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    New England IPA "Northeast" style IPA

    I was just in London, and hit the Cloudwater taproom in Enid Street. Wow! Tremendous soft body, great hop character, and excellent aroma. Awesome stuff.
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    Boilcoil Step Mashing?

    I’m open to all ideas, so if a false bottom mitigates the concern over step mashing, I’m all for it. I do plan to recirculate during the mash. Appreciate the feedback!
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    Boilcoil Step Mashing?

    Title pretty much says it all - I’m considering a 10-15 gallon eBIAB setup with the BoilCoil, but Blichmann says it should not be used for step mashing, which I’d like to be able to do. Anyone have experience in this arena? Thx
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    New England IPA "Northeast" style IPA

    Not sure if folks have seen the new Tree House series, Project Find the Limit, where they increase the dry hop with each iteration…but 14.5lbs per barrel has gotta be close. It’s a buzzsaw to the palate, but surprisingly drinkable.
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    New England IPA "Northeast" style IPA

    So I'm really happy with how my Cosmic Punch brew turned out. 1.080-.1014, 82% attenuation. Although I intended to mash at 154, it ended up lower, around 150-151. Fermented at 69 for 5-6 days, then bumped to 72 for another 3-4. Cool crashed to 58 under pressure, dropped yeast, then dry hopped...
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    New England IPA "Northeast" style IPA

    I have high hopes for my Cosmic Punch brew. 1.080 to 1.014, running mostly at 69 degrees. Funky looking krausen ring for sure. In the keg now, but early taste tests were promising.
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    New England IPA "Northeast" style IPA

    Not sure I can give you meaningful advice, but I just brewed an NEIPA this weekend with this yeast, using Bru-1, Nectaron, and Nelson Sauvin on the hot side; likely Galaxy, Bru-1 on cold side. It's chugging along at 70 degrees. I say brew what you like, and then you can always tweak next time...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    I've used S04 at 64 with success. Had previously gotten an unpleasant "twang" at 67 or 68, which is why I went lower. Usually ramp a few degrees after a few days and finish at 70. Temp measured using thermometer inserted into my conical's thermowell. I ferment in a freezer controlled by an Inkbird.
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    New England IPA "Northeast" style IPA

    I just did this yeast combo today. I checked the Lallemand calculator and it recommended 4 (!!!) packs of the New England for 6 gallons of 1.080 wort.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    So I gotta say that taste-wise, my latest attempt was notably in range for the Hurricane/Typhoon series, which is one of my favorites. I definitely had some process screw-ups along the way, that likely negatively impacted the beer, but this is progress (for me, at least)! I ran S04 at 62 for...
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    Yeast Fermenting Sucrose Slowly

    I did add a tsp of my usual yeast nutrients to the boiled sugar water, but I guess that wasn't enough.
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    Yeast Fermenting Sucrose Slowly

    Title pretty much says it all - I had the idea to purge a dry hop keg using a simple table sugar solution (4.5 lbs of table sugar, plus 4 oz of DME) mixed with 5 gallons of distilled water. I added a packet of S05 to the fermenter on Tuesday...and it is still chugging along, quite slowly...
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    New England IPA "Northeast" style IPA

    This is helpful thanks. The condensation I had not considered. I just switched over to eva barrier lines, so less worried about the O2 ingress.
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    New England IPA "Northeast" style IPA

    Taking this a step further, could you place the DH keg inside a keezer while the fermenter stays outside, thereby keeping the hops cold while the keg is purged? I just brewed an NEIPA yesterday and was going to try 3B for the first time. Might give this approach a shot.
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    New England IPA "Northeast" style IPA

    That's a winning recipe, I can personally attest.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Sure thing. This netted 6 gallons into the fermenter, 5 gallons into the keg. Water Profile 100% distilled water, aimed for 50 Ca, 16 Mg, 46 Na, 135 SO4, 104 Cl Grist 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 72.7 % 3 lbs Pilsner (2 Row) Bel (1.2 SRM) Grain 7 18.2 % 1 lbs White...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    So my most recent effort, with underpitched S04 (~150 ml of slurry), fermented at 62 degrees for first few days, was my best beer in quite a while. OG around 1.065. Have had oxidation issues lately so I dry hopped in my conical around 1.020 and raised temp to 66. It finished around 1.014...
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    So I managed to score a 4 pack of MC2 at my local beer store, and wow the overripe fruit taste was overwhelming. They were packaged on 10/13, so they have not been sitting long. Very glad I didn't end up buying a case as planned.
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    Isolated Yeast (Tree House): How to Identify and Characterize?

    Can I ask how recent that was? Cause I'm driving through their neck of the woods this weekend, from out of state, and scheduled to pick up a case.
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    Fermentation Timeline Dilemma

    Alright, thanks all for the affirmation. Neglected to mention the conical is parked in a temp controlled freezer, so that part is covered.
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