Search results

just my experience but hoppy beers that have crystal in it taste a little oxidized immediately to me. Maybe it’s just an association in my head but I can’t get passed it.

Crystal 40L?? 🫣 what on earth?? Jk sounds fantastic, would love to try it.

Sure! I've done WCIPA with a bunch of difference versions of chico and with 34/70 (or similar) and generally I just like the clear malt and hop flavor with the lager yeast. Its just a little more in your face. To do it well I think you should ferment warmer, (60's) so you get minimal sulfur by...

This is the most tropical fruit punch ipa I've had in a long time. 1060->1010. Barke Pils and 10% flaked wheat. KOLN yeast, Aromazyme at yeast pitch in combination really pushes the tropical punch vibes 35 IBUs from mosaic at 60 WP cascade and mosaic 1oz per gal total DH all mosaic cryo...

Oh my bad I saw the brick and something about the lighting made me think that was outside. I’ve seen some Aussies with outdoor set ups tha make me jealous. But I can’t complain being in a garage.

@bailey mountain brewer is that a dedicated outdoor brewing space?

I’m intrigued… tell us more. I’ve also been leaning toward dialing back the massive WP and DH additions and actually using decent kettle additions, like your example.

How’d you get tree house on the central coast!?

Regarding clarity… I mean it’s not bad at all. Heres’s another photo.

Anyone have a calculator to help predict how much citric acid (solid) or lactic acid to add with dry hops? Or during whirpool for that matter. My experience from trial and measure is 3-4 ml lactic acid drop my kettle (7gal wort) from 5.2 to 5.0. But that’s about all I have to go off. Anyone...

Here’s another. Tried to incorporate some more classic flavor elements in this one. 7% vienna the rest split two row and pils. Chinook for bittering 40 IBUs. Total calculated IBUs 70. WP mosaic, simcoe, chinook. 1.064 -> 1.010. But still lots of modern technique: 34/70. Dip hop incognito...

It’s beautiful. Tell us more. Hot side ibus? WP rate? Dry hop rate and method?

I was Looking at the $12 cannabis one (brewgas) “Dosage Add 2.5 mL per 5-gallon batch for a moderate dank impact. Adjust to taste.” Edit: it looks like the quantum series is hop derived and they recommend more, like you said.

I might give it a go. Only 12 bucks for 2 applications into a 5g keg. I had a terp ipa that was really interesting (blast of cannibis) at the Firestone Invitational.

Edit: my question is just does “dip hopping” avoid hop creep or embrace it? I mostly like to take the approach of “avoiding” hop creep by dry hopping colder and short, using ALDC, and always keeping cold. This certainly helps keep the FG high. If I want to use something in the mid ferment I...

@Dgallo are you getting these great results soft crashing and adding dry hops to fermenter? (On top of yeast, no transfer, No agitation?) I’ve done a lot of transferring to DH keg and agitating and like those results but it would be nice to simplify a bit.

Yeah dark for 100% pils! But still looks great. With those big bittering additions what are you doing for WP and DH rates?

Did you the measure FG?

@FringeDweller your plan sounds great as is. It’s amazing how simple you can make it seem.

Man there are so many conflicting anecdotes in this thread. Which yeast attenuates? Which yeast sucks? Which brewery loves malto? Fidens finishes DIPA at 1.024 or 1.016? I have no idea what to think anymore.