Recent content by dolanrolan

Kegged my first Brut IPA. I'd call this a success!

I've had blowoffs before, but I foolishly did not set myself up for an easy clean because I thought I had plenty of head space

Had to clean up this mess. The carboy had over a gallon of headspace and this Imperial Triple Double yeast still blew the lid off the thing.

It'll be beer...probably. I'd call it an experiment and know that it'll be unique.

That sounds amazing. I think with that large of a dry hop you don't want to leave it in for too long or you may pull out grassiness and astringency. I'd probably only dry hop it 1-3 days before packaging.

For SMaSH beers IMO you are trying to get as much depth of flavor from a single hop as possible. With that in mind, I'd go for a relatively high number of additions. For a 30 minute boil I might do 30,10, 5, flameout, and a whirlpool at 170, and a dry hop. Of course those are all optional, I'm...

My primary reason for doing this is to better understand the lines between styles and ingredients. Just exploring ingredient combinations to inspire myself to create new beers and maybe someday I'll come upon something that tastes unique and great.

With my proclivity for NEIPAs, I would personally even go for a 5 oz dry hop, but reduce the 10 min and 0 min to 1 oz each. Any of the recommendations here should make a really nice beer though. Can't go wrong with a Mosaic or Citra beer.

Kegged a stout (delicious) and brewed up a Brut IPA (hopefully)

My life changed when I started ordering from hopsdirect. Now I don't think twice about a 10 oz hop bill for a 5 gallon brew

I threw this recipe into BeerSmith and the numbers lined up pretty much with what I'd recommend too! I bet this would turn out really nice.

A whirlpool hop addition is post-boil after you've cooled down your wort a bit. Whirlpool 180 would mean adding hops when your wort reaches 180 degrees, and keeping it at that temperature, usually for like 10-20 minutes. It extracts slightly different flavors than doing a flameout addition.

Been sipping on this Kveik beer I fermented with Beets a couple weeks back

You can carbonate beer in a barrel by spunding it (sealing it up) just before fermentation is done. The yeast will continue to produce CO2 which will build pressure and force carbonate.

34/70 was high on my list of yeasts to try for this. I typically use a pretty neutral american ale yeast (Imperial Flagship) so I don't anticipate 34/70 would be all that different.