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I don't know if this has been mentioned on here yet or not, but James from Verdant in the UK said they don't add any dry hops during active fermentation either. In this video, starting at approx. the 1:50 mark: Just one more vote for the post fermentation dry hop!

Thats true, but there are only so many ways that you can malt Pilsner malt and have it still taste like pilsner malt. There will be some variation in flavor, yes, but you can’t get too far outside of the parameters that contribute that core flavor. We have a good idea of what those parameters...

US05 or S04 would work better. It can be difficult to get London ESB to attenuate well. Soft crash means: after fermentation is complete drop the temperature to approximately 12-14C for 24-48 hours to encourage the yeast to flocculate. Then add your dry hops after the yeast have dropped. Yes...

What hops are you able to get? Citra, Galaxy, Mosaic, Simcoe, Amarillo, Nelson Sauvin, Riwaka, El Dorado, etc...? Are you able to get the Cryo versions? SO4 dry yeast is a great yeast for the style and is what I used in my recipe a few pages ago.

They work well at less than 15-20% of the grain bill, once you get over that it's just easier to work with the malted variants (ie. less sticky mash, better conversion, etc...). The flavors are also slightly different with the malted grains. As for the recipe, I like the sound of grain bill #2...

I don't believe there is any specific guidance for that recipe. But, aside from Pils, the general guidance for german beers is to have a single hop addition added early in the boil (not necessarily 60 minutes, but definitely before 30 minutes). Pils can have small 30 minute and small late...

I didn't make the claim to have gotten the recipes straight from the brewery. I make the claim that Bryan's recipes make sense using publicly available information, therefore I have no reason do doubt the the claim to their validity. Plus, it helps that the recipes themselves actually make good...

^^This is exactly it. You have two malts that fall within a specific color range. There is only a narrow range of possibilities for the ways that you can combine them in order get the same spec as the finished beer. That obviously gets more complicated with 3-4 malts, but by applying logical...

If you have any alternative primary sources to add add value to the discussion, we're all ears. The 70/30 Pils/Munich I Paulaner recipe is exactly in line with the ingredients they list on their website.

It would most likely be in the form of adding CBC1 + priming sugar to the fermenter/bright tank. If they're doing that in the fermenter, there isnt anything stopping them from dry hopping after it's carbonated/crashed. It would take some extra equipment to avoid beer volcano's, but it's...

It does mute hop aroma slightly, but I think the oxygen reduction benefits are worth it. You will have more aroma with force carbing though. Ideally, I'd like to have a unitank that I could spund the beer, drop the yeast, and then dry hop the already carbonated beer. But, $$$.

I usually let it sit for a week, because my spunding valve only reads 15PSI, so if I check it it will explode. But I have checked it at 24-48 hours before and it’s usually fully carbonated at that point. The problem that I run into is the amount of loss with dry hops much over 1.25oz/gallon. I...

I usually hard crash for 24-48hours, let the fermenter warm back up to 60-65F, add the rehydrated CBC + priming solution (dextrose) to the fermenter, purge headspace, wait 2-3 hours to see signs of activity, and then transfer to kegs. I don’t use spunding valves since I’m adding a measured...

I have been using CBC1 to naturally carbonate all of my APA/IPA’s for the last year or so. It doesn’t add anything perceptible in the form of flavor or esters. It allows the base yeast character to remain intact. It also doesn’t add much from a bio-transformation perspective (I fermenter...

I did a 100% Pearl malt for my last NEIPA to a similar OG. It was good, but I didn’t find it to be THAT complex on its own. Not like Barke Pils/Golden Promise/Maris Otter. I do like my NEIPA’s to have more character from the base beer than a lot of brewers. That said, I haven’t used aromatic...

Just measured out ingredients for my Strata/I7 brew tomorrow. I’m not getting much dank out of my strata and it actually smells much less intense than the Idaho 7. But man, it smells good! This hop is definitely going to become a classic. Recipe is inspired by the Tree House Bright series...

That’s a bit overkill. You only need 1 tablet for 10-15 gallons. It’s not going to hurt anything, just cost more.

You used a whole tab in a 5 gallon batch? Ya it will be fine. A little overkill, but nothing damaging.

In my experience, you don't get nearly as much of the twang from S04 on the repitch, or if you make a starter of some sort. I would guess that TG is repitching it's S04 for it's core beers and TH is not, due to the yeast blending. Supposedly TG is still using 007 for their IIPA's/recurring...

Blend them both together and add them at 40-50. If you're not boiling too hard, you should have fair bit of flavor come through.