Search results

Really recommend trying out RO, why sacrifice any control, especially when it’s $0.39/gal.

This is what I came to say. My hop presence immediately improved when I started using a pressurized fermenter (co2 on while dry hopping, cold crash with no O2, true closed transfer). I also started soft crashing at same time, so could also be a factor.

From personal experience, I have seen different yeast strains have a great effect on how fast a beer will oxidize when left out (similar grain bills but different hops, so confounding factor there).

I think someone in the past has mentioned here that S-04 produces more organic acids (can’t be lactic) than typical Sacc yeasts. I got the same thing you described when I used it in an IPA on two different occasions.

Okay you’ve inspired me to do a split batch with 1318 and 71B together and just 1318 alone!

It’s not like it’s got zero sweetness, but I’d bet your mind is playing tricks on you.

This is a common thought, but lactose is ~6x less sweet (to humans at least) than table sugar. https://en.m.wikipedia.org/wiki/Sweetness#Examples_of_sweet_substances I would guess the lower amount of IBUs, usage of fruit-forward hops, low attenuating yeast strains and the use of actual fruit...

I noticed a substantial improvement in my hazy IPAs (shelf life/color and clarity in hop aroma being the biggest two) when I switched to a pressurized fermenter, dropped the yeast with a soft crash and then added dry hops with CO2 turned on while the PRV was open. Obviously, some O2 was mixing...

Maybe homebrewers have just been conditioned to enjoy the taste of lightly oxidized beer :)

That sounds like confirmation bias at play.

Can you (or anyone) shed some more light on the difference between bulk aging and aging in a bottle? Just trying to wrap my head around what yeast that have flocced out (ie bulk aging) would provide versus the yeast still in suspension (ie bottle aging).

Anyone have experience with this attachment or Hangover system in general? Seems like it would work great with this basket. https://www.exchilerator.com/product/sparge-arm/

See this link: The mysteries of diastatic brewing yeast | Suregork Loves Beer I didn’t see WB-06 mentioned, but I wonder just how actively expressed the STA-1 gene is for WB-06.

Gotcha, I didn’t realize you were thinking along that line (dry yeast contamination). I don’t think that’s very likely, at least at the scale we are going to pick up on. My thinking was to see how “clean” this process would be using a commercial beer with a known yeast. Like, I’d you plated...

Going to run 2-3x longer and what was your load volume/well? Looks pretty similar to what I had, nice job!

There appears to be a conditioning strain that kills/suppresses other yeast, so you’re likely to just end up with a culture of that. I think those that have tried did not care for the result.

Tincture. I buy beans 10 at a time and keep them in vodka until needed. Used 10 mL from 10 beans in 120 mL on this batch.

https://www.brewersfriend.com/homebrew/recipe/edit/980806

Here’s my pineapple milkshake DIPA (only hit 9% abv as my efficiency unexpectedly dropped): Don’t get very much pineapple, but there is a nice tropical vibe going on (used 1 vanilla bean and I don’t really like what it’s contributing, probably will stop using it going forward).

They sell their house yeast: Imperial Yeast A62 Bell's House Yeast Looks like it’s sold out for now though.