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Yeah its just a super solid and refreshing beer. The professor I was working with to do sequencing/identification has funding frozen but at this point I'm about to shell out the $100 to do it myself.

To get actual legit and flavorful coconut into a beer I recommend toasting it and adding it to secondary - it will bring out the oils and make it taste less metallic (as raw coconut can do).

This is not necessarily true. Higher diastatic power does not mean higher fermentability. It means it has a higher ability to ferment :p. 2-row has more enzymes, but they are the same enzymes as Pilsner malt has, so they will not make it more fermentable. High diastatic power comes in to play...

pH is nonlinear. That may be a decent placeholder to estimate what kind of buffer you will get but I would not be disappointed if it is off a bit.

BSI-2 is a lot different from WLP002 (which is supposed to be its equivalent) - we tend to see better attenuation, less esters, and much less flocc than we were seeing with WLP002. It is very similar to BSI-1/SO5/WLP001 Roasted malt brands I honestly prefer Briess after trying pretty much...

Pretty much no 'malt' flavor like you would get from DME. SRM: maybe? I use such little amounts for gravity correction, and the larger amounts are in very dark beers. I would say it is definitely lighter than any kind of DME.

BREWERS CRYSTALS: I use them quite regularly at the brewery - they are always good to have on hand to correct lower efficiency issues if they arise in the brewhouse. Besides that, I have used them for RIS/Barleywine to get mine from 1.130 to 1.150+ with little to no perceivable flavor impact...

So I did brew this beer up at my brewery - the BiB website/recipe does state you can adjust it a bit to your liking... I must say I thought the original recipe was pretty odd - using dextrin malt and dextrose? Malto dextrin to adjust at the end? Sooooo much acrid black malt, too. It made no...

Doesn't look too bad! My recommendations: Drop the 0 minute simcoe addition - you will get plenty of bitterness form your late addition hops and DH. I tend to do a 2/1 DH to Whirlpool ratio - Most breweries I know doing NEIPA tend to throw 2 to 3 times the amount of hops for DH than they put...

Freezing them will not sanitize them - it could kill some of the bugs but I would personally got the alcohol route. The flavor and ABV contribution should be negligible but to try and avoid using too much alcohol I tend to put whatever ingredient in a mason jar and then cover half of it with...

I would say go by taste after fermentation finishes, and if you think it needs more elderflower character, add some! At that point, I would be pretty careful adding them to your beer - flowers typically have lots of bugs on them, so possibly sanitizing them in high proof spirits and dumping...

What did your FG look like compared to the real thing?

I'm not totally convinced FG has as much of a dramatic impact as some feel like it does in regards to mouthfeel - I have degassed several Street series beers from Trillium and they all finish at 1.006. I did a hazy pale ale from them as well and it was 1.004. All had decent to great mouthfeel...

Different yeasts give you different murks - give it a little time to settle (Kveik generally don't like to) and it should brighten up a bit. Also the raw wheat is probably the lightest SRM grain you have in that bill.

zombie update: Got a hold of a bottle since I found it randomly back in the US (hadn't seen it for close to a decade). Degassed and measured - FG - 1.009! pH:4.09 Stated ABV on the bottle is 8.8% so OG is ~1.075-76. Lots of simple sugars used in brewing this beer, I would suspect.

How is that most likely the case? I would be good money they aren't adding .3 plato worth of maltodextrin into the beer. You would think they would write that down on the sheet if it occurred. The creep didn't occur because the yeast was no longer active. Hop enzymes would break down...

So the leaf material of hops (bract) does contain a small amount of starch/sugar. This could be what is responsible for the minuscule gravity pick-up after the DH. Brew and Hops school podcast explores this phenomenon in their hop creep episode (ep8)

Maybe they are going from gallons to barrels for some reason? 615 gallons = 19.8 BBL (which is the number we see on the flowmeter part next to it) 19.5 on second KO matches the flowmeter part. Both of these combined equal slightly more than what is written down. Either way, I believe the...

Am I missing seeing the second DH? It says DDH but I only see one addition, and it is at terminal after yeast harvest.

So I've used this yeast in a few beers commercially, all IPAs, my thoughts: No peach - pitching and fermenting anywhere from 62-66 F. This yeast does produce some nondescript fruitiness and banana was detected early in fermentation but dissipated (or was covered up from DH). Lag time was...