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probably a little too easy...

That's Spokane, WA. The Old Flour Mill, specifically.

I do those too, thank you very much ;) Correct. I'm drinking my IPL's in roughly 1-2 weeks after I keg them. Clear as a whistle, too!

Yep, traditional grain bill + boil hop schedule is fine.

For my IPL's I use some variation of 34/70 and pitch @ 58°, then ramp (or free rise) to 62° after 4 days. It tends to work quite well there. I don't think the style would work well at traditional temps (48°-51°) due to the longer fermentation and lagering phases. Also, you may want to "crash"...

The entire purpose of 2112 is to be fermented warm!

Wait...Zane Lamprey is still around? I loved that dude in Three Sheets! Not a fan of McKenna, though. Wasn't a fan of his in Drinking Made Easy.

I wonder if MJ uses blended yeasts and not a static strain. That would mean that each generation induces a bit of drift, therefore changing the flavor/fermentation profile, sometimes dramatically.

I haven't used it, but everyone who has says it's wrong. Just use Bru'N Water.

I've stopped doing 90 minute boils with pilsner malt. I've used up to 100% pilsner in a batch of kolsch and there was zero negative side-affects.

Hmmmmm...shouldn't get a pellicle on a kettle sour in my experience.

Interesting, I have a saison going right now with the Yeast Bay Saison Blend I. Either that stuff works stealthily within hours, or it might not be working at all. I haven't taken a sample yet, but there is almost no krausen 72 hours post pitch (with 1L starter). Maybe I'll throw the 644 in...

Bought this yeast on a whim from morebeer and now I'm trying to decide what to make with it. Anyone used it before? Most reviews say it throws tropical and pineapple flavors, so I'm leaning towards an IPA. BUT! I think it's technically a sour/Belgian style yeast? Maybe a Belgian white style IPA...

Where is everyone getting MJ54 online?

Yeah, that's the interesting part about all of this. I was in Portland, ME for my brothers wedding back in July and had about 20 or so different NEIPA's. Most, if not all, were hazy-ish, but nothing like some of the pictures that people post on here. Most of them looked like the middle pic (the...

You called?

They have a white wine flavor, almost like a Chardonnay or something. Hard to describe. I would say they aren't all that similar to Galaxy.

Well I think Victory malt is just a special name for biscuit malt, so yeah, it's probably close to that with a touch of sweetness that regular biscuit/victory won't give you. It might even be a little darker than 30L, prob more like 35L.

Interesting, and very cool. I am not a fan of 1318, to me it puts off a rubber-y almost metallic flavor. I've used it in roughly 4 batches of NEIPA's so I know it's the yeast and not a process flaw. I have a package of WLP644 in my fridge so I'm excited to try this one, and I'll have to grab a...

I use it in my house-IPA (dry, west-coast style). Great flavor impact. A little bicuit-y and a little caramel-y. Don't over-do it, it packs a decent malt punch. Off the top of my head I think I used less than a lb of it in a 5.5 gal batch.