Recent content by rwing7486

I just transferred mine from primary to keg for my second round of dry hops before I force carb. I was blown away by the sample I took today for my gravity. Just a fruit bomb. Very similar results to london fog from white labs except half the cost. Both yeasts yielded 76% attenuation when mashed...

just pitched 12.8g of yeast into 5.25 gallons into 68F wort. I decided to split the difference between the calculator and the 11g packet. We will see what happens 🤷‍♂️

Any suggestions on pitch rate? My SG is 1.065 where I mashed at 154F and had 19% flaked adjuncts in my grain bill (remaining was briess brewers and godeln promise). At first i was leaning towards just pitching 1 sachet but with the higher mash temp was thinking maybe following Llalemand website...

I have used Cali Ale as well in both an IPA and RIS and both turned out great. Acted very similar to US05, will use again for sure. Just to clarify on the spicey/ peppery notes they were very mild in my batch at higher fermentation temps. The fruity, banana, honey flavor came through most...

So I was given 2 sachets of this yeast and noticed they were rock hard. is this normal? I brewed my go to NEIPA recipe (19% flaked adjuncts) that I usually ferment with wlp066 London fog. Mashed at 154F and yielded 5.25 gallons @ 1.065. With that said I have read previous posts and seems to be a...

I have used Nectar yeast twice now. First batch i did a pale ale with centential citra and amarillo. First time i fermented low end of the spectrum and did not get any belgian type esters or flavor, but it did punch my malt through, especially brought forward the Vienna malt which I did a 65/35...

So I plan to brew a NEIPA tomorrow and I have gone through many threads and I know allot of people brew with a 2:1 Cl / S04, but from a couple of batches I have brewed I have not cared for the "chalky" flavor I pick up on in the beer. Has anyone had good results with brewing with higher sulfate...

Looks like a solid recipe. Let me know how it turns out! I just helped my buddy brew an Irish rye red last weekend using mild malt, caramber, c60, american rye and vienna

Hahahaha I was able to decipher the auto correct :)

Thanks for the feedback! I might give it a whirl just to try it. Was going to do both a NEIPA and milkshake IPA here soon with the following grain bill for both beers: Great Western 2 row - 61% Golden Promise - 17% Roast Oat - 10% Flaked Wheat - 7% Crystal 15 - 5%

Has anyone tried brewing a NEIPA using this malt? I never heard of it until recently and was thinking about substituting my flaked oats with it ~8% of my grain bill. http://www.brewingwithbriess.com/Products/Roasted.htm

I am about to vacuum seal my homegrown hops in the next few days and was hoping for some input. Last year I vacuum sealed bags of my hops using foodsaver FM2000 and food saver bags. I had no problem storing them or with the sealing the bags, but when I went to use them I noticed there was quite...

So yesterday i received my Giga Yeast Vermont IPA strain and was a little disappointed that the packaging date read April 25th. With that said Gigayeast website states yeast higher that 17P or is 3months old requires a starter. I am planning on brewing a NEIPA with a SG of 1.065 (16P) with this...

I used 50/50 split brewers and vienna in my APA with really good results. Won gold at the Michigan homebrew cup last year so I thought why not try to do it for an IPA as well?

Hey everyone it’s been awhile since I’ve brewed a “good” west coast style IPA and was hoping for some feedback. I am pretty set on the grain bill as my worry is with the amount of hops / hop additions I have. Will the amount of hops I have planned lead to an astringent beer? Or a “too bitter” of...