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That was roughly my plan on how to use Spectrum until I looked into it a bit more. I was going to transfer to my dry hop keg with the Spectrum in it but any details I could find on it (which was very little) said it's better to add at the tail end of fermentation. I'm as bit worried that the...

I read through it and they recommend mixing it with either wort or deaerated water. I think wort is a bad idea because of oxygen so I'll go with a small amount of water EDIT: Heated the Spectrum in a water bath per the Haas specifications and it looked like it would flow better so decided not...

Thanks. Was looking at a video on youtube from my LHS and they recommended this too. Some brewery's reported grassy flavors adding after fermentation was finished. Would mixing with cooled, boiled water be ok? The Verdant yeast is ripping through this beer. It's down to around 1.030ish from...

I picked up some Citra Spectrum that I'm going to use in an Oat Cream DIPA over the weekend. Has anyone used this yet and have any tips on use? I got 50ml of it so going to spilt it to get 3 brews out of it. I was reading that you shouldn't use more than 1g/L so I'll use around 16g in 20L...

At the moment it's around 72% for a hazy dipa brewhouse but I still haven't got the system fully dialed in yet. The losses through the boil are proving difficult to get. The default is 3.5L/h on the 220/230V system but I'm getting closer to 5L/h. Lost 11L on a boil for a barleywine over the...

There's trade off with every system unfortunately. None are perfect but the G40 ticks a lot of boxes for me.

It really is a an excellent upgrade I have to say. I was constantly maxing out my G30 and having to make adjustments in grain bills to keep under the max volume so loving the extra capacity. As I said the filter is second to none. The new controller PID is so stable too. Was getting lots of...

Have to say, the false bottom/filter design on the Grainfather G40 is an incredible piece of engineering and love being able to throw hops in loose now. I've gone with around 7-8oz hot side hops and so far with no issues at all. Will be doing a Pliny clone next with a lot of hot side hops so...

Thanks for that. Think I need to do one of those brews to use up all the bits of grain I have. Report back on it after it's had time to condition.

Looks great and love the sound of the hop combination. Any chance you could post the grain and hop bill?

While we're on the subject of water chemistry I'm just wondering is there any benefits for adding the sparge salts to the boil instead of the sparge? I add to the sparge but heard a few brewers recently say the hold back on these salts till the start of the boil.

Good point. It's definitely on the higher side. Not sure of the exact PSI. Should I maybe off gas it a little?

You're probably right there with the pitching amounts. If the manufactures say X amount it must be right. I've only used this yeast once before on a 6.5% beer and it finished where it was supposed to, I just had no activity for around 36 hours. It's very close links to LA3 has totally put me off...

Mash temperature was 66C (151F). To be honest now you mention it I didn't notice it being so thin right away so maybe it is the yeast just dropping out. I'll give the keg a shake, haha.

That's what I'm thinking too. Every box is ticked for a big mouthfeel but is pretty thin. I was aiming for a FG of 15 or 16 but I overshot my gravity by a good few points so kinda glad it didn't go any lower. For 8.5% there's no booze off it. I've ordered some more Verdant yeast inspired by your...

So my latest DIPA is in the keg 4 weeks now and I'm really happy with it except the body of it is pretty bad. For the ABV and FG it's very thin so wondering how I might be able to fix it. The details of the beer are as follows. OG- 1.084 FG - 1.020 ABV - 8.5% Crisp Pale Malt - 62.6% Wheat...

That looks absolutely perfect. Did you find the Verdant yeast worked ok on its own especially with the high OG? I'm so reluctant to go back to LA3/Verdant for higher abv beers even though I love what it brings to the table. They also have a certain milky look to them that you totally nailed. Do...

That's very true as Northern Brewer posted about not all Conan strains being the same, I'm sure the same can be said for LAIII. When I started using London Fog, attenuation was 65-70%, now it's 75-82% so even that strain has changed over the years. I used to love it but does nothing for me now...

Are you positive London Fog is the same as LAIII? I've used both a lot recently and both ferment totally different and end product is pretty different too. Very curious on this as I wouldn't have put the two of them as the same strain.

I've been doing Hops are Good method now for a while and I think it's an excellent process, probably the most O2 free environment I can hope for on a homebrew scale. I do have a slight concern that some aroma is been blown off from the fermentation as the smell in my fridge is incredible but...