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I think I'm going to just go for it and add the enzyme to the mash at 146F and see what happens. The 10.4oz of hops seems right, Im going with a combo of Ekuanot, Mosaic, and Amarillo and go with a NEIPA dry hopping schedule. my hop weight will be slightly less as im going to use cryo hops so...

I have seen lots of people saying to mash low and add enzymes to the mash when making a "Brut" IPA. When looking at the FermFast description and instructions I understand the part of mashing low as the enzyme is tolerable up to 149F, but the pH range says its stable only up to a pH of 5. With...

Im not too concerned of introducing oxygen when dry hopping as there is still a small layer of Co2 sitting on top of the beer in the fermenter. I usually ferment this style of beer i a bucket as this allows me to minimize the height i drop the hops so it pulls in little air (mostly co2) as...

Hi

I think i need to change my shorts

Ya the dry hopping schedule is normal for this style which is right on par, but I did find another boil hop schedule from the head brewer on beer magazine (see below). It comes out to about 10 less estimated ibus. I think I'm going to try that hop schedule and see how it comes out...

My BIPA just made it to the final round of national homebrew comp. I used Simcoe and Cascade for for flavor and aroma. The pine compliments the dark malts really well for this style imo.

I was looking around on "National Homebrew Association" website and came across Weldoworks Juciy Bits NEIPA recipe. Has anyone tried brewing this beer? Reason I ask is I was looking at brewing a similar recipe with a couple minor tweaks to the grain and hop bill, but when I use their hop...

Everything went smoothley yesterday. Hit all my numbers and didnt over sparge. I sparged with 6.5 gallons out of my total 9.75 gallons where my last runnings were coming out of the tun at 1.016. I topped off with the remaining sparge water until i was at my desired pre boil volume (~3 gallons...

Martin when you reduced your sparge volume did you thin out your mash thickness? If so what did you use? currently I have a mash thickness of 1.50 planned which equates to 5.25 gallons strike water and 7 gallons sparge. With this low of gravity do i thin the mash by bumping it up to 1.75 or even...

Ya that shouldnt be an issue as I have a refractometer as the small sample size will cool quickly

Thanks Everyone, I will probably stop sparging at 1.010 to be safe and then top off like you said

I do plan to adjust my water. I am using 100% RO water and using Bru' n water to adjust my water. I will be adding 3.6g Gypsum and 3.1g CaCl, and 1.9ml of lactic acid to 6.9gallons of strike water to get my mash pH where i want it. For my sparge water I will be adding 4.6g gypsum and 3.9g...

Hey Everyone, I am looking to brew a 10.50 gallon batch of a low gravity cream ale where my plan is to to split the wort into two fermenters to do a side by side comparisson of fermenting with two different yeast - WY1056 (American Ale) and WY2112 (California Lager). Below you will find my...

My plan is as of now is to add both K-meta and K-sorb and then add lactose to my keg and rack over the beer on top of it. I am going to wait until February to Keg it.

Good point. I only mentioned it as I love using MO in SMASH beers, but never really tried it in this style of beer. I will brew it with 100% MO base and then try a 50/50 split next time

Has anyone tried brewing this style with 100% MO instead of a 50/50 mix of 2row and MO? I was thinking of brewing the following beer below using 100% MO with a water profile that has a S04 to Cl ratio of 0.75 but I am second guessing if I should do a split for a base malt. SG: 1.065 FG : 1.014...

Hey everyone. So back in January 2017 I brewed my version of a "flanders red" using a similar grain bill to Jamil's (see below) and I am now getting ready to keg 4 of the 5 gallons (saving 1 gallon to blend for next years batch). For yeast I pitched Sour Cherry Funk from Gigayeast which consists...

Hey everyone, I brewed my own take on a Flanders red last year this time and am looking to keg it in the next day or 2. I took a gravity reading yesterday and it finished @ 1.000. I used gigayeast sour chery funk which has only lacto and brett in it so i wasnt surprised it finished this low...

Has anyone tried the Omega DIPA yeast? They claim this yeast to be the conan strain but was curious if anyone has brewed a NE IPA with this yeast yet and what they thought of the results http://www.omegayeast.com/portfolio/dipa-ale/