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What an absolute beauty! How’d you do your hot side hopping?

If you are fermenting in kegs and using a gas post quick disconnect as your gas out that little poppet becomes you most constricted point that will clog first. The 4mm tube after that won’t matter. But yes that poppet will clog easily. I make sure to have enough head space and adding a little...

Location?

Thanks for the inquiry. I did recently sell this locally. Happy brewing!

@Shenanigans in general, if your oxygen reduction techniques are not very involved (like a bucket without pressure) I would suggest dry hopping with a few days of fermentation left and then transferring to keg after fermentation has completely finished without a cold crash/soft crash But in...

Yeah it’s fun to think through split batch options. I’d love to hear what other people do. The easiest things for using the same wort and just one boil is to just pitch different yeasts. For IPA wort doing east coast/west coast actually works surprisingly well, the beers are distinct but both...

I’m pretty sure his issue is number two. With too much slack in the tube the open end pops up into the head space above the beer. A lot of people will put a SS washer or nut onto the end to keep it down. I’m a big fan of the filters on my floating dip tubes. I’ve never had a clog since using...

Bump. I will be in Orange County CA for the weekend and could bring it down with me if anyone interested.

That’s got 10 percent each malted wheat and raw wheat. I’ve never used chit but I think it would have a similar effect as my “undermodified” raw wheat

recipe and process look solid. In my experience milky opaque come with ~30% malted oats (edit: and LA3). Also, that much calcium could lead to clearing, but I can’t say this for sure. I aim for 100ppm ca and use na Cl to keep ca moderate. I don’t think rousing will reduce haze UNLESS there is...

Thanks for writing this out, this is exactly what he said. I listened, it was a good one.

I’d love to try out Aromazyme or an equivalent enzyme for a west coast IPA. Anyone try it out? Is there a homebrew size available? Looks like lallemand sells a big quantity for $60 - I might be willing buy and repackage if I can get 5-10 who want to try it out. If you need inspiration...

Oh glad you asked. No I did 4oz on day 1 and 12 oz near terminal on day 6. Apparently Alvarado sometimes does about 4lb/bbl at knock out AND at terminal for Mai Tai their all pils/mosaic west coast. Crazy amount of hops there. Edit: he talks about this on a CB&B thing, I think the podcast...

This one all pils and all mosaic, 6.5%. Used a knock out dry hop too (with yeast pitch). All inspired by Alvarado street.

Trying to figure out what I should do with my pound of 2022 galaxy that smells just ok. *sigh*

I agree with Dgallo, I’ve heard many respected brewers talk about it - and it fits my experience too - the protein in oats especially grabs onto polyphenol more so than just wheat. Too much and it’s hop burn, but just the right amount and it makes for a really nice effect that my favorite...

Man that’s an incredible sounding beer! Think about how unique it is - a big boozy, super dry, super hoppy lager bomb! Or just call it WCIPA. Love it. What were your OG/FG, mash temp and how did you treat the 34/70? I just had one go 1056 -1005 and I love how dry it is, still has plenty of...

Did a deep clean and took some pretty pictures.

What do you think of that recipe? I was pretty surprise the hot side hopping is so minimal, and the protein adjuncts pretty minimal.