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Very happy with this one.

Kegged this one Monday evening and did my standard quick/burst carb overnight. Still wasn't where it needed to be last night, so it's sitting on 30 psi until this afternoon. Color looks great and the nose and everything else is where I want it. I'll share pics when it's fully carbed. But feels...

Beautiful. That's what I like right there. I've used GNO once or twice and it was fine. I think I didn't really use it enough to really dial it in. And years ago I had the Light Munich really dialed in so I wanted to go back to what has worked before. Oh, I also dropped the post-boil on this...

I brewed this (12 gal batch) on Sunday... (notes below recipe on why I made certain changes) 52.5% Pale (mostly 2-Row with some Pils mixed in, i.e., using up some smaller amounts I've had sitting around) 30% Malted Oats 7.5% White Wheat 7.5% Light Munich 2.5% C10 1 oz Citra @ FO 6 oz Idaho 7 @...

Is that brewsheet posted in this thread? Just curious. Thank you!

Sorry if it's buried in this thread and I missed it, but...did anyone get any concrete info on how much (if any) lactose OH is using in the oat cream beers? Or is it just a **** load (50%+) malted oats?

That looks phenomenal. Well done on the color. I brewed yesterday, and it was the first time I've done the ph adjustment down to 4.6. But I didn't adjust it until the WP was done and I was chilling, or right before I turned on the chiller post-WP.

Finally! My first brew day since June. With covid and trying to finish building my new brew shed, I had to take a hiatus. But The keezer, ferm chamber, et al, are all in the brew shed, and I needed something to put on tap. This is a 12 gal/double batch. I split into two fermenters and will use...

You got me all fired up for some 2020 Nelson. I've always enjoyed Nelson, but haven't used any in a while, damn sure haven't bought any in forever.

I'll be damned. I just realized you're captain_fantastic! I'm VinPeppBBQ (My god I hate my reddit name, long story).

What was your OG/FG on that?

Of all the random yeasts I've used in my NEIPAs, hands down without question the Bootleg NEEPAH blend is my favorite and I use it more than anything else. My buddy did a side by side split batch comparing NEEPAH to voss/kveik and it blew away the kveik as far as flavor, stone fruit, esters, etc...

Thanks dude!

Awesome, I really appreciate the info. I'm down in SC, so I don't have ready access to OH. But have recently started to get more access via some off market channels. And I try to include some OH on every request. So I'm getting more and more into them and getting more of a chance to dissect the...

Dudes, I was just thinking about something. Without wading through all 17 pages of this thread, is there any discussion in this thread about OH's house yeast, and whether or not they use the same for all their hazies? Apologies if it's been beaten to death, I just haven't seen it in this thread...

Thanks dude. Looking forward to seeing this one in the glass.

One thing I have started doing is for kegs that are clean and have sani in them, I use blue bendy pipe cleaners (the fuzzy ones) and wrap one around the handle. It's my ADHD way of remembering it's clean and sanitized and not just sloshing around old beer I was too lazy to dump/clean.

What are your thoughts/reasoning on including the GNO? Are you just using that for some additional color? What's the SRM for that grist clock in at?

My first "heavy malted oats" beer, my efficiency was horrible. The second time I did it, I adjusted the gap on my mill to crush the oats finer. I still missed my OG, but only a few points. The malted oats definitely need to be crushed finer. But if you're doing BIAB, I assume you're crushing...

I'll have to find it in the book. But basically he found based on research (and experience?) that the 180ish-85 degree whirlpool was the best temp for getting as much out of the WP hops as possible. But, FWIW, I either don't do any hops until WP, or I do a flame out and WP addition. Depends on...