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yeah good point, I'm currently just doing that on my kitchen counter, but you do have to also accommodate for draining the wort into fermenter. I'm on the 6.5 brewing today making a partial boil pilsner with 8.5lbs of grain and the grain basket wasn't too heavy to pull out. I'm just using a...

Wheat and carapils are a few I add to recipes for improved head retention. I think clean brewing practices also really help. I don’t seem to have an issue with my neipas but I use more wheat than oats.

This omega yeast is supposedly the Augustiner yeast and I’ve used it more than a few times with great success https://www.ritebrew.com/product-p/837114.htm I think choosing a lager yeast is all context. So I generally choose one based off of ease of use since I just brew lagers in my basement...

Can anyone recommend a wheeled cart for the foundry? I have a 6.5 but a cart for either would be fine. anyone using the Harbor Freight cart? https://www.harborfreight.com/24-in-x-36-in-two-shelf-steel-service-cart-62587.html

Yeah I agree you can never exactly “clone” any beer but I like to use commercial examples as inspiration. I try to make a Strong Golden like Duvel, but know that I’ll never match their 50+ years of experience on my little stovetop with a mesh bag lolz.

I can definitely smell Columbus and possibly Amarillo but I wonder if Citra might be part of that equation b/c it’s fairly similar Fort Point by trillium which is columbus/Citra fiddlehead ipa has one other element outside those two but I don’t get Galexy.

Any update on this one? Love fiddlehead ipa and would like to try to match the hop profile

Certainly some challenges there with these styles but they have been done properly, I wonder why it seems to be such an afterthought?

As I peruse photos from newer craft breweries via social media I am always struck by the lack of head retention some of the beers have. Seems to be focused alot in the newer "instagram-photo ready" beers like pastry stouts, neipas, some lagers and kettle sours - all the most popular styles at...

That may be the issue - kveik is a true farmhouse yeast and although Omega separated this yeast out from the original, it still seems to work best in the conditions it has been selected for over generations (of brewers). It would be interesting to see the same exact beer fermented out without...

Assuming you had a clean process and good brew day, the Whoppers are probably your issue in that beer, not the yeast. There’s probably a few chemicals or interactions going on that had effects on your beer.

I used to use spice bags in the keg and they floated - I’d still get better hop aroma than in primary/secondary - you probably have to experiment. I wouldn’t put the keg on its side you may have some trub

saison-style aged on french oak fermented with french saison yeast. working on refining that beer recently, just keg-conditioned last night.

that was an estimation, I use a smaller version of that screen in 2.5 gallon kegs and would have to check but I’ve put a good amount of hops in it with great success. At least 4-5 ozs and my neipas have a ton of aroma. free(hop)ballin in the keg would be a better utilization for sure but also...

I got rid of that blog a while ago unfortunately- I just post on Instagram and keep a visual track of brews - see that in my signature

If you are looking for more hop profile - do just late additions at 180 degrees while chilling and stuff one of these with 3-10oz of hops in your keg and serve: https://www.ritebrew.com/product-p/842386.htm It’s made the biggest impact on my hoppy beers - simple, don’t mess with O2 pickup, I...

Cool post. it would be interesting to see what happens with your S05 experiment but remember that kveik is a farmhouse yeast that has been treated and saved a certain way over long periods of time as landrace yeast - they have adapted to certain practices including basic drying techniques. S05...

I’d personally dump it, not worth taking the health risk for $25 worth of material and some time. just brew another batch.

Check out Scott Janish’s article on DMS, there’s plenty of other ways it shows up in beer outside of boil times in pilsner malt. https://scottjanish.com/how-to-prevent-dms-in-beer/

One of my favorite beers - 100% pils, 100% Amarillo hops. 30 minute mash, 30 minute boil then dry hopped. Never experienced DMS. I've never brewed it at scale like a 10BBL batch, I guess at those levels it would be very important to make sure DMS is not an issue, just never experienced it...