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I think the pH at any stage and how it tastes is fairly dependent on yeast strain. Obviously with different strains producing different amounts of acid during fermentation, your final pH will vary with strain for a given knockout pH, and you may or may not like the results. But also, a given...

Is your local water high in HCO3? Mine is around 95 ppm. I have lived in places that were upwards of 250 ppm HCO3 in the local water.

Gotcha. I've been using about 6 oz of keg hops with my NEIPAs recently. It's been working out ok until now, very aromatic, less dank. The 8 oz i just used made it dank, but not necessarily unpleasant. I think it probably has a lot to do with where the top of the crashed hop layer sits in...

Yeah, I think so too. Definitely going to be dialing that back when I do this recipe again.

Here's my report on my 100% WY3638 batch. O.G. 1.068 F.G. high at 1.020 Fermentables/Mash: 76% Weyermann Pils 12% Carafoam 6% C10 6% Acidulated Rising temp mash from 152F to 172F over 2 hours. Water: 75 ppm Ca 110 ppm SO4 225 ppm Cl As much K as needed to hit the Cl target above with KCl...

Fwiw, I feel like every time I've had a TH beer recently (Sap, Green, Alter Ego, Doppelganger, Haze), I've been pleasantly surprised by how bitter they were. They seem to be more bitter than other NEIPAs that I've sampled in my area (not New England any more), which I feel adds balance, and...

Very cool. What temp did you pitch at and what temp are you fermenting at?

This was more like priming with gyle than true kraeusening. I boiled and cooled the gyle and sprinkled on the CBC-1. The yeast had an hour or two to sit there in the gyle while I sanitized, CO2 purged, etc., but there wasn't enough time for the CBC-1 to actively start fermenting the gyle before...

Did you end up doing the WLP066 + WLP644 + WLP300 thing? How did you ratio the liquid yeasts? Super interested in your results! I kegged my 100% 3638 batch this weekend. CO2 transferred to keg with Citra and Mosaic loose keg hops. Carbing up naturally with 20 oz hot-canned/sealed gyle and 2 g...

Never tried hopshot, but another option is to make a hop extract with some dry malt extract and hops. Just whip up maybe a quart of wort, kill the heat, steep some hops for 15 minutes in a bag, remove the bag and get the liquid in the fermenter. I would purge the keg down several times first and...

I recently used WY3638, which is a little different from WLP300, but at least in that hef vein. Smells great so far but it's still in primary. Going to keg this weekend and naturally carb with speise plus 2 g CBC-1. Will report results.

Had a mostly uneventful brewday. Couple minor equipment snags. The one big thing was that as I was carrying my carboy (after pitching the yeast and sealing it) across my house to my ferm chamber, I noticed something black floating in it. Upon closer inspection, I realized it was a fruit fly...

Been out of the game for a bit but I'm brewing tomorrow. My lesson learned from my last attempt (the blended batch with about 15-20% all-WB-06) was that I need even more of that banana-bubblegum thing. So I'm going to try something. Planning to underpitch WY3638 warm and ferment warm. About 6%...

That's really interesting. I wonder if they've changed their water profile and/or what salts they use to get there. That BYO article from a while back where they analyzed Alter Ego for mineral profile suggested very little calcium, magnesium and sodium and more chloride than sulfate. Also very...

That head is gorgeous, almost looks like a nitro tap!

Not sure about a hef yeast but Wyeast 1581 is a Belgian yeast that is supposed to be estery without phenolics. Never used it myself, but I see mentions of Belgian esters and no phenols on the forums. Not sure if that means bubblegum or banana or more plum/raisin/honey/rose. Didn't see any...

Awesome man! I am really interested to hear about the blends. How did you split up the 9 oz of hops?

I have used it on all three of my attempts with the core trio with good results. The only thing I can think of for why it would be necessary is an insurance policy against having the POF+ strains kick out anything weird during conditioning. I would think after a relatively high gravity primary...

I have read that 007 and 1098 are the same, or at least from the same source. But 1099 and 1098 are both supposed to be Whitbread strains, right? Then, is it possible that S-04 is the same as 1099 and not 1098/007? I have never used 1099, so I can't speak personally to its character.

Dry yeast is packaged with a bunch of sterols, so the lack of O2 later in the ferment may not be as bad as if you were to use liquid yeast. Never tried this though.