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Anyone else been getting some skunky/funky hops from YVH? I recently ordered a bunch of american hops that should have been bright, fruity, and floral but they all smelled "off" when opening the bag. This skunkiness was evident in the final product (i.e. finished beer). Perhaps this year's crop...

Wow, you nailed the color! Great work, let us know how it tastes compared to the original once its all carbed up.

They use BSI A-72. Same as Wyeast 1272.

It took me 4 tries to get passed not adding a 60min addition. Finally, on my 5th try I skipped the 60min, but added a generous amount at 10 minutes. It's the best one yet, extremely drinkable for 8% (too drinkable, lol).

Let it go another week and see where your at.

34/70 tends to under-attenuate in the 1st generation, and it looks like you underpitched as well.

Just a WAG...oxidation. BTW, those first pours are beautiful!

Ah, I see. However, you need to "step" the starters in order to keep the yeasties happy. In other words, you would do a .5L starter, then a 1L, then 1.5L, etc. Also, the manufacture date on the package is a very important piece of information to know. If the yeast was even a couple months old...

yeastcalculator.com says you would need 412b cells for that OG with 5.75gal. Using a 1.037 1.7L starter with a stir plate will get you about 335b cells, and that is with a brand new package of yeast (assuming 100b cells as a starting point). So you're roughly 77b cells short (and honestly I...

Never used them, but they sound promising.

That's not normal, something is amiss.

Buy a few 2.5- or 3-gallon kegs and do smaller batches. That's what I do on all my non-IPA batches since they don't go nearly as fast.

60° isn't a traditional lager fermentation temp. Lager's ferment at 48°-53°. Regardless, I don't think it would be advisable to try and use that yeast at 60°.

Morebeer has this thing. The description of the Fermentasaurus claims you can't ferment under pressure without it.

Lagering is not the same thing as fermenting. I think the terminology is what's causing the confusion. Of course you can drop any ale yeast to lagering temps (30°-35°), it'll just stop the fermentation and start the "lagering" process (lagering = cold storage). Unless fermentation had already...

The major question here isn't so much where the error came from, it's what should I be inputting flaked oats as?

7lbs Pale Hi-Color (Great Western Malting) 6.25lbs Pale Malt (Great Western malting) 8oz Caramel 15L (Briess, I think. Maybe Great Western) 1.25lb Flaked Oats .75lb Golden Naked Oats (milled, of course) 1.33qt/gal mash thickness The rest I don't have in front of me; but Gypsum, calcium...

Wondering this myself. I brewed up a big NEDIPA this weekend and used Bru'n Water to calculate mash pH, etc. The spreadsheet predicted 5.3 on the nose, and my pH meter measured 5.8, quite a large difference (yes it was calibrated, and left to cool to room temp). My recipe called for 1.25lbs in...

Ditch the whirlfloc completely and add some oats (flaked or otherwise). Try using Wyeast 1272. EDIT: noticed that your recipe already has wheat. While it might help, it's certainly not guaranteed to haze things up. I use wheat in my Kolsch recipe and it drops crystal clear.

My assumption was that he was asking about local-to-Seattle breweries that make a NEIPA. Perhaps there are now, but there weren't any last May. And most of the bottle shops tend to carry either small local breweries and/or big national breweries. In Seattle, none of those tend to make NEIPA's...