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Has anyone tried brewing with Idaho-7 as the only hot side hop?

Not sure about yeast activity during dry hop. Would like your thoughts. Gravity dropped from 1018 to 1016 during the dry hop. It is only one bar on the hydrometer. Bobbles on the surface indicating co2 release the first days during dry hop. And significant sediments on top of the hops after...

There was a visible layer of yeast on top of the dry hops in the dry hop keg. Is there anything else to do than lowering the temperature and perhaps changing the yeast? I wonder if it is the S-33 or the S-04 part of the mix that is fermenting at 13 C.

Yeast mixed before pitch. S-33 17.5 g S-04 5.75 g Pitch at 23C. 18C 3 days 19C 1 day 20C 1 day 23C 3 days Dropped to -2C over 3 days. Raised to 13C. Transfered to dry hop keg. Kept for 2.5 days before started cold crash at -2C. Dry hopped with 50 g Citra Cryo, 50 g Mosaic Cryo and 50 g...

Dry hopped at 13C/56F for 2.5-3 days. After I added my dry hop the gravity dropped from 1018 to 1016. There where visible fermentation activity on the surface the first few days of the dry hop. Mush be hop creep. Might test 10C/50F next time. Yeast: mix of S-33 and S-04

I have been happy with Strata (2019). Two of my best neipas was with Strata used as dry hop. I have bought some Strata (2020) for a planed single hop neipa. Hope they are good.

On the top of the (hot side) survival chart we finds many of the usual suspects like Idaho 7, Mosaic, Bravo and Citra. http://thirdleapbrew.com/technical/yakima-chief-hops-survivables-chart/ But have any of you experience with some of the other hops on top of the list? Like: Millennium Mt...

I am trying to maximize the hop aroma. I prefer S-33 because it leaves intense hop aroma behind in the beer. I have tried mixing S-33 with S-04 to get both aroma and attenuation (1.5pkg:0.5pkg). But I feel like S-04 binds to the hop aroma that S-33 leaves behind. So I will go back to just S-33...

Any suggestions for changes to this grain bill (or other ideas) that will make my neipa just a bit more dry while still using just S-33? Maris Otter 68% Wheat malt 14% Chit malt 4% Oat malt 4% Honig malt 4% Sugar 7% S-33 has low attenuation. Like 68 pct. But I managed to get from 1077 oc to...

http://scottjanish.com/dry-hop-best-practices-using-science-as-a-guide-for-process-and-recipe-development/ This is the procedure for dry hopping at Sapwood: He also writes: At Sapwood they use 20 barrel/2400 L fermenter. So at homebrew scale we might get similar results faster if we shake...

Once added, it will stay in the beer and be ready to bind to any oxygen. If your beer is not exposed to oxygen for the first 3 days, then it will still protect your beer when you transfer at day 3. I would just stick with AA alone. It seems like SMB easily can introduce an undesired aroma when...

I am still new to Cryo. Do we expect anything gained from mixing Cryo and T90? Compared to pure Cryo?

What is "flooding"?

I use 0.5g ascorbic acid per 10L. That is the recommended dosage on the package. I use 0.25g citric acid per 10L. That is just my own guess. I might adjust this later. I will definitely recommend you to try at least the ascorbic acid. It is very effective against oxygen. And the taste...

Is SMB normal used post fermentation? I use it sometimes in the mash water in low dissolved oxygen brewing. But the only time I used it post fermentation (in a pilsner) it tasted awful. Instead I use Ascorbic Acid and maybe also some Citric Acid since it increase the antioxidant effect of the...

Doesn't sound of much of an increase. 3 pounds per barrel equals 11 g/L. That is give or take the same as my normal dry hop rates (10-15 g/L). So I wonder if I should be concerned about the pH increase at all. I wonder why he recommends phosphoric acid. I do a post fermentation addition of...

I think you need to get the beer off the yeast if you want agitation. E.g. by transferring the beer to a fermentation purged dry hop corny.

Very interesting read from Scott Janish. He writes: "This guide is a collection of what I have learned to date through the research, experience on the commercial scale, and tips from other experienced experts in the brewing industry"...

The ratio will change towards the fastest fermenting yeast. If you want your initial ratio you should not repitch.

I used Honig Malt as 5% of the grain bill and liked it. But now I can't get it anymore. What would be a good replacement? Caramel Pale Malt?