I brewed a batch of @Braufessor 's famous NEIPA on sunday and pitched this yeast. How soon after pitching should I dry hop? I dont want to wait too long and miss out on the biotransformation window and I'm a little worried that this strain is going to finish real quick at 78f.
I brewed a vic secret ipa using this yeast, fermented at 75 (nervous to go higher) huge tropical aromas all throughout the fermentation. Just racked to keg and it smelled of ripe mango, great nose on it. Sample tasted really good (as far as samples go). It did ferment down to 1.006 but didn't taste overly thin, still had a decent mouth feel, hopefully that sticks around after it carbs.
Better find it quick, I heard Omega has temporarily shut down due to Covid-19. Once you get your hands on a pouch, be sure to save enough of the yeast cake to start future batches.I'm thinking of brewing a mango habinaro ipa.
it sounds like this would be a good yeast for that.
if I can find it.
Better find it quick, I heard Omega has temporarily shut down due to Covid-19. Once you get your hands on a pouch, be sure to save enough of the yeast cake to start future batches.
I brewed a batch of @Braufessor 's famous NEIPA on sunday and pitched this yeast. How soon after pitching should I dry hop? I dont want to wait too long and miss out on the biotransformation window and I'm a little worried that this strain is going to finish real quick at 78f.
Ah damn. I added 6oz azacca yesterday as the bubbling was starting to slow down. There is almost 2" of green muck sitting on top of the beer now, as soon as it mostly drops I'll cold crash it then keg it with a spunding valve. I was going to hop it in the keg too since this is my first super hoppy beer and I wanted to go all out.If you’ve been following that thread, a lot of people (myself included) have moved to soft crashing after fermentation and then dry hopping.
This idea that dry hops have to be added (as opposed to all the hop compounds introduced during whirlpool) is misguided.
An additional factor here, is that diastaticus yeast can take awhile to truly finish fermentation, so you risk sitting on dry hops for much longer of a time period.
[...]An additional factor here, is that diastaticus yeast can take awhile to truly finish fermentation, so you risk sitting on dry hops for much longer of a time period.
Yeah, I bought it on a whim. The guys at my LHBS are always raving about it and it wasn't until a few days later that I went to read about it online. When I read that it is a diastaticus strain my colon tightened. My first ever AG batch was a farmhouse saison fermented with 3711+3724 on the advice of my LHBS, and not knowing anything of diastaticus, I suffered a string of over-attenuated batches and a whole lotta gushers... It took me a good while to realize what was going on and prompted me to sharpen up my sanitation practices.Yeah, of all the trials and tribulations of dry hopping beers, dealing with diastaticus strains can be a real pita.
Definitely want to plan for it...
Cheers!
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