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I have Windsor to use this weekend guessing that I will just pitch that and if the FG is still high after the Windsor has wrapped up will use s-05 or s-04 to bring it down the last few points, my worry is that you Windsor won't do the trick alone

I see you posted in the fermentasaurus page as well so assuming you moved to that I just picked one up myself and was going to use it on a NEIPA just curious if I should ferment under pressure right from the start or only after I dry hop with addition 1? would fermenting under a slight pressure...

Anyone ever use Windsor dry yeast on a NE IPA?

Marjen how did this work out for you? did you ferment under 5 psi right from the get go or did you let primary finish with the airlock and then attach the pressure kit and just dry hop under pressure?

also I have pictures I took at the brewery a few weeks ago would this be any help to you guys? not sure if it could help identify what they are using but to my knowledge there was nothing strange it did seem that the fermentors they were using seemed a bit small but maybe i just expected too much

Wow finally reached the end of this took me about a week of reading to make it here, fascinating stuff guys keep it up! For you guys that have used just s-04 in your NE IPAs what temp did you ferment at? going to try me next brew with s-04 to get a baseline and then will try the blend after that

Seriously appreciate this up until now I have been "brewing" following a recipe someone posted and going with it I really want to understand this stuff fully. So I assume I can just do what you said above with no grain?

Thank you everyone I have a much better understanding on this now I've started taking detailed notes but only have estimate (1 Gallon) lost to my mash tun false bottom, any process you guys have used to get an exact number on this?

Sadu I just started using BeerSmith on PC so I'm a little new to that as well, I've been using the phone app but basically just to check IBUs and SRM on recipes but I found the Grain % input on there thanks! just a matter of getting all my brew house info entered in

Makes sense so in beersmith or brewers friend I basically just play with the recipe until I match the OG that the recipe calls for. I assume that if I wanted to rounds things to the nearest .5 LB and that resulted in more being needed that I would simply have to meet the new SG that the...

So I've been doing all grain recipes for maybe a year now maybe 4 to 5 brews, all recipes I've done so far always are setup in LB or OZ what do you do with recopies that are in percentages? as an example 80% 2 Row 15% Carafoam 5% Cara 30

Found this on the Forum it may be a better option as the boil volume will be perfect Pale 2-row (GER): 900g (2 lb) Wheat malt (GER): 900g (2 lb) Wheat DME (60% wheat/40% barley): 1000g (2.2 lb) - 15 min Crushed corriander seed: 0.75oz (21.3g) - 15 min Bitter orange peel: 0.75oz (21.3g) - 15 min...

I've done partial mash recipes before but they have always been from kits for BIAB. How do I go about converting the all grain below to a partial mash recipie. My large brew kettle is only 5 gallon so I would assume I would have to do a boil of like 3.5 gallon max Blue Moon Recipe (Clone)...

I am working on getting ingredients for a Sculpin Grapefruit clone but my brew shop doesn't carry the following grains Dingemans Cara 20 Briess Caramel 20 looks like they carry Weyermann branded grain what would be a good replacement for these grains?

I am working on getting ingredients for a Sculpin Grapefruit clone but my brew shop doesn't carry the following grains Dingemans Cara 20 Briess Caramel 20 looks like they carry Weyermann branded grain what would be a good replacement for these grains?