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Did you discard the beer that was sitting in the serving line first? Line beer will oxidize literally overnight (unless you are using special tubing). Next taste, discard the first few ounces and see if you still have a problem.

How well does the Toppling Goliath travel to Australia? Here in Iowa, they are consistently among the best/most shelf-stable NEIPA’s you can find regularly.

I miss how everything I made used to taste awesome! The longer you brew the pickier about the outcome you become. I've dumped more beer in the last year because it wasn't as good as it should have been than I did in my first four years of brewing.

Ya, I used to brew with mostly organic ingredients as well. Seven Bridges Coop was the go-to place for ingredients before they closed. I gave up on organic after that because ingredients were too hard to find. Briess Organic malt is pretty readily available, but I don't know of anywhere...

I’ve dumped beer for a lot less than this... aside from the oxidation problem.

I always mash for attenuation anyway, but definitely mash for attenuation in beers that are going to be dry hopped. Otherwise you can end up with restarted fermentations like this. On another note, I just ordered 4 more packets of Verdant yeast, since I wasn’t able to reuse my harvested slurry...

I’ve had 3-4 points of hop creep before. Usually on IIPA’s. The higher the FG before adding dry hops, the more likely it is to have more hop creep. Had a double that dropped from 1.016 to 1.012.

Riwaka/Citra NEPA. 5.3%. 80/12/8 Simpsons Golden promise/Rahr white wheat/simpsons GNO. All whirlpool/dry hop. Total of a 2:1 ratio of Riwaka to Citra. Slightly heavier Citra whirlpool, slightly heavier Riwaka dry hop. Lallemand Verdant. Aroma is honeydew melon/mango/grapefruit/grassy. Flavor...

Riwaka/Citra pale ale I did with this yeast 5 weeks ago is drinking great. I definitely get the same softness as 1318 with an additional light vanilla note. I’m not getting the apricot that they mentioned, but that could be the dry hop load covering that up (this is the heaviest dry hop load...

I have done S04 starters in the past and have had exactly the same experience. It really cuts down on the twang. It would not surprise me at all if TH is fermenting separate batches for blending and then repitching (or top-cropping/harvesting before adding secondary strains).

Definitely check out themodernbrewhouse.com German Beers are usually pretty simple recipes, executed with a level of scientific precision that is beginning to become much easier to replicate at homebrew scale.

They are probably just blending for consistency. They are targeting a “tropical” but somewhat indistinct hop flavor. Then, if any of the hops in the bill aren’t available due to shortages, they can drop or sub them without anyone noticing.

Doing some research!

Start here: Foam - The **************** Process has more of an impact on foam than you would think.

I’ve got a Strata/I7 NE DIPA on right now that is awesome! I’ve also done a single hop I7 beer (heavy whirlpool) that was awesome too. The I7 I’ve had has been pretty much straight orange. Not much black tea/earth. If it’s on the tea/earthy end of the spectrum, I don’t think it could carry a...

I just pitched a NE APA with this. 1.050. Riwaka/Citra. 80/12/8 Golden Promise/White Wheat Malt/GNO. The Verdant yeast smelled wildly different out of the packet compared to any other dry yeast I’ve used.

Follow up to this: That unusual tart finish is now gone and it’s all starting to meld. Strata/I7 is an awesome combo! Also, gotta love some good back lighting to bring out the orange color!

1. I add directly to the mash, usually after checking my PH, unless I know the recipe/ingredients well and know exactly how much I will need. 2. Measure PH during the sparge (at the end if fly sparging, to make sure it isn't drifting up too much during the sparge). I also measure pre-boil PH...

I'm still not seeing anything that would be an obvious problem. To start eliminating variables, I would change the hop schedule up. Bitter with CTZ/Warrior/Extract/etc... @ 30 or 60. Don't add any other hops in the boil. Save all of the character hops for the whirlpool (I whirlpool @ 175F)...

I would not recommend this to 99.9% of brewers. Racking/transferring these NEIPA’s is like trying to diffuse a bomb. Unless you do everything perfectly, you blow it up (ie. unless you’ve spent a lot of time, money and practice on O2 avoidance). It’s best to just dry hop in primary after a soft...