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That's an awesome idea! Do you brew anything other than troll juice?

I think I know what your talking about. There is something a little off about mine too. Not bad in flavor but just doesn't sit right with everything else. I've been reading more on these and a lot of people mention to under pitch (that's what these yeast are used too) to get the desired flavors...

That's what I mean. The hop oils will make the beer feel slicker, smoother not so much the final gravity. I don't really think I would be able to tell the difference on a 9% ABV beer that finished 1.010 and another that finished 1.015 with everything being the same. There has to be more the good...

It’s the Omega strain. I like my IPAs crispy not sweet and cloying like so many NEIPAs I’ve tried. I always mash at 148, final gravity was 1.010. It came up super crushable especially for a 9% I’m starting to think mouth feel on these is all about water,ph, carbonation and not mash temp/residual...

Latest IPA - 9% ABV Did: Flaked oats, white wheat Didn’t: Used common yeast = Hornindal Kviek Didn’t: No Munich, crystal or cara anything for color or head retention.

@couchsending the Anvil fermenters are pretty much just like the SS brewtech buckets. They have a dip tube and a coned bottom to transfer clear beer but no way of getting the yeast out. I fill my keg with sanitizer and push it all out with CO2 (best way to avoid oxygen in the keg I’ve read). I...

@couchsending thanks for the tips. I ferment in Anvil fermenters so getting the beer off the yeast would mean I would have to secondary. Or maybe i could just transfer to the serving keg purged with CO2 and bagged hops inside. I have to think of something to try. @Dgallo how’s the aroma on...

All these beer pictures look damn good! Here’s some of mine.

@couchsending could post a recipe to one of your NEIPA beers and pictures. I'm curious to see the grain bill, yeast choice and final product. Not being a smart ass either! I (like you) don't follow a trend just to follow it but learn from things that I actually practice and have been making my...

It's worth the stay! You cant miss Green Cheek that's a most do (even more so than Bottle Logic and Noble for me).

I wasn't successful with attaching a drill. Out of all the times I tried the cans never sealed right, with the hand sealed cans I was able to stand on it with my full 240 pounds of beef! tried it with soda and heard a nice CO2 pop every time.

I made a working table top deal for mine. Holder for beer gun sanitizer, holder for beer filling and room to work on.

I actually just received some cans from them. First time buying though and didn't have a problem.

Fruited wheat beer with US-05 or a fruited kettle sour with US-05. Ill take a bottle too!

Very well said. Even if you don't like the style how can you not be excited about all the new hops coming out, all the new whirl pooling and dry hopping techniques, bio transformation from certain yeast? I just don't get it, I'm more than excited to be a home brewer right now.

I really like both styles but a lot of breweries are jumping on the NE IPA bandwagon for the looks. Just because they look hazy doesn't make them taste good. I've had really bad NE IPA attempts from numerous breweries but I've also had really good ones. Honestly more bad than good, most...

I've read some breweries use spunding valves to naturally carbonate to save on CO2 and help against oxygen exposure. The brite tank is the normal course for most breweries though. Another thing to add to the questions list i guess. Someone near there should ask these questions on a tour. I might...

This is what I'm thinking if they're blending the finished beer. Not really a 1:1 blend and I cant get the overcarbed and undercarbed blend out of my head. i really want to try something like this.

Yeah it doesn't make since logistically but you have so much more control in blending the finished beer vs blending yeast prior to fermentation. Who knows maybe they have everything down to a science or there house yeast really is something special.

The thing that gets me thinking is the carbonation level and mouthfeel that everybody talks about. If you ferment in different fermentors for each yeast you could control the temp and get the flavors you want from each one but you could also over carb and under carb each and create the perfect...