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You have a recommendation for mash profile in terms of time and temperatures?

Usually it's more around 21oz for 6g, but that's indeed the maximum of what's possible without getting too much astringency and they do need at least 2 weeks in the keg to really settle down a bit. I do like the more spicy earthy flavours of hops, but maybe I can also achieve that by using a...

Thanks for the great advice. In terms of the amount of hops used. I know it's really borderline in terms of not ending up with an overly astringent because all the polyphenols due to overhopping. The last beer I made was a 6 gallon batch 6% neipa with 3.5oz of Vic Secret and 3.5oz of Mosaic in...

Hi, I am working on a 6.5% NEIPA recipe (6 gallon batch) with in total (dryhop+whirlpool) 8oz each of El Dorado, Enigma and Galaxy. First question is if these three hops work together well, I quickly scanned untappd to see if a similar hop combination has been done in commercial beer and I...

Another hint:"You also learn a hell of a lot from the triumphs too. A watershed moment in our brewhouse was when Other Half came to brew with us, and we found kindred spirits in how they messed around with their water profiles." Together with the comment section of this video: "So James says he...

Thanks again for leading me to this podcast series. Definitely the best podcast about hops and hoppy beers out there. I went through all of it in a single weekend. I love how in depth they go into the chemistry while still translating it into practical advices for brewers. It's like the Sour...

I am definitely not an expert, but some of the double dry hopped beers that have post-fermentation hopping can really smell like opening a fresh a bag of hop pellets to me, and my guess would be, that part of that is myrcene. Also the flavour threshold for myrcene in beer is very broadly...

That's not really true for New England IPAs as myrcene (and other non-polar hop compunds) is held more in the beer by the protein-polyphenol complexes, as is discussed in this podcast. They tested a bunch of comercial NEIPAs and for example found that NEIPAs had a myrcene content of...

This study also made me think about the statements from Henry from Monkish about how they hop after fermentation has been finished and how they still want the beer to have a hoppy character and not be pure fruit juice and how this correlates with the results in this study where the myrcene is...

This study also shows how linalool and geraniol levels in the finished beers vary depending on when the hops are added. Which again helps you to make decisions in the hopping procedure.

Cool list! This information really helps to come up with some less common hops combinations, when you think about the combining high geraniol hops with high linalool hops philosophy that Stan Hieronymous was talking about, although thiol information would also help there: "A Japanese team...

Very interesting episode indeed. Nice to so the whole "yeast in suspension" crap debunked. Also very interesting to see that these protein polyphenol complexes seem to be keep some non-soluable hop compounds (alpha acids, beta acids, myrcene,...) in the beer, when otherwise these compounds would...

How long do you preboil and how long do you wait before you start cooling the water? You lead the cooled water from the immersion chiller to a different vessel so the CaCO3 stays at the bottom of the grainfather? Also, how do you deal with the fact that the grainfather is not big enough to...

Thanks for the info. Is there a list of which commercial strains correspond with the strains in the NCYC list? Or a list of commerical ale yeasts which are acid positive? It's not information that yeast labs provide to home brewers.

So that's 5.0 at the beginning of the whirlpool or after the whirlpool going into the fermenter?

Any ideas about how pH levels at different stages affect the overall taste? Did anyone of you really notice a difference of hop flavour extraction or polyphenol extraction depending on the pH in the Whirlpool or the Dry hop. I've been measuring the pH of all the NEIPAS I've been drinking lately...

Great podcast about dry hop creep to be found here Quite some interesting and new information in there and quite some high level research by the group of Thomas Shellhammer connected to it. Centrifuging out the hops seems to stop the enzymatic activity What's really interesting is that the...

Oh and in terms of sour flavours, I guess some yeasts (SO4, wlp007?) are known for creating sour flavours under certain conditions, but do they lower the pH more than other yeasts or do they just impart a sour flavour without affecting the pH?

I've been measuring the pH of most of the NEIPAS I've been drinking lately. I've measured pH values ranging from 4.1 to 4.7 I must say that most of these were measured with the samples still carbonated and mostly around 20 degrees Celsius. Although I didn't see much difference in pH with the...

Great interview with Henry from Monkish to be found here, with the first half talking a lot about the processes he uses for creating his ipas. It's mainly interesting because the high Cl-SO4 ratio and the dry-hopping during fermentation don't seem to be that important as we all think. Also nice...