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Highly recommend my recipe on this page above with mosaic Nelson strata the recipe comes straight from Justin at ghost town. For a double, Nose goblin is the same hops but used differently and that recipe is on the CB&B website. It’s really similar to mine but more IBUS, all pils and dextrose...

That’s a great sounding double! Did it have enough bitterness? All your details sound great and I like how dry it got, just the abv makes me think more IBUs would help balance. Never seen a double cold ipa, but it makes sense similar to how many doubles use dextrose.

Ya sounds like a great comparison. I’ve not used nova lager but I like the idea of it, I hear it’s very low sulfur. I love 34/70 but I’m going away from it for ipa because of occasional sulfur issues.

1.058 OG 50/50 GW 2 row/gambrinus pilsner malt. Mash @148 and hold for at least 1 hour. I did 3 hours really helps drive attenuation.Target mash 5.2-5.3pH. I use RO plus 180ppm So4, 80Ca, 50Cl. I used phos in the mash. After a long mash, an hour boil the pH was 4.95 even after the big (edit)WP...

I’ve really liked the Abstrax Omni. 5 ml/5gallon is their rec. Works out to 0.1ml per pint for taste tests. A 1 ml syringe with 0.1 marking makes that easy. Nectaron and mosaic have been really great. Ive got some of the cannibis terps to try next. I don’t know if they necessarily make a...

Probably all first gen straight from the pouch? Also what were your dry hop procedures? Bc I find DH during fermentation really brings the gravity down

@Dgallo thanks, yes the copper wire trick is amazing, if i leave the copper wire in a pint of it it clears the sulfur completely and it’s a reallly lovely beer. In the passed I’ve tried giving a beer time to clear and it never did, but I don’t recall de gassing it for a week or so. That’s what...

My latest batch ain’t oxidized but it has a sulfur issue 😢 2nd gen A24 1.068-1.018 in 3 days. Last day let pressure build to 10 psi. Held for a week. Then down to 50s, transfer to DH keg and DH at 2oz per gallon citra, enigma, motueka plus ALDC and potassium metabisulfite through a well purged...

94% weyerman premium pils 6% wheat malt 34/70 1.058 to 1.010. 52 IBU hotside. Step mash. Simcoe boil then citra and ctz whirlpool, knock out hops 2oz citra lupomax, end of ferm dry hop and soft crash dry hop 12oz citra and Nelson. Hit it every where I could. The foam and body and texture on...

Pils and GW 2 row split, 40% oats/wheat/chit. A24 Dry hop. 6.2% FG 1.021! Hot side ctz 15 IBUS. WP citra 5 oz and sabro lupomax 2oz DH citra 8 oz/ rakau 6 oz/ nectaron Omni 5ml The sabro actually smelled outrageous. So pungent and tropical, really loved it. I dont think anyone would think this...

I chickened out on making a pale ale so went with a lower abv single that I felt more confident about. 1.068 -1.021 6.2 % love the lower abv. Thanks for all the ideas above for making a pale ale. Recipe to follow.

Thanks northern brewer for the perspective… the brits know so much about sessionable beer with flavor. But the thinking is SO different than the hype breweries of craft USA. Everything here is to the extreme. If it’s not extreme abv in this case it’s usually extreme body, aroma, sweetness -...

The answer is you have to do a forced diacetyl test until it clears. That could take 3 days or 10. That’s the o lay way to know, otherwise you are just guessing.

Anyone have success with making a hazy pale ale? I’ve heard about them turning out well from some notable breweries but the few I’ve had have not been memorable. Anyone make something g great in the 5% range? Whats a good route to go: 1) super big body, mash really high, maybe malto dextrin...

Somewhere mixed in with all the kid junk and a cat there is a gorgeous beer in there! Sounds delicious, well done! lol looks like my house too! Do you like how you did the terp addition with the bio fine and the dry hop?

@rhoadsst man that’s one of the most encouraging posts! What are the changes that made a difference for you? The learning process on brewing is really cool to hear about!

My tip for 34/70 in hoppy beers is to let it ride 60 to 65 without hesitation and definitely be careful about adding pressure I find more than a few psi and it will hold on to more sulfur than I like in hoppy beers, it can really stand out if you dont let it blow off. Also I’ve been burned by...

I havnt used any of these knockout yeasts (they seems great tho) but my understanding is it’s the same as adding ALDC at yeast pitch? Have you tried ALDC? It’s pretty amazing, I’m using it for every hoppy beer pretty much

Yeah I go back and forth on which method I like more for this style. Cold and short definately seems like the way to go for hazy but I’m still holding onto the idea that warm fermentation dry hops with a point or two left could be better (so many pros do this for west coast ipa), more sweet hop...

Very nice! I just brewed yesterday something similar. Pilsner to 1.059, 34/70, simcoe, citra, motueka, Nelson. First ipa I’ve made in a while!