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US05 I normally ferment at high temperatures as I only have a swamp cooler and all aromas are lost during fermentation. So I rather prefer dry hops only.

Use this, it will protect the heater. The chiller can rest on it.

I think it'll, but not much since I bottled it earlier than usual - in 8 days. Usually, I bottle only after 3 weeks, by that time all yeast has dropped. I also didn't use clay etc. But after sitting in the refrigerator for a day should make it a bit better.

nice logo there

Finally bottled them on Sunday. Will be ready to drink on Friday. Right on time. I tasted while bottling & it had nice orange aroma with hints of grapefruits. I think the green malt hit right on money with taste and flavours. I'll use green malt more often at least in such ales.

I'm no expert but adding bit of grated ginger and pineapple etc (mango, banana) to the must can help break complex sugars/starches and proteins faster. I do add these in little quantities in wort in high gravity beers. But these work better between 38c to 50c. After that the enzymes start...

Distillation is the way to do it.

It's 9 am & it looks delicious enough to want to drink now. Please share recipe. Love the colour.

Do I read ABV on NEIPA correctly? wow

Thanks for the information. I tried reading about it, but it seems not many people have left a feedback about how the beer turns out to be. Usually I use my oven to dry/toast but this time, the temptation took over after tasting a few berries.

I experimented a bit on Saturday. Where I live, malt is not available & there are no HB shops nearby. So I have been making own malt for sometime. I made green malt from red wheat - about 2 KG & some malted white maize/corn. When I was drying up the malt in sun, I tasted a few wheat acrospire...

Totally agree.

If you add a shot or two of vodka to a fermenter, you will notice no Krausen or foam and hence no blow offs. Something to do with surface tension and it doesn’t negatively impact fermentation. The rum soaked raisins might have had the same impact, depending upon how much liquor was in them.

Hello, I didn’t mention that I did filter the beer and had used finings as well prior to bottling. I left finings in the fermenter for 2 days. I didn’t do whirlpool as I hadn’t boiled the hops.I don’t have problems with more protein in the beer. Now a days I don’t use finings but always filter...

If you If you read my first post, I was sharing my own experience. The beer was bitter irrespective of no boiling of hops. And calling non-sense wasn't very polite anyways.

Thanks, I guess the question is if resins will anyway impart bitterness, why do a 60 min boil as oils will evaporate anyways

can you please explain the difference in terms/type of bitterness they impart vs oils?

I have skipped bittering many times & it saves time & effort in making beer. Once I made an ale batch of 23 litres (partial extract) with 200 gm DRY hops - citra, mosaic, southern passion and southern queen. I thought since I'm not boiling hops, no isomerisation and no or less bitterness & I'll...

In India, we add some raw wheat to add to body; about a cup for 5 litres. Also, a bit of cinnamon, boiled chai tea leaves for tannins. Add a few chopped raisins and a few de-stoned dates. These additionally provide nutrition to yeast.

Option 1. It’ll be worth experimenting and you get a crisp high gravity lager. Why not!!!