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I was referring to blending galaxy or vic secret (not both) with one of the more classic hops such as amarillo.

I actually prefer Conan to S04 or 1318, I just don't usually recommend it to people because it can be so finicky. I'm glad to see you're going this route, because I've never had a Kviek IPA I've actually liked. I've had some that were good, but they would've been better with a more conventional...

I would probably Galaxy/Amarillo. Or Vic secret/Citra/azacca. Edit: Thought of a few more... Galaxy/Simcoe/Motueka Galaxy/Simcoe/Mosaic Galaxy/Huell Melon/El Dorado Vic Secret/Columbus (I know it’s not on the list, but I recently did this one and it was amazing) Vic Secret/Mosaic/Simcoe I...

HB Vienna Session Lager. Great summer beer.

I just dry hopped it three days ago. Will be crashing tomorrow evening. Ended up going with 91.5/5/3.5 Pearl/Aromatic/Flaked Oats.

I brewed a Rye IPA with Rimrock. I used it at about 16% of the grainbill and the remainder of the grain bill was split 50/50 Rahr 2-Row/Crisp Maris Otter. I thought it was fairly prevalent even at 16%. It came across with the typical rye spice/dryness and what I perceived as a cardboard/paper...

It's not the existing alcohol that is going to be the problem, the problem will be any residual sulfites/preservatives that are in the wine. You can remove sulfites via oxygenation, but if they used other preservatives, they might not be so easy to remove. If you do this, make sure you pick a...

Ya, SO4 is really a pretty strong attenuator, especially considering how well it flocculates. All you really need is a 30-40 minute mash step at 146-149, and then another step at 163 for the body. Just oxygenate and add nutrients as you would for a similar liquid yeast. I still think there is...

With a step mash, proper oxygen, and proper nutrients it’s actually pretty easy to get S04 to attenuate from the low/mid 1.070’s down to the 1.012-1.015 range.

Ya, it varies maltster to maltster, but Weyermann pils/barke pils is usually on par with Rahr 2-Row for protein content. Golden Promise is usually slightly lower, but not dramatically. I would say it depends more on what kind of haze you're looking for. If you're looking for the more "murky"...

That's something that the malt data sheets would be able to tell you. But considering the original recipe only had about 10% wheat/oats, it's not something I would be concerned about.

Since he hasn't had a chance to answer yet, yes. You could make that swap. It would strictly be for personal preference. It would possibly lighten up the color a shade and add a slightly more crackery/light-toast malt flavor (depending on what pils malt you select).

Beautiful beer! Do I also spy a turbo Subie in the background?

Ferment completely in primary (however many days are necessary). Raise for diacetyl rest (if necessary). Soft crash for 24-48 hours (depending on yeast strain). Add dry hops and allow temperature to naturally raise back up to 15-17C over 3-4 days. Hard crash for 24-48 hours. Keg and force...

Thoughts, just buy a Tilt. Check SG without opening the fermenter. Wait until Tilt readings stop dropping.

Yes, I misspoke. Herkules. Taurus is a different high alpha German hop.

My opinion, If Paulaner is using Herkules, then there is a reason. They could source magnum if they wanted to, but they prefer the flavor out of Herkules (even out of bittering additions). Edit: Herkules, not Taurus.

I usually use Yakima CO2 extract @ 30-40 in the boil, that lends plenty of flavor/bitterness/resin’y hop character that stays full mid palate. All the rest of my hops are WP/DH. Usually 10oz WP to 14oz dry hop (10 gal finished batch). Lower gravity beers with get an even split (8oz) WP/DH.

I would agree with this. Grist composition plays a huge role. A big, full, oat-forward NEIPA like the other half thread is focused on is going to need more in the hopping department than an alchemist style that is a single malt with Pearl. Same is true when comparing hops—the best example is...

I’m on the lower end of the spectrum: I’m using about .8-.9oz/gal in the boil, and about 1.2oz/gallon in the dry hop in 1.060+ beers. That is before accounting for losses during the process during the process. I back it off slightly for lower gravities. I haven’t gone higher, mostly because I...