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I haven't had a Treehouse beer for a long time. A friend just gave me some fresh Haze. I have to say that I don't really like the hop character a ton. It has a very kind of geranium character that sometimes comes in hoppy beers. Is that what their hoppy beers taste like now? What causes...

The video referenced in post #8 above also has a part where Wynn, the brewer, discusses using hop creep, or allowing for it to pressurize and carbonate the beer while dry hopping. He dry hops at 68F I think he said and always does a VDK test before cold crashing again and doing final...

i brewed a brut IPA once. I thought it was interesting, but it's not something i'd care to drink very often or maybe ever again, lol.

I like the 2-row pale malt as well. that's what i've been using in my IPA. Maybe I'll give the Pils malt a try in this style. I'm pumped to try brewing a modern west coast ipa! EDIT: I usually refer to what some refer to as "2-row" as "pale malt" (as opposed to "pale ale malt") anyway, i...

nice. one last thing - do you see any value in using the 90 degree swivel fittings that they sell on the out quick disconnect so that the serving (or gas) line could swivel around when pulling it up and down. maybe it's completely unnecessary, but i thought it might make storing the line...

what length and ID of EVA do you use for a good adjustment range with this device? also, how short can the EVA line be for serving a typical beer?

interesting. maybe i'll just stick with picnic taps and then upgrade to EVABarrier. That is my biggest concern, avoiding oxygen. I saw you can get SS picnic taps too. Would that be a douchey thing to upgrade to. ha ha ha

i don't think they usually list that. they might now. i haven't used it for awhile. EDIT: this post says his came saying it was b/w 16-32% AA https://brulosophy.com/2019/12/09/hop-pellets-vs-hop-hash-when-used-to-dry-hop-exbeeriment-results/

yeah, i was worried about using it in the dry hop. it's so clumpy and resinous. i thought it might just sit there, especially if it's going into cool/cold beer. I'd use it in the hop stand. I think it might be stronger than cryo too.

i mean, you might be right. i've only used it like 3 times since it's not always available, and i used it in the hop stand. i don't know if it would work in dry hop. maybe. my memory of it was that it was very thick and resinous. it's worth a try i guess. i might have been using way more...

i really like using it in the hop stand. i use around 2/3oz / gal. probably less would be ok. that's just what i started with and really enjoyed it.

how hazy are modern wcipas? i've never seen one. i heard the Omega labs research director on a CB&B podcast say that chico is less likely to produce haze compared with the strains used in hazy ipa (they are not really sure why exactly at this point.) i'm wondering how the hop flavor changes...

I was thinking about upgrading to pluto guns and duotight/eva. did you figure out the problem? have others had good luck with the pluto guns?

yeah, that's the one i listened to, Slice Brewing.

I was listening to some podcasts where people talk about this style. They were also talking about using pils malt as well. He said he likes Rahr pils malt and also Gambrinus pils malt. I think someone also said they like to use Weyermann pils malt in them. That seems like it would be way too...

How is the 2022 Galaxy from YVH? I was thinking of getting some for a citra-galaxy ipa. i still have a bad taste in my mouth from the 2019 i got that i hated!

Served my comparison batch of British Ale V vs Helio Gazer IPAs last weekend. Both were really good. BAV was what I expected really and HG had good dose of that specific thioly character. I'd say a lot of people liked the HG one better. It tastes like it has a huge dose of Nelson hops in it...

it must have been that the helio yeast was a little less viable. nothing else really seems to make sense to me. i also had to ferment both batches in one fridge with the probe on the heliogazer version. i guess that could have done something. it just seems odd to me. i did a couple stouts...

now that i think about it, my wife remarked on how there seemed to be more yeast in the starter that had more attenuation. Maybe the other yeast was less viable. One was around 76% the other around 68%.

one had a lot more cold break. other than that they should be the same. i don't remember which one had all of the cold break.