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It looks good, except the 75min addition. I’d take that and split it between the whirlpool and dry hop or maybe 5min or flameout. It will be way too many IBU’s...but then I just realized this was a 10gallon batch. In that case you need to double your hop additions, what you have is what I’d do...

I used Nelson and Rakau in mine and it turned out pretty good after letting it sit in the keg a week or two on CO2. Although I generally like those hops I think they give the perception of an even drier beer and almost dry hopped sake flavor to this style rather than a champagne or white grape...

I had a total of 25 IBU’s, 5 @ 5min, 20IBU in WP, and 5oz of DH total. It’s pretty good and several, including a local brewer, have guessed the IBU’s at 50-60 and mentioned the aroma.

FYI for future attempts, you can use minute rice instead of flaked rice. I’ve done a cereal mash with wild rice before and it turned out great but not worth the effort more than once a year...in my opinion. As far as water profile I personally went for a soft Pilsen water, but I’m sure NEIPA...

Why do you continually, 14years, brew a beer that’s “crap”, your own words? Good thing you’re not expecting different results! Nobody said this was a brewing science thread, but it is to share ideas and results on brewing a Brut ipa. It doesn’t generally sit well with others who’ve been...

You are exactly correct, is that what you wanted hear all along? How about you just make your “Brut IPA”, post the recipe you used, glucoamylase you used and how you used it, and then post the results...that might be better ;)

Making a “lite beer” with feed store grain and expired hops is not going to get you any where near a Brut IPA just because you used some form of gluco. Not to bag on you about using feed store grain on the cheap and malting yourself, you do you, but it’s just not the same qrade of professionally...

Didn’t clear up and didn’t like it much at first, but after sitting a cpl weeks it’s fantastic!

https://www.goodbeerhunting.com/sightlines/2018/8/7/should-you-stay-or-should-you-go-a-look-at-the-history-and-fallout-over-toppling-goliaths-non-compete-lawsuit Clark is completely within his rights to have a non compete clause, but not letting the employee take it to a lawyer or even out of...

Kegging mine right now, damn is it friggin dry. I hate to say but I might not like this style too much...we’ll see after carbonation. I’ll be hitting it with the QuickCarb shortly.

What’s funny is the current brewmaster supposedly left for a short period because the owner was publicly claiming the beers as his own creations...and the contract brewing fiasco On another note, if you look at the beers at Thew, none of them seem to be what TG is brewing. He isn’t brewing a PS...

The topplers acting like the goliath!

I used the whole 10g. If you’re using it in the fermenter I’d mic it with some sanitized water, it will clump up on you. However, it’s best used at suggested temps. Not sure how well it works at fermentation temps.

I used some cryo hops to dry hop with in a NEIPA and it turned out pretty harsh and burn the back of your throat. Because of an up coming competition I didn’t have time to ride it out so I fined with some gelatin to pull the hop material out of suspension. It worked great, smoothed it out, the...

My thoughts as well and I have read the same thing about some of these enzymes. I used flaked rice as I wanted to steer clear of any corn flavor, but didn’t consider a sake flavor lol

Went from 1.054 to 1.010 in 4 days, two days later it’s at 1.002 and bone dry. Lost the sweetness I was worried about at day 4. Tastes vaguely like sake right now. I’ll let it go for a couple more days then dry hop for 2-3 days and keg.

The Glucoamylase is what used. I used the whole 10g packet in 6gallons after the whirlpool.

It sounds like we are on similar paths (1.054-1.010 in 4 days), mine is still chugging away as well. I plan to wait to dry hop 2-3 days before kegging.

Did you taste the gravity sample by chance?

I saw in an earlier post that you used the FermFast glucoamylase, a 10g packet, how much wort was there? Also curious what your OG was and yeast used?