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i found it to be hazier than US-05. I did a comparison about 1.5 months ago. I'd definitely use it again. It was very juicy for me. If you're losing haze, try cold crashing after primary for like 5-7 days and then dry hop.

How many psi would you need to put onto the fermonster with like 1 gallon of headspace in order to have no negative pressure inside of it for a 70F to 35F chill?

The cooling receptacle on the inkbird has an aquarium pump plugged into it no doubt? That's a pretty cool setup if you're too cheap or don't have space for a small fridge/freezer.

Nitro gas works fantastically to put head pressure onto kegs. The N2 won't dissolve, so you never have to worry about the head pressure dropping as a keg ages. I use it whenever I want to seal up a keg and let it sit if it is uncarbonated.

Antifoam can be of assistance as well

I’ve had hops in the serving keg before. It worked sometimes and sometimes I thought it gave some hop flavor I didn’t like. One main reason I like to get off the hops is in case I want to move the keg. I’ve moved kegs with dry hops in the. And it was a disaster to serve right away.

I used this yeast in an IPA finally. It made a great beer. i’d happily use it again

yeah, i went down to 35F for 7 days this time. the US-05 was getting pretty clear. The Verdant was a little more hazy. I like IPA without much yeast in it. I've used 50F when I dry hop at 50F and it works ok too.

I finally made a good sessionable NEIPA. I have always played with mashing hot, but had a lot of troubles with hop creep and diacetyl when doing that. So, I decided to mash hot (165F) with a mashout (100% Pils malt for this one as I have been digging the Pils malt flavor lately), ferment that...

Another great way to get yeast with IPAs is to ferment out the IPA and then rack it to a keg with a floating dip tube and dry hop in there, then transfer it to a serving keg. I like being able to mix the hops around in the keg several times per day for 2 days. Then, you can just save all of...

I'm trying the Verdant strain now. It smells very good during fermentation.

You’ve gone downhill over the years

if you are shooting for a higher FG all you have to do is mash a bit higher and do a mashout. you're probably just mashing low and not doing a mashout. edit: of course, as we all know, you could be getting hop creep if you are dry hopping warmer too.

I used to use vintner’s harvest but it was a crap shoot with getting metallic flavors. If they switched to different packaging i might try them again

I keep getting Amoretti flavoring/puree ads in FB. Anyone try their products in a beer?

throw out the 2019. I just opened a 2019 galaxy that was amazing in 2019 but it tastes awful when i used it in my last beer. I smelled it when i opened it and thought it smelled mediocre but went ahead anyway. Big mistake

Huh i added coconut, cacao nibs and vanilla. Maybe i had multiple issues lol. Thank god it tastes good if i keep the head low

This is an old thread. I used 2.5lbs in 6 gals. The coconut is spot on. What is a source of coconut that will ensure it is not rancid? I bought 5 lbs at Baker’s Authority online

Any updates? I made a coconut stout and the head has a metallic taste. If i pour wo head i only get metal for 1-2 sips then it disappears!

Why does coconut taste metallic? I just made my first coconut beer and the foam tastes metallic. Once the foam subsides it tastes normal. Weird. I wonder if it has to do with oxidized fats in the coconut.