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Something sounds odd. Anytime I've pitched onto a cake I've always seen activity within hours, including lagers that I neglected to aerate. Is there a chance you somehow removed most of the yeast? Even then, 1.05-1.06 is not that high of an OG, it should have taken off by now. Like someone else...

Wow two radically different methods. Which one did you prefer? I just got some Lutra which is supposedly Oslo. Interested to try it but I'm trying to nail my basic pilsner method before I attempt this recipe again.

How did it turn out?

Looks fantastic! What was your hop schedule? Would you change it?

So I've kegged it. Lagered it for 4 weeks. And I'm now sipping it. The sample right at the start of lagering was horrible. After two weeks of lagering it was much nicer, very big hop presence with clean finish. And now it's... I'm not sure. There's a weird mouthfeel thing going on. Polyphenols...

Is this better or similar to Oslo?

Dang! Where did you get it? I'll be in Bend in a month (Covid permitting), I'd love to try it.

I agree it's a bit of an interesting combo. The Mosaic WP came through pretty strong which helps. It's definitely a bit of a departure from the standard NEIPA combo. I'm not good with flavor descriptions. I'd describe it as stone fruit, pineapple, with a hint of floral, more so than a standard...

On the subject of perma-haze: That's over two months in the keg. I'm pretty sure she isn't going to clear up. You Are Not Alone recipe here brewed remotely with my homebrew club: https://reubensbrews.com/you-are-not-alone-homebrew-recipe/ I think it was 4 gallons into the fermenter. Too bad...

I'd definitely be up for trying another strain. I only tried Voss and Hornindal. Didn't care for either, though I was extremely impressed with how fast Hornindal cleared a blonde ale up. Like I had crystal clear beer in two weeks.

Thank god I'm not the only one :p.

Did a ~30 hr dry hop at lager temps with 3:1.5 Citra:Mosaic and transferred it off into the serving keg. My curiosity got the best of me and I had a taste. Man alive. This is not a turn and burn brew like modest NEIPA. It's a polyphenol sulfur bomb that will definitely benefit from aging. Tough...

You might be ok. But Let me ask you the $1M question: Can you make a starter? Always make a starter if you can. Looks like they brewed a beer no problem: http://brulosophy.com/2020/02/10/impact-of-fermenting-with-previously-frozen-liquid-yeast-exbeeriment-results/ Straight from the horses...

Kind of. But that doesn't tell the full story. Paraphrasing, linalool (fruity) extracts faster at lower temperatures. In another study (this might be his other blog post, A Case for Short And Cool Dry Hopping), they test Eureka at 30F and find that linalool and geraniol (fruity) experience most...

I'm about to double down on Janish's findings. http://scottjanish.com/what-we-know-about-dry-hopping/ I'll be transferring the beer off after just over 24 hr contact time on a single DH charge on my latest creation. It's also cold crashing at 36F. I've never gone that short or that cold. Has...

Hey man that is some good and interesting info! Thanks.

Forgot to mention I brewed this. Definitely unique. Definitely amazing. Thanks for the recipe and idea. I followed your exact grain bill. Way too much rice. I made a huge fking mess trying to gelatinize it all in about five different vessels because there was so much of it. The GF (half...

I've recently become infatuated with Pilsner off-shoots. After reading about Highland Park (anyone wanna ship some to me? I'm in Seattle 😅) I've been trying lots of Italian Pilsners that are available. There's also a local brewery that makes killer IPAs thay does a really good "bastardized"...

Wait, what? Can you elaborate?

Dude that is a lot of hops and potent ones at that! You're at roughly 2oz/gal which is near NEIPA / Hazy IPA levels. Did it ever mellow out? Thinking of trying something like this but I will almost certainly use less hops than this.