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I did a side by side and found moving to DH during fermentation with aromazyme inferior for my tastes (obviously taste is personal) vs the DH process I describe above. Given that aromazyme is a product targeting bio-transformation, something largely associated with NEIPA, I don’t think...

1. I wait until fermentation is done. Drop to a proper crash temp (let's say 2C) for a couple of days, so as much yeast as possible drops out (I dump this). 2. Raise back to anywhere between 10-14C. Dry hop the beer. Hold temp for 2 days. If I can be bothered I push CO2 through to coin a couple...

Apologies for delay but I finished my side by side experiment too. First thing to mention, is mine was not a simple comparison of Aromazyme vs non-Aromazyme. Long post below, so if you want the findings in a glance scroll down to the bolded statement. Why not? Because I have previously done...

I’ve got two NEIPAs fermenting side by side now. Identical wort in each FV but one has this product added. It seems to have made a pretty big difference to attenuation. The beers are almost 9 gravity points apart right now.

BrewTools B40. Build quality and customer service is incredible. Unfortunately it's very pricey as a result. But yeah, I looked at other options like the G70 and I just thought the BrewTools offerings blew them away. Saw your hops above - sounds great not had much cashmere over here in the UK...

Interesting. I had some recent results I'm really happy with too. One of my main changes was it the first time I've not dry hopped during peak fermentation. Instead, I've waited until fermentation is almost done (i.e. OH style) and dry hopped under pressure, adding a spunding valve thereafter to...

The biggest issue I used to have brewing these beers on the grainfather was the bottom heating plate. With huge oat bills the protein would settle on it and keep tripping the overheating switch. It was such a ball ache, and I brew so many of these really oat heavy beers that I ended up changing...

Thanks for your reply I am slightly confused. To me, it seems logical that if I am keeping some of the aromatics/co2 blow off in the beer - be that 10 psi or even more with 15 psi - that is some amount of aromatics that would overwise have been lost did i not use pressure? Assuming of course i...

Hi There are several threads relating to pressure fermentation (PF) already but none of them quite get to the crux of what I'm trying to find out. The closest is the thread on pressure fermentation of ale. I get that full PF of an ale isn't generally a good idea. However, I'm interested in...

Since I was reading this forum regularly 6 months or so ago, there's been a notable shift towards recipes with .ore malted oats vs flaked. Interesting, as that supports my own findings over the last 6 or 7 oat creams I've brewed. Also, I saw an OH beer the other day where they said over 50%...

i thought that didn’t happening when malting oats. I use this chart as a reference and it lists all oat types (including malted) as having 0 diastatic power. Is it wrong?

yes, that’s my understanding too but in this regard they don’t differ from oat malt. And both require a base malt, as neither has sufficient diastatic power. I guess my point was that there is nothing different required to ‘convert’ flaked oats than is required to ‘convert’ malted oats. Right...

Flaked oats are gelatinised during the flaking process so the starches are broken down there. Also, I have used naked oats at 50% and had zero sparge issues. So I do not believe it is the husks that are responsible for them being easier to use in large percentages than flaked oats (or at least...

i’ve had no issue using 50% naked malted oats and that’s with Grainfather too. Just doesn’t seem to cause the same issues that flaked oats do.

pic looks great. What’s the ABV? My first thought is more dry hop. You could even double what you’ve used. Oxygen shouldn’t get in during your dry hop if you have CO2 purging the headspace and flowing out at the same time

They say in an interview I’ve heard exactly that. That the centrifuge is great for stability because it drops out all the yeast matter and that stops it making it to cans. Because if it was in the cans it would drop out eventually and pull hop particles with it.

I never knew they quoted specifically flaked oats. And I guess it still doesn’t mean it isn’t a largely malted. i also suspect it won’t apply to someone like Other Half as much as does to us home brewers. I’d guess their process will be so tight they will get such a low level of dissolved...

It’s covered in The New IPA by Scott Janish. I’ve included some quotes pasted from the ebook below. “Oxygen needs to be converted to a radical activated form before it can react with other species in beer. This activation can be caused by trace metals in beer, like iron, copper, or manganese.”...

4% lactose, so 270g in 6.7kg grain bill (sorry for the metric!) I don’t use wheat normally but have in the past. I’ve heard Other Half saying they use it a lot less than oats and I really don’t think it’s necessary, so I keep it simple. Plus, I’m not a big fan of the flavour wheat brings...

i’ve just done 50% oats - all malted - and I upped the lactose. The mouthfeel is by far the best I’ve had. And that’s despite it being the lowest ABV NEIPA I’ve done - 4.5%. Defo better than when I’ve had part flaked and part malted, but increased lactose could be the reason. i’ve still not...