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FYI, there's a dry yeast version of the Conan strain available from Lallemand: https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-new-england There's a sale on Label Peelers now that shows an image of the packet and it says 'sans Gluten'...

I have a Citra/Mosaic/Azacca NEIPA that is a variation from the OP. I've been sipping on it for months. Its started pouring clear about a week ago and getting a little boring in aroma and taste so tonight I just thought I might agitate the keg a little see how it changes the beer. Well theres...

Interesting! Can you post a pic(s) of your improvised float?

So an update on my post from June 3: @BBQB asked in fact. I am still choking down my first batch: there's a faint sulfur like taste (it was bad after week one). Its faded over time but its still there but manageable. I actually gave it to friends tonight and they enjoyed it but I was SO self...

I brewed a Coconut Wheat IPA. Its conditioning in the keg now and I think its going to be good. For this recipe I used bulk-aisle unsweetened coconut chips but only in the boil. However during fermentation I noticed dark 3-4 silver dollar sized circles in the krausen. If this was an infection...

I just brewed a variation of this last weekend and kegged it. My main change was to use WLP351 Bavarian Yeast so this one is going to taste more like a dry-hopped Franziskaner Hefeweizen. Its still green in the keg and needs to condition but its turning out very nicely. I can see this being a...

I'm pretty sure I experienced that hop bite with a previous batch using Galaxy. So since Galaxy isn't always easy to get (for me anyway) but I seem to find Azacca readily, I just dry hopped my latest batch about 15 mins ago with 3 oz Citra, 2 oz Mosaic and 1 oz Azacca. Did the same at Whirlpool...

I totally agree with @WBCo. At the time it was so different and new it was incredible (like Pliny was?). Honestly I am not totally sure I enjoyed the first pint because it was sooo different to my palate at that time. But my second pint it was damn all my previous thoughts about beer and my...

"A modern craft beer style originating in the New England region of the United States. Alchemist Heady Topper is believed to be the original example and inspiration for many other interpretations that grew in popularity in the early to mid-2010s." I remember having many many fantastic beers at...

grams/hectoliter hectoliter = 100 liters 1 gram per 1 hectoliter would be 1 gram per 100 liters 1 gram = 0.035274 ounce 1 liter = 0.264172 gallon 1 hectoliter = 26.4172 gallon 800 g/1 hl = 28.2192 ounces / 26.4172 gallons = 1.0682 oz/gal ?? Someone check my maths, please, I haven't done...

I missed this can someone point me to the details?

Similar experiences here. I have phased out all extracts (including sorghum, rice, honey) as of now and focus only on millet, buckwheat and possibly oats or rice malts in the future. Some of us are using unmalted millet to save on malt cost with 2 types of amylase enzyme, one at high temps...

My last batch was exclusively Cascade and Columbus (mostly dry hopped, 4oz or more) and the beer was basically a glass of grapefruit juice (it was a grapefruit version of Julius, cloudy and juicy).

Chris, not sure you saw, but I have been monitoring and stopping fermentation when things get between 1.012 and 1.018. My last batch is a little sweet at 1.015 but for the style its good (NE IPA) and the beer has good mouth feel (best batch yet) and the head lasts a few minutes like a normal...

Here's a small pour this morning. Looks and tastes like carbed up grapefruit juice. This keg will blow fast. I still can't believe I made this from unmalted millet from the bulk aisle. Winning.

Some do here (ref. the sticky here: https://www.homebrewtalk.com/showthread.php?t=135919) while others buy malted grains from Eckert or Grouse. The sticky is quite long but the info is there.

I left VT before Hill Farmstead came onto the scene. I probably sat next to Sean Hill in the original Alchemist brewpub though! I hear he was there a lot. Trillium and Tree House are incredible (I still do beer trades for them and Alchemist). As far as doing this GF, I think you can! Just...

That looks like Julius! Kudos!

I brewed a NE style IPA about 2 weeks ago and kegged it on this past Sunday. I am pretty pleased all in all. There were some new things I tried all at the same time so here's a recap of what I was attempting: 1. my previous batches with Grouse malts have all been good beers but there's always...

I have not used rice malts but many on here have with success. I think a substantial number even mix the two especially millet as a base and rice specialty malts to create the style. Since I tend to do long 2 hour mashes anyway, adding a few more minutes for rice isnt a big deal. I think...