hoppy beers. A good alternate is WLP090 San Diego Super Yeast. I like it's aroma and flavor way better than the chico strains (not to...