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How much spectrum did you add and when did you add it? Curious on what you think it added, can it be too artificial in flavor? Cheers! Looks amazing :)

That's generally what I do as well. Is there any possibility that perhaps I have an infect piece of equipment?

I use starsan. Is it possible that using too much starsan to water ratio could cause this? I usually leave the foam in the fermenters. I don't think that it was over oxygenated, I co2 transfered from fermenter to keg, and only popped the fermenters open 1-2 times for dry hopping. I will try...

Each were a fresh pack of yeast, giga yeast vermont IPA, and wyeast london III. After 7-8 days fermentation seemed to stop, so i cold crashed each for 24 hours then kegged the following day. Straight out of the fermenter the beers had the off flavor, and it didn't subside at all after being...

Both beers fermented out in about a week, so I don't think that was a possible issue. I have also used high CaCl to gypsum ratios, usually 4:1, and haven't had any problems. I'm truly lost on how this very odd and unpleasant taste comes about, lol. Possible it's from low whirlpool temp, or...

This was a split batch, one with Vermont ale yeast and the other with wyeast London ale III. Both had been shipped to me from northern brewer within days of brewing. These were both very hoppy. One whirlpooled at 115 with Vic secret then DDH with 2oz additions of Vic secret. The other was...

Hey guys, I've now had this happen on a few random batches of beer. Everything goes as planned, I whirlpool around 140 degrees, and post fermentation the beer has a strong soapy/detergent/grassy/bleach like flavor. I have no idea how this has happened, and it's happened on totally different...

Might have to delay pitching until tomorrow and check if that is available. Thanks for the advice

Alright, 013 it is or forever hold your peace. Still got some brewing to do though :)

Brewing a NEIPA right now and only have the option of WLP005 or 013. Suggestions? Would either of these totally ruin the style? It's either use one, or run to the HBS right now and get White Labs East Coast Ale Yeast, or another White Labs strain (that's all they have)

Would WLP004 or 013 really throw things off for the style? Those are the two I have in my fridge currently..so it's either that or run back to the HBS

Brewing right now and the HBS didn't have 1318 available..I have these two strains available. Which one is better for a juicy NEIPA?

Looks great. Let me know how it goes

Awesome info! I will definitely try using pilsner in the very near future. As far as specialty malts go..is carapils generally used for some head retention? Or any caramel / crystal? I know someone mentioned they used honey malt, but I've heard mixed reviews saying that it can add to much...

Is there any difference in using 2-row from Pilsner? Color/taste/body?

I've been using nothing but flaked oats and 2 row for my NEIPAs lately, as I wanted to start out simple and then expand. What do most people use for their malt bill in a tropical juice? What is the real difference in using pilsner or maris otter as opposed to 2-row? And how common is wheat...

From what I've read, lactose adds body without much sweetness in the taste department, and tirehands uses it in their milk shake series. I'm not sure if it's a common thing to use in NEIPAs or not

I just got seriously into brewing NEIPA's myself, and am obsessed with trying to improve them..so I have a few questions for you guys... Do you guys generally always do a yeast starter for 1318 in a 5 gallon batch? Are wheat, lactose, or flaked oats always used for these Hazy ipas, or can it...

When you 'purge' a keg, how long do you pull up the lever? I have just been counting 1-2 seconds each time I purge, is this correct? And do I do it 5x at 30psi for best results?

I did pull the poppet, but perhaps i didn't twist it enough though so that is a possibility. So if I feed gas into the fermentor, is it enough to drain the liquid, and would I still want the fermentor elevated? I have also noticed that my flow when dispensing the beer from keg is very slow, and...