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Just brew 2.5 gal batches and keg, or if you don't like the idea of wasting a brew day for 2.5 gals, just brew up 5 gals, and split it in half. Hop them both differently.

I'm trying to read between the lines, but I think you're talking about that "Trillium bite" that I get from their beers. I personally don't like it. It's an acidic aftertaste that sort of ruins it for me. I love Trill, but wish he would smooth it out more. Hill Farmstead is the way to go for me...

Who cares about Wicked Weed. Plenty of other amazing breweries out there. It's a shame, but some people wanted to cash out. Good for them, but maybe not so much for the consumer in the future. Time will tell.

You're missing the point of how Shaun approaches his beers. It's not just about a smooth/full mouthfeel. His beers have this pillowy soft mouthfeel. So fuller body, but fades, and doesn't linger. Plus, none of the flavors are harsh like a lot of other NEIPA beers can be. It's more than just...

Haven't had Holger, but have had Twilight. So damn good. I think I could drink Everett all day. Probably the perfect Porter for me.

Nothing wrong with using SS 7 gal brew buckets. I have two, and put 2.5-3.5 gal batches in them. Then, when you get the urge to do a 5 gal batch you won't be kicking yourself for not buying one.

Eh....you just gotta try a little harder. Just go to http://scottjanish.com/ Should be in his beer study posts somewhere. He's actually getting together with Michael Tonsmeire (aka..The Mad Fermentationist) to open a brewery in the future.

No worries. I'm trying to get you to think outside of the box. I'm sure you're familiar with the huge thread about HF in here. Plenty of info to digest. Since the NEIPA coming into fruition, everyone has tinkered enough with water profiles that it's pretty obvious it's a component, but far from...

There is so much more to his beers than the actual water profile. Too many other factors that go into what he does. It's a culmination of all the little details that he pays attention to that make up some of the best beer in the world. Just knowing the water profile is just one small part of it.

You are probably tightening the nut too much. It needs to barely be finger tight. I would even say less than finger tight. I've had a couple of leaks, but because I didn't tighten it too much all I did was rotate the valve to the right a bit, and that actually tightens the nut ever so slightly...

Yikes, not trying to sound like a dink, but you're better off just starting over on this one, or just put it away for a long time and forget about it. I would also rethink your recipe. Way too much going on in here, but of course that's just my opinion.

Anytime you introduce more oxygen there will always be consequences. It's a fairly obvious thing to understand.

I do a closed transfer from my ss brew bucket to the keg. It's really the only way to go if want to have that goodness last as long as possible.

I have a buddy that's been working for AB for about 20 years. I think some people forget that InBev bought out AB not too long ago. I remember him telling me some of the corners they were cutting in production to produce Bud, so it's interesting to know that even the product of Bud had some...

I'm just saying I'd like more discussion than seeing 50 posts of the obvious.

Excellent write up by Chris Herron. Gives a deeper perspective into why AB Inbev is going in this direction. I get tired of people just throwing up the... 'If someone through millions at me I'd take the money and run too!' Of course we would, but anybody that truly cares about the industry...

Exactly. I'm not on either side of the debate. My first attempt at LODO is fermenting right now. The Brulosophy exbeeriment should be considered invalid. Seems like they were eager to get their findings out there, and cause a little ruckus. Maybe get some attention because it's a hot topic...

How were they stored? Were they vacuum sealed? If they were wet hops when you got them, then 1 oz is basically about the equivalent to 0.2 oz of pellets, so really not worth it. I doubt you'll get any contribution from them in a beer. Best to just use a light beer, and pop a couple of...

Patience. It's only 36 hours, and you only pitched a vial.

I think it's January 4th. If so, that's pretty old for a hoppy beer