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Brewers friend has it at 4.47, I’d put it at 6 but just wanted to confirm with the audience 😂. Looked the same color at the FG reading as well (then closed transfer to purged keg) so not really oxidation but I am trying to avoid the dish water colors on these hazy styles but it’s proving...

Thanks, I was trying to help reduce any beer darkening with age on this style but am thinking it may not be worth it going forward.

Yea NEIPA, which was fermented in a keg for low O2 and then transferred into fully purged keg (added hops and Sodium Metabisulfite by cracking lid wtih CO2 blowing).

Having some issues with Sodium Metabisulfite... was in a rush and keg hopped with 0.27g of it in there as well and the beer has an apparent off sulfur taste and smell. Only been two days so I am wondering if others who have used it, will this fade. Can I make it fade faster? I am looking to...

Need y'all to reaffirm or poke holes in this for me..... I ferment in corny kegs and have been thinking about ways to save on some CO2. I'm not looking to replace my tanks or anything but since so much CO2 is produced during fermentation I was thinking why not capture and use it for stuff like...

It’s a pale ale but damn! Disclaimer I either brew murk bomb hazy or bright as days!

Just crushed and put 63 Oreos in an imperial milk stout (post primary ferm) - gave the keg a little CO2, noticed a leak an hour or so later and attempted to poke the out post to fix said leak; stout shot in my face. Best part is I had the biggest smile because the bastard already tastes like...

Thanks for posting!

Just in time actually!

yes for NHC, thanks for the heads up!

I thought about doing that as well but I'd have to sacrifice another entry to do so. I may taste test tonight and see whats a got a better chance and if the stout is better enter it in both.

Waited to long to ask this but I have print the labels today..... I have an imperial milk stout with coconut, vanilla, and Rye Whiskey soaked Oak Chips in it. I am struggling with where to enter it. Here is what I narrowed it down to: 30 A - Spice, Herb, or Vegetable Beer (coconut is...

I got to keep a small cabinet in the house haha - if I could just get the shed temperature controlled then all would be well ;)

so I have opened twice for 2 dry hop rounds - let the pressure build, vent, pressure build vent, etc to try and get some O2 out

So typically when I brew a NEIPA I have either a fridge or CO2 on hand for the transfer / cold crash process but now it is all in my shed (because, you know marriage). I ferment under pressure in converted sankees and need to get one out to the shed to cold crash. There is plenty of CO2 in the...

Thanks! Pictures are very helpful!

So I have a 9 SRM base beer that is being racked onto blackberries and raspberries (20 oz even split for a 1.5 gallon batch). I am hoping for a purple / pinkish color but am scared my base beer was too dark. Any thoughts or experience? Also bonus points, has any one achieved layered colors in...

I made ipa clear again - most recent SMASH

Thanks that’s good to know!

I know, I know - you can't rush good beer. Unless you over commit for a Halloween party.... I brewed a DIPA using K-97 last night for it to be ready to serve in 10 days. Yikes right? Usually for these NEIPA / DIPAs I don't sweat that time frame in a pinch (obviously more time is better). I can...