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Most breweries that make low-cal IPA's use amyloglucosidase enzyme to ferment out the available sugars. This way the calories are almost entirely coming from the alcohol itself. The higher ABV will add more to the impression of body than a few points of SG. Limit crystal malts but use high...

Weyermann base malts are largely an export product in Germany. They can get higher prices abroad and much of their domestic sales are for specialty malts. You won't find many German brewers using Barke for traditional styles It's too dark for pils/helles. There is a brewers joke that goes...

I have WY1217 in my yeast bank (slant) and rarely brew with it. To my taste, it highlights bitterness more than I like and can finish with a slight ethanol note. It does ferment fast and clean, and is flocculative. I don't think it is the same as WLP090. I've always assumed it was the Stone yeast.

Well you must not know much about packaging beer, as liquid nitrogen dosing systems for beer bottles has been around for so long its not even worth the effort to prove otherwise.... 5 min of googling on the topic will be revelatory for you. And nitro dosing bottles is completely different than...

Why would I be joking? Nitrogen dosing in Belgian beer for head retention is very common. Orval is another one that does it.

The secret to the head on Duvel is NITROGEN. It is dosed in each bottle at packaging. Paired with the high C02 it produces that voluminous foam.

Here's some more info I've gathered: Schell's use two lager strains. The "Deer Brand" uses a Carlesberg-type (WY2035 equivalent) that originally came from Schaefer, via Wallerstein, and was pitched continuously for 35 years. Grain belt uses a different yeast, a Tuborg-type that came from the...

I've used the Augustiner yeast a lot over the years and one thing I find is that it doesn't hold up that well in static storage and needs a larger than average pitch rate to achieve really crisp/clean lagers. I'll go as high as 2.0 m/c/ml/P and rarely under 1.5. I pitch at 48F and ferment at...

IMO, Treehouse is a poster boy for how to get bad, astringent Galaxy flavor in beer. That aside, as mentioned, aging Galaxy hops can be beneficial, as the oxidation of sulfur compounds in the hops can lend to a fruiter and softer hop flavor. More passionfruit, less dank-pine.

I used them years ago in an IPA and got overwhelming herbal-coconut suncreen. It faded a bit but still was too much for my taste. The hops were whole leaf from a cut and the sensory notes from Hopsteiner included "shrimp shells" in the sensory description. Weird hop.

Both are nice yeasts, although my preference is for the A09. Either way, I would still oxygenate before you pitch and ensure you are using enough yeast. >0.5m/c/ml/P. When oxygenating, I've not noticed a major difference with regards to various forms of open fermentation; unless you are using...

Are you saying you know definitively that it does not have an active STA1 gene? Care to provide evidence? Otherwise, "Through this genetic testing, we have determined WLP038 Manchester Ale Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var...

A couple thoughts: The old Boddington Bitter was unique in that it was fermented out to <1.000. I've found a comment in the Institute of Brewing Journal that says as much, indicating that the beer needed time to ferment all the sugars before it was primed, lest it over-carbonate in the casks...

Bell's yeast is their own variant of BRY96. And New Belgium uses WLP001. Their Belgian strain was apparently cultured from a bottle of Chimay.

Watch out when using piloncillo and jaggery as they are produced by reducing the sugarcane juice in cast iron pans. The amount of iron in the sugar is relatively high and can contribute metallic flavors in the final beer. I dumped a 12 gal batch of my favorite porter recipe last year as I...

The proprietary Guinness extract was called CMB or "concentrated mature beer." It is added into the brite tank just before bottling. It is basically a high gravity-unfermented wort that is soured to around 2.5% acidity, or around 3.0 pH. The usage rate is less than 1% of the total volume.

The largest craft breweries typically brew in batch sizes of 100-200 bbl, although some do go as high as 500 bbls. In comparison, ABI typically has 1,000 bbl brew houses. Coors in Golden has something like 18, 500 bbl kettles in operation. Biggest beer tank I got to climb into was a 4,000 bbl...

It's just β-glucosidase enzymes, probably the same stuff the wine industry that has been for decades. Either way, there have been some (recent) studies that have showed that highly DH beer using these enzymes are less pleasing tasting than those that do not use them. I think NB just put one out...

I don't know what they are doing, although from that much bicarb in the beer I'd assume it is water related and not C02 from packaging or exogenous hop products. That said, not every beer brewed with high pH is overwhelmingly harsh/astringent, especially when you're adding 3+ lbs/bbl of hops and...

Their hop and malt choices affect ion content of the final beer, but the high bicarb is consistent with brewing with hard water and provides characteristics that some people like in hazy beer; namely softness and roundness.