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Maybe the temp was not high enough to drive those esters out, ferment at 19c so maybe. But to say they are decent, is an understatement, lol. Dry hopping added at time of pitching, not yet. have you found its better for that bio transformation or just doing it becuase the lid is open?

Adding the 2nd round of hops at when the krausen falls out typically the FV is full of C02 ( fermentasaurus ) and opeing the lid to add hops has not cuased any issues. If i miss that windo by a day or 2 and feel the co2 level would be much lower, i add c02 through the lid port then open and...

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Hi, A couple of things i have learnt from making the style: yeast strains are over rated. You will get great NEIPA beers with US05, BRY97, English S04 etc, it doesnt have to be liquid vermont or conan Ive tried those liquid ones, aroma and overalll beers same outcome with above mentioned...

After 5 yrs of NEIPA style exploration and sceince proving 'bio- transformation' is real, dry hopping at the end of fermentatin no longer producing the best aromatic outcomes.

100% - agree with this dot point - I also strongly believe that you won't make a great NEIPA unless you are altering your water chemistry - at least going 2:1 chloride:sulphate, to help achieve the smooth and full mouthfeel, whilst avoiding accentuating bitterness.

get these, they work excellent. https://shop.theelectricbrewery.com/collections/hop-stopper/products/hop-stopper-2-0-keg-edition-1-pack I bought 4 of them shipped to my door for $135 i think i was. done 2 beers since, 100% hop oil extraction.

yep just the one packet for this beer, based on yeast needed to ferment taht gravity and volume.

Ive done twith 1318 just the once, to be honest neither of them have out performed US05, BRY97 ot English S04 with ester compounds or better biotransformations for finals beers. It would be a good idea to do a split batch to get a side by side and see how they compare.

For those that may be interested I brewed a new england style with this new yeast from Lallemand. It was a low end 5.2% abv but with all the required fields of a NEIPA 35% Pilsner 35% Maris Otter 15% Wheat 15% Oats Chloride forward water @ 200ppm, Sulphate at 80ppm, Calcium @ 100ppm, pH was...

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Hey, typically a krausen will form, but it appears the gravity has dropped 10 points so its underway. Also, at 14-16c you are at the low end of the temp range, so its likley tinkering away hence no foam formation.

Hi, Thanks Steve. I will add it to my next order early next week. cheers

i will give you $20 for it?

fark you have me worried, Ive had my heat belts just sitting at the base of the fridge for about the past 5yrs.....

Ive made quite a few Ambers and i think for your malt bill the % can be adjusted, just use a english strain and mas aroudn 67c to get a FG of ~ 1012-13 for that malty but not sweet finish. Ale 70% Munich 14.5% Light Crystal 6% Dark Crystal 2% Chocolate Malt 0.5% Leave the buiscuit malt out...

Hi, Sorry for the delay, i got aorund to doing this yesterday. It weigh 8kg, box will be 40x32x20 and the postage is $21.60 Thanks for the DM on teh other items, I will look into that for sure and let you know.

bump. price is negotiable.

3463- PC Forbidden Fruit please Steve. Let me know when its in and I will order a few ther items to make my Belgian Witbier