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What was your grain bill? I've had lower attenuation with my stouts too due to all the roasted / crystal malts those grain bills tend to have.

Oh wow that is excellent. I'll try it for my next lager brew spree!

Interesting. Maybe I'll give it a shot! How's the attenuation? I see The figures vary between Imperial (70-74), Whitelabs (68-72) and Wyeast (72-74). I do like my lagers crisp and like I mentioned 2308 (70-74) was on the maltier side for me. Though I know you can't really hand your hat on...

What do you like about this one and how does it compare to W34/70? I'm trying to settle on a one-and-done lager yeast and I'm finding it very hard to get away from W34/70, and I'm not a dry yeast guy. It ferments fast, tastes clean, attenuates well, and drops clear quick. I'd previously really...

Is there a functional difference between "2121" and "W34/70"? In your sheet you've stated W34/70 as being a high flocc'er (which fermentis also states), but Wyeast states 2124 as Low-Medium. I'm trying to decide which of the two I should keep as my go-to lager yeast :confused:.

Very very interesting. I also have a single hop tester recipe that is almost identical to yours. The only difference is I use Munich I instead of biscuit, 1272 instead of us-05. Even the hopping schedule is pretty much identical! Sometimes I separate it into two dry hops.

Actually, I shook carbed it... I don't remember what I did with the other one.

Can anyone explain what the heck is going on here. I've got two almost identical recipes, one stayed hazy till the end, the other is clearing up after just over a few weeks. Batch one: stayed hazy till the keg kicked at least 5-6 weeks. 76% 2-row 10% White wheat 10% Oat malt 3% Honey malt WP...

Ah yes I see what you're saying and I agree. Once you have a pure CO2 environment that works. There was also some talk of requiring a certain pressure to seal the keg. My thought is that unless you use a ton of CO2, it would be very hard to get that pressure on the system with pure CO2 before...

Here's my take on spunding. This may be obvious to some, but you have to be very deliberate about how you do it. Janish posted something here: http://scottjanish.com/headspace-hazy-ipa-oxidation/ He kind of alludes to it. I think the problem here was that he pressurized with air inside. If you...

That sounds AMAZING. Dank-bomb? Love dank brews.

I have 16oz of strata waiting to be used. What combinations do you use to allow the strata stand out? Whenever I encounter a flavor/aroma hop that I'm unfamiliar with, I tend to make a "session" NEPA if you will. Usually around 5% with maybe half the hops that you'd do a NEIPA/hazy with. I feel...

Yes it is. Went a bit ham on that one didn't I. I probably went a bit overboard, but I've read there are breweries doing 4-5 lb/bbl total (over multiple dry hops) which equates to 2-2.5 oz per gallon. My gut says you're into diminishing returns at over ~1-1.5 oz/gal.

5.5 gallons 2-row 80% Oat malt 8% White wheat 9% GNO 3% Wanted to try something new in the WP so: 2:4 Idaho7:Mosaic @ 180F Soft crash to 60F for 24 hrs DH6:4:2 Citra:Mosaic:Galaxy 2.5 days. Pitched A30 Juice. Absolutely delicious and super drinkable at day 9.

Dude I just realized how much I love this list. Nice work.

I do this exact same thing and I think it's sound. Especially with the relatively slow flow rate of CO2 gas produced by fermentation, I think the O2 is more likely to be displaced without mixing making it even more effective.

How is it inefficient? I'm not saying I don't believe it, just curious. It seems like it would be a time / flow rate based scenario with constant mixing and dilution. Kinda like the purge and release method but continuous. Has anyone quantified it? Edit: If you think about it, the method I'm...

Love the article but it doesn't touch on the method I'm talking about. Mine is the starsan purge method minus the starsan. Haha.

Anyone else use a gas displacement method? I hook my co2 up, hook a party tap up, purge out all remaining Starsan, into a bucket, and just hold the party open for 30-40s with the CO2 constantly flowing. Is this more or less efficient than the purge 16 times at 30 psi business? It just seems...

I loves me a good hazy but check this out: It's really quite good. Light and crisp at 7%. According to BA: Malts: American Copeland Pilsner and the Choicest Rice Hops: CTZ, Czech Saaz (for spice), Oregon Amarillo, Yakima Citra and Michigan Chinook. 55 IBU They're calling it a brut. I...