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Here's another idea I did not see mentioned. In order to better preserve delicate ales such as a wit...it's better to bottle them and have the yeast digest the oxygen while carbonating the beer reducing oxidation over time...

I don't chime in very often any more....But when I do its going to be epic advice... Over carbed your keg you say??? Solution: Wack that Mother****er (the keg) with a rubber mallet hard...Wait 10seconds and bleed the pressure off. Now you have a perfectly carbonated beer...

I am speechless....

You have some great advice so far.... I rack to secondary depending on my gut feeling and strain of yeast. If I want extra clarification and halt yest from fermenting and force them into a clean up stage, I usually choose secondary fermentation. I also move the ale to a colder spot int...

I recently entered a very green big ass double IPA in a competition and it scored like ****...knowing I brewed this beer flawless but was not happy how pronounced the flavors were I was not expecting much. It scored a 23....No surprise. It's been about 3 weeks now and will be judged in about 3...

Interesting note to take here brewers...I always do my first round of dry hopping at the tail end of fermentation to prevent...believe it or not...hop oxidation. The yeast will eat the oxygen that is trapped in the hops and will prevent your beer from oxidation. I then cold dry hop for my...

Wyoming...Melvin Brewing. Followed by Blacktooth Colorado...Crooked Stave, O'dell, Equinox, Comrade, River North, Blackshirt, Strange, Mockery, Ratio, Trinity, New Belgium....Fck there are too many!!!

Cheers fellow Brewers...beer porn, amalgamation Brett dry hopped with loads of Citra and galaxy[emoji106]

I found the answer to my own question...hop shots are 100% alpha acids. So in all reality a guy would only need to boil for 30 or so minutes and add your buttering addition at like 10 minutes. People are developing flavor and aroma specific hop oil and are in the final stages of...

Hahaahh...thanks dude. I am actually developing a business plan for a brewery...somewhere in the Rocky Mountains. I hope one day everybody can enjoy the art I make!

Any home brewers used hop extract late in the boil or even in the keg just before serving??? I think I may try this on my next IIPA. Beginning to wonder if this is how heady topper gets that really dank resin profile.

What this guy said....Another good note is that the initial inoculation rate doubles the first time as mentioned above; however, this is reduced by half at the same volume of 1.040 wart for each time you do this. For example---> Start with 1L of 1.040 wort and 100billion cells. On a stir...

#1 WL 644 IIPA #2 Funktown ale yeast (Yeast Bay) Pale ale with AU Summer dry hop. #3 100% Brett fermented ale (Amalgamation - Yeast Bay) with 8oz of citra and galaxy dry hop. These however will go into Belgian bottles for the cellar.

PM Sent...

White labs 644...this is the closest thing you will get to Conan. Great yeast strain for a very tasty ipa and other unique ales.

Vintage Alchemist ware...

As you can see there are 313 pages here...That being said, on a scale of 1-10 (10 being spot on) how close do you think you guys are to the real Heady? Point out what you think needs tweaked, why, and how you are going to execute next time. If we can find a patter between all of us here we may...

Is this enough dry hops!!!![emoji13]

One more note...I can for sure tell a significant difference in creamy mouth feel when pushing beer with beer gas (70% nitrogen 30% Co2) as compared to 100% Co2.

For all of you that have never had heady or need a refresher...this is what "the real heady" looks like...cheers[emoji106]