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When I turn it on right now you can hear all the carbonation leaving at once and the foil lifts up off the top like it’s blasting off lol

How much foam do you get when you use that? Do you just use a drop or two?

I have a 3.5 liter starter going in a 4 liter flask and it’s is foaming out really bad, even with the stir plate off. Is this normal? Next time I guess I’ll need to oversized the flask to the volume or add defoamer or both. What do you do to control this?

Awesome, I’ll see if I can get my hands on some!

I’ve only used honey malt once in the exact same way-2% ish in an NEIPA. Hard to tell if it provided a true honey essence with all those competing flavors and aromas

You actually just gave me a good idea, maybe I can bottle condition with honey. It’ll be like adding in secondary and maybe more flavor will be preserved

I used a small amount of honey malt in a NEIPA but there are way too many other flavors to pick it out, plus it was only 2%. Maybe I’ll try for 5% in this. I think I’d rather have the flavor/impression of honey more than any actual sweetness

I’m going to try to make a cream ale with jalapeño peppers and I thought adding some honey sweetness to it would compliment the flavor. Hoping to resemble something like honey jalapeño corn bread. What’s is the best way to achieve this? ~2-3% honey malt or should I add some actual honey to the...

I think it’s good but it was my first time using verdant, next time I’ll do it by itself to compare!

Thanks! I don’t have equipment for effective closed transfers so I had to take measures to minimize oxidation impacts, one of which was no flaked grains. Grain bill was approximately: 68% Root Shoot Genie Pale 20% proximity malted oats 10% proximity malted wheat 2% Briess honey malt Hops...

My first NEIPA turned out pretty good! Thanks to everyone that contributes to this thread!

I’m planning on doing a series of Belgian beers later this year, likely Wit, saison, single, triple, and golden strong. I usually have Weyermann barke Pilsner on hand but I’m wondering if getting a sack of Dingemans Pilsner would elevate these beers. With all the character from the yeast and/or...

Maybe I’m overthinking it and should just stick with the standard bottles. I have never bottle conditioned, went straight to kegging, so I’m just trying to avoid catastrophe

Yea I saw them on northern brewer but since they’re about twice as expensive as normal bottles there I figured I’d check to see if anyone had a more cost effective hookup. Maybe getting Belgian beers and reusing the bottles is the best bet, which ones are your favorite Belgians for this? That...

I wanted to bottle condition a series of begins beers I’m going to make later in the year and i figured I should get some real 375 ml Belgian bottles to do it. Anyone have a good source on these? It looks like they’re about twice as expensive as standard 12oz bottles where I saw them for sale...

What a shame, the profile looks really interesting! Found a couple stores selling at homebrew level but only locally in New Zealand

These new hops seem really interesting but I can’t find a supplier that will have them for Homebrewers in the states, anyone know of a source of these hops?

I’d like to be able to put something on the outside of my vittles vaults to keep track of what is what, some sort of label or something. Anyone have a solution that looks good and works well? I’d rather not just sharpie them lol

Thanks! I think I’ll add a dash of honey malt, it sounds too good to pass on! Maybe I’ll do: 68% root shoot genie pale malt 20% malted oats 10% white wheat 2% honey malt

I’m going to be making my first NEIPA in a couple weeks and I’ve been going through this thread trying to learn but there is soooo much info so I’m hoping to get some answers from you fine people. Looks like the preferred grain bill these days is all pale 2-row (no golden promise) all malted...