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Seems like this might be missing something? They don't mention any Citra or Mosaic at all and they don't mention what hops are in the dry hop.

Have you keg-dryhoppers noticed any degradation from leaving the hops in the keg while having co2 from the entirety of fermentation purge through them? I've got a similar situation where I can be lazy and leave the DH charge in a dry hop chamber and let the ferm co2 purge them, at which point...

Is Isar 34/70? I don't think it is... Unless you know something I don't?

Patent Brewing is carrying select Escarpment Labs stuff, like various Bretts and others including Krispy. https://www.patentbrewingcompany.com/merch Here's a blog post on Krispy: https://escarpmentlabs.com/blogs/resources/the-search-for-krispy-clean-kveik-yeast They've modified it to make it...

Man. I brewed last night and I was well into the brew day before I realized I wouldn't have enough pils or 2-row for my base. The absolute best I could do with what I had on hand was use about 30% Munich 1. Lol. Couldn't help but laugh at myself. It should end up at about 6 SRM. It's 100% Citra...

Let's play everyone's favorite game: Help me empty my freezer! What combo would you do with these: Citra (lots) Sabro Strata Simcoe Galaxy Riwaka Southern Passion Southern Star CTZ Cascade Idaho 7 - 2 oz or so that I'll use on hot side. Plan on going with Conan for the first time after lots of...

This is a great thread so I'm resurrecting it. Thanks to everyone who has contributed. I've been really focusing on pilsners lately and I'm pretty convinced these beers are make or break in the mash. I think the simplest way to ask it is: Given equal attenuation, is there a difference in wort...

Tang is next. :p

I think it just must be the golidlocks zone of grist protein content and dry hop load. I wonder if the Galaxy had something to do with it. I'm pretty OCD about oxidation. It has enough ports that I can spund, connect my CO2 to force transfer to serving keg via floating dip tube all without...

If you want one that gets better with age, look no further than the Idaho7 / Galaxy fermented with Chico. Here it is at 8 weeks. Super simple: 80% 2-row 10% Chit (ala Janish) 10% White wheat 150:75 CL:SO4 Idaho 7: .25 oz FWH 6 oz @ 180F WP for 15 min DH: (hop cannon preloaded at pitch and...

I had an opportunity to try the real thing in LA a few weeks ago. Definitely amazing stuff. My attempt was nothing like it. So you could imagine my excitement when a local brewery here in Seattle released this: Timbo Dry-Hopped Pilsner | 5.8% | 50 IBU This is not our beer. Yes - we brewed it...

I love how open these guys are with the level of technical detail they provide. I find it quite curious that it's lost the STA1 gene resulting in such low attenuation numbers. 65-72% is quite low for me. From the website: "The lower attenuation can help combat the unexpectedly high attenuation...

Where do you get it? I can't really seem to find it.

Where do you live? I know for a fact Cloudburst in Seattle uses A30 Corporate and I have easily propped up yeast from their cans.

Where's the link to your GoFundMe :mug:.

That... Is not how that works. And there is no way your brew is at 35%. I hope I'm not mansplaining here but the content of your post makes me think are light on knowledge in this subject area. If you already know all this, please disregard. No offense intended; just trying to help: The way us...

This is a NEIPA thread. How dare you.

Let me tell you, I made a Japanese lager with one, ONE oz of Sorachi Ace split between two additions with no other hops and it was an absolute lemon dill bomb for a few weeks until it mellowed out. That character remained in a more reasonable form until the keg kicked. Based on that experience...

This answer applies to both of you: I don't really have any references, except to say that when you open your fermenter after fermentation is compplete, if you do not immediately keg condition or bottle condition with yeast to scavenge the O2, or purge with CO2, you're exposing the beer to some...

No. I never use cold side finings anymore. They're a good way to oxidize otherwise perfect beer. If one uses good brewing practice and Whirfloc, most beers clear up wonderfully like that in 3ish weeks anyway.