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Just thought I'd provide an update...It has been about a month now since I kegged this and the sun tan lotion/soapy taste has faded quite a bit, but it is still there. I've definitely made way better IPA's, but it has went from "I can't drink this at all" to "I can drink it, but it's not my...

I've been brewing for about 13/14 years now and I have never experimented with cryo hop pellets before. I just picked up 2 oz each of cryo citra, cryo simcoe, and cryo idaho 7 from yakima chief. I plan to use these in my next NEIPA that I will be brewing soon. My question is, is 6oz of cryo hop...

Some good information here! Thanks everyone for the input. IPA is one of my favorite styles, so I tend to brew more of those than anything. Like others, I am always striving to make each batch better. It seems 10% is a good area to be when using sabro. At least in an IPA. You said you had great...

Yeah I think I might be joining the sabro sucks train. I'm sure it can make some great beers, but I don't think I want to use it anymore after this experience. I just hope it mellows and becomes somewhat drinkable to where I don't have to dump this batch. As of now I'm trying to like it, but...

Based on my experience, I'd go easy on the Sabro. It can get out of hand quick and really dominate. I used around 10% sabro the first time around and it was delicious. I pretty much doubled it this time around and the beer is not pleasant at all. It could be a bad batch of hops too, but they all...

I generally love all things coconut, but the weird flavor I get currently does not reassemble coconut to me at all. As I sip the beer I do get coconut on my palate from time to time. Even as it lingers i can taste some cocnut in my mouth. It has lots of tropical fruit aromas on the nose with...

I recently made a NEIPA that has developed a horrible flavor that I am blaming mostly on Sabro hops. It smells amazing in the glass and starts to taste good, but then turns into this sun tan lotion/soapy weird flavor on the back. I see a lot of people describing this horrible flavor from sabro...

Came across this thread, but figured I'd post this contraption I put together in order to replace the airlock and make closed transfers easier and faster on keg day. I basically cut off a piece of racking cane, a piece small 1/4 ID thick wall hose, and a stainless steel carbonation cap (See pic...

I didn't want to toast the coconut since it was going into a NEIPA. I was trying to avoid any roasted flavors, and wanted it to be a fresher coconut profile. I may try lightly toasting it next time though just to see the difference, or make a bigger batch to make up for loss and cut it off once...

So a few weeks ago I decided to brew up a coconut hazy. I crashed for about 3 days before I got around to racking into my keg (closed transfer). I put all my hops and shaved coconut in bags, so I would have no issues with clogging when I went to rack. I ferment in anvil ss buckets and I always...

JoeSpartaNJ - I too brew on the foundry. I use a digital thermometer and the one of the foundry. They both typically match up when I check temps, but I'll recalibrate my digital thermometer just in case. I've put in my notes to mash higher on some of the beers that over attenuated too much. I...

This makes sense. I'll have to take carbonation levels into account when burst carbonating like that. How can over attenuation cause harshness? I know it can dry the beer out more than desired if it happens, but I was not aware that it could impart harshness. I seem to notice over attenuation...

Thank you all for the responses! I got my starting water profile via ward labs. I cut it with distilled water, because it is a tad bit on the hard side. Cutting it with usually 50% distilled allows me to adjust my sulfate/chloride levels where I want while keeping my calcium/magnesium levels in...

I'm sorry I did not clarify the type of tea added. It was not actual tea leaves, but just pumpkin pie spices steeped in hot water to create a "spiced tea" that was added to the keg.

Hop particles makes sense. I noticed it more so in the last few batches of IPAs and APAs that I made. I figured that the harshness I was getting was hop burn (some heavily dry hopped), hop particles (I could see some in the glass even a quarter into the keg), and then too much sulfate on the one...

I've tried to research a bit on this, but cannot really figure out what is going on in my batches. However, I have some theories. It seems like every time I brew a batch it tastes perfect when I go to keg. Mouthful is spot on with no off flavors, or harshness. Once the beer is kegged, cold, and...

Bump for some insight on this residue and if this is normal with BLC, which I honestly never have experienced before. I ended up flushing with a 50/50 water and white distilled vinegar mix. This seemed to remove the residue from my pink bowl, so I gave it a shot in my lines. I flushed with a lot...

Updated with pics of the residue. Also, the BLC seem to come out kind of odd looking. Kind of like It was curdled. Not nice and milky like I've been used to. I posted some pics of that as well.

I got some beer line cleaner from my LHBS. Superflush from Foxx equipment company to be exact. I wen't to clean my lines today with it and I noticed it is leaving a white residue on everything. I don't remember the last batch of BLC doing this. I got my last batch some time ago from the same...

Tried to find some info on this, but couldn't. I brewed a pumpkin ale that has been sitting in the keg purged with co2, but uncarbonated for a week or two now. It will probably remain like this for another week or 2 until it goes into the kegerator to get chilled/carbed up. It has been sitting...