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I would love to be implementing some LODO techniques in my IPAs, but I'm waiting until I switch to electric. I'll probably ask you a million questions

@lilbova3 has more experience than me, but it's basically not much difference than speisse. In reality, not much gravity has probably dropped between it being sterile wort and actively fermenting. I overcarbonated this time around, but I'll be trying to dial it in. I just released pressure until...

The 4 oz was the only dry hopping however. You'll be using less galaxy, but more dry hop overall. I'm sure it'll be great though I just used DME to create a wort that was calculated via brewer's friend and, at a nice krausen when it smelled like yeast, I dumped it into the serving keg before...

well, you'd be using slightly more than 50% more dry hops than me per gallon, so I can't speak to the final product. However, I will say that sounds great

I just started pouring serving pints of an IPA with Amarillo and Galaxy. Primary fermentation with WLP023 and krausened with some DME "beer" and CBC 01. Things I've noticed: Krausening may actually make a difference in the moutfeel of the beer. The bubbles are just crazy tight and creamy 4 oz of...

I don't doubt that it would change the flavor profile, I just am dubious that it would actually provide a saline flavor

I didn't notice any saltiness at 80 ppm ¯\_(ツ)_/¯ EDIT: after a quick Google search, I'm pretty sure you're hitting the placebo effect, because the human taste threshold is on the order of 1000 ppm for sodium

That would bring out the clove and should most likely be avoided, from my perspective

FWIW, I think that Monkish said they aim for 5.0 knockout

both of those breweries also get pretty good flavor extraction from hops, so that's interesting. Odd 13's Noob is basically my go-to 6 pack

I was listening to the Monkish podcast and he mentioned dry hopping under pressure. I'm kind of curious what that process is like.

obviously I'm in a very limited position to have an opinion, but if I owned a brewery famous for a certain product, I'd be hard pressed to just buy up a bunch of new and different equipment for an expansion. I don't doubt that the Alchemist uses those fermenters for a very specific reason

I only ended up using speisse instead of krausening, but I think you have me convinced to give it a go

These are conflicting statements, but I think that you are correct on the second. I was a regular at TH and absolutely noticed that the shift to the new brewery had some of their beers lacking. It's really inconsistency than anything. I've had three different fresh Sap experiences and they're...

healthy and active yeast are great O2 scrubbers. They could be sucking up the free O2 before any damage is done

so, this seems to be a bit incompatible with closed transferring to a purged keg. That is, unless you close transfer the krausen wort into the purged keg first

I find that people interchange "krausening" and "speisse" without knowing there is a difference, so I had to ask. Thanks for the elaboration!

What is your krausening process?

Wow, wow, wow. Anyone have this beer? It's hop saturation on the level of TH. Not quite the mouth feel, but the flavor profile is spot on

Cheers to my mother for saving me a pint. Man, this beer confirms why I love loral. It's like lavender flavored froot loops with a hint of Noble hop character. Glad I got to try this!