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This was all pre-dryhop so... The most notable difference was the S33 was a sulfury lagery aroma and the S04 was an apple-like aroma. The Verdant was pretty neutral.

Also, try the verdant to compare. It was less fruity for me but it had a nice flavor and was a great attenuator.

if you can do a split batch and compare. I’d love to see what you experience. Just do a lower abv one though. The S33 seems to be a **** attenuator unless I just had an off fermentation, which is sort of unlikely i would think.

No this is all pre-dryhop. I tasted each batch after racking to dryhop kegs. After dryhop they will all taste great I am sure. Dryhop is #1 by far in my experience.

I did an interesting comparison recently with 3 yeasts. Did a 3x5G batch of 85% pils malt /15% oat malt and pitched separate yeasts into each - S33, S04 and Verdant. Here are the notes I took when I racked them to my dry hop kegs: S33 fairly suflury, not really hoppy. pleasant taste...

I was disappointed with the YVH Galaxy from 2020 as well. I just used it as a single hop in a IIPA and it's not great. 2019 was fantastic.

Whatz the spelt doin for you? Whatz the spelt doin for you?

I think if you drink a ton of IPAs, you'd be surprised how bitter of a beer you can drink now with no issues. I made a what would be considered a very bitter IPA recently, and it doesn't really come across as that bitter to me. Stop drinking IPA for 3-4 weeks and come back and taste it and it...

add it to the neverending list of things to try!

I think it would take several weeks to remove all of the yeast. I find that 1 week at near freezing before the dry hop will remove most of it and works great for making super hazy, long-lasting IPAs. Even after 1 week at freezing a beer won't be clear. If I make a low-hopped beer and let it...

Another option if you want to mess with it is to get a yeast starter going and then add that to a larger amount of wort, like 1 gallon. Once that is going strong, pitch it into the stalled beer and it should ferment it out (if you can't get a dry pitch of yeast to start up fermentation again.)

1.060 or 1.065 is the max OG I will go with an all-malt IPA when using LAIII or Juice.

I'd be careful with CTZ. It can make a garlic/onion/dank bomb depending on the lot #. i dont use it much anymore. too bad b/c i made a fantastic CTZ beer like 5 yrs ago.

this one can also be something like this a priest, a nun and a rabbit walk in to give blood. The rabbit says i think i might be a type-o

I've noticed with my last few batches of coldish-dry-hopped IPAs that they start out very early being a little, maybe grassy or raw, but in a kind of interesting way and then they slowly morph into something very round and delicious and more fruity around day 6-12 or so. interesting. i don't...

Cool, why didn't I think of that. This could really help some of my friends who insist on dry hopping at warm temps and who often have some diacetyl. So, I could advise them to ferment out their beers and then add PS and dry hop. How much PS do you need to add? Do you dissolve it in some...

yeah, just b/c there will be so much less matter in there. however, i wouldn't worry about it honestly.

you don't get a nice cone b/c there is probably cold break in there right? professionals chill after/during transfer from the kettle in a plate chiller.

Gelatin sometimes works in beers. I tried it in a belgian golden strong and it didn't seem to do much. i've used it in english beers and they were crystal clear. i'd be interested to see what you find if you use it. sounds like a great idea. i've been crashing to near freezing for a week...

I did a comparison batch b/w Verdant and US-05 1.5 months ago. After the dry hop, I was shocked at how good both were. The US-05 was great. It was super hazy using the crash-first-cold-dryhop method. I'd use it again if I had to for sure. The only thing I don't like about it is it...