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I think we all need to revisit this pic from @couchsending and ask some clarifying questions: How in the hell did you get foam like that? I have similar grain bills / mash, IBUs / boil / whirlpool, etc. Two things in your process I dont do: Brewtan B & let break settle. What else am I...

Question for when using as a dry-hopper: After filling up the jar with hop pellets and replacing the lid the jar will be full of oxygen from the air. Opening the drain valve to introduce beer and push out the air will result in a jar of oxidized beer full of pellets, that then gets pushed back...

Probably not the right thread to post but I figured it would get the most reach here - I recommend you subscribe to Stan Hieronymous' Hops Queries. In this months Hops Queries newsletter from Stan Hieronymus he shared a link to a podcast discussing research that finally solved the question of...

I am not the expert on sours. I have only ever made one and did not dryhop. I would defer to The Mad Fermentationist as he is the king of sours. Having said that all the research I have read is that maximum extraction of oil from dryhops occurs in less than 24hr at 72F. Anything longer...

Same profile for all my NEIPA - 2:1 Cl:SO4 SPLIT: 8gal batch - 10.5gal RO water BIAB 8.4g CaCl2, 8.4g MgSO4, 2.1g NaCl, 3ml Lactic Acid, SINGLE: 6gal - 8gal RO water BIAB 5.8g CaCl2, 5.8g MgSO4, 1.5g NaCl, 2ml Lactic Acid, Bru'n Water CA 76 MG 21 NA 21 S04 82 Cl 167 pH 5.32 One variable I...

No off flavors at all. I still consider it "conditioning" at this point but I will share thoughts now eight days post brew. Mouthfeel - hands down the "fullest" mouthfeel of any yeast (007, US04, 1318, Conan, 1272, WLP644) I have tried with exact same grain bill & mash temp (85% GP, 10%...

Probably not the right thread to post but I figured it would get the most reach here - In this months Hops Queries newsletter from Stan Hieronymus he shared a link to research that finally solved the question of what is the haze in NEIPA? (Spoiler alert it isn't yeast)...

After reading multiple research studies on hops - whirlpool, dry hop, etc by the "big boys": Takoi, Kishimoto, Clark, Shellhammer, etc. I have gleamed that the "optimal" ratios are: 1oz/gal for whirlpool. This maximizes wort concentrations of the various terpenes, thiols, etc. 170 for...

Report back - just transferred to serving keg. Not as impressed at this point, but still holding final judgment. 4gal batch with 8oz of galaxy dryhop, yes eight....It is good but not as good as when I use Barbarian or 1272 yeast w/ same recipe. (1oz/ gal whirlpool & 2oz/gal dryhop - Natural...

Did my first batch of NEIPA with Hornindal yesterday. Made 1.5L starter a couple of days ago, crashed in fridge and decanted to get about 2.5oz of yeast slurry in bottom of mason jar. Made 8gal 1.066SG wort split equally between two cornie kegs used as fermenter. Pitched one heaping...

Just found some 2018 from Hop Heaven on fleabay. This hop is truly in the realm of citra/mosaic/galaxy for NEIPA.

Happens to me too. I think that is more related to the “lagering” process that occurred once kegged and causes some of the bitterness to get stripped along with other proteins, polyphenols, etc. I have found two things work: Gently roll the keg around and invert it to cause that stuff to go...

I have the 8gal speidel. I installed a weldless thermowell around the three gallon mark - that eliminated those optionS from Jaybird. IF you don’t fill it completely and have enough headspace for the Krause then the blowoff tubes become unnecessary. All problems can be solved with ONE...

@Eric Tepe - looks great and sounds like a tasty hop combo. One suggestion for you on the next iteration - try dialing the honey malt back to no more that 8oz in 5 gal batch (I use 6oz in 7.5 gal). That is some surprisingly powerful stuff and contributes a lot more flavor than folks realize...

My "house" has been Imperial Organic Barbarian (conan) for two years but I end up doing more with 1272 now because it is so clean and lets the hops shine. The esters from 1318 and sacch trois are too much for me. My next experiment will be with Hornindal. I know it has lots of esters too but...

1.) Hop bill: I use 25oz into 7.5gal batch into fermenter. 1oz Boil 8oz whirlpool 8oz biotrans dryhop @ 72hrs 8oz aroma dryhop (after cold crash), day 10 For the aroma dryhop, I split the finished beer between two kegs, each contains 4oz of different hops. Accounting for losses, I usually...

I do cold crash before transfer. I haven't tried fining though. I will give that a shot on the next batch.

It is oxidizing in the draft lines, just dump the first couple ounces on first pour of the day. Happens to me too, just small change in pouring process cured it.

Drop the flaked oats. No need for it as far as body with the flaked wheat/barley. I did that a while ago and havent looked back. Foam/head similar to yours before. Now it is small bubbles, firm head with peaks at first pour, then at least one finger worth of foam lingers for 20min+, great...

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