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Looks great. Nice glass 🔥

Not sure what your process is, but it’s going to be real gummy. I made a beer a few years ago that was 1/3 two row, 1/3 white wheat, and 1/3 oat malt, and it didn’t really come out exactly how I was hoping. Not to say that yours won’t come out great, but I never tried it again… I doubt that root...

Yup. I’ve had tons of it over the past five or six months. Obviously some of them are better than others, but overall they’re putting out some of the best murky IPAs right now. I had a triple IPA collab from them with the veil called bloodless 1, and it was insane. I think it’s like 4.7 on...

Root and Branch is Phenomenal. Absolutely top notch. Them, Troon, Fidens, Monkish, etc…all in the same class.

Congrats to you as well! This is my second…can only imagine 3. Lol. We actually took a weekend trip In October up to your neck of the woods. Hit Thacher Boyd state park, Fidens, the city beer hall, stayed a night in Albany, then stopped in Catskill and Hudson on the way home the next day. Hit...

Hey everyone…it’s been a while since I’ve posted. Had a baby in July and well, let’s just say I’ve had zero time to put together a brew day. I’m going to have a day to myself this weekend so here comes my first brew in a while. Can’t wait. I have some citra t-90s for late kettle, mosaic...

More or less. Cryo is actually slightly more concentrated than lupomax. Suggested use for cryo is about 50%, meaning if you were going to use 2 oz of regular t-90s you’d just use 1 oz of cryo. Lupomax is about 70% give or take. When I calculate lupomax I generally go anywhere from 65-75% meaning...

I’ve made some beers I really liked with all T-90s and some that I didn’t because the hops sucked. I’d say 99% of the time using cryo/lupomax etc…the quality of the hops is always good. In a way it’s assurance that your beer won’t suck because your hops sucked. Less beer loss is also a very nice...

Haven’t posted much lately. Sipping on my latest and really digging it. 8%abv 70% 2-row 15% white wheat 10% malted oats 5% carafoam 4 oz citra lupomax 170 WP Verdant at 68 for 3 days, then 72 for 7 more. Soft crash to 58 for 2 days before transferring to dry hop keg. Dry hop for 3 days...

Cellarmaker?

Saw this as well. Will be ordering some tomorrow.

I used cosmic punch once and put 4 oz of idaho 7 in the mash. I forget exactly what else I used but I know I dry hopped with a good amount of galaxy. The resulting beer was SOOO ridiculously Sauvignon Blanc forward that I never had any interest using it again. There was ZERO hint of galaxy at...

Just received an awesome porch bomb from @Bill"sDamnBrewing. Looking forward to trying all of these, especially his home brew. Great label Art!!!! Post your preferences and somebody send this man some beer!

Awesome. What a nice surprise! I’ll send you my address now. Thank you!

Thanks! I’d pretty much given up on this But if you are up for it then great. DM me whenever you’re ready and I’ll give you my address.

Nice. I just looked on Instagram and you guys have two locations. Must be doing something right. I’m only about an hour from Philly so I’ll try to check it out sometime.

Two examples of highly respected, sought after breweries clearly dry hopping during fermentation. I think I’m going to start playing around with this again, In conjunction with the soft crash/post fermentation dry hop. Alvarado street is clearly using b-glucosidase (aromazyme) The head brewer...

Alvarado Street, great notion, weld works, the breweries you mentioned, and tons of other breweries still dry hop during fermentation one way or another. The trend here has definitely gone to post fermentation dry hopping, but both techniques still have their place. To me it really is a matter...

What brewery? And are you a brewer there?

I haven’t tried it yet. I’ve only used the Mecca grade malt a couple of times and I’ve only used the Lamonta and Shaniko which are great. I’ve previously used 11 pounds Lamonta and 5 pounds Shaniko. So this one I’m just swapping in 2 pounds of Alvarado for Shaniko. Maybe down the road I’ll do...