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I make a very tasty Cucumber Lime Gose that comes out to .45lb per gallon of peeled, and chopped up English Cucumber

I think that looks great!

In my experience the later in the boil that I've used Sorachi Ace the more lemon forward it is, and less so woody/dill. That, coupled with the fairly high AA of the hops, would push me towards using them in the whirlpool and maybe small amounts near end of boil. SA is also a pretty good hop to...

I tend to go higher on 'adjuncts' in my beers! def start lower and taste - if it's not quite there add some more. I have only used the ube paste in small batches and I honestly didn't realize it was artificial flavoring/coloring. I typically don't let beer sit on coffee beans for more than...

We've used Ube paste - a little goes a long way and it adds a marzipan/sugar cookie character, which would meld well with golden stout flavors for sure. Got it off Amazon, it is a lot easier to use than a powder. Coconut I usually do 1#/gallon 2 oz/gallon for coffee and cacao nibs.

Yeah for sure lots do 2#/bbl. I think in a recent CB&B Fidens specifically mentioned that, while North Park and Green Cheek target a lower 1#/bbl

A lot of commercial sized kettles are not great at dealing with hop loads over 1#/bbl and a lot of brewers prefer getting their flavor/aroma/oils in from a dry hop (sans biotransformation). For me, if I go up to 1.5#/bbl I will see significant loss in my kettle and a lot of trub transferred...

CB&B just posted an OH recipe from Sam - would be a great launching off point https://beerandbrewing.com/recipe-other-half-broccoli-dipa/?utm_source=drip&utm_medium=email&utm_campaign=CBB+11.08.24+EDIT&utm_content=Recipe%3A+Other+Half+Broccoli+DDH+Imperial+IPA

Sounds like it is just green. If it smells great it should eventually taste great given time for hop polyphenols to settle out

I used roasted peanut pieces (like from nuts.com) that you would see as ice cream toppings. 10#/bbl is a good starting spot - put it in bags in cold brite tank for 24-48 hours. Any longer and you risk extracting bitterness/tanic character

My typical fermentation schedule with 34/70: Pitch and ferment @ 60F and when attenuation hits about 50% let it free rise to 68. Primary is usually done and passes VDK in 6-7 days. Then crash and lager. 34/70 is not a typical or even a true lager strain, it is crazy clean even at primary 70f +...

Yes amburana is extremely intense and can overpower quick. For reference I've brewed Imperial stouts and after 1 week in the barrel they have picked alllllmost too much character. The good thing with the cubes is you can go less volume/surface area and check on it every few days if need be...

I just degassed and measured a sample of Piraat with a precision hydrometer and FG came out to be 1.017... *edit: website says OG is 22 P - so that means it should be finishing at 3.5 or 1.014 to get the ABV of 10.5% Seems the recipe has changed a bit in the last decade.

Here is a great overview of the style and how modern day West Coast is composed - definitely reflects lots of things said in this thread. https://beerandbrewing.com/podcast-episode-286/

Speaking as a commercial brewer and talking with others in the industry - we do what we can to avoid hop creep/jamming up fermenters for longer than we need to. For West Coast IPA, a lot of us are mashing low and trying to make the beer as fermentable as possible so when hop enzymes enter the...

I do not believe it helps it flocc any better - I would tend to notice a drift towards SO4 after about 3 repitches/generations so I would only use it a few times before restarting (which is fine cuz dry yeast is cheap). The ester profile was more stone fruit and less bubblegum - honestly a bit...

Back when I first started brewing Hazies I did all SO4 - it definitely makes a solid hazy beer, especially with a near-terminal dry hop (and it floccs so well you can harvest before hand!). I moved away from it because of the overwhelming bubblegum character/ester I got from the yeast. It...

I've taken a chico strain right past 20% ABV (ala staggered sugar additions). I use US05 (another chico) for all my imperial stouts and haven gotten it to 15% no problem. Most yeast strains can really push the limit if you treat em well enough. The only yeast that has ever given me crap is S-04...

I regularly use brewer's crystals at my brewery to sure up efficiency inconsistencies and will throw a bag or two into a big ass beer along with DME to hit those gravities north of 1.140's (This is after a 6 hour boil). I am looking for a lot of residual body, so I tend to stay away from the...

For sure that is one way to do it and yeast management can definitely be a money saver. However, the ease and effectiveness of dry yeast is just too great to not mention.