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I use BeerCo for almost all my hop purchases. They are very good.

I’m sure others in this thread will be able to articulate it better than I can, but essentially people are performing some kind of soft crash in order to drop some yeast out of suspension before the main dry hop As the yeast will strip some hop compounds when cold crashing and it may also help...

Yeah I’m not sure whether the full crash before dry hop did anything of extra great significance as there were too many other variables in the recipe but I just tried it because others in this thread were talking about it.

This was my latest hazy ipa with 35% malted oats and I crashed this to 3C then warmed back up to 18C before dry hopping. Ps. I follow you on insta

Did anyone catch the Instagram Live between JC from Trillium and Sam from Other Half today? I missed it but apparently they were taking about the recipe formulations of the beers they brewed for each other recently.

Not sure if this helps but i kegged one last weekend that was 75% Columbus 25% Rakau in the kettle and then all Mosaic/Citra/Rakau In the dry hop with just a touch of Columbus and the flavour was unreal. I think the way you’ve planned your recipe will be fine but if you added a touch of Galaxy...

Thanks, I’ll have to give that episode another listen again.

I am in the process of creating my next recipe which will be an all citra imperial ipa but I will be using Cryo hops for the first time alongside t90. I have 100g of Cryo to work with but having never used it before I’m not sure the best way to utilise it. Should I use the whole amount in the...

Would anyone know approximately how many cells I would have in a 60ml slurry of LA3?

38% Golden Promise 30% Malted Oats 15% Vienna 7.5% Dextrose 6% Lactose 3.5% Acidulated OG 1.054 FG 1.015 25g Columbus @ 10min 50g Columbus @ Whirlpool 25g Rakau @ Whirlpool 50g Mosaic @ Dry Hop (Day 2) 75g Rakau @ Dry Hop (Day 4) 25g Columbus @ Dry Hop (Day 4) 30g Mosaic @ Dry Hop (Post...

So I finally got around to using Malted Oats in a brew and I don’t think I will ever got back to using flaked oats. The taste for me personally is much better and the mouthfeel is amazing. I thought I’d do the Trillium thing and made the majority of my kettle additions Columbus. Dry hopped...

That was Noah Bissell on CB&B podcast.

overbuilt starter in my case

How many generations are people generally getting out of a packet of 1318 before it stops performing consistently?

I used Malted Oats for the first time today and my goodness they are a dream to work with compared to Rolled Oats.

he specifically mentioned using a product called Biofine because it’s vegan friendly

I listened to a podcast recently with Scott Janish and he said that they use finings on all their beers at Sapwood Cellars because it rids of unwanted materials in suspension regardless of whether the beer is hazy or not.

https://byo.com/article/neipa-tips-from-the-pros/?utm_source=Brew+Your+Own+-+Live&utm_campaign=94cf462405-BYO+Newsletter+%23115+Inactive+-+5%2F5%2F20&utm_medium=email&utm_term=0_b55e7c72d8-94cf462405-66381981&mc_cid=94cf462405&mc_eid=70b2d4ad4d This is a really good read. Interesting to see...

i whirlfloc every Beer I make as well. It doesn’t affect haze one bit.

If any of you get the chance, the new craft beer & brewing podcast with the brewer from Vitamin Sea brewing in Massachusetts is super interesting and informative. Definitely worth a listen.