Search results

EDIT: Sorry OP. I misread your post thinking you wanted a low cal session beer.

https://www.morebeer.com/products/blackberry-puree-vintners-harvest-49-oz.html It has a very nice sweet tart flavor perfect for these kettle sours

Very interesting claims from Other Half. I would tend to agree with Dgalllo as far as their equivalent dosages and presumed use of extracts. I have used several of the distilled hop oils from different vendors and found them to be very one dimensional even in conjunction with pellets etc. Has...

Send it to me, I will take it off your hands. All jokes aside I would go ahead and use it. Star san is always syrupy and will concentrate over time if anything. Use the regular dilution rate and relax and have a homebrew.

Snows in them there hills too friend

I find the best way to get the gelatin into the keg without oxidation is to put the gelatin water solution into a sanitized water bottle and put a carb cap on it, then put slightly more pressure in the bottle than in your keg and use a jumper line to closed transfer to co2 post so the solution...

Coincidentally I had my first can of 76 last night and enjoyed it quite a lot. I didn't realize it was a blend until I saw the website

Mainly I have experimented with ferm temps and pitch quantities as a way to enhance or suppress esters, especially with the kveiks. But I have had success in adding a pack of 05 to conan which is usually my go to for neipas. Makes for a very ballanced yeast profile.

Sure thing. When I do a closed transfer of finings to a keg, I simply use a piece of tubing on the barbed end of the carb cap, add finings to pet bottle, screw carb cap on, purge a couple times by adding co2 then slightly unscrewing the cap, then pressurize bottle to approx 10psi. Make sure psi...

I agree with couchsending. After trying soley LA3/conan/04 etc in my neipas I always find my way back to some chico/cal ale/05 for that clean crushable taste. A24/Dry Hop is very popular for neipas here and its already blended conan/wild sacc out of the package and has given me some nice results.

I started cold crashing multiple beers tonight for xmas/new years and unfortunately I only have 2 modified pressure lids for my fermonsters. In the past I would use a mylar balloon with co2 to prevent suck back of oxygen, however this time it dawned on me to use a 2 liter bottle and a carb cap...

I would go Amarillo dominant if you're looking for candy orange notes. That's always seems to be the overriding flavor and smell I get from it.

Btw, the most recent episode of the brulosophy podcast covers gelatin and other finings in detail. It's very informative

Personally I love Simcoe, I get "dank"/onion/catty from it. It can be found in tons of popular beers, some of which you would never think would include it. I prefer using it with hops such as citra, el dorado or amarillo to ballance it out. Typically I go slightly higher on my dryhop additions...

Same here. Its always dicey when rushing a beer due to precursors. If you are in a rush to package, do a quick forced test and see what it tastes and smells like. My schedule is typically 66-68f pitch temp, raise to 72f over the last couple days to clean up and then on day 7-10 pull a sample...

Great video as always Dr Hans. I would love one of those clear kegs, hopefully they get to the states soon. Cheers!

Looks like a winner. Did you use any finings in the boil? Would you add the Citra at a rate of 1oz whirlpool and dry hop in addition to the above simcoe, mosaic additions?

your yeast is sleeping! wake it up with a bump in temp

Looks like it is a "proprietary" hopping technique from Kirin Japan done in the fermenter at lower temperatures.They even commercially offer a "Dip Hopped" IPL. Perhaps dipping refers to a bag being used to dip the hops in the wort, unfortunately that part is not made clear.

Interested. Code please!