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homebrew NEIPA double dry hop w/ citra, hbc 1019 & bru-1

How was this? Reading up on honey malt. You took it to the extreme and am curious what 100% tastes like

I was hoping to see some others chime in on your Q. Did you end up brewing with philly sour?

It’s a scorcher here too, I understand you. I’m 0/3 on hefeweizen success myself… I haven’t tried since I switched from BIAB propane to AIO electric. Now that I can step mash I want to give it another run. I was using lallemand yeast so maybe there was a problem there. Turned out like...

Any luck on your hefeweizen endeavor?

That keg is long gone but I looked back at my notes…I added amylase enzyme to both fermenters (split batch) and it dropped to 1.016. I’ve added amylase to a batch last year as well with success. If you’re certain the gravity has bottomed out I’d recommend trying amylase enzyme.

I had this on draft, it's a great pils

Using kolsch yeast in a wheat beer this weekend. Seems fitting

having one now, was looking for a recipe on it. Cheers

I just did this and I agree completely. Split batch with diamond lager and Verdant yeast. The lager comes off as more bitter with no ‘ipa substance’ to it.

I can confirm amylase enzyme in the fermenter will create more fermentables - i added it to an ipa that pooped out at 1.024 after 5 days. On end of day 5 i added 1/4 tsp of powdered amylase to both fermenters and on day 8 they’re steady at 1.017. I’m waiting a few more days before dry hopping...

Yes the concepts are right, those denaturing numbers seem reasonable too. I it bottomed out at 1.024, added a 1/4 tsp of amylase enzyme to each keg and it’s chewing away. I’ll reply back when it’s done eating

I am a beer nerd, explain away!

I use a tilt. It’s a split batch and both fermenters are showing the same reading. I’m running a propane setup, no recirculation, I think mash temp was pushing 159 - 160. I was aiming for 154…

This thread has been extremely helpful. I have an ipa 1.65 OG on day 5 (verdant ipa yeast) that is still sitting at 1.30 FG. After a few more days, if it’s still high, I have some amylase enzyme on hand that I’ll try. If i do, i’ll report back

How low did your gravity get after adding amylase enzyme? I have some sitting around and have an IPA that is potentially going to end high. Doing some research on this.

Any luck on the banana quest?

A few years later I’m on the quest for my best hefe brew. Has your banana quest been completed?

Came here looking for this. I used it for the first time this week. I did a standard pitch rate at about 71f to start and it finished in 2.5 days

Thank you for the recipe. I think I saw you post this on r/homebrewing and I’m making something almost identical. Going for a 149f single infusion mash and fermenting in a keg around 66f. Going to Germany for a honeymoon later this year, mostly for the hefeweizen..lol