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My second batch was actually a 10 gallon batch and I plan to use the two yeast cakes from that brew session for a much larger batch at my friend's brewery. So, essentially, I made a 10 gallon starter. Not sure what size batch we'll brew yet, but I'll report back once it's done and let you know...

I've fermented a NEIPA and a kolsch in the same fermenter I used to brew my first Philly Sour beer with no problems. Neither turned out sour and they didn't show any signs of contamination. I just used normal cleaning practices. I recently brewed a second batch of Philly Sour and a different RIS...

Bumping this thread because I made another tincture today. Gearing up to brew in a week or two and wanted to remind others how awesome this beer is and how wonderful it is to have during the holidays.

For anyone who is interested... I tasted my second batch (about a week into fermentation) and it seems completely different from my last batch. Batch 1 I did everything to encourage maximum sourness (two packs of yeast, simple sugars added to boil, mashed low, etc) and it was in your face sour...

Thanks! I really appreciate the follow up....Glad to hear it turned out good.

Anyone want to share or suggest a water profile for this beer? Also, any tasting notes or updates from your brews? I'm about to brew mine in the next few weeks and looking forward to it already!

I always aerate (shake the bucket method) and never have any issues. I've done it with Philly Sour and other yeasts (dry, liquid, cakes, etc) and plan to continue doing it.

Brewing my second batch with Philly Sour tomorrow. First time around I used 2 sachets in a 5 gallon batch. Tomorrow I'll try 1 sachet/5 gallons pitch rate and then report back with tasting notes when it's ready.

Just finished my first ever NEIPA, pretty similar to OPs updated/edited third version. I did my water profile slightly different and at times it tasted a little minerally (maybe chalky?). It was still fantastic and lasted less than two weeks in the keg. Hazy and VERY fruity. My daughter said the...

Glad you like the book! I find that one and Designing Great Beers both very useful. I quit rehydrating a year or two ago, after accidentally rehydrating with RO water which resulted in a lackluster fermentation. I honestly haven't looked back. I direct pitch in both high and low gravity worts...

I highly recommend both Good Girls and Dead to Me. Both excellent shows with female leads. Terrific acting and entertaining stories. A lot of dark humor and drama. A little bit of suspense. Very addicting and bingeable.

There is a Netflix website specifically for Dark which shows you the family tree for all of the characters which makes it A LOT easier to follow. I am on season 3 and really enjoying it but it is kind of a difficult TV series to follow. At least for me anyway.

Ever try Lallemand Philly Sour yeast? Might make for an easier brew and a similar tasty beer. I just used the yeast for the first time in a completely different beer and really liked it. It's one I'll definitely be experimenting with in the near future.

I agree, keep the airlock on from brew day until bottle day. Don't transfer to secondary, keep it in primary. Don't open up fermentation bucket at all, if possible. I wouldn't take my first gravity sample for at least 10 days, probably 14. Bottle a week or so after you have reached FG (not a...

That is SUPER helpful! I really appreciate it. As soon as I get my hands on some Strata hops, I'll give it a try. I'm thinking an April 20th 4.2% dank smelling brew would be fun. I have some friends that would get a kick out of it. If/when I try it, I'll report back. Thanks, bro!

I was kind of thinking both... Maybe 4.5ish% packed full of dank hop aromas. Dry is fine too.

THANK YOU SOOOO MUCH for starting this thread, sharing your original recipe, and the subsequent updates. I just kegged my first NEIPA and while it is a little oxidized (I just don't have the equipment to eliminated oxygen exposure), it is still a GREAT tasting/smelling beer. It certainly...

I brew a lot of stouts and brewed this one recently. If you tell me more about your planned brew, I'll gladly do my best to help you. Are you brewing all grain and building your water from RO? Are you BIAB or what kind of mash tun are you using? Do you use any brewing software like Beersmith or...

Thanks, guys! While staying true to the spirit of this thread, how would you hop a danky session beer with those hops (Strata/Columbus/Apollo/Summit)? A healthy whirlpool addition with two or three of those? Dry hops? Any bittering hops?

Tell me more about this... I'd like to brew a session ipa that smells like dank buds/joint smoke/skunk. Maybe something kinda like Oskar Blues Pinner but more. Would a Columbus/Strata combination get me close?