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@stickyfinger Sorry for the delay but I think I still caught you before before dryhop timing. Let me start with this DISCLAIMER: I have not attempted the ferm schedule yet - just reporting back what I picked up from the book. I am not brewing a NEIPA again until 6/21 and am planning of...

It does make a difference in foam quality/denseness vs carafoam (never used carapils) BUT lacing seems comparable and I have not noticed any difference in body/haze like they suggest could happen. Another tidbit on this topic from book - caramel malts have increased metal ions from malting...

One more plug for Janish book - at the end he interviews several commercial hazy brewers. Common theme regarding hopping schedule: Small bittering charge happens always (science shows target of 25IBUs from boil) Most common whirlpool amount is 1lb/bbl (0.5oz per gal) - Sapwood highest at...

Correct I think those temps were based on generic ale yeast info. I would adjust according to your specific strain data (I will edit iriginal post to reflect so less confusing - thanks for call out). So for a24 - Set target of 73-74 for first three days. Pitch around 80 while continuing to...

I have read to Chapter 8 of Janish book so far - lots of great info and science explanation behind what we do (be warned - very scientific language used at times). I won't provide a bunch of spoilers but I do want to point out interesting process tweaks based on scientific tests regarding yeast...

@marchuk96 - whats the report on 692?

Not been my experience. Mine always hit FG in 4-5 days (1.06-65 SG). The second dryhop (6-9oz) goes in around day 9-10 after an initial soft crash, after 24hrs start full cold crashing. Around 40-48hrs after final dryhop I transfer to keg which is usually day 12 or so. Stick on gas in...

Similar hop schedule to one of my standard brews. Also my updated dryhop method. Your experience with the aroma "popping" after a couple of weeks in keg is same result I have. I plan production accordingly so that I don't start drinking until about 28days post brew - two weeks to ferment &...

I "spund" with a few points left before FG. I used to use a spund valve attached with adjustable pressure but the 20lb spring in the norcal ball lock / PRV lid does the trick good enough. It has never exceeded 17lbs on my gauge.

My comment based on this: http://scottjanish.com/dextrins-and-mouthfeel/ “Weyermann Carafoam (Carapils outside the US) is different than Briess Carapils and is akin to chit malt, high in protein and under-modified.” “Briess Carapils is a true glassy caramel/crystal malt, albeit one that isn’t...

Janish / Tonismere state that Carafoam is most closely related to Chit malt NOT carapils

I recently switched to the FLEX+ and the same process I outlined before works flawlessly with this fermenter.

entered

For Pils - 146 for 30min & 162 for 30min For Neipa - 152-154 for 30min & 162 for 30min Add mashout of 10 @168 if you sparge - I do full volume no sparge so I skip this step.

I joined the lowoxygenbrewing forum a while back and stumbled upon Weyerman Barke Pilser. I brewed a pilsner with it plus 5% carahell and 3% melanoiden malt about a month ago. It tastes and smells like honey, has awexome mouthfeel, and has unbelievable foam / lacing. Taking a que from...

If I am not mistaken London Fog is in the same family as Conan. I believe that Conan is an oddbird for the english yeast famliy in that low temps are needed for ideal esters instead if high temps like 1318. According to several posts on the probrewer forum, the temp needed for Conan to throw...

Stan H was giddy about this hop in one of his newletters. Looking forward to the follow up.

Another thing to consider about dry hopping during active fermentation is that it increases haze (polyphenol/protein) which can have a positive affect on flavor as the haze help keeps the nonpolar compounds in solution. http://masterbrewerspodcast.com/104-the-hidden-secrets-of-new-england-ipa...

Also - all of the talk of about Sabro... Simcoe, Citra, Sabro at 3:3:2 dryhop is phenomenal (Simcoe & Citra whirlpool at 3:3) The Sabro added a subtle woody/vanilla background flavor that balances the Simcoe & Citra very nicely. This is a keeper recipe.

According to his blog / BYO - 1.018 is the target he shoots for. My assumption is by adding the 60min addition plus the two whirlpools above 180 gets the rigght amount of bitterness to balance the recipe in BYO. At this point I am gonna delay any more experiments based on that article and...