Search results

We're all so nice because most of us maintain a constant state of inebriation. :D Welcome and BREW ON!

Kind of too late for that, haha. I filled a couple of bottles for a competition and then a growler for a party which kicked the keg. The recipe included half a pound of lactose...so even without the haze, the taste was still creamy.

Yeah, I am totally familiar with this and I know beers, even the haziest NEIPA will brighten over time, I am okay with that. IT was just shocking to me that it went from hazy to brilliantly clear...I think anyone would have been takenaback. I have been thinking a lot about this over the...

It makes sense, except I've got an NEIPA in the keg right now that has been there for probably 3 months and it still pours hazy...sure, it has brightened, but it is in no way clear.

Maybe I just missed the biotransformation window and i picked up a lot of sediment when transfering. This is plausible as I had to remove the bag containing all of the cocount right before sending it into the keg and maybe that same sediment from the coconut acted as a coagulant to settle out...

Okay HBT, I am completely perplexed. I have brewed dozens of NEIPAs before and every one, regardless of time spent in the keg have stayed hazy until the last pour, but last night...not quite Friday the 13th yet...something mysterious happened... I brewed this as a New England IPA, added hops...

I have always felt the opposite. I work in the IT field and there is a huge homebrewing community every place I have been. Stinks you feel like you have to hide it, I wouldn't be able to refrain from talking about it and trying to bring people together to have a beer in a social setting.

Regardless of method, you should be okay. There are many people who believe leaving it on the sludge will impart flavors, but I personally have never experienced these.

That's awesome! I struggle with consistency because I like to change things too much...even when a beer was stellar, I just can't help myself to tweak some little thing to try and bring it up just another degree...I should probably leave well enough alone, but when I get the reaction you...

Sorry, but I am at a loss here...what do you mean? Are you saying you don't use CO2 to transfer, carbonate, or serve?

Doesn't sound like it's a yeast problem.

I entered this in a local competition and it got judged by a pro brewer (local) and it scored a very respectable 32.5. Very happy with it.

Like some have already pointed out don't worry so much. I have had to stick my entire hand into my wort before and/or forgot to spray stuff with starsan before sticking it in the wort and I have never had an infected beer *knocks on wood*. I wish someone would have told me to ferment in a cool...

So my impressions of my version of this beer (original recipe): I have never had Melcher St. or any Trillium beer for that matter (pity me and send them please) but to me this beer turned out more like an East meets West coast type of beer. It is a well balanced bitterness/juicyness with a...

Looks normal. That ring around the bucket is where your krausen was...just looks like the yeast has already done most of it's business. Take a gravity reading a few days apart to confirm FG is stable and in range, then move on to the next step.

Just....wow

I think some styles are more vulnerable to it than others, for instance NEIPA...however, beyond oxygenation, I think there are some flavor benefits from fermenting/transferring under pressure. #1 would be sealing in hop flavor and aroma. From everything I have ever read, hops are super...

Tweaking water has definitely taken my beers to the next level...although, there is still more ground for me to cover in order to get my beers on par with some of the commercial crafts guys...I think to get there I will need the ability to eliminate oxygen exposure on the cold side....I...

I dump it in my garden and I always figured the rabbits or birds would dig into it, but it remains untouched...if the deer could get back there I am sure they would eat it though.

Put this in the keg yesterday. Aroma was out of this world and the sample tasted the same....minus some hop burn from the hops still in suspension...but once they settle this is going to be a winner.