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Ok that’s what I thought but I don’t want it to dry out a neipa. So I’ll just adjust the attenuation to 77% in beersmith. I just listened to a podcast with Scott Janis and he said at thier brewery they intentionally finish the neipas at 1.020.

How would one go about achieving 85% attenuation. And yes I was prob ill advised for changing the attenuation to 85% in beersmith.

I know not usually a problem and maybe this has more to do with my recipe or process but I used a full pack of hornidal on a neipa recently and it came in higher than beersmith projection. I mashed this on accident at 150 was supposed to be 153, pitched it at 85deg, and I use a heat pad on the...

Ok so some of u are soft crashing before first dryhop? I’ve been doing this the last couple versions by placing my csrboy in my keezer and since I’ve been using kviek it takes a couple hrs for it to come down into the high 50’s low 60’s but then I’ll remove the csrboy and add my first dryhop...

Ok then I wasn’t to far off. Something must be off in my beersmith program then. I’ll have to go back and check it.

Good point however it’s never happened before and I’ve been using beersmith with the same setup for 7yrs. I just brewed 2 weeks ago using the same numbers, calculations and volumes and hit them all. So idk. And I just went into beersmith to check everything and it’s what I’d normally expect. Est...

Using bru’n water I used 1.1ml of LA to get my ph to 5.3

I’m not new to brewing been doing this long enough on my same system and never seen this discrepancy happen ever So wanted some thoughts. I mashed and sparged and got my pbv of 7.75 gal. Mixed it up and took a sample and let that cool to 73 deg, took a reading with my hydrometer and it read...

Whoa. That’s quite the reply. I thank u for the insight. I use distilled water and have that plugged into bru’n water as my base and build from there so basically since I’ve settled on grains for my neipas I just pull up an old recipe tweak the amounts of grain and than adjust the mineral...

Gosh I hope so. We’ll find out in a week or so when I keg it. I’m using hornidal kviek and it chews through these latest ipas I’ve made with it.

Oh no. Lol. Yeah I’m bru’n water their calculated in as sparge additions. Great. Ugh

Ok well I just added them into the kettle. Might as well try it out.

So ive already done my mash mineral additions and lactic acid addition. Im now heating the sparge water. Add my second rd of minerals to the sparge water or wait to collect pbv, get it up to heat and past the hot break and then add the other minerals? I’ve always added them to the sparge water...

I had a 5 gal bucket with the starsan in it so I soaked the bag and rung it out before I put in the hops and I draped it around a pitcher to let it drain a little more before I added the hops, I also sprayed the pitcher with my spray bottle of starSan I then added the hops tied it off with floss...

I may have found a new thing. I usually ddh in my fermenter but I might do one addition to the fermenter and then another 3oz like this one when I keg. Trouble is I transfer under co2 so I’d have to pop the lid at some point to add the keg hop bag. Wonder if it’d be better to do it after I purge...

Yeah I’ll prob leave em. It’s crazy these hops were added about 7hrs ago and they’ve already saved this beer. Got that really nice fresh galaxy flavor now where it was just light aromatics and more sweet malt taste.

That’s an interesting and very informative article. I think once I hopefully get the desired extraction I’ll pull the hop bag out but as long as I’m pulling pints it may not be worth the possible o2 exposure to pull the bag.

Yes how long will it take at keezer temps to extract some flavor/aroma into this beer. I’m hoping it can improve what’s in the keg now.

I have a neipa that has very little nose to it, long story. So I kegged it a few days ago and I just added a sanitized hop bag tied off with sanitized floss and 3oz of galaxy to the keg which is about 3/4 full. How long does it take for the dh to sit before I’d notice any aroma or flavor to the...

It was in the fermenter a total of 13 days and that’s including the cold crash. so if I pop the blowoff blow co2 into the fermenter and the top is open for a total of 1 minute that’s enough o2 exposure to cause this. Idk. Doesn’t seem like that big of a deal, maybe pitching extra yeast scrubbed...