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Brewing on Saturday. Have brewed many NEIPAs over the last few years so just looking to maybe change up the hops a bit. I normally use juicy hop varieties when brewing this style. Grain bill 63.8% Pilsner 12.8% Malted Oats 12.8% White wheat 8.5% flaked oats 2.1% Honey malt Yeast: Omega Voss...

You want a fine crush for BIAB- I have my mill set as tight as it will go and sometimes double crush. Only problem is for wheat I have to put in a food processor or blender as it will not pass through my mill. Post your results and a photo once it's all finished.

Thanks for the reply. Last time I used Kveik I dry hopped in the 90's. Might try and see how I like it between 65-70.

So I've used Hornindal and Voss and just threw in dry hops at whatever temp I was fermenting at. Just curious what others are doing. Drop temp or leave at fermentation temp?

I buy mostly from YVH and occasionally from Farmhouse. I wish Farmhouse put the hop year on their tag like YVH does.

Definitely add oat malt next brew. It works.

Nothing like a good sellout beer.

I'm getting ready to make a starter and noticed a little dark layer. I've never noticed this before. Is this normal?

So far so good. Thanks for the tips.

Your pressure should maintain. If it's less then you have a leak. As for time I just brewed a Hefe at 6 psi. Brewed last Friday and it's done. fermentation started Saturday so 6 days. Going to keg tomorrow.

You need to check gravity before cold crashing. What pressure you fermenting at? You will see when fermentation is finished. Do you have a spunding valve?

I don't find it adds any spice at 10% of the grain bill. I like what it brings to low ABV beers. Munich IMO also helps. Good thing about home brew is you get to experiment.

You could drop both Cara's and go with Munich, 10L or 20L depending on color. I usually go with 10-15% or so Munich. I also like to add flaked rye especially when brewing session ales. Last session I brewed was below: 50% Pils 20% Maris Otter 10% Munich 10% Golden Naked Oats 10% Flaked Rye S04...

I just replaced my existing thermostat with the Sensi. I'm sure there are some brewer's who have the same thermostat. My question is for the temperature offset. Compared to my previous thermostat I find the Sensi turns on/off more then the previous. I want to extend the time between cycles. If I...

Man thanks for that info. Yeah I am using the floating dip tube in the AR. I appreciate the write up. Yeah my process was flawed. The first two beers I fermented in the AR transfered with no problem. This time I used 1318 and since it's a top cropping yeast I thought maybe my tube was clogged...

Thanks for the reply. That's basically what I do. My AR was pressurized to 10 Psi at the beginning. Flow was good. I was able to get about a quarter keg then it stopped. I had my spunding valve on the gas posts of the keg to keep a couple Psi but it would not flow. As the pressure in the AR...

For those who have an All Rounder or similar what is the easiest/best way to transfer beer? I am having the hardest time with this crap. Thought it would be easy but it's anything but.

Next time I use kveik I'll have to remember to DH in 50's-60's. Last time I did it in low 90's. Maybe that contributed to the pineapple.

Last time I used hornindal I fermented upper 90's and I got huge pineapple. I don't mind pineapple but it was almost overpowering. I prefer 85 range. I tried Voss too but didn't care for it.

Thibodaux. Don't see too many brewer's on here from Louisiana.