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Just did a split batch with helio gazer vs british ale V. Definitely a big difference. Both beers are great. Didn’t add any hops to the mash. It’s like the helio gazer had a large charge of nelson in it i guess. Very good. The big mystery is the helio gazer is 6.3% and the BAV is 7.0%...

Would it be good to age some apple hard cider on some mashed up pears in secondary? I have a small pear tree and only got like 20-30 lbs of pears. Could i maybe grind up 20 lbs of pears and add them to secondary or would it be a waste of pears?

I convinced her to rearrange her schedule a bit. If she did that, she'd have 10 days at 65-70F and then bottle. Then, they'd get at least 14 days at whatever temp we want, maybe 75F. That should be good for carbonating them, right? Then, we can chill them a couple days and they can sample...

Hi, I have been brewing for years and haven't bottles in over a decade. I was wondering if anyone has experience carbonating bottled beer quickly, like 10 days? My wife is teaching a class about beer and she has a short window to ferment and bottle some beers. I was hoping she could bottle...

what's the idea here? the yeast want to drop the pH so you make it easier for them if you pre-acidify and they release less off-flavors? has anyone done a comparison on this. I'm happy to start doing it if it really makes a difference.

That explains why Omega used Cascade in the mash in the article I linked above. I'd also like to know which hops have a lot of bound thiols. I think I'd just throw in a bunch of Cascade the first time. The yeast should also release thiols from the malt, so any usage of the yeast would be...

The article I linked in my post above shows a small amount of data indicating that mash hopping resulted in more 3SH thiol in the beer than hopstand or malt alone/unhopped. Weirdly, the unhopped was higher than the hop stand version as well. Maybe the hopstand strips some thiols or maybe the...

Looks like mash hopping works well with this yeast: cosmic punch Which hop varieties would be good to experiment with for this yeast? They used Cascade in this article. Looks like you'll get a lot more compounds just from the malt with this yeast, which is pretty interesting.

Just tasted an IIPA made with Galaxy. It is horrible. The brewery is a very good brewery and makes very good beers usually. This thing is soooooper bitter and has a strange woody/earthy flavor.

Oat malt needs a pretty narrow mill gap to get crushed effectively I think. I use about 30 mil, but I condition my malt first.

Yes, it has “two massive dry hop additions”

i just had some Trillium a friend brought me. One of them had so much hop burn I could only drink half of it. Horrible. Cutting Tiles El Dorado was the worst offender. The Treehouse I had recently was much much better than Trillium, just a little bit of burn on one or two or them. I’m not...

Fantastic! Thanks. I wish I could taste the same beer made with a ton of these yeasts to see if I could tell a difference and to see which I prefer

perhaps a ripoff of Omega Hothead? no, the ferm temps don't match, sorry

I did a triple batch recently with Verdant vs S33 vs US04. After some aging the Verdant tastes amazing and attenuation was very high - crisp and very easy to drink - no sharp edges. The S04 is really good, more body and sweetness but it totally accentuated the oat malt! It has so much oat...

I’ve done a ton of mostly Pils malt IPAs lately. DMS just hasn’t been an issue. I am careful to add hopstand hops at flameout and start chilling within 5 minutes but one time I did a covered-kettle hop stand for at least 15 minutes and the beer didn’t have DMS that I could detect. I also have...

I could think of a few uses for that...

Sounds awesome! The original has no pineapple to my recollection of how I perceived it. I haven't had it in way too long though.

Does anyone have an idea of where the Lalbrew brewing yeasts were sourced and what brewery they might have come from? Specifically, I was curious about these: BRY-97 London Diamond Windsor New England - heard and assumed it is a version of Conan

i also just used verdant. it fermented down more than the S33 or S04 I used in the other batches of the same wort. I liked the S04 and the Verdant best. Verdant tasted more dry and more neutral than the S04. S04 had a slight tart flavor and some apple esters. If you add a ton of dry hops...