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Sounds (and looks!) delicious man!

Thanks man! Both finished at 1.012. My usual go-to is 1318, but my LHBS Carrie’s Verdant so it’s easy to get. Both beers are delicious, but I like the verdant version better. It’s well-rounded and the peach/apricot the yeast gives off is really nice. Lutra version is missing that. I can only...

For those that care about my BE, I checked my notes again over lunch today. I did make an error! I mixed up the OG of the previous batch. So instead of 1.063 (which I initially wrote down and is wrong), the correct OG was 1.060. I’ll still take the 94%. I done goofed.

Thanks man! So far it's pretty tasty. Gonna give em a few more weeks to condition (if I stop pulling 'samples'). A friend gave me some of his unused Eukanot and I used it in a DH. From what I remember, it was a nice addition.

Good question. Post fermentation when FG was reached. I have two SS brew buckets and only one of them can fit inside of my ferm chamber right now. Lutra was DH for roughly four days. The Verdant batch was dropped to a temperature of 55F, and I DH for two days.

It really is! I checked my notes, but I didn't take a PB it looks like, just the OG. Outside of me realizing I was collecting too much wort, it was a pretty perfect brew day. I'll probably never do it again haha. I upgraded my system to 20g kettles/10g batches at the end of last year, so I'm...

All good man! I remember those days fondly. My daughter is nine now and I hardly see her anymore. Yep that is correct. My OG was 1.063, not preboil.

It says on the screenshot—24# 5oz

I did have an error on that day. The original recipe has my correct volumes with a 74% BE because I typically use that as a baseline to create my recipes. The second picture is the actual brew day batch with corrections of the brew day. This is where the error happened. While I was sparging...

It is not. It was my Festbier I brewed before this one. My imperial stout that I brewerd before the Festbier was 86%. With good PH, water chemistry, grain crush, and sparging techniques it's not impossible. I use a eHERMS set up.

I kegged ten gallons of 21C on Sunday and pulled a sample last night just to see where the carbonation is (and I was just eager to drink some haha). This was a split batch between Lutra (pictured) and Verdant yeast. The last couple of brews I made, I was able to get 98% brewhouse efficiency. So...

^ Good info as well.

I've brewed many hazy IPA's over the years, and I've done both. I've thrown everything in and transferred it all to the fv. I've bagged my hops and removed them once I've transferred to the fv. The results weren't different enough for me to notice, so I bag my WP to make cleaning easier.

It's the only base malt I use in my go-to recipe. I've brewed them over the years with many different base malts, but I enjoy that one best.

My latest batch on my new system.

Thanks! I'm using flaked oats. I may switch it up next batch.

I sold off my ten gallon g1 kettles over summer and upgraded to twenty gallon kettles so I could brew ten gallon batches. My first brew was trying to scale up my usual recipe and I think I nailed it. It's been in the keg for about ten days, so I'm going to give it until the week and pull another...

Columbus is my fav! It's seems to get the job done perfectly no matter what I pair it with.

My latest hazy is still conditioning but pulled a sampler. Strong notes of berry, tangerine, and pineapple. My first time using Verdant yeast. My go-to is 1318. OG: 1.059 Post-boil ph: 4.9 Exp FG: 1.012 ABV: 6.1% Water profile: CA: 127, MG: 13, Na: 24, S04: 126, CL: 197, HCO: 16 Malt 9#...

My friend brews professionally and I believe he uses Spelt often for this reason. I've yet to use Spelt, but I'd be interested in your experience. As for the high protein content, this has been my experience as I've experimented over different recipes I've created over the last two years. I...