Search results

Like others have stated...oxidation, oxidation, oxidation. If you don't have commercial bottling equipment no matter how good you are at bottling those hoppy brews won't last the test of time.

It's really not so true anymore. Check out this article. Very interesting. http://scottjanish.com/zero-hot-side-hopped-neipa-hplc-testing-sensory-bitterness/

Without getting into specifics, it's a different type of bitterness from dry hopping. It's smoother. You can actually get all of the bitterness you need from just whirlpooling. I'm not saying just dry hopping will get you to the level of bitterness you need. I'm just trying to get you to...

People need to stop worrying about actual IBU numbers. You need to do trial and error, and find out what you like, and what works for you. You'll get bitterness from dry hopping. If you don't believe me, then check out some of Scott Janish's awesome work.

Yes. Carb with co2. Best to do it at room temp. That way you can be a little more accurate, and need a higher pressure to carb. If you do it at fridge temps it's just too low of a pressure to be accurate enough. Unless you happen to have a regulator that's accurate that low. I usually let it...

There's no explanation needed. As soon as you pour a beer out of your faucet oxygen is waiting to do its thing. Any brewery that fills growlers will typically tell you to drink it within a week. You can minimize oxidation by using a tube that touches the bottle of the bottle, purging the...

I don't know why people insist on keeping the burner cranked when coming to a boil. It's so easy to avoid boilovers. I think some dudes just get off on seeing a violent hot break. When it's getting close to boil all I do is crank the flame down really really low. No issues, and I still get a...

Your carb is probably too high. 2 vols is too much. I usually go with 1.2. Letting it sit for a week or two on beer gas can help. I always feel like a lower FG helps with head retention in a nitro. Could be wrong, but it's my experience so far. I'm sure grain bill recipe can influence that...

I like this idea Owly. Check out this little contraption from NorCal Brewing Solutions. He's got a few other configurations, but this might be great for reducing oxygen during transfer, and also keeping hops out...

Surescreen with pellets isn't the best. Whole leaf it works better. Sometimes I'll use a Surescreen and also tie a fine mesh bag around it. Look into scott janish's method for keg hopping. It works awesome

In!

That the focus on a NEIPA is "the haze"

Your description is spot on. People are so wrapped up in the haze and full mouthfeel. I think Shaun is still doing his own thing that other people haven't truly replicated yet. All of his beers are so well balanced. You can get something delicious like Trillium, and be blown away by the aroma...

God, I remember drinking copious amounts of Cream Stout way back in the day. It was so good back then. I always remember when Sam Lager was fresh on tap it almost had a fruitiness to it, but still with that nice malt backbone. Then, it just made a turn for malty, and that was it for me. That...

I've been using the same for a couple of years. This is the best line IMO. You need about twice as much line than with vinyl, but it's worth it to me. Every other line I tried I could taste plastic. Even with the silver barrier line, although not as pronounced.

Same here. Got 4 oz. from Yakima. Not sure when I'll use it, but curious if anybody does before me.

Everyone has it wrong. I'm coining the new term as "Ambient Hopping"

Lol!! What a joke. Let's just call them "hoppy ales", and let the consumer decide whether they want something that has a low. med. or high abv. They can call it whatever they want, but they're not doing anyone a favor by trying to categorize, or invent a new category for what is just beer...

This would be awesome. It would be cool to time a brew for a Halloween party, and set up your place with black lights while everyone is drinking a fluorescent beer! A hazy NEIPA would be perfect.

I get a very slight efficiency drop by about 2% or so. There's really nothing magical about no sparge. The mash is just thinner, and it actually saves time. I do it for all of my 2.5 gal batches. I don't notice any difference, but I haven't made the same beer using both methods.