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One thing that I have started doing a few years ago is making sure I clean my pumps and valves after brewing session. I have always been very diligent in my cleaning and sanitation but early on I wasn’t taking the valves apart and cleaning them so I got a lot of gunk built up in them. I figured...

Not sure as to the freshness but they were bought by the pound from YVH and they seemed fresh when I opened them. I don’t think I cold crashed this NEIPA. I think I did cold crash the previous one. You’re also saying you typically wait to dryhop till after fermentation?

This is what I’ll be doing for the next batch. Along with whirlpooling at a lower temp.

The harshness never went away on this one. The one I did previously with pretty much the same grain bill but with C/G/M hops lost the harshness after about a week and was delicious. I don’t think I cold crashed this one first though. 5# Pils 3.5# Golden Promise 3.5# Malted Wheat 1# Flaked...

Yup. Just take the connector off the hose and turn on the gas and it’ll fill quickly

This is how I cold crash and it works really well. Got this pic off the internet; not my setup as I’m not currently cold crashing anything.

I’d give that a shot. At least you’d have another parameter to investigate and change to see if you get a better result. Also when using RO water it takes very little acid to get below 6ph. Less than 1/2ml for 8 gallons in my experience.

What’s your ph measurements in the mash? Are you using RO water and adjusting with acid and adding cacl2/gypsum? This is what I do and I get really clear beer in just a couple weeks in the keg.

I agree this could definitely be a cause of harshness but I don’t think it’s always the case. In my experience I always use RO water and I’ll treat the entire amount with phosphoric acid to a ph of 5.5 before I mash in. I always add a tsp of CaCl2 and/or gypsum to the mash depending on what I’m...

Is this 12 oz in the dry hop alone or the entire batch? I’ve added 6oz at whirlpool and another 6oz on day 3 and had pretty harsh beer as a result

Latest iteration!

You can't go wrong as a starting point with Curt Stock's Cream Ale: OG: 1.050-1.052 Shoot for FG of around 1.008 or below. 80% German Pilsner 20% Flaked Corn Hallertauer hops - Shoot for around 13-15 IBU bittering addition, and then 1/4 oz at flameout. Mash at 148 for 75 minutes Boil 60...

Let us know how it is after a couple weeks and has settled down a bit. I find these need that little extra time to in the keg to really develop.

I spoke too soon. I just opened a bottle I had chilling in the fridge and it’s crystal clear. Not sure what was going on with the one that was cloudy, could have been one that picked up some sediment during bottling, but I’m happy!

WLP066 did the exact same thing for me. Went from 1.058 down to 1.008. Mashed at 156F. Used a starter and the FG sample was taken on day 13. Yeast was manufactured on 19 March so it was also an early batch: Lot#1053694.

I was able to really control the fermentation temps for the first three weeks of fermentation and I think that really helped out on keeping the alcohol burn minimal. I wish I would have taken the time to fine it with SuperKleer though before bottling it. It's got a lot of haze once it's...

My NEIPA did exactly the same thing. Mashed at 156F for 60 mins. Mash pH was 5.15 which is a little lower than I wanted. Mixture of Pilsner/Golden Promise with some malted wheat and flaked adjuncts. Fermentation started around 63F and let it rise after a week up to 68F and the FG came in a...

It’s tasting pretty good right now. It finished at 1.015 and I think it might even be a tad too sweet. Really nice berry flavor and the alcohol is just barely noticeable which is nice.

I'd add 3oz Citra and 3oz Mosaic in a dry hop to drive up the aroma even more, but I'm sure it'll have plenty anyway. Your choice as to when you want to add them either early or late in the fermentation. Maybe save the Citra in the bittering addition and use Magnum instead. Looks like it'll...

Well I don’t completely disagree with your snarky comments but... I never suggested anyone add anything Willy Nilly. It’s understood that most people use brewing software to formulate recipes/salt/acid additions so that was a given. He said he's never adjusted his water before so he was asking...