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Have you found anymore information on this. I also was wondering what they may be doing. It seems like they call it a finish, which to me would imply they do something after the beer is complete.

Has anyone heard what Equilibrium does to their beers that gives their characteristics EQJuice they call it? Or even what yeast or yeasts they might be using. Any tips for reproducing something even close would be awesome.

Definitely a hype thing. Quality of beer plays a huge part, but label design, beer names and being illusive (selling out usually same day and available only Saturdays) has people going nuts. I'm from the midwest but have had the opportunity to have many fidens and actually did my honeymoon to...

Might not be too bad. Who knows, you may unlock a "secret" to another fantastic IPA.

It would be interesting to know if some of these breweries recirculate their dryhop addition for maximum extraction. That may lend to much to chance though in terms of oxidation. I have a feeling the Fg will be higher then expected.

Well it seems that Fidens pushes out 3 to 4 different beers per week on Saturdays and sell out usually that day. I believe they have a 7 bbl brewhouse. I'm sure sure they have many FVs but it seems like they've got new beers every week. So I guess I'm not sure what their turnaround time is on...

Anyone have an idea how Fidens is throwing out such amazing IPAs. I'm curious if anyone has done digging into the yeast they use and their DH schedules. Seems like for a microbrewery their turnaround d times on their IPAs are pretty quick, and hazy as hell.

Hey, I'm not saying that's the recipe. I'm just saying with that hop and yeast combo it's a very similar taste.

Sure. I use a grainfather G30 for brewing so the recipe has been formulated to my system. Batch Size 6.08 gal EST. OG 1.064 6lb Pale Malt, 2-Row Rahr 5lb Flaked Oats 2lb Golden Promise 1lb Carapils 5oz Dextrose Hops 1oz Citra Boil @ 20 1oz Cascade Boil @ 15 1oz Cascade Boil @ 10 3oz Cascade...

For what it's worth. I brewed CBB recipe for Vitamin Sea Double Summer and fermented with Bananza at 74 degrees, cold crashed and dumped yeast prior to dry hop. Dry hopped at 50 degrees then to keg. RO water built up to my preferable profile. Mash 5.3 pH. Indistinguishable from Very Hazzzy TH...

I'm having an issue with the tilt2 hydrometer where the o.g. of my wort measured with a refractometer and a traditional glass hydrometer both measured it at 1.069 but when I drop the tilt in it reads 1.053! I then took the tilt out, put it in r.o. water in a pint glass and it measured 1.000...

I do have a nice Milwaukee pH meter. I did just attempt a low ko pH by adding lactic to 4.7. I then added all my wp hops. I will also do a soft crash today to drop yeast as well as purge all transfer lines prior to transfer per suggestions. I think the beer is great at that lower ko pH.

Right on. That's great insight. Thank you.

I dry hop usually during high krausen, but when I dont and dry hop after fermentation is complete, I do not usually remove the yeast first. Usually usually dh at 68 degrees depending o the recipe.

Not generally. I have on many of my brews manipulated the sodium and magnesium in the water but have not noticed a large enough contribution to the final beer to make it a regular part of my process.

jddevinn I have a RO system, so my water is 100% RO. I adjust to around 200ppm Cl, and 75-100ppm of SO4 then adjust down if needed to the estimated mash pH with Acidulated. This is when I brew my NEIPA/DIPAS. If I brew West Coast my SO4 is higher, I sometimes omit the Cl. I just measured the pH...

I've been brewing for quite a while and I just wanted a little input from the community on what I might be doing WRONG in terms of my IPAs. I've brewed some really great IPA's that rival some of the better IPA's (NEIPAS, West Coast) that I've had touring the country. From some fantastic IPAs out...

Not what I was asking. Thanks. Cheers

First off, hey fellow homebrewers. I'm asking this question because I've been pondering it for years. I have been brewing more then 12 years, all grain, love everything about it. Batch per week average. My favorite beers have recently become NE IPAs, no surprise. I had a chance to drink many of...

Just visited today from Rochester. Hour and 20 min drive. Definitely worth it. Im originally from Oregon and have traveled extensively drinking amazing beers. I woud say I have adapted a somewhat "picky" palate. I had Pompeii, and rank it my #1 beer. To me, better than Zombie Dust or Pliney. Oh...