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My shirt says "Thats what I do, I drink, and I know things."

Spot on. Its too bad it is called "oxidation" because it is actually about electrons and not exclusively about oxygen at all. It just so happens that oxygen is the initial source of electrons in this case, but once they are in the wort, they are in there for good, being passed around, and there...

Yeah, I find many hazy IPAs too sweet in their pursuit of juiciness. The ones we had at the Alchemist, Hill Farmstead, and Lawson's set a bar to strive for.

I LOVE a good WCIPA and they are my go-to beer.. ..but I have made some pilgrimages from the west coast of Canada to Vermont and had some AMAZING NEIPAs. Not all hazies are created equal.. ...many are truly outstanding.... ..

True. My assumption was that you might have ways to mitigate this. If not, my apologies. I find that dry hopping during fermentation does contribute to the qualities of the beer, but a lot of the aromatics do blow off. I always try to have some, or all, of the dry hop after fermentation is done...

Dry hopping will add a bit of bitterness, which would compensate at least a bit for what you missed in the whirlpool. If it were me, I would now split ALL of the remaining hops (13.5 oz) - half during fermentation, then half once the fermentation is done..

I guess it all depends on what you want to get out of brewing. For decades I carried a large bank of yeast strains, but I found I was brewing such a limited set of styles that the nuances of the strains were completely lost on me. It is certainly true that people trying to reproduce certain...

I brew mainly IPAs, so I thought I would make a suggestion to potentially expand your dry yeast toolbox, if you are not already aware of the dry yeast varieties. US-05 and Nottingham are really popular yeasts and hard to go wrong. Personally, I mainly use the Lallemand yeasts East Coast...

I have the skill set and infrastructure to easily do whatever I want with liquid yeast.. ..yet in recent years I have gone entirely to dry yeasts. The expansion in offerings and MASSIVE convenience (grab some from the freezer and pitch.. .no aeration required) is what made me switch...

Wow, thats incredible. This kind of physical chemistry is not my strength, but my gut is telling me that is excessive boil-off. Are you certain you don't have a leak somewhere in your system?

Well, if you don't have temperature control then optimal is whatever you can do :) If you do have some control my brewing friends and I like 68 with Verdant to start, then increase up to 72 over days 3-5.

Good advice, generally, but if I am correct this is a NEIPA that is being brewed, so the esters from the early fermentation of Verdant at slightly warmer temps are desirable. The fermcap should do the job.

The truth is, for the majority of us (non LOB folk) we are completely oxidizing our wort on the hot side. HSA is biochemically real, but I would argue that for many of us the flavour effect is sufficiently subtle that we don't pick it up and we store and drink our beer under conditions where the...

I have used it many times and it doesn't affect the foam on beer. They are silicone based and settle at the bottom of the fermenter. Lots of people use it. Just a bit of insurance. That being said, most likely your gas out won't clog and all will be good.

Nothing home brewing related is worth worrying about ;) A few drops of antifoam in a fermenter keg does wonders. The blowoff will also help, and may spew a bit of yeast, but I'm sure it will be fine.

Experimental error for sure. There is uncertainty in every step of the brewing process - accuracy of weighing grain and measuring water/wort volumes, uncertainty in how much extract each grain can actually contribute, error in actually measuring gravities, etc, etc. These all add up. I would be...

LAIII or Juice are great choices - they are the same strain. Verdant is the dried version of an LAIII variant and it gives very similar results. Its widely available now so if you are buying yeast for this batch I would recommend giving it a try for its convenience... ..oops, just saw your edit...

I only have on thought for your consideration. Is US05 the yeast you want to use for this? I know it is a popular yeast and some people do use it for NEIPAs, but it is not really at the top of the list for this style, at least not in my book. I think appropriate dry yeast options - if you want...

Mea culpa. Bilsch to the rescue. I should have checked on how the EasyDens worked before suggesting a cleaning agent. Turns out it is extremely sensitive to the properties - dependent on in fact - of the borosilicate glass inside. ANYTHING that messes with this will changes its operation. The...

Thought I would throw this out there. I have a lab where we have to maintain a lot of equipment that could be fouled by precipitating proteins (e.g. by attempting to clean with alcohols). The recommended approaches to cleaning are either a) horrible acids, b) expensive and mysterious proprietary...