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I enjoyed the Gigayeast Vermont yeast the most when I pushed it up to 21-22oC. I felt that at those temps it expressed a lot more of the peach esters that it is known for, which also really complimented the stonefruit flavours from the hops. I found that it gave me the exact same results as...

P.S. There is some research that has shown that hop oil extraction when dry hopping seem to essentially plateau at about 8g/L. Do with that info what you will

They may make a decent NEIPA, but they definitely don't make a great NEIPA like those liquids do. Perhaps you used them at a less than optimal temp if you didn't feel that the liquid yeasts made a difference? Have you tried dry hopping when pitching?

Yeahhhhhhh, that's definitely not a NEIPA of any sort, is it. It's just a weird IPA

Fermenting under pressure can allow you to suppress esters and pump out cleaner beer faster, and allow you to brew using lager yeasts at higher temps. It also allows you to spund/naturally carbonate, using the yeast's own CO2 production to carbonate the beer. If you've got so many kegs, and if...

- My first thoughts are that a lot of people seem to make their grain bills too complicated when trying to achieve the haze. I wouldn't really think that the flaked barley is necessary, oats and wheat will do the job. Even then, just bog standard rolled oats from the supermarket will achieve...

I would 100% disagree with this, it's not a good idea at all. Firstly, DME will have FAN, some degree of trace minerals, etc., all of which are very helpful when you're trying to increase production of new cells and encourage good cell health. Dextrose will have none of this. Secondly, the...

What White Labs and Wyeast offer is supposed to be the actual Chimay yeast. Yes, in my opinion it does make a big difference. I have used WLP500 and both of Mangrove Jacks' abbey dried yeasts for Belgian style ales, and found that WLP500 was the only one of the three that gave me the flavour...

I wouldn't even worry about it... Just do the other options in a bigger keg and just daisy chain it across?

For that price, and the hassle of culturing enough yeast to pitch in to a full batch of beer, you may as well just buy the actual strain

It can also be from suspended proteins (from adjuncts like oats and wheat) and from hop polyphenols

Glad too hear that the temp change helped you - it's a factor that a lot of people aren't aware of. Especially those who still insist upon keeping their glasses in the fridge/freezer, and proudly show a pic of their IPA served in a frosty glass...what a waste!

This would certainly be the best way of doing it, but burping 8 times is probably excessive (yep, paranoia haha) and you'd be fine with 3 or 4 purges. All that i would add to it would be to lower the bag/hop tube in slowly, allowing the air in it to be pushed out of it as you add it. Depending...

Something like this is great for keg hopping (and also for keg additions like fruit!): https://www.keg-king.com.au/stainless-hop-tube.html.html https://www.kegland.com.au/stainless-steel-hop-tube.html Added a link from both retailers, to prevent the ********* making inevitable accusations of...

This is called oxidation. You have introduced oxygen to the beer post-fermentation which has caused this. Depending on how you bottled, it would have either happened then (perhaps your bottling technique, or if you were a bit careless racking over if using a bottling bucket), or if you dry...

Cheers. I did only do a 30 min boil, so next time that I do a smaller batch with full volume mash I might even bring it back up to 60 min and see if the increased water volume changes anything

So I did a smaller batch on the guten a couple of weeks ago - I am aiming for a 10L batch, with which to fill my two 5L mini kegs. I did a full volume mash for the first time (as it was a small batch) and my efficiency dropped from my usual ~80% to ~70%. Do I remember reading correctly that...

You haven't made one useful contribution to this thread. Could you kindly piss off to the KK vs KL thread with this ****? Or alternatively, actually contribute to this thread when you comment on it

Eventually, yes. I go by the Grainfather videos that I've seen, where they are happy to let it flow through the overflow initially, and will eventually all flow through the grain bed. I'm happy to go by the GF guide, as their user guide is quite comprehensive, unlike the little to none that came...

Recirculating after lifting the malt pipe shouldn't change anything at all. If you were getting proper recirculation during the mash, then the filtering through the bed will already be done. All that you'll be doing is extending the recirculation in an unnecessary and complicated fashion...