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Interesting. I am somewhat crazy about sanitation, and I have had a pellicle every time. Oh well, no issues to this point. My goal is to get it close to 4.5ph before pitching lacto. On the probiotic capsules, maybe because I wasn’t able to hold the temp in the 90s I couldn’t get it low...

I wanted to post this out for any folks wanting to move into quick sours, or kettle sours. I struggled through a few batches to begin with but turned a corner some time ago. Sharing best practices and what helped me get there. Pineapple Sour OG 1.044 FG 1.006 5lbs White wheat 5lbs 2-Row Held...

About 2 weeks ago I kegged this one. 1.058-1.012 - 6.2% Golden Promise- 71% Flaked Oats- 21% Golden Naked Oats- 8% 18oz. Equally of Azacca, Eureka, El Dorado 1318- fermented at 71/72 for 7 days and then kegged. Let it sit for two weeks and served. I like the golden promise a bit better...

I can’t say I have had this extreme of a situation. However- when I take gravity readings, and if there are a ton of hops in the small sample(which is always), it’s not exactly something that taste “good”. But after 7 days and a cold crash I send to the keg and it’s completely different. If I...

I have added them at yeast pitch. I have added them at 48hrs. I have settled on around the 36hr mark for my first dry Hop addition. Doesn’t seem to be a hard and fast rule on exact timing. As long as fermentation is still going.

I did a 12gallon split batch on Friday. Both bittered slightly with CTZ. One batch has Ella and El Dorado. The other has El Dorado, Eureka, Azacca. 1318 on both. 13oz of dry hops in both. Had never used Ella in the NEIPA, so should be interesting. Notched up fermentation to 70 this time to...

I ferment at 65 for 48 hrs. Bump to high 68ish on day 3. Then day 4 I test gravity, it’s usually close and move to 72 until crashing.

I can’t speak to the color, but I can say I have seen it go from hazy(pre keg) to less hazy(after kegging), meaning it cleared some in the keg. The color is strange I would think the bottled version would be darker.

NEIPA w/Citra, Mosaic, Galaxy

For my next batch I’m considering adding some lactose, which I have never done. Is 8oz a good starting point? For 6/6.5 gallon batch. Not looking for it to be overwhelming, but more of a slight mouthfeel addition.

I have been to other half. It’s amazing. But definitely not kid friendly.

Looks great, I really like azacca too!

Golden oats add a little nutty flavor. But also they take the place of c10. Which gives the golden/orange type color IMO. Realizing I left a couple things out. 2-row- 59% Golden promise- 12% Flaked Oats- 12% Golden Oats- 12% Carapils- 6% Hop schedule.- 30min- .50oz CTZ Flameout/180- 2oz...

Just kegged a double IPA version. Clocked in at 7.8%. Grain to keg again in 7 days. Working well. 2-Row golden Promise Flaked oats Golden oats Hops- 19oz total. 3oz Citra. 8oz mosaic. 8oz galaxy. Low bitterness. Juicy AF. Definitely found my favorite malt bill so far. Color wise it’s spot...

If you think it’s ready, keg it. I have gone anywhere from 7-30 days. Most recently 7, and it was demolished on day 9 which was super bowl Sunday. I don’t know what the sweet spot is. But if you are ready then keg. I generally think it needs a week in the keg to level out. I also think it...

Gravity has been done since Tuesday. Timeline for next week looks iffy. So went ahead and kegged. Final gravity at 1.014. ABV- 5.8% Medium haze, nothing crazy. Nose is huge flavors of peach, pineapple, tropical, spice and dank. Taste is tropical, fruity with hint of bitterness. This hop combo...

Checked gravity again this evening. Down to 1.014- 75% attenuation with one smack pack and no starter. Didn’t realize 1318 was such a quick worker.

Tested gravity this evening and it was at 1.021. That’s about 60 hours post pitch. I fermented on the lower end. Hoping it isn’t stuck and can get it lower. Moving to 70-72 temp. Airlock has slowed. I haven’t used 1318 in a while. Is this about right for 60hrs post pitch?

Brew day went off well. Pitched 1318 at about 66 degrees. OG was at 1.058, which was a little lower than expected but close. First time using the new mash tun. Not dialed in yet. On another note- I have successfully used buckets for fermentation and not had an issue with oxidation. The couple...

I have this one, except mine is the double tap model. I see on the coldest setting it fluctuates between 35-40. I have also found that at the top of the kegerator it’s usually to 40/41. At the bottom it’s closer to 33/34. So your reading does have to do with where you are taking the temp inside...