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Yeah that’s why I brought it up.

I’ve heard from many excellent ipa brewers - green cheek, westbound, hop butcher that they really love simcoe for bittering and hot side. I dont think it’s all based on old bad research or bias. Edit: i think a lot of brewers actually like the results from low cohumulone bittering hops

@couchsending hey great job on the podcast interview! Can you give us the inside scoop on a few of those teasers you left us with? So what’s your yeast strain harvested from? Is it most similar to LA3? And does BSI keep your yeast for you? How’s that work? What’s the subtext on the galaxy...

Oh ya brother for sure!! I could see how the talk about what is trendy is annoying. I just think it’s really interesting how it changes by region and what’s considered great beer now was not just a few years ago. And as a homebrewer whenever I drink something new and different that I’m blown...

That’s an interesting idea for a trend, I could definately see it happening… but here in CA it is most definately not happening yet! By far the dominant WCIPA style is all base malt (usually w pilsner) super drinkable, dry, practically just hoppy lager - I mean those terms as adjectives, not...

Great breakdown, that’s a fantastic hopping scheme for DIPA

I’m thinking about giving this a go. My thinking is the priority is to leave behind true and inactive yeast. So I’m gonna let the yeast be active for sure 24 hours given how active my yeast usually is and then use a floating dip tube to transfer it to a new keg fermenter. I could see this...

Hey sweet! Yeah I knew you were local to me on here. I’d love for you to come check it out - My place in SLO or meet at Docs cellar if you want. I moved from San Diego to San Luis Obispo almost 5 years ago.

Thanks. Updated.

$120 The motor is the malt muncher from more beer ($230 retail) and in great shape, perfect for this job. Barley crusher is four years old so I’ll throw it in for free if wanted it slips sometimes if I don’t condition the malt Willing to ship to someone on here, buyer to pay actual shipping...

I’ll keep it modern and hip, unlike old guy @Dgallo! Haha jk dude but someone gotta keep you accountable for all that malt character. 90% weyerman pils, 10% flaked wheat. 1.061 -> 1.010 bry-97 40 IBUS Columbus, WP eclipse, mosaic. split for DH. #1 eclipse spectrum, Nelson t90, nectaron terps...

@deadwolfbones love that method. It’s exactly how I do most of my hazies. For a big dry hop I think agitation off the yeast really gets better extraction and if you are agitating that often I think 24 hrs is plenty, get it off the hops. Interestingly, Bob from Highland Park really prefers to...

Ya, fair. just trying to make the best beer I can in the easiest way! Would it make you feel better if instead of bringing water to a boil I pulled it off the heat at 180?

I’ve had hit or miss results with these methods. Heres my latest plan. All in a 3 gallon keg: 1 gallon water brought to boil at 200F + 3lbs wheat DME + 6oz malto dextrin + CaCl + lactic acid + 2 oz citra in a bag. Seal and shake it 20-30 minutes. Open and remove hops, add 1 gallon cold...

yeah! OP is super solid still. And I’ll just rattle off a top of my head recipe that will certainly make a great beer. All Pilsner malt to 1.060. Bittering addition 20-40 IBUS depending how much you like bitterness. Whirpool with 1 oz per gallon. Ferment with any solid Chico yeast. Dry hop with...

I would give it the fermonster mod - add Ballock Posts to the lid so you can push co2 in while you dry hop through the bung hole. That’s right, BP for the bung hole.

Well shoot I guess complete the thought… Then soft crash to 58, dry hop for 2 days then crash to 38? Or do you do west coast different? There are still tons of great breweries out there fermenting warm for a long time - like Russian River lets it go 7-14 days (heard this in those more recent...

@carlkesselman if you are still selling I could buy and pick up sometime around Christmas. Meet at monkish?

Anyone try ‘24 Galaxy from YVH? I didn’t have the guts to order any today, seems too risky for me still.

I like cold IPAs, but every time I have one with say 20% corn I think to myself, “this would be much better with 20% more pils”