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I was thinking of splitting the Galaxy and Sabro. I’ve used it before in a NEIPA and it came out really good.

Currently fermenting a NEIPA with a El Dorado and Vic Secret....my dilemma is I’d like to dry hop (after fermentation and dropping the yeast) with Sabro. I also have Galaxy too. Which would be better?

Oh ok, so it won't take much to get it going.

I saved some Oslo from a previous beer and I'd like to know what size starter should I make for 1.050 wort? The reason I ask because the yeast was easily 4 months old and pitched directly into the wort. Took off like crazy. So I want to make sure I get the pitch right.

@Dgallo Thanks for the recipe. I’ll post pics and let you know how it comes out.

Nah just a People’s Choice competition. I want to make a great NEIPA.

Guys I’d like some help choosing hops for an upcoming competition I’m brewing for. I have a half pound of each: El Dorado, Idaho 7, Nelson, Galaxy, HBC 472, Amarillo, Mosaic, Citra and Vic Secret. Planning on brewing a NEIPA targeting 7% abv. I’m open to suggestions on the grain bill. I...

The lowest I can chill my wort to is around 90*. After that I set up my FTS chiller in my chronical and pitch when the it reaches target temp.

Check everything on the cold side. The pro brewer told me it was going to be easy to find. It was. He also said stuff like this happens to home brewers all the time. You learn and move on.

In my case it was just as the pro brewer told me. It was hiding in the valve on my FV. I thought I rinsed it enough but obviously not enough.

Yeah I was worried I’d check mash pH and it would be 4.0 or something. I’ll look into your calculator.

I’ve been playing around with a few water calculators and don’t see a way to add the phosphoric acid, just dilution with RO. So let’s say my target mash pH is 5.4 (predicted by any water calculator) and I neutralize my alkalinity as you suggested, won’t my mash pH be a lot lower than the...

Ok, so I'm wondering how this will effect my mash pH? Been reading the forum and I understand dilution is the preferred way to lower alkalinity? So much to learn here.

How are you treating your sanitizer water? What’s your routine on brew day?

Last one was US05 and BB NEEPAH at 67*-72*, both turned out tasting like a band aid smells. Used big mouth bubblers for both. This has only happened when using the big mouth bubblers. Never had a bad batch using my glass carboys. I ordered an Ss Brewtech Chronical, should be here Friday.

I can definitely see me oversparging. At what point during the sparge should I be checking the pH and gravity?

Thanks, that's a good read. I could be getting tannins due to not checking my runoff gravity. I usually sparge until I reach my target pre boil volume. I also never sparge higher than 160*, so that's good. I have so much to learn, but it's fun.

Hate to hijack the thread but I recently brewed a beer that a professional brewer tasted and he remarked it tasted like band aid. I agree, but since I'm new to brewing, I didn't know what the taste was. He said its caused by an infection. Something is hiding somewhere on my cold side equipment...

Will do!

Thanks Silver. That’s what I was looking for! I appreciate it.