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I agree that would be helpful. I understand that we’re shooting for perfection here, but how close do people think they are to the real thing? 60% there? 90% there?

How would you compare it to 1318?

Anyone get any results from this yeast? What sort of esters did it throw? Is it similar to any other mainstream yeast?

I just figured I would leave this here. The most interesting part is the note about natural carbonation in the fermenter to me.

For whatever it’s worth - I live about a mile away as the crow flies from the Monson brewery and we had our water tested for brewing. We have well water with no filtering which is what we use for brewing and is what I assume they used while brewing in Monson. Report is below all numbers reported...

I know you’ve posted bits and pieces here and there. But do you mind sharing this recipe? Water additions?

Sounds like we must’ve just missed each other! From what I could make out on the bags they said “cerelose 020010” which you can sort of make out in this picture. What I could read in person was the smaller lettering beneath saying “dextrose monohydrate”. Just food for thought.

Like I said. I don’t know at which point of the boil this was. And I cannot confirm that these cans were extract it was just what it looked like to me. I don’t want to make any guarantees! The only thing I’m sure of was the 2 bags of dextrose being added. Again, we don’t know which beer was...

Also, I failed to mention that I live about 10 minutes away from the brewery so I frequent there often. I stopped by today for some fresh doppelgänger and took some time to observe the brewing. It looked to me like they were adding dextrose monohydrate to the kettle. I watched them add two bags...

Great thread, took me two days to read through the whole thing. I have only ever brewed a NEIPA with 1318 so I do not have much to contribute to this thread. Hopefully that will change. I will note that a few tidbits of info Nate has shared over Twitter the last few days were that he only uses...

Wondering what everyone thinks of this recipe I am planning to brew next weekend and was curious if anyone had any advice before I order ingredients. I plan on fermenting with 1318. Large preboil size because we lose about 2 gal/hr during the boil and then maybe another gallon from the...

What differences did you notice - if any other than the obvious less evaporation?

Has anyone experimented with making a beer of this style with say a 30 minute boil instead of the standard 60? Curious if it would make a difference.

Yes, certainly meant CO2 my bad. We passivated all equipment prior to initial use. We have brewed other beers besides these, including a stout, apa, and the Sandy IPA which did not discolor like this one did. We clean with all stainless with PBW and starsan after every use and then starsan...

Love it. Don't have to worry about collecting growlers or taking up keg space. Easy enough to give out your brews to friends and family. Although cans are a bit expensive from them, there isn't much source to get them anywhere for the small amount we use, unfortunately. I'd like to be able to...

To me the flavor/aroma hasn't changed a whole lot. Unfortunately we do not have any left in the keg since this one came out with such nice color we thought it was good and canned it all. Generally during canning we fill right to the lid and use the lid to push out any excess so that there isn't...

Hey all, I have recently been having an issue with our IPA changing color after kegging or canning and can't quite seem to figure out what's causing it, hoping that some advice could be shed on the project. I'll start with saying we have a 20 gallon electric brewery consisting of SS Brewtech...

Has anyone used Maris Otter in a NE IPA with favorable or unfavorable results? What differences were experienced or expected when comparing it to 2 row? My guess is the beer might be a tad darker due to the SRM in MO.

What do you all think of my recipe below for NE Style IPA? Is there anything I should change? I'm just a little bit concerned with the amount of galaxy but I think it should mellow with the equal parts Mosaic. This is for 15 gallons. Est Original Gravity: 1.061 SG Est Final Gravity: 1.014 SG...

I ferment in a ss brewtech 1/2bbl chronical. Would you say cold crashing and dumping trub/yeast before dry hopping the right move? Then crashing and dumping again after the dry hop and transferring into the serving keg? I'm hearing both ways as I read the forums.