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:bigmug:

I can't find my copy of the book but he writes about some strains with good potential for biotransformation. Including a wine yeast and the addition of enzymes like Rapidase Revelation https://scottlab.com/fermentation-cellar/enzymes/rapidase-revelation-aroma-100g-016266 . There's this PDF from...

Plenty of people like their beers crystal clear. Form over function? Relax, stop tilting at windmills.

:) The more you know, the more you realize you don't know. Keep play around with things, that's half the fun of brewing right? I want to try using loads of old cheesy hops to make fruity flavors.

Yeah definitely. Go into a store and look at a bottle of hoppy beer that has sat there for a while. There's often a hoppy sediment at the bottom. Some bars store their kegs of NEIPA upside down so when they put it on tap all that stuff gets resuspended. I use the clear beer draught system...

That's far too reasonable a stance but props on a George Bernard Shaw quote.

I'd probably go with "what are you trying to say *******?" in a joking-not-joking kind of tone.

6 pack of 12oz. Maybe lacks ceremony but that's what works for me. I've been churning through sixers of Freemont's Dark Star like a maniac.

I'm in for the fermenter.

Call it hoppy ale. New England hoppy ale or West coast hoppy ale or Whatever Tickles hoppy ale but it's not bloody India Pale Ale. APA - American Pale Ale. Now thats better, that makes sense. Maybe go with SAPA - Strong American Pale Ale.

https://www.amazon.com/gp/product/B004BRH0XI/ It's aluminum not stainless but that's fine. I had to cut the rim off so that it would fit in my MT.

Here's my mash cap. It comes apart for easy cleaning.

Because nothing is ever simple ... I did a sabro/azaca/mosaic recently that was superb and had very little cedar, certainly not to my palette. When shared with friends, one guy commented that he was getting pine notes ("did I use Simcoe"). This was probably my best beer yet. 5 gallons. OG...

Great explanation. Cheers. For the last couple of hoppy batches I've crashed to around 38, warmed then transferred to keg with spiess and CBC-1 yeast.

Apologies if I missed this somewhere in the previous 234 pages ... Why the soft crash to 50f-ish rather than a full crash to 32 or at least to serving temperature around 38?

Post a photo of the back cover.

If it doesn't have earthy, floral English hop character and a malt profile defined by notes of biscuit, toast, and toffee, it ain't an IPA. Fuggles or fuggle off.

I'm going to brew two batches of NEIPA. I've got one mash tun but two boil kettles so the grain bill will be the same but kettle hops and dry hops can be different. Looking for suggestions on hop combos and timing. I'd really like to come away with two very different tasting beers. I've got...

Nope, I don't hate NEIPA. Thanks for asking.

Never used one but you might try an oversized o-ring: https://www.williamsbrewing.com/Oversize-Keg-Lid-Sealing-O-Ring-P58.aspx