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my next brew will be a full attempt at the west coast pils, but I’m going to use NZ hops. I’ll use some Sterling I have for the boil hops, but hit it with a big charge of riwaka in the whirlpool then a big dry hop of riwaka with a little Waimea

I’ll be honest. I have no idea what I’m carbing to. I burst carbed at 35psi for about 18 hours. Checked it. Needed a little more. 35psi for another 6-8 hours. Let it sit a couple days and it was perfect and bright. pretty much how I carb every beer. I do it to taste and mouthfeel

Kegged mine up last week. Soooo light and easy drinking. Maybe a touch too light. I think I would back it down from 30% rice to 20% just to get a little more pilsner malt character. The light cashmere dry hop worked nicely giving a soft citrus and floral aroma with just the slightest hint on...

greencheek Pils titan is exclusively Motueka. So it’s kinda NZ pils but brewed like the dry hopped American pils. I think the GC beers are more subtle and traditional in intensity, while using newer hops. Local Import with hallertau blanc, Hüell melon, and saphir is amazing as well. I’m carbing...

it’s kinda playing off midori and a buddy of mine that traveled to Tokyo a lot talked about melon soda being very popular. Then when I think of Japanese citrus, I think of yuzu which has that lemon/grapefruit/orange complexity. Since they are common drink flavoring, i figure if I can get a hint...

I just used regular bestmalz pilsner malt in mine. No issues.

I was curious if you had any feedback on how it turned out. I have a NZ pils with Waimea and Rakau planned

5.5gals (makes up for loss in dry hop) ive been trying to use American ingredients whenever possible (I plan to switch to an American craft maltster like Mecca grade or admiral one the recipe is dialed in). So I’ve tried out mt hood and Sterling hops to good effect. Like hallertau and saaz, but...

I just brewed something similar. Just passed VDK test and is starting to lager now. I’m going to try and add a subtle “Japanese” flavor by doing a very light dry hop with cashmere 5 days before packaging. Slow cold very light dry hop. Hoping to add a hint of melon, citrus, and herb. base recipe...

100 generations sounds fishy to anyone. Sounds like the statement of someone trying to make themselves sound more special than they are...and honestly between podcasts I’ve heard and rumors about ownership, they’ve always come off a bit arrogant so I’m not surprised. If anything I could imagine...

I know a couple of brewers down here in Texas that were taking it to the 10#/bbl volume. Hop burn galore and of course even in low cost rural Texas they were charging $24-26/4pk. Bonkers. I never go above 3# for anything below 8%, maybe up to 4# on doubles but I rarely brew those anyway. If I...

I dry hop at 55 for only 2-3 days and always have plenty of flavor and aroma. And I always dry hop after fermentation has been done and I’ve dropped the yeast. I’ve also never had an issue with hop creep with the cooler dry hop.

they churn out a ton of beers. Even before they move facilities, they were releasing 3-4 beers a week. They all have huge hop rates...I’d say minimum 4-5#bbl dry hop and likely upwards of 10# when they get to their triples. The fact they release so many tells me they aren’t taking much time to...

let’s dispel some of these bad brewing practices rumors that for some reason years later are sticking around -don’t use flour. It actually causes haze to drop out because flour particles are too big and heavy. -no purée. You don’t need it for haze. If you want to make a sour ipa, milkshake...

funny you say this as them going downhill. I haven’t lived in DC for 2.5 years. I lived right by Nats stadium when they did the beer garden next door. Their IPAs ALWAYSSSSSSSS had too much hop burn. That was literally the only thing I used to describe their beers. When I drove out to VA I just...

I did 2oz in a schwartzbier and it was perfect. I recommend using a medium roast and only leaving steeping it for 24-36 hours. If you steep too long you start pulling the green flavors out of the coffee that end up tasting like bell pepper

I hate when people get snooty about styles. Who cares. Styles are a guideline at best. The moment he mentioned ekuanot, I knew he didnt want to brew a traditional beer, even if he used the term “authentic” in the title. Lots of people use the wrong wording to get their point across for all of...

Here’s the thing. Vodka taste like nothing. Kailua tastes like sweet coffee. And espresso...tastes like espresso. So it’s not a huge stretch. Basically any solid sweet stout/milk stout recipe with coffee addedis going to get you there.

Good idea getting rid of the crystal, especially with all of that Vienna. Honestly, that’s way too much Vienna imo. I think the maltiness with actually mute your hops quite a bit. You’ll likely end up with something very balanced, but lacking in punch. That is, unless you get it to attenuate...

I did my version. Not a clone, but inspired by the beer. Something hoppy and crisp with the belgian backbone. Almost like taras Boulba met fresh westy 6. 1.044 1.008 4.7% 38-40IBUs Malts: Pils, Pale, Spelt 5% Cane sugar Hops: sterling, mt hops, enigma Yeast: wyeast 3942 Belgian Wheat (de dolle)...