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Im going to make a mexican lager with it. Probably make a big starter with it.

Im going to use it on Monday.

Add it when you pitch the yeast.

Here's a partial mash Brut ipa hop schedule. I also threw the rest of the 2oz I had on top of the keg! Cheers

I used 100% pills. It worked great, however the dryness, color, and slight tartness made their brut that much better.

I put 10oz of hops into mine Brut. Crux brewery in Bend Or. has the best brut in my opinion. I believe they use little amount of grain for color and dextrose to get their abv. Itll be my next go around to brew it that way.

I brewed one 3 weeks ago, with 100% pilsmalt. Used wlp644 yeast, did not make a starter, pitched both ultra ferm and yeast at the same time and fermented from 1.062 to 1.005 in a week. To my dismay, low flocculation of the yeast would not let me get this beer clear ‍♂️ however it was a brütiful...

Looks like a strip club! What said brewery is that?

I added ultra ferm at yeast pitch using WLP644 yeast and after 4 days it went from OG 1063 to 1008. After 5 days it was down to a 1006. I did not use a starter with the yeast, in hopes from my reading that I could stress the yeast out and add more fruity notes to go along with the hop profile...

Im back!

Make sure to hit up bone yard, and crux

So can i dry hop again in the next 3-4 weeks?

I bought a recipe online, and made some minor modifications. Thanks for the info, I figured it was too soon to rack to secondary but did it anyway. Rookie mistake!

So my beer has a fruity hop smell to it, my recipe said to transfer to a secondary at 1 week, my gravity reading was 1.02, I'm i being paranoid thinking I ruined my beer?

How do I add more IBU'S & ABV to my batch? I bought a recipe, obviously a noob, and want to raise both of those from 55 IBU'S to around 100 and from 6.1 ABV to 7 or 8