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I read about that either on a Scott Janish blogpost or in his New IPA book, apparently the high levels of manganese in Oats are more prone to oxidation. I had used oats before in at least one of my old oxygen prone IPAs but there were so many factors involved (excess headspace in carboy, not...

I have had lots of success with headspace purging myself, with a marked improvement in hop flavors and aromas. I brewed lots of IPAs that turned brown and tasted muddy, and once we started purging the headspace that all went away. We started out transferring to a bottling bucket as usual...

We only crashed to 50, just to help the hops drop, and it seemed to do the trick. I have read lots of bottlers claiming to ferment quickly and leave lots of yeast in suspension but in my opinion that leads to all those solids crashing out in the bottle and then you've just got a bunch of...

We haven't kegged because my brewing partner and I live in two separate houses and for a while separate states. We both currently have no room for an extra kegerator either. Also, we often share/ cellar beer so we wouldn't give up bottles/cans entirely if we ever do start kegging. Not ruling...

After reading this thread over many days I incorporated much of this in my latest BOTTLE CONDITIONED NEIPA. We've been using a few tricks for good bottle conditioning that I'll detail below (Hint: It's purging with CO2) Full disclosure, we fermented this in a Spike Flex+ complete with a gas...