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You are totally right about Kelvin vs Celcius! I feel a bit embarrassed not think of the fact that temperatures should be in Kelvin. Same for ideal gas law and almost if not all equations in SI units. Thanks also for the great insight on the sensitivity to temperature in enzyme driven...

Yeah, I sometimes get a bit too caught up in trying to understand why things work the way they do rather than focusing on how that knowledge can be used in practice. :) But I love digging through all the hop research and trying to see the connections. Small addendum though: It was also nice to...

I think I did not express myself properly. :) Maybe it is good to keep in mind that the research I referenced is aimed at professional brewers that look at this from a different perspective. They want to see how long the flavour stays stable in a well packaged beer. (DO 20-30ppb) And for them...

Just watched it, but there was not too much brewer information. More about how they evolved as breweries and a bit about shelf stability of NEIPAs Great though to see again the confirmation that for hoppy beers temperature is a lot more important than oxygen. They mention near the end of the...

This is the post from @couchsending that I still vaguely remembered talking about pH for hoppy beers: Isolated Yeast (Tree House): How to Identify and Characterize? Quoting couchsending: "I adjust along the way as necessary. Mash pH for hoppy beers is generally targeted at around 5.3 room. I...

Any ideas about pre-boil or post-boil pH? I vaguely remember multiple brewers (Dan Suarez, Henry Nguyen: "Tareget knock out pH, pre-fermentation of about 5" (at what temp?)) targeting less than 5.2 for preboil pH to get a softer bitterness from the hot side hops.

It's always confusing when using metric and imperial at the same time. :) So with 100g (3.5oz) g T90 and 100g (3.5oz) cryo I dry hop the equivalent of 300g (10.5oz) T90 in 19l (5gal) which is about 16g/l (2.1oz/gal). This is what Cloudwater uses for their DDH pale ales, so I guess I should call...

Yeah, I think brewing NEIPAs forced me to vastly improve my brewing processes, especially in terms of keeping out oxygen, but also made me realise how important technique (e.g. how and when to dry hop, doing a soft crash before dry hopping, paying attention to diacetyl, ...) is compared to the...

These are my notes from that podcast (sorry, too lazy to write full sentences :) ): Citra: early dry hop: Mango; after fermentation: more pungent and dank Control contribution of hop by when you add it or how you use it Increase aroma with higher dry hop Cryo cleans up the hop profile and...

I just did a 5 gal batch of citra pale ale of 5.5% with 20g of T90 at 10min, 100g gram T90 in the Whirlpool and 100g T90 + 100g Cryo in the dry hop and it has a great balance between fruitiness and hop complexity. I think I also heard in a CBB podcast with Pinthouse Pizza that they use 50:50...

I had similar problems like you when I was dry-hopping in my 11liter fermenter kegs after a cold crash, before I transfer them to my serving kegs. I didn't seem to be able to extract enough from the hops. I read up a bit here on the board and it seems it could be a combination of lots of things...

Could also be CB&B podcast with Hop Butcher for the World where they discuss how Ekuanot cryo usually doesn't have the green pepper flavor, which regular T90 pellets of Ekuanot often have.

That's really interesting. What are the time and temperature of your whirlpool? I am wondering what the difference is in terms of isomerization of alpha acids and blow off of hop oil compounds between doing a split charge at 10min and a lower temperature whirlpool charge AND simply doing one...

Thanks for the great comments! Definitely gives me a better idea of the noise level. There was actually an interesting comparison between all the homebrew glycol systems in the latest issue of BYO: https://byo.com/article/homebrew-glycol-system-comparison/ But they didn't go into detail about...

Could you give some general thoughts on your chiller in terms of noise and how often the chiller turns on?

Would like to see a comparison between the stasis glycol chiller, the grainfather chiller and the as brewtech 1/5hp chiller.

Would hoch kurz mashing get you there?

Looks very interesting as I was looking for a compact, low power chiller. Any idea when this product would come to Europe? 2020? 2021?

It's quite funny because during the whole book, Scott Janish seems to promote malted wheat (smaller proteins, so more stable haze) vs flaked oats (more staling, more murky). Also on the recent brulosophy podcast, Scott was mentioning that they are moving away from flaked oats and replacing them...

It seems Alvarado Street love the Conan/Sach Trois blend and their beers are indeed very pineapple forward: https://beerandbrewing.com/breakout-brewer-alvarado-street-brewery/ "The jump into the more turbid side of IPAs started with one beer, Contains No Juice, which they brewed with few...