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was actually my first time using voss kveik, and I reckon it was a mix of the dry hop being too big, as well as the temp being too high. I think if I were to try again I would drop the temp to 18c after full attenuation and then dry hop and cold crash as normal. At the time I also read that...

This is true in a sense, but I think the issue with hop creep is that there is an enzyme that can break sugars down into fermentable sugars, which then kicks off fermentation again. So regardless of attenuation, hop creep can be an issue.

I have been doing something similar (sort of) recently with good results. I dry hop for 3 days (72 hours) prior to kegging, and do 24 hours at fermentation temp (e.g. 18c), followed by 48 hours at cold crash temp (e.g. 2c). In addition to this, I rouse the hops through the beer using CO2...

What bh efficiency/batch size have you used to come up with that? I would think you'll be lucky to get 65% bh efficiency on a 23L batch with 8.55kg of grain.

I have to say I have moved away from them myself, after starting brewing 7 odd years ago because of the style. I had a British IPA (Gage Roads Sleeping Giant) last week and really enjoyed it - firm refreshing bitterness without all the fruit, and a strong malt base. Could personally swing more...

will definitely need to find something similar. The Citra is 13.5% AA and the Galaxy is 18% AA, so that probably bumped it up a little too. The beer is a 1.067 Imperial Indian Pils pitched directly on to the WLP802 yeast cake from my previous Czech Pils, so my water is quite soft for this one...

Long time user of Beersmith myself, but have just come across an unusual issue. I had hop additions at 5min and 0min, and then had a hopstand @ 80c for 20min. The issue is that BeerSmith calculates the boil hop additions in line with what you enter for the whirlpool (above 85c) timing and then...

I think you'll have different answers from different people, but I personally would prefer the 100% light block version, as I weigh with scales as I fill anyway.

Sea Legs did a birthday cake NEIPA and it was a great beer, made more impressive by this huge mid palate flavour hit. I really don't know how they did it - I usually find that all a bit gimmicky but they actually nailed the flavour profile of a spongey birthday cake.

Are these going to stay this cheap? And what colour will the plastic be? Hopefully we can get them in dark colours to reflect light...

I have done a MO and Mosaic smash a number of times now and it's great. I aim for around 1.050, ONLY hopstand hops to 35-40 IBU (at 90c for 20min), and last batch I used San Diego WLP090 with a pretty decent dry hop post fermentation (3 days total prior to kegging - one day at ferm temps, 2...

Can’t say I noticed that, but wasn’t looking for it either. It’s also very dry because of my mash schedule and the amyloglucosidase, even though it only finished at 1.007. I will see if I pick that up next time I have one. I’ve had really mixed experiences with kveik, but I think this beer has...

Cleared up and tasting great! Different recipe to my previous cream ale using the WLP Cream Ale strain, but honestly it’s just as clean. Would use again.

Looks good mate. mine continues to clear, but tastes great. This is a few weeks old this pic.

This was a bit tongue in cheek - I just wanted to post because of the sheer amount of yeast that ended up in my blow off. This is an 80% Red X/20% Flaked Wheat kettle sour that is 5 days post pitch on 2 packs of BRY-97. The real issue is that I refuse to brew smaller batches, and ~27L into a...

I wonder why......

Fermentation had visibly slowed down by day 3 and was starting to flocc out, so hydro tested today (day 4) and it's sitting at 1.008. I used some dated Amyloglucosidase (ultraferm) on this batch, and am expecting a tiny bit lower, so I have just roused the yeast back up with a blast of CO2 into...

The cream ale is in the books. Pitched the 1-1.5 year old pack of Opshaug (did a 2.5L starter and decanted) at about 4pm, 3 hours later it’s going absolutely ballistic and has a krausen that would rival a 48 hour WLP001 krausen. Fermenting at bottom of its range - 25c - but pitched yeast at 30c.

How’s yours going? Kegged mine last night and tested a sample today and it’s now 1.015/1.016. Has me absolutely stumped - haven’t had a reading go up in 7 years of brewing (and yes I have removed all gas, adjusted for temp etc etc). pretty low attenuation but probably not unsurprising...

OK I have figured out what everyone's talking about! I am time poor as it is, and this would be huge to do, so going to keep it to a singular spot for now. Good to know about Costco. I think we should still go through the exercise of finding out who wants what and at what price point, and then...