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Cool, Birmingham is my hometown. I've never had issues with it stalling, but I didn't really think about your gravity when I first read this thread. Most things I've fermented have been around 1.055 OG. How many packets of 34/70 did you use?

W34/70 makes great dark beer. Don't think there's any problem using it when the recipe calls for ale yeast. I like to use a bunch of it because it is cheap and ferment it really low. I like my stouts smooth rather than roasty and the lager yeast really does the trick. Birmingham, AL or UK?

OT, but this reminded me of a beer I had recently that was outstanding, Imaginator from Fieldwork in Berkeley: The beer had all of the typical Nelson qualities but seemed much more intense and dank. I'm sure breweries have been blending hop lots forever, but doing it intentionally this way was...

I have been using EZ Brewing Water for years and love it. However, I've started incorporating Potassium Chloride and Table Salt in some of my recipes to minimize calcium while boosting chloride. Is there a brewing calculator that supports these two salts?

There was a famous PDF from German brewers describing the entire LoDo process from grain to glass that came out a few years ago. It is intense and a lot of it hard to do on the homebrew scale. It launched about a million arguments. I can't speak to the science either way but some of it...

This is a very controversial topic in homebrewing right now. I think a lot of people do what I and Dgallo describe - avoid unnecessary oxidation on the hot side. If you want to follow the total LoDo process from start to finish it is a labor and equipment intensive process. I pre-treat my...

Word. I do the yeast oxygen scavenging method on my mash and sparge water as well as Brewtan-B and campden tablets. I do think it has kept my hazies looking golden and fresh longer. Though I'm not totally LoDo through my entire process so according to the purists I'm doing nothing.

Something interesting and new in the homebrew product market - Oxblox 3D. CellarScience® Oxblox 3D | Dissolved Oxygen Reducer | MoreBeer Used to treat mash and sparge water to supposedly reduce oxidation. I wonder what the benefits are vs using SMB or campden tablets?

That's interesting. I suppose there's about a million variables in NEIPA that I could be perceiving as chalky without Calcium being the culprit. I really hate high FG/low carb/low bitterness NEIPAs, I wonder if I'm detecting that flabbiness and describing it as chalky.

Have you experimented with keeping your calcium lower (around 50ppm)? I saw that Tuba Solo recipe that came out a few months ago and started using a mix of NaCl, KCl, and small amounts of CaCl. I really like the results I'm getting now. The Tuba Solo brewer made a comment about a lot of...

@Dgallo - Do you have a recent recipe that includes weights and timing for your hop additions? I know they vary based on hop varietal and recipe, but your beers look great and I'd like to see what your current recipe looks like.

Haven't seen too much Cosmic Punch discussion in a while, but have a dry hop question. Are most of you doing an early dry hop for biotransformation + a later dry hop with this yeast or should I just follow the most common method on here of completing fermentation then soft crashing before one...

It's been a long time since I brewed one of the original recipes in this thread. You guys have been busy. I'm looking to brew something hazy and hoppy soon. I'm going to do a 2 Row/Spelt/Crystal 10 grain bill as I've seen a lot of people in here do now. I want to try out the Cosmic Punch...

If you want to get a little bit more out there, in the last 2 years or so there have been a ton of new dry strains introduced. Lalbrew brought out a dry New England IPA strain, which I believe might be a dry version of Conan. I just bought some of that and a new custom dry yeast blend from...

S-04 seems like it would be right up your alley. I think it would probably even work better than S-05 in darker beers, and it is very popular for IPAs right now. You'll get a touch of fruitiness from the yeast, and it will accentuate the malt more. It may finish a little higher than S-05. You...

I would depressurize the keg and dry hop in a paint bag (or similar) with a 6 oz dry hop. You will get a ton of flavor and aroma from that large of a dryhop. If you feel like that is too aggressive you could probably go with 4 oz. Lots of NEIPAs use very little in the boil and move most of...

A lot of folks have already said this, but 70F/21C ambient is much too high for many ale yeast. In order for you to get good ferm temps, that room would probably need to be around 60F. I'm assuming that is not possible, so I would look into brewing a lot of saisons/Belgian beers. If that's...

Saw everyone talking about Dialed In and I wanted to contribute my riff on that beer that is based off of Braufessor's NEIPA and a Dialed In recipe on this site. This is technically a clone of Dialed in w/ Vic Secret since that is what I had. HOME BREW RECIPE: Title: Trilliumish Dialed In...

Excellent answer. Thank you.

I have started using sugar and carbonating naturally in the keg. I generally complete my 10-14 day primary with ales and then give them a week at room temperature to get mostly carbed up. My question is, can I ferment a lager at 48 for 10-14 days (or whatever your lager schedule might be)...