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I must’ve gotten one of the last full bags then. Ordered a week ago. Showed up today. Totally understandable wait time in my opinion given the circumstances

Drop in a packet of US-05, keep it at 68-70, and let it ride in the same carboy.

They have a "Steep/Whirlpool Util Factor" in the preferences section of BS2. You can use that to adjust the IBU extraction from whirlpool additions based on the temperature that you normally whirlpool at. It can't account for differing temperatures. I think in BS3 they updated the calculation to...

I'm using BS2 and the whirlpool calculations are garbage as well. My IPA's usually calculate out somewhere between 90-150 IBU. I'd guess I'm coming in somewhere closer to 40-70. I probably need to go in and adjust my hop utilization figures, but I've kind of gotten to the point where I know what...

I have never thought about it this way before but that seems like a very good guideline for scaling up hoppy recipes.

Edit: @SRJHops One thing that you can do to look at lightening the color of your beers is look into incorporating some low oxygen techniques. Some places to start are: - deoxygenate strike water by preboiling - underlet if possible and minimize splashing during the mash - if you recirculate...

I'm on board with pretty much everyone else. BRY-97 is my favorite for NEIPA so far. Just did a NEIPA with S-04 today. If you like the character of S-04, it's a solid all around dry yeast. Used Lallemand New England once, it would probably be good if you could do a starter, but as a direct...

I know you’re going for sweet, but I think you’re gonna need more IBU’s for it to be drinkable. I like the grain bill, I like the Idaho 7, but I think you need to bump it up to at least 30-50 IBU with something neutral at 60.

I’m generally not a fan of Sabro for the same reason as your wife. I only get intense, unpleasant coconut when it’s used in any significant amount of the hop bill. I’ve tried several commercial beers with Sabro and I can pick it out on the nose alone. In very small amounts I’ve enjoyed the...

For me, it would be Barke Munich, carahell, caramunich II, flaked corn, and maybe flaked/malted oats. But I brew a lot of German and American lagers and NEIPA’s.

I think the more important question is what styles do you typically brew? That will really influence the recommendation.

There are very few hops that have the raw intensity of Galaxy and would work as a substitute. Mosaic, Citra, Vic Secret, Nelson Sauvin, or Enigma would probably work, but would each provide a fairly different character. That said; Mosaic, Simcoe, and Amarillo makes an awesome NEIPA! Also...

I agree with starting with straight Pearl with some dextrose and proceeding from there. His yeast management practices are also common in lager brewing as well. He spent his early brewing career was working under by Greg Noonan who wrote the book "New Brewing Lager Beer". It's very common in...

You're going to need to crush it and perform a cereal mash prior to, or in conjunction with, your main mash. Steeping at flameout will probably lead to starch haze and will not add any fermentables, because you will not have any active enzymes at that point to perform conversion. Adding to...

That's exactly the link that I was going to post. Here is the same information on youtube: Like most of the truly great beers out there, I don't think there is any particular "secret" ingredient to the majority of The Alchemist's beers. It's a simple recipe executed to perfection. John has...

They are probably mashing at the optimum temperature to maximize beta amalyze activity, based on the gelatinization temperature of their malt. That will vary lot to lot and crop year to crop year, and mash temperature should as well. If you CAN mash at 144, you should as that will help increase...

Spunding helps to: 1. Consume any oxygen introduced during the transfer, due to the presence of active yeast, to extend the shelf life 2. Increase beer foam/head retention because yeast under pressure (when used to spund or naturally carbonate) produce glycerol which aids in foam retention 3...

Sounds like I’ll have to crack this bag of I7 open and see if it’s smelling as orange forward as the last bag I had before I make any decisions! I will note, the last time I used I7, I did a significantly heavier dose in the whirlpool than I did in the dry hop. It was a 10 gallon batch of pale...

No you pitched at, or just under, the correct amount for a lager. I do 8l of starter + a brewday vitality starter for my 11 gallon batches of lagers. You should see airlock activity sometime between 4 and 24 hours after pitching. If it's taking 3-4 days to see activity in a lager that indicates...

I think I7 + Simcoe + Amarillo would make an amazing combo.