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Haven't listened to the last podcast, but I definitely will, as I go in general through all their podcast, because somehow brewers really go in depth into their processes in their podcasts. It is quite crazy how open NEIPA brewers have become about their processes. Who could imagine 5 years ago...

Hey everyone, anybody of you already took the Craft beer and Brewing (CB&B) course with Scott Janish? I am a full access subscriber and I've started the course, but still need to finish it. :) There were already some interesting pieces of information in there. Will report back with a summary...

I always heard the CO2 "blanket" myth only holds for active fermentation, so when you have actively CO2 escaping out of the liquid, but maybe even that depends on the speed of CO2 production in the liquid. I guess near the end of fermentation the timescale of diffusion of oxygen molecules starts...

And what about letting pressure (15psi) build up in the fermenter with the butterfly valve closed, loading the dry hop cylinder with hops, putting a spunding (set at 10psi) valve on the top of the dry hop cylinder, and then slowly opening the butterfly valve to have a slow steady flow of CO2...

That beer looks great! Any early comments on the use of the lupomax hops? I guess apart from a guarantee that the hops are of a better quality (what ever that might mean) and that you have a bit less vegetal matter I wouldn't expect a big difference. Lupomax might be more of a game changer for...

Hehe, I know it seems to be the million dollar question these days. :) But I was asking the question in the light of the "survivables" chart that YCH produced with hops ranked according to the amount of hop components they have which will survive a whirlpool or and early fermentation dry hop...

Any idea if 4MMP (and other thiols in general) survives the whirlpool and fermentation such as 3MH does?

I did not know about the connection between YVH and Haas. Great to see though that both YVH/Bart Haas and YCH have been investing so much in new hop products and processing techniques in order to provide better and more consistent hop flavour and aroma. In general, I am also impressed with how...

I am quite sure that Barth Haas will provide more detailed information about the processes behind Lupomax when asked, based on how open they were about their processes and products during the dry hop boot camp webinars.

The cryo vs lupomax branding is a bit confusing, as cryo (property of YCH) mainly refers to the technique that is used to make this product. Morevover, brewers that can select can have a specific lot cryo pelletized. I also think that the cryo process of YCH is patented. So with cryo pellet of a...

Yeah, I love nerding out on brewing science, even though I don't really have the proper chemical and microbiological background to fully grasp everything. :) Problem with the brewing science articles though is that a lot of the stuff when pulled out of context does not directly translate to...

Thanks! This explains what @couchsending was saying just before me:

New hop product introduced by Barth Haas: LUPOMAX™ | Haas Seems to be something in between T90 and Cryo pellets as the advice is to use 70% of what you would use when using T90 pellets, while with cryo pellets it's more to use 50% of the normal amount.

It's actually discussed in the link that I posted. The main aim is to be <100ppm for Ca. I think this is also mentioned in a recent BYO tips from the pro's article about brewing NEIPAs. It seems too high Ca together with high Cl leads to a chalky taste So for a NEIPA water profile targetting...

Advice on how to brew NEIPAs from Verdant (one of Europe's top producers of the style): Verdant IPA Yeast - Home Brewing Competition Main points for me are: * dry hop at 15C after fermentation and passsing VDK rest * high Cl (>200ppm) and keeping Ca below 100ppm, by adding Cacl in Mash and...

I totally agree that it's not as clear cut as "more hops to the cold side" and that it's also depending on personal taste and the rest of your process. Personally, I often find myself fighting with polyphenol astringency when adding too much hops in total to the beer. So I sort of have a...

New post from Scott Janish discussing in detail the "Survivables" concept that Yakima Chief talks about in their presentations: Survivables: Unpacking Hot-Side Hop Flavor - Scott Janish Helps a lot in knowing which hops are more useful in whirlpool and mid ferm dry hop vs which hops should be...

Small follow up on the Yakima Chief webinars I was talking about a few days ago: Webinars | Yakima Chief Hops I highly recommend both "Improved dryhopping techniques" presentations by Spencer Tielkemeier A bit of repitition of what we already knew, but still lots of solid advice and a few new...

No, I should have done that. I don't even know if it is brewery specific of beer specific. I think I never saw any of the DEYA beers brown significantly. Could also be because their malt bill is always so light in colour that the browning is less apparent. So take it with a grain of salt, but...

Also wanted to recommend the Barth Hass dry hopping booth camp that's going on the past and next weeks: Dry-Hopping Bootcamp | BarthHaas It's a free webinar series about all aspects of dry hopping, done by one of the most important hop companies in the world. Barth/Haas for example developed...