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Same here. Thinking about just a simple 100% Golden Promise bitter with Goldings and Bramling Cross.

Seems reasonable. I figure an oz of the cryo is about equivalent to 2 oz of regular pellet hops.

About as well as pellet hops... both will still let a lot of fines through, but the bag retains the bulk of the hops.

I did a Summit/GP SMaSH (all whirlpool, no boil hops) and it tasted like pure pineapple juice.

Adding a couple oz of hops in a mesh bag in the keg will certainly help the aroma (I like to use cryo hops for kegging to reduce grassiness, but it’s not a necessity). Next time I would try a bigger whirlpool addition — you really only had < 3 oz of hops, not counting the generous dry hop.

Is it really pink, or is that just the photos?

In a 5 gallon batch it won’t affect ABV much — probably lower it a hair, since the OG of the juice is significantly less than 1.068 (although fermentability is higher). I would make sure you give it a good long while to ferment dry. I’ve been faked out by adding juices before and ended up with...

No, I don’t have the experience that multiple hop strains muddy the flavors. Even for the 2 gallon size it’s not a ton of flavor/aroma hops. And it’s a bit of a weird mix, to my eye (mostly I think the EKG is going to get pretty lost in the mix). I wouldn’t expect a ton of hop flavor or aroma...

I got a 15 gallon SS Brewtech kettle recently, and it came with the “trub dam” on the pickup tube. The three times I’ve brewed with it in place, it’s become completely clogged almost immediately, even in batches with minimal hops (and where I kept all the the hops in bags). I BIAB, and there is...

Not sure how actually hazy it will end up being, but I am doing a biotransformation hop schedule. I sure love that juicy hop flavor!

So today I brewed a hazy IPA with several lbs of sushi rice in the grist, fermented on tomatillos, matcha (powdered green tea), and lime zest, using a German ale yeast. Yeah, I dunno. It just seemed like a really interesting combination. Hops were a mix of Calypso, Azzaca, and Eukanot, with an...

I kind of feel like brewing with all Citra is “cheat mode.” It’s so distinctive and pungent, that when I use it as a single hop, everyone remarks on how good the beer is. When I use it in combination with others I tend to use about half the amount of Citra as other hops, so it doesn’t overwhelm...

I would definitely not start out with 15 gallon batches — your first, say, 10-15 batches are not likely to be so fantastic you’ll wish you had more of them. And bottling 15 gallons at a time (that’s cleaning, sanitizing, filling, and capping over 150 bottles) will make you very sad. My...

I did 10 extract batches before switching to BIAB, and I have to say, the first couple all-grain batches were really not very good. I was glad I had some time to work on basic skills, recipe formulation, etc., before I added new challenges. But your experience might be different! Good luck!

It’s a valid question, without a great answer. I think with styles like this, it’s more important to minimize oxygen contact than be super focused on FG. (Certain setups would lend themselves to collecting samples without exposure, but mine certainly doesn’t.) I just plan on transferring to a...

Also check the drain plug as a possible means of entry!

Well, the good part is that you’re not relying on or expecting the freezer to be even remotely sanitary. I would just want to avoid bringing a nest of live ants into your garage or house.

Sometimes I will transfer all but the last gallon or so, but then move that into sanitized jars and cold crash them for a day until I can pour clear wort off the break.

I would say that’s kind of the definition of an amber. But yeah, probably recipe. I recently did an amber-ish ale where I used some crystal, but also some amber malt to balance it a bit and give a bit of toasted flavor. Also, I did a big whirlpool addition to give more hop character and aroma.

Dry yeast will be fine. Liquid yeast will not fare well, and should be replaced. Hops are a bit of a tossup — definitely better to store in a freezer, but probably still usable at three months.