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Hey, I brew a lot of Pils each year, but I usually load up the hop stand to make it a hop bomb. It's probably more of an IPL I guess. I usually use Ekuanot, but I was thinking about using some Saaz instead to make it a German Pils and cutting back the amounts some. I usually throw in 1 oz/gal...

I haven't had many TIPAs. I think I had one like 6 yrs ago, lol. I remember it being very sweet. I didn't really like it. I am going to be brewing a belgian golden strong ale soon and was wondering if I could turn half of it into a big IIPA or TIPA? I usually do a 1.050 wort of 100% Pils...

I haven't re-used it more than maybe 1-2 times and thought it was similar. It might make sense to get a pack of each of the strains and overbuild each for each beer. PITA but worth experimenting.

Sorry, I don't remember. I did that test a few years ago and didn't have notes on blowoff.

I finally got around to trying a lower PID % for my boil. Used my 20G Concord pot with 5500W element. Set the PID at 59% (I would normally have used maybe 75-80%.) I would normally expect 1.5-1.7 Gal/hr. Today I got 0.85 Gal/hr with 14.7 Gal pre-boil, to give an evaportion rate of around...

I did an exact side by side brew using 1272 vs 1318 as the variable. No one could tell the beers apart. Only 1 test but... the only reason i tried 50F for dry hopping was due to the interview with New Anthem on the podcast referenced above. That dude was full of good info. I listened to the...

I just tried a soft crash to 50F and dry hop at 50F for the first time. I usually soft/cold crash and then warm up to 65F or so for dry hop. I love the beer, but I have heard people have mixed results with dry hopping below fermentation temps. As was stated a few posts back, some surmise that...

My wife says the Riwaka IPA smells like fresh curry leaves. I haven't smelled them in a while, but i could see that.

just racked an ipa using Riwaka. wow, very pungent hop. i dry hopped 4 oz for 3 days and 4 oz for 2 days, all at 50F. It is a very fruity green pepper character. similar to ekuanot with more fruit. i like it. seems like a hop some people would like a lot and some not so much, ha ha.

Ah yes, I was just looking around and saw that mentioned. What about this strain have you liked more than the others? I've only used LAIII and Juice and never in a side by side.

I have been reading about yeasts that might be very closely related to London Ale III. I am assuming Imperial Juice and Lallemand Verdant are almost identical. Does anyone know if any other commercial yeasts are basically clones of LAIII, maybe with just a very few changes? I was thinking RVA...

I’d try doing an infusion mash at 170F with pale ale malt. Do a mashout to denature the enzymes after the mash. Shoot for OG no higher than about 1.035. Use a low attenuating yeast like the Fullers strain. Should come in under 2%. You could try mashing hotter but i have no experience with that.

I think "Tropes" talks about that in this podcast: https://beerandbrewing.com/podcast-episode-147-resident-cultures-chris-tropeano-has-the-straight-dope/

Look up boil off rate threads. You are fine.

I've been using a copper counter-flow chiller since I set up my E-HERMS. Nothing else in my setup has copper in it. I'm wondering if it is worth switching over to a SS chiller setup to avoid losing the thiols in my whirlpool hops. Will I notice the difference or is it a waste of money? Has...

He is following LODO (low dissolved oxygen) brewing SOP I believe.

You might want to give the new Omega Kveik a try. The ad says it is very clean. It’s called Lutra.

Yeah, I think I'll skip trying the recirculation approach. I understand your point on the 30-30 approach. Of course you would turn down the heat input to a minimum to maintain the wort temp while the lid is on. Is using the trapped heat to maintain the wort temperature for 30 minutes better...

Finally read the Brungard article in Zymurgy about wort boiling. I'm interested to try doing some lower power boils. He of course has a lot of focus on making sure you're not getting DMS in your wort with the low power method. That makes sense. There is a trade-off between damaging the wort...

I mashed at 165 one time and then fermented out the beer. Added dry hops and it kicked off fermentation again. I dropped over 10 points! Hop creep can bring you down really far.