Search results

My LHBS also stocks Omega, but nothing else

Hey all, About to dry-hop a NEIPA. I've read that dry hopping for 3-4days produces the wanted benefits while avoiding grassy off-flavors from dry hopping for too long. How does cold crashing factor into this? If I dry hop for 4days and then cold crash for 2days, do I risk unwanted flavors...

Cheers!

Thanks for this, Cheshire Cat

Makes sense!

Nice, and thanks! Haven't run across Mangrove Jacks. I'll have to check them out.

Cheers, and lots to be said for the old, "if it ain't broke, don't fix it," adage.

I like a radical approach. Do you find different kinds don't need different attributes?

I'm guessing you find that dry yeast works as well as liquid?

Now *that's* an endorsement!

Why do you think that is, Hammy71? Is it that the dry are easier and just as good?

Curious if folks a particular brand to be superior or if they find yeast quality to be more style-specific.

Outstanding! Way to go

Truth, kevin58!

Sounds like a plan, day_trippr! Thanks!

Sounds good, cheers! I often find that my FG is lower than anticipated , so it might all come around in the end

Cheers, lumpher

Even cooler, doug294cz! Happy flying

Hey all, Brewing an NEIPA with an estimated 1.074 that came in at 1.068. Always wondered if there's a rule of thumb as to how low is too low? At what point to folks start intervening to raise their OG? Many thanks, and happy brewing!

Thanks, doug239cz! My Omega yeast says let come up to room temp for 3hrs, but yeast is yeat, yeah? Say, you from Czech Republic (cz in your handle)? I get over there very few years for work. Beautiful country!