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I usually use 1318 or WLP008, but I have used WLP001. I usually split my dryhops also...one around 48 hours into fermentation (as it begins to slow) and one 3 days before cold crash.

No, I told him what I intended to do and he said it sounded good...but didn't mention whether or not that is what they do. I typically do .75 Oz or @ 20-25 IBU @ 60 mins and then everything else is whirlpool / dry hop. I am usually putting a total of 12 Oz. per 5 gallons.

So, you're in a little bit of luck. I actually met Andrew, one of the brewer/owners at Dulles...we were both on a flight to FL. Anyway, we got to chatting about homebrewing and everything else, kinda hit it off and he gave me his card. After moving back to Colorado, I was seeing all the hype...

I'm loving the new layout @TxBrew

Hmm, well in that case, there must be something to explain the increase in efficiency because it sounds like you accounted for losses and everything else.

I wish I had opened this thread! By the title, I just thought it was about a list of people's favorite 12 beers to drink during the holidays! I am definitely getting in on this next year...such a cool idea.

Sounds like it went pretty smooth to me. Those calculators, as great as they are, will never be exact. too many variables to account for...grain manufacturer, lot, age, etc....water chemistry effects conversion...the temperature you take the readings, whether it is stirred well enough, and on...

What was your volume to fermentor? If you netted 3 gallons into the fermentor and have a higher OG than expected, then yes your efficiency is better than the recipe expected. However, if you only got 2.5 gallons into the fermentor this just means your volumes are off which would result in a...

Honestly, I know the original recipe specifies a lower OG but out of the 5 times I've brewed this, my favorite version was with 1450 where the FG was 1.022.

There are a number of ways to accomplish this, none are wrong. I guess if it were me, and I disclaim this with I am not an expert at recipe creation. I would increase the base malt more than I would increase the specialty grains. Go with what you feel, I guess. I would also increase my mash...

I have never used finings either and I have always had crystal clear beer. It was frustrating for me trying to figure out how to make a hazy beer...I thought there was some magic involved, but for me the biotrans hops seemed to be the key. I have used WLP002, ESB yeast (high foc) before which...

I usually split my dry hops into two charges. First charge goes in 36-48 hours into fermentation, as it begins to slow. My second charge goes in 3 days before I begin cold crash.

I don't see why you should change your current process. If you're using a filter or bag during the boil, I'd say continue doing so. I can't speak to the keg-hopping as I have never done it. I think I remember reading in the NEIPA thread by Braufessor that he has experimented with keg hopping...

I used to do 1.5 gallon batches and to me they were fun but for the time invested and the overall cost, I think it's better to do atleast 2.5 gallon batches. I'd have to look back at my notes to give you real figures but to brew a 1.5 gallon batch, it might have been a few dollars less than...

Yeah, it is interesting to me too because I definitely don't pick that up when I drink it....but maybe the hops overwhelm it.

I love me some Odd13! Subscribed to this...interested to see how it turns out.

Brewed this yesterday...had to sub victory for melanoiden...hoping it turns out as good as the original

I agree. I don't really want to be adding a pound of hops per 5 gallon batch. However, I can say that even some of the beers that I experimented with became hazy, and persisted to be hazy, with much less than 12 Oz of hops. Granted they weren't NEIPA hazy (milky) but they weren't originally...

Fermentation hopping isn't going to give you a milky appearance, but it definitely does give you a persistent haze. I've experimented with biotrans hops in beers that normally drop crystal clear for me and they became very hazy, although not milky. But to answer your question, my typical NEIPA...

In my opinion, the biotransformation hops (first hop charge while still fermenting) is what maintains the haze. I took great effort in not drinking it all and letting some sit in the keg for 4+ weeks and it never cleared. I believe the pictures I posted above were a few weeks apart and I just...