Search results

I use it for my big beers also. You could split the pack in half, and use it for both batches, assuming they're both 5 gallons. Adding more yeast has nothing to do with bottle bombs. If your original yeast is done fermenting, then there's nothing left to ferment. CBC-1 isn't some super yeast...

No wonder it's boozy. My RIS clocks in around 11% and I age the thing for a year. Next time keep your DIPA around 8%, and you may have some better luck. APA,IPA, DIPA, TIPA. Funny how the lines have been blurred over the years. Someone's DIPA is someone else's APA.

#firstworldproblems

Had the same thing happen to me using W-34/70 a couple of times. Along with the obvious acetaldehyde created by the yeasts, I've also been reading about the affect of oxydation of ethanol that turns it into acetaldehyde, which I think was part of what was going on in those brews. I don't have...

Yup. Boil that sucker down. A longer boil can at times be beneficial. Add your hops when your ready and start your 60 min boil.

Rick, it's most likely oxidation. Lately there have been a ton of discussions on this. Just do some searching and you'll probably find some techniques. We're realizing how sensitive our precious hoppy beers are to oxidation more than ever. Anything you can do to minimize oxygen will help...

Just a quick question. Is one purge considered a complete fill of co2 in the headspace, then disconnecting the gas line and venting all of the co2, then repeating? Or is it filling the headspace while keeping the co2 tank connected, and then venting for a specific amount of time?

You can't go wrong with Galaxy. Sometimes I think it's a cheater hop, it's so damn good. Throw it in and enjoy!! Welcome back!

It's not so much about the pH, but the minerals that this junk contributes. It can be hit or miss for people depending on many factors. Lack of control over what you add to your beer can make or break your brew. Get some Calcium Chloride, Gypsum, Phosphoric Acid, Ward Labs water report...

This. I cooled my wort down to 90 and added the Omega blend. Less than 48 hours it was almost a little too sour, but the beer still came out great for my first Berliner. You really can't go wrong with this blend.

Brewing with Shaun Hill 101

This is the easiest way https://www.morebeer.com/products/isohop-bitterness-extract-1-oz.html

I think a lot of people are too hung up on hitting certain IBUs. Whirlpooling is still an unkown and very variable process. I think BS is set up for whirlpooling at 196F? Once you go below that who knows how many IBUs you're adding. There is already more info coming out that dry hopping also...

With the large amount of hops in the whirlpool and a finishing gravity of 1.015, you're definitely into the NEIPA territory, which I love. I hate a dry IPA, but I understand what you're shooting for. Don't underestimated the amount of hop oils/polyphenols that can contribute to the mouthfeel...

There's more info now coming out that dry hopping actual increases bitterness. I think Scott Janish posted it on his blog. We're learning more than ever that dry hopping, besides adding aroma will also add flavor. The lines are definitely getting blurred now between bittering/flavor/aroma...

Haven't tried this, but keep in mind that stuff has high fructose corn syrup and regular corn syrup according to the label. Looks like 39 grams of sugar per 9.6 fluid ounces. It's going to ferment out in the keg. Not sure what type of residual flavor it will leave in the beer. You could try...

When a beer turns from pale to dark, and hop flavor stales/fades it's a classic sign of oxidation. Looking at your transferring/bottling process is a must to help reduce this.

It's funny how back in the day when people thought of an East Coast IPA, it was malty, English, sweeter. Now it's more of a hybrid of the West Coast style where the malt and sweetness is greatly reduced, but the body is still there. Edward is actually his Pale, but we know Pale and IPA are...

Yes, it seems like you've answered your own questions. Late hopping/whirlpooling combined with dry hopping will definitely steer you in the right direction. Hill Farmstead Edward finishes around 1.014-15 I believe? Far from dry, but the impression in mouthfeel is substantial, but dissipates...

So many misconceptions with the so called NE IPA. The goal was never to make a hazy beer. It just came out that way. Whirlpool hops and a huge dry hop will give you that. Yeast strain can also influence it. Forget fining/cold crashing. Also, at least a 1:1 ratio chloride to sulfate...