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Looks like you split the enzyme between mash and primary. Any particular reason?

Looks good. Can we see the recipe? Did you use maltodextrin? What hops and how much? Water adjustments?

Now that we are all stuck at home, are there any online video group chats like a virtual pub, sports bar or something similar?

:no::no::no::no::no:

Lube is def your best friend when using this fermenter

Monk fruit is a zero calorie, zero carb sweetener. I backsweeten to taste post fermentation.

Definitely a weak spot in the product imo. I think I'm going to hold off and see what SS comes up with.

Send it to me, I will discard it for you. Jk, just sanitize good and dont worry about it.

I have not played with maltodextrins so take this with a grain of salt. But I do know that these are carbohydrates and will contribute to the carb/caloric value of your beer as they are largely unfermentable. However the recipe above that @isomerization posted does call for a small amount, just...

The manufacturer's instructions state to add the enzyme to the mash, however to prevent any denaturing and to keep things simple I added it straight to primary. I have also read of people splitting the dose between the two, but I just wanted to keep it simple and have had good success. The...

I've made several of these ultra light hoppy beers lately, back sweetened using this https://www.amazon.com/Monk-Drops-Sweetener-Concentrated-MonkFruit/dp/B07CQLG4P7/ref=mp_s_a_1_5?keywords=monk+fruit+sweetener&qid=1583458780&sprefix=monk&sr=8-5 Keep in mind it is slightly different than the one...

I love malted oats and GP in a neipa, such a great combo

This (and everything else discussed above) is why I assume that most BU:GU charts use OG instead of FG to scale bittering. I love how everything in brewing and fermenting works in concert, it's so fascinating to me.

You are right, FG doesn't always directly correlate to sweetness, especially based on mash temps. What I was trying to say is that the relationship between ibu and residual sugar is imo important to consider when building a recipe BU:GU. As far as long chain sugars are concerned, I understand...

This is a wcipa I just canned with all pilsner, vienna and carafoam with no crystal, bittered with co2 hop extract to 50ibu, long hop stand at low temps of amarillo and citra, heavily dry hopped, high ppm total Cal but balanced Cl/S water profile fermented cool with a blend of conan and chico...

I disagree. There has been a huge shift here in the west to push the evolution of wcipa. As much as I enjoy classics like two hearted, blind pig etc. the landscape has been changing by going away from things like crystal malts, cascade/ctz, huge ibu additions and only using chico. Everyday I am...

I usually DH 4-6 oz in a 5.5 gal batch of pale/wcipa. Do this post fermentation, then soft crash to 55, bring back up to 65-70 and split the DH into 2 separate doses, usually 72 and 48 hrs to insure good contact with beer.

One more thing to consider would be to drill a hole in the bottom of the AC casing and install a section of tubing that runs to a drain/bucket as you will quickly collect large amounts of condensation

Nice build. I have thought about building something similar but unfortunately do not have the space. One suggestion would be to finish the inside walls/ceiling with rigid foam board insulation to minimize loss of cooling.

^^^this. And or push co2 through the beer by hooking up tank to beverage side and opening up prv.