Search results

That’s a great idea, I will be sure to keep a little extra on hand. I was unsure how the enzymes were affected. I’ll throw this in the learning experience pile. Now it’s just waiting to see the finished product. Thank you!

Yesterday, during my brew day I mistakenly mashed too high @ 158F. My intention was to mash at 148F, but I became distracted and made the error. It was about 30 minutes before I realized. I lowered to the temp I mashed at 148 for an additional 50 minutes. My mash efficiency was 83.9% according...

This is where I have been. My batches have tasted great, but after some time they seem to get better. I read a lot about the danger of oxidation and the shorter shelf life with this style. I didn’t want to keep it in the keg too long and close the window even further.

Hello, I’m pretty new to this forum, please forgive me if this has been discussed at length (redirect me if possible). How long do you typically condition an NEIPA in the keg before serving? I have been drinking it once it’s carbed. I noticed an off taste in my most recent batch but after...

That seems pretty logical to me haha. This is also my first time lowering my whirpool temp and I didn't think to increase the duration. I'm going to have to make some tweaks to my recipe.

I have never whirlpooled for that long, I find that really interesting. What have you found the benefits to be?

Thanks for the input!

I'm looking for some input on a recipe I am crafting for my next brew day. I have read about a lot about different hop combinations for NEIPAs, which has led me to go with a Citra, El Dorado, and Mosaic. I have used these hops in the past, just not this combination. My question is what you do...