Search results

I aim on the lower end of the mash scale 5.2 ish when I know I am going to do a massive dry hop and this generally means no further adjustments are required. Knockout ph around 4.9 - 5.0 seems to be the sweet spot so I will check with around 10 mins left of the boil and adjust if I remember.

A recent NEIPA I brewed came out post fermentation at 4.7 after a huge dry hop and it tasted a little flabby. Tweaked it so the next was 4.4 and it was much better. From my research it seems like 4.3 - 4.5 is what the big boys target.

Watched an Instagram video with Other Half & a NZ brewery Garage Project. Sam confirmed they whirlpool at 180F for anyone interested. He also confirmed they have no intention of sending beer to Australia :(

Sorry should have clarified - that was Basquelands water profile for the beer they were brewing. Verdant were on the call answering and asking questions and confirming if they had the same processes. I was really surprised they didn't add any Sulfate at all though.

Watched an Instagram live video yesterday between Verdant Brewing & Basqueland who were doing a 'collab beer' together. Q&A was open and the guys were great at answering questions on hazy ipas. Here's what I got: OG for the DIPA was 17-18 Plato FG was 4-4.5 Plato Basqueland had 200ppm Chloride...

Nearly 50% oats on the oat cream IPA (#7). You would imagine they would have to use a fair proportion of malted oats to avoid lauter issues right?

Yeah I have a feeling it would be very difficult to control a wild yeast fermentation, maybe if you could fit it in the fridge and keep it a constant temperature you might have a chance of catching it at your desired sg. Whether you could crash it at this point is another matter altogether mind you!

The reason I ask about the sulphiting part is because I have read (from Andrew Lea's website: http://www.cider.org.uk/frameset.htm) that by adding the sulphite you knock out the bad yeast allowing the good to take over. Specifically he said "In simple terms what happens is that the sulphur...

Hi CvilleKevin, Firstly thank you for your continued contributions to this thread, I am one of the many who have come to the forum late and spent hours reading through 70 odd pages! This thread is a reference for cider makers the world over and something to be proud of. Just wondering...