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Been reading this thread ever since it came out, and it's really interesting. This theard made a bit of a stir in the industry when it started, at least for us interesseret in microbiology. I am a professional brewer in Copenhagen, I used to work for a small craft brewery that is now a very...

So I have made 3 different batches of hazy double IPA with this yeast. It behaves quite strangely. After about 48 hours, it starts kicking off huge amounts of sulfur, like even more than any lager strain I have used before. And after about 18 hours, the sulfur is gone again. It flocs like a...

Hey all So for those of you using CO2 hop extract (the stuff from Yakima that comes in a can and is thick and viscous), how do you go about storing it after you have opened the can? I have heard of various ways to store it, from freezing it, to vacuum packing it etc. Is there a solid way to...

I have done quite a bit of resarch on this topic, and there are a few options. My idea going in to researching what breweries do, is that if you as a homebrewer want to make beer like they do, then you should replicate the process they use. And it sorta makes sense that you can't make cold...

All good points for sure, I have already been through some of them in the brews. And yes, the final beer has it too. The last one I did, I used Citra Mosaic and Columbus just to switch it up. I have used single hops, experimental hops, and I almost always get the same. Rigtig now I...

Hey all So I have this problem I have been struggling with for some time now. I have been brewing NEIPA's exclusively for the last year or so, but they almost all end up tasting the same, and I just can't figure out why. All the beers have this really sweet caramel/cotton candy almost...

I can add something here: In regards to the POtassium metabisulfite (KMS), do not do it. In commercial practice they use KMS with sodium erythorbate in I believe a 60/40 ratio. So simply adding KMS isn't going to be enough. Also, some people (I think around 10% of the population) are allergic...

Well, if you can get your hands on a CO2 bottle with a regulator, with a hose attached to it, you can purge all your bottles and autosiphon before you bottle. So purging everything with CO2 is your way to go. It's a tad expensive, but you might be able to get a used bottle somewhere for cheap...

Here is my advice on NEIPA's: So I haven't been following this thread, but I might add some of my own experience here. These hazy IPA's are hysterically sensitive to oxygen. The polyphenols from the dryhops are very oxygen sensitive. What actually happens (as I understand it) is that the...

Hey all I thought I would post my experience with switching from plastic buckets to conical stainless steel fermenters. 3 weeks ago I bought an SS Brewtech Chronical 7 gallon cylindroconical stainless steel tank, upgrading directly from 7 gallon plastic dish bottom fermenters. Disclaimers/info...

Is that really the way to do it, if you are adding the minerals in order to control mash pH? I have always been told to add the minerals to the mash directly or to the water just before the grist is added.

I do it for all beers I brew, except imperial stouts. My water is 110 Ca 356 HCO3 The bicarbonate is insane here, as all our water is groundwater. I spoke to John Palmer about this and he was very kind to help me with the calculations. I add 1 gram of calcium sulfate to the water before the...

Exactly :tank:

Making a good IPA is several things: Water needs to have low bicarbonate, otherwise it will increase hop alpha acid isomerization, which is why you get that nasty harsh bitterness. For brewing NEIPA's, minimizing oxygen exposure is EVERYTHING. Doesn't matter what hops you have, what grain bill...

Ah yes, that late rise makes sense if the pH meter isn't up to the job! I will give that a check for sure. If I were to make an imperial stout for example, where you use a lot of roast malts, which contribute a lot of acidity, and I still observe the same rise at the end of the mash, would...

Hey all I have been brewing some NEIPA's for a while now, and I have been observing some strange problems in my mash. I get a fairly high pH rise throughout the mash, and I need to keep adding acid to knock down the pH to the proper range. So the grain bill contrains: Maris Otter Pale...

Hey all So I might soon be lucky enough to get a job at one of the best danish breweries, and during the process of getting the job, I was wondering what sets the best breweries in the world apart from the rest? By this I mean, why are they the best? I am talking about your Hill...

Hey eveyone Over the last few months I have had a few different imperial stouts, some from Hoppin' Frog and others, and most of them are DORIS or TORIS, so Double or Triple Oatmean Russian Imperial Stouts. Now I have been wondering what a triple mash is. It's not a triple decoction mash or...

Hey everyone :mug: So I need to break in my new brewing system, and I was going to brew an IPA that I have done a few times already. However I want to add fruit to it, something like mango etc. I have found frozen mango pieces and I also have access to fresh mango, but the frozen is a lot...