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Telling the difference between the two was difficult until I neared the point of putting too much in. The terpenes presents themselves completely differently to the incognito where the incognito tastes and smell of hops, and the terpenes don't. I can't say they add a massive aroma component to...

Aye, I've noticed some Incognito making it into the collected yeast: That's why I'm starting with a fresh batch of yeast for the next brew. Despite the slick chemically note from the terpenes, the incognito definitely delivers on the flavour. Not a bad looking beer either: Just in case...

I hear ya. I wouldn't say I had pools of incognito in the wort, but it wasn't integrated 100%, more like very finely mottled. Fermentation followed the previous three generations to a tee (based on tilt readings), but yeah, stress is definitely a possibility. I'll give incognito one more try...

The beer has been in the keg for two weeks now. It was one of *those* brew days. 2 hour mash because of dog duties, Incognito was truly messy, OG was short by 17 points!? and I forgot to add yeast nutrient and Whirflock. Only good thing was my new SS immersion chiller worked really well...

I knew that didn't sound right https://en.m.wikipedia.org/wiki/John_Guest_(company)

Thanks for the heads up. I was planing to whirlpool at my usual 60c, but may rethink that. I've got 4 x 15g pots, so I guess it's going to be a messy affair... I think I'll give em a warm water bath prior to dosing. Noted. The plan for this initial batch is to hold off on the terpenes...

Give me 3 weeks for it to get into its stride, and I'll report back. I hope by using incognito I'll mitigate the one facet that I have no control over: the variability of the quality of hops I can buy (especially here in the UK when it comes to foreign hops). I presume the incognito I got was...

Funnily enough I've got an Incognito brew scheduled for this weekend. Citra, Mosaic and Sabro (2:1:1) which should roughly equate to ~12g/L whirlpool. This idea came about after buying an Amundsen Weapon X (Barth Haas colab) a couple of weeks ago. It was totally saturated with bright hop...

If the Tilt has any caked-on krausen, then it isn't likely to be reporting the correct FG. I always pull the Tilt after racking (without cleaning the caked-on krausen) and put it in water to see how far off I am from 1.000. My last brew was reading 1.009 before racking, and in water the Tilt...

I pulled the trigger on my first AG no boil 13 days ago, and pulled my first pour today... I've been doing 15 minute boils for a while now, so no boil was the next logical step. BIAB 30 min mash @ 70c: 38.6% crisp lager 38.6% crisp maris otter 20.9% Simpson's golden naked oats 1.9%...

I absolutely agree. I brewed another one on Sunday, and dry hopped at 24 hours post pitch this time as I'm not fussed about hazyness at all really, it just took me by surprise.

First attempt at a Brut IPA. Best Malz Heidelberg and Nelson SMaSH with Imperial Yeast G03 and amyloglucosidase to take 1.047 down to 1.002. There's nothing wrong with it, but there's nothing great about it either. Dry hopped at day 3, but I really didn't expect it to be as hazy as it turned...

NEIPA style with simcoe all the way. Fermented in and served from the same keg. Spunding throughout fermentation, and floating dip-tube installed.

I've been doing full volume no sparge BIAB for just over 4 years now, and I get 80% brewhouse efficiency on brews up to 1.065 OG. Efficiency starts to dwindle on higher gravity brews. I order my grain online, and ask for a fine/double crush.

I reckon I get about 16 litres of serving beer before it drops below the cut dip tube, so the beer only sits on the cake for 3-4 weeks (no where near long enough to worry about autolysis). Having said that, I have been getting a very slight bit of yeast/hop particulate uptake when pouring a...

Thanks to you both, Sadu and Leesmith. I'll chuck the keg into the fridge at 30psi.

Amazing thread, and it has cleared up a few questions I've had while fermenting in a corney and spunding for the past few months (independent of this thread). I have a question about cold crashing I was hoping someone could answer: As an experiment with my current brew, i have fermented at...

I'm doing the same, but without the floating dip tube. Do you ferment and serve from the same keg? If so, do you install the floating dip tube before racking the wort and pitching the yeast? I ferment and serve from the same corney, but I'm hesitant to install a floating dip tube as I...

I brewed the second version of my Helles on Monday, and it's happily fermenting away at 18c (64.4f). 5 gal, 1.043 (should have been 1.048, but this is my first brew in my new & bigger pot and got my volume calcs wrong), 5.43 mash ph, and 1 pack of W-34/70 rehydrated. Will raise temp to 21c...