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The Riwaka flavour might be like coriander that tastes soapy to some. I think Riwaka is a great hop, but it must be dosed appropriately. I recently brewed a Nectaron + Riwaka (2:1 ratio in both hot and cold side) and a Superdelic + Riwaka (also 2:1) and found them very good, albeit if I had to...

Thanks both for the replies. I don't care that much about harvesting yeast, but some recipes call for dumping yeast before adding dry hops, or even doing multiple dry hop additions and dumping the previous spent ones. I guess if nothing else the bottom TC port in the 120° cone will be useful...

Hello I'm debating myself between buying a fermenter with a 120° or 60° cone angle. They both have the same pressure rating and ports, but the one with the 120° cone is slightly shorter and cheaper. Is it possible to dump yeast/trub/hops with a 120° cone? Both have a 2" TC port at the...

Hello, I'm having similar issues with wheat beers not staying hazy as they should. I've recently brewed a witbier with 50% pale malt, 40% malted wheat and 10% flaked oats and after 2 weeks in the keg at 4C the beer is almost crystal clear, no finings or clarifiers used. I did a single...

Thanks, I don't have any bag of malt from them, but I guess I could ask my supplier to scan it in order to get the figures. I still find it weird that knowing the DP requires you to have a bag of malt, I would expect min and max values to be available publicly.

I think it's unlikely for that be value to be related to diastatic power, flaked torrefied oats have 292 L°/kg, but it's diastatic power should be 0. Thanks for looking though!

Thanks. The software I use to brew shows 62, which is reasonable, but also reports 62 for all Crisp Ale malts. Wanted to know if someone had a data sheet from Crisp that contains the value, or knows where to find it for other Crisp malts.

Isn't that the potential rather than the diastatic power? Also 300L would be a huge diastatic power, six row (which has a very high diastatic power) is supposed to be ~160. Maybe is that value, but needs some kind of conversion?

I've downloaded that pdf, but seems to contain the same information that's already on the webpage, I cannot find the diastatic power there either. Where you able to find the DP in the data sheet, if so could you tell me where? Thanks, Roger.

Hello, I seem to be unable to find the diastatic power of Crisps malts from their website, for example: https://crispmalt.com/malts/extra-pale-ale-malt/ Does someone know how/where to get the diastatic power for their malts in degrees Lintner? Thanks, Roger.

Thanks for the detailed reply, my current recipe draft is this: HBC 630 New England IPA 7.0% / 18.1 °P All Grain BIAB 70% efficiency Batch Volume: 27 L (Kettle) Fermenter Volume: 24.92 L Boil Time: 30 min Mash Water: 26.97 L Top-Up Water: 7.62 L Total Water: 34.59 L Boil Volume: 29 L Pre-Boil...

My LHBS has some HBC 630 pellets and I would like to try it out. Any recommendations of whether it's worth to use on the hot side (whirlpool), or better focus on dry hop? I was planning on pairing with Mosaic on the whirlpool and Strata on the dry hop.

Thanks. Seems like a good starting point, will adjust the malt to use half smoked and half pilsner.

Hello, I tend to brew fairly classic styles, but from time to time I like to do something different. A friend of mine was very insisting last time we did a barbeque that we should have grilled pineapple for dessert, and since then I wondered whether I could do a beer that attempts to capture...

Thanks for the reply. I added the fruit to the kettle so there was more glucose in the wort for Philly Sour to use for acidification. Not sure either if that made a difference regarding trub compactation. FWIW, trub didn't seem to compact after cold crashing for 2 days. Can try to leave for...

Hello, A couple of weeks ago I brewed a sour fruit beer with 3.6Kg (~8lb) of frozen crushed mango added to the whirlpool. I ended up with 25L (6.6gal) in the FV, fermentation was normal and then I cold crashed it for 2 days. That however didn't manage to compact much of the trub, so I ended up...

I would use Voss. I think the slightly fruity profile would be better.

For Verdant IPA I usually pitch 80% of what the official pitch rate calculator suggests and get good results. I think you will be fine pitching a single packet if you cannot seal the half used one properly.

For what is worth, I've asked some local hop growers in Spain, and one of them will have neomexicanus varieties (Neo1, Amalia, Multihead and Willow Creek) available next year. They are currently in the process of propagating them after having imported the genetic material 3 years ago. I've asked...

Thanks for all the information. I assume we are still speaking about sending seeds right? I will try to figure out what do I need in order to import. While there are wild hops in some regions, hop fields in Spain are not very common, mainly due to the weather in most regions not being suitable...