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The beer looks kind of washed out. Now I don't know your processes or anything, but if i was to hazard a guess at your issue, it would be either oxidation, or a fermentation flaw of some kind. This is because nectaron, is one of the best new hops i've tried (i live in New Zealand), and having...

A fair amount of talk on the Columbus hot side here, which is great. Many will remember the "west coast" recipe i shared previously, it definitely gives these hazy beers a little bit of edge. I' heard alot of talk about guys like trillium using it, which has obviously had a good effect, given...

Its pretty much how it sounds. Big non-descript citrus, with a grapefruit peel smash in the face. its more bitter than most hazies i've had, and but not so bitter as to be a WC IPA. its slightly drier, with that pillowyness. columbus adds a nice dank note to it, wit hthe rest made up of...

Tried out a "West Coast Hazy" Recently. Typical Hazy Grist of: 4kg pilsner malt 1kg maris otter 1kg wheat 1kg flaked oats he intention, to use more traditional classic west coast hops, and get it slightly drier, while still maintaining the hazy look, the intense hop aroma/flavour and straddle...

Go for it. It may not be "truly english" but you'll no doubt get something tasty. Plus you can make a load of scottish ales :)

Did a small test on this yeast again recently. Brewed up a standard Raspberr Gose Recipe. the mash temp was high (69Deg C) in order to keep hold of some dextrins etc. - finished at 1.012 so a nice base. I then added 1/2tsp of Lactic Acid to the beers, to taste later to see wehre the sourness...

When did you add the pineapple?

nothing beats a good brown ale (american or english i dont mind which)

I just wanna watch the world burn...........

Gotta say I'm really enjoying the whiny cry baby traditionalists, "why is my IPA hazy" Waaaa.

Perfectly put. Here in NZ we have SOBaA, it is much like the "craft beer association in the US. They do minimal for the homebrewingcommunity, and more for the craft beer and brewing community (although many commercial brewers, bars etc have mentioned that they're generally pretty uselss. but...

I can't even get Nectaron, and I live in NZ.

Wow, sounds like they got things sorted. The app sounds really good, and clever. So it might be worth investing sometime into stuff like that down the track. I see they have a good sized team to keep up to date on stuff too. Is there anything els,e i should be thinking about on this?

Thanks Max, A really good balanced review. The liquor licensing laws are relatively liberal here, which is great, so at least i can discount that off a big list of things to do. This is a really good point, something I should look into a bit more probably. What kind of discounts etc and...

Hi Team, I live in New Zealand. We have a big number of homebrewers in New Zealand. However, we have no "over-arching" national homebrew entity as such. SOBA is our current closest, which is the society of Beer Advocates, they generally operate with a commercial intent (i.e. they have little...

true, sorry. yeah i used M44 yeast instead to keep it nice and clean. i ended up prety much at the recipe above, with a dryhop of 75g each of centennial and citra, with 50g of azacca. it was tasty, but still needs work.

Been testing out how to increase hop character using hot side hops. after reading scott janish and the talk around what hot side can do to increase the quality of ipa's, i found that idaho 7 was hisd favourite (he obviously has a list of hops that work really well). Here in NZ Iadho 7 is a...

Had another crack with this yeast recently. Simple Hazy Recipe. w/ Idaho7, Cryo Citra & Cryo Loral in the whirlpool then double dryhopped with 1. idaho7, Loral Cryo 2. Loral Cryo, Citra Crtyo & Mosaic Hops Being tested tomorrow, but signs are promising.

I gave mine 2-3 weeks before racking across. I suspect it can keep going after poerceived finish. I went from 1056-1011 pre fruit which is racked to asfter 3 weeks. then after 10 more days on fruit i ended up at 1008, with plenty of roasted andcrystal malts.

Sorry, its been awhile since I've been here. Worked surprisingly well, Only use on hot side as below. 5min 1oz sorachi ace whirlpool @ 80Deg C - 1 oz sabro, 4 oz citra bio dryhop - 1 oz each, nelson citra post ferment dryhop - 3 oz each nelson and citra I'm working on a version two...