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I'm curious to hear your explanation of how citrus fruit and citrus-forward hops do not go together. Fruit(s) + vanilla + lactose + hops = milkshake IPA. That's generally how you make them. Don't like the sounds of it? Don't brew it. Don't drink it. And for the record, it turned out amazingly...

Ever since moving to the PNW I am intrigued by the idea of a cherry Saison. Braufessor do you have a pic of this beer? What are your thoughts on skipping the sour portion of it and just making it a cherry Saison?

Seriously. I got the email and checked and everything was out of stock. I was like "oh I guess they haven't updated it yet".

What kind of water are you using? If you didn't treat your water for chlorine / chloramine, I've found chlorophenols can cause a "side of the tongue" bitterness.

Not trying to challenge you but I have found in general this notion of warmer temps in the center of the wort to be overstated. I measured several of my fermentations from both the center and an insulated probe on the outside of the carboy (I've since switched to kegs) and found the difference...

Bumping this back up. Looking the size we're discussing: https://www.morebeer.com/products/kegmenter-fermentation-keg-76-gal.html I currently ferment / closed transfer in a 5 gal corny, but with hops / fruits / trub I typically end up with anywhere from a half to over a gallon of unused keg...

Thanks. Sortof in my line of thought as well. I had a really bad experience with a massive motueka dry hop. Granted the hops were old and there might have been something else going on but they left massive grassy astringency in the beer. One of the only beers I've had to dump.

Looking for some hop recommendations on a "milkshake" style IPA. It will be a blood orange / grapefruit / lemon / lime citrus mess with vanilla and lactose. Of the ones I've got in bulk that I think would be appropriate for this beer: Amarillo Laurel Mosaic Citra Cascade Simcoe My initial...

A few pages back there was some back and forth on the supposed oxidized beer color boogeyman. Awhile back I did a super unscientific test. Excuse the poor lighting, and I checked the time stamp on the photos, you're looking at the same beer, but the one on the left spent no more than 17 hours...

That is also a thought! Yeah you might be hooped there... Can you even have regular beer?

Anyone listen to the new Experimental Brewing podcast with Athletic Brewing? I've tried one of their "IPA"s and honestly it was pretty good. It's interesting that while they consider their process proprietary, they commented it isn't one big change they made when compared to regular brewing...

Hahahah this comment. The LoDo thing is ridiculous. Don't get me wrong. O2 after fermentation: bad. Closed transfer: good. Anything much further than that is severely diminished returns in my opinion. Maybe one day I'll eat my words. I hope I do! Back on topic, I have the barley crusher. It's...

How were you designing your recipe when you brewed with your friend? You need to use a brewing efficiency calculator to make sure you're hitting your numbers. You need to know what efficiency you're getting with your process. I use this: https://www.brewersfriend.com/brewhouse-efficiency/...

It really does depend on ambient conditions, warm or cold. If you don't prescribe the temp, ambient may dictate and it may never actually "free rise" or it may shoot up into the 80s. Eg in the cold months my garage get down into the 50s and that would for sure prevent a free rise up to 70...

You might be better off pitching at 67 and rising to 73 then no? If you pitch at 66 and rise to 73, by the time you make it to 73, all ester production could be well finished. Most of my ales approach FG by day 3 TBH.

Fiiiiiiine guys I'm convinced! Sugar it is! What about schedule on fermentation temps with 3787? Fairly certain that detail is critical with this beer.

What are people's thoughts on this regarding skipping the sugar and compensating with more pils? Can you achieve the same result with a different mash temp? Keep the same mash temp? Might brew this this weekend with that change!

So I did exactly as you suggested Dgallo with A24 dry hop. I followed a very simple grain bill and whirlpooled some Amarillo. Pitched at 68 and after I saw activity within less than 24 hrs I bumped it by 2F per day until I got to 72F. This brings me to today (day 3). I pulled a sample to see if...

Make a starter. Doesn't matter if my yeast is two days old or two years old, I always make a starter. You literally have nothing to lose and everything to gain. If it's dead, the starter won't go and you've saved yourself the stress. If it does go you can brew your beer!

How is it different from a clean, well attenuating yeast like, say, 1056?