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The picture below is a prime example of why I no longer DH in the conical. This is at 10days with my NEIPA. I have 10oz of DH sitting in the keg with hop spider sitting in the keezer. Bet it didn’t take a quart of wasted beer to get down below the pick up tube. If I had dry hopped in the conical...

When they changed the Old Chub can design something in the recipe changed. It’s still good but just not exactly the same. Really loved the original Old Chub.

I always have a hell of a time getting 6-10 oz of hops out of the conical which is why I do a cool crash then closed transfer to a keg with hop spider. So much easier.

After smelling this Bumba Rum at a friends house I decided to roll with this. I get a lot of vanilla and spice which will definitely compliment this beer. Now I just need to figure out how long to soak these spirals. Going to brew this in a few weeks.

You bring up a good point. I forgot about the bitterness ratio, I definitely want it smoother in terms of bitterness. This is definitely not a hop forward brown ale. Looking at the IBU/OG chart I probably want to stay somewhere between 25-35 ibu so I’m pretty much where it needs to be.

Here is the current recipe, ditched the oats and added 1lb of sugar to get the FG down from 1.018 - 1.015. I also purchased two oak spirals which I plan on soaking in a nice rum/bourbon for a few weeks before adding to the beer. 10 lbs Marris Otter 2 Vienna Malt 1 Crystal 60L 6oz Victory Malt...

First brew since January and I did a NEIPA. Going with 10oz DH using Cashmere / Strata / Galaxy. Can’t wait to see how this one turns out!

Welcome aboard! Yeastie Beastie down in Gulfport will ship to you! They have a website with inventory and i have ordered several times from him before. I live in Brandon.

The serving keg has no star san, the gallon jib of star san acts as an air lock so oxygen can’t get back into the system. Fermentation produces enough co2 to purge the kegs.

Yesfan, Here is a picture of my set up. The first keg next to the conical has the dry hop charge which is sitting all through the fermentation process. Note the conical clear tube is hooked up to the keg "out" post with the dip tube in order to push co2 through the entire keg and out the top...

Best move I ever made was when i quit dry hopping in the conical. As others said above i also use fermentation to purge my kegs but I leave the second keg vented to starsan. My dry hop keg has the dip tube run through the hop spider with hops loose. Now if i need to rouse hops i just shake the...

Will blending the Belgian yeast with S04 or Nottingham help cut down on the Belgian flavors and phenols? I’m looking to make something very subtle or quad like but not a full blown quad. I probably didn’t explain this very well but the goal is to brew something middle of the road Imperial...

I am going to try raising the sodium level into the 70’s as well. Doing this using canning salt causes my PH to raise into the upper 5.5 range. Any issues with latic acid I order to lower the ph in this style? What PH are you guys shorting for?

Yes but this was a band aid phenol which is a no, no. I held on for a few years hoping it would age well but it didn't.

Comments from previous BJCP scores with 8oz Victory all mention toast so I know it's coming through. I am looking to add some dimension to this beer. My concern with adding a 1lb of D180 is the beer comes out to sweet and it bumps my FG up to 1.020. I am pretty happy with the current hop...

It had a phenolic off flavor probably had an infection if I had to guess. I also used honey on that batch which also probably was not a good idea.

I suppose I like the alcohol dryness and complexity and the raisin character but I'm hoping to get that from the D-180 syrup, also I like the chocolate, caramel and red fruit and spice flavors. I could add Special B but i make enough beers with special B already, i thought about orange peel or...

I don't want to make this an all-out quad but flirt with style if you know what i mean. I do think Nottingham brings enough fruity esters to the table for this beer to work and was thinking more along the lines of adding some adjuncts. I tried using Montastic yeast once and it came out horrible...

Hey guys i am looking for some input on how to tweak this recipe into a more abbey/Quad style brown ale if that makes sense? I have brewed about a dozen variations of this recipe and have always wanted to imperialize it. I thought about adding Seeds of Paradise to this recipe or maybe try adding...

Maybe having the fermentation purge the dry hop keg and also the serving keg at the same time would help keep some of the aroma in the serving keg, does this sound stupid? I thought about running a line and putting the DH keg in the keezer to keep it cold. What I could do is just remove the...