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For that beer I transferred to a secondary where I added in the beans and full cinnamon sticks prior to throwing everything in the barrel. I believe the secondary was for around a month but i’d also guess most cinnamon flavor will transfer much quicker than that. 1-2 per 5 gallons should be...

If you want to eat there it’s difficult to get reservations — the food is great though. They do have a full bar though if you just want to go for beer. In Durham i’d recommend Barrel Culture Brewing and Blending (in RTP, not downtown Durham) and also Fullsteam (downtown).

Brewery Bhavana is quite literally the only place you’ll want to go.

subscribed. went to their brewery a few months ago and really think they nail mouthfeel compared to the other heavy hitters.

Wow really? Did you force cold crash it to stop it? What day way this measurement? Did you use a starter? I went from 1.064 to 1.009 in ~5 days. Several folks have had similar results of AA in the mid 80s. Sorry for so many questions. Just wanna make sure I have a good handle on...

Get ready to be underwhelmed by WLP066. Got that recently as a substitute for 1318 because my local place didn’t have any in stock. It’s not the same by a long shot. Less fruity yeast character and much more attenuation.

Thanks for the feedback, might have to give that a try.

Seemed pretty muted when compared with 1318. I did a pretty standard temp profile with it — started 66ish and stepped up to 71ish by day 7. I have had conan beers that were great, if done right it really throws off an awesome peach ester. I’m thinking maybe ferment a tad warmer for that...

Yup I know :) . Was more curious if anyone else had any useful info that might not be participating in that thread.

Anyone have a solid fermentation temp profile for White Labs WLP066 London Fog? Every homebrew shop around here is out of 1318, so I got this stuff as a replacement.

Well done good sir.

Anyone listened to this podcast with the Monkish brewer? https://itunes.apple.com/us/podcast/craft-beer-brewing-magazine-podcast/id1296082082?mt=2&i=1000409468381 A lot of insight into their process. Particularly dryhopping post fermentation and a pH of 5.0 into the kettle... Might...

2.1-2.2 is sort of my default. I think of anything lower carb is ideal for these, generally speaking.

As long as you’re blasting everything with CO2 during the addition / removal I would think it’d be fairly safe. One thing with the filters as opposed to just throwing the hops in is that you’ll get much less efficiency in terms of hop character from the mesh screen. The surface area of the...

That batch lasted about a month and a half before it kicked. It was just as good, if not better, towards the end of that time. No perceivable off flavors sitting on the yeast and gunk for that long. This is definitely my new standard process.

For the transfer, using a plastic siphon is totally fine. The important part is using CO2 to move the beer and minimizing any oxygen ingress in general. Dry hopping for me is typically 36-48hrs post-pitch, I haven't been "double dry hopping" very often, but it's totally reasonable to add an...

I add it with 10-15 minutes left in the boil, that gives it enough time to mix in well.

Yeh make no mistake, they are making some killer stuff. Post d-rest biotransformation can't be a thing. That being said, their beer have been some of the most hop-saturated things i've had.

Definitely interesting. Having had their beers they are definitely in the top handful of NEIPAs along side Triple Crossing, Aslin, Other Half, etc.. Might have to give that method a try.

Not sure what the internal pressure is off the top of my head. Maybe i’ll math it out in the morning. Suffice to say it’s more than enough for a good seal and enough to prevent oxygen ingress.