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anybody has some taste input for different pitching temps? I have used this yeast now 2 times pitching at 20C and it always came out awesome, but I'm wondering if I can get more fruityness out of it starting fermentation at 16-17C

It was my first NEIPA and I read a lot about hop burn, so I was on the side of caution. it was a 5G batch. The hop flavour is already quite strong and I quite like it but I just want to amplify it a little bit into the peach side of things

To support the upper post Totally forgot to mention, I used Lalbrew Verdant IPA So I have been thinking maybe use Lalbrews new england? I only have access to dry yeast

I made this recipe and I really like it. It has some notes of peach and I would like to amplify it, but I'm not sure how. I think it's the Sabro hops, but maybe some of you guys could chime in to improve this recipe: malts: 62% pilsner 14% pale whaet 14% flaked oats 7% golden promise 3% honey...

brewed this a week ago, how long untill this hits its peak?

I live on 2200m altitude, so I will have to adapt hop quantities a bit, any suggestions on how to adjust over the 4 hop additions? just equally? normal recipe, 21.5 IBU - 5 gal 0.25 oz Centennial [9.50%] (55 min) 0.25 oz Centennial [9.50%] (35 min) 0.25 oz Cascade [7.80%] (20 min) 0.25 oz...

I am planning to brew and then age this for 7/8 months, but somewhere in this huge thread I saw that you should age it below 60F, my basement is currently at 64F and will only get hotter... Can I age this in my keezer at 35F? and occasionally take it out when Im coldcrashing something?

pretty nice solution. I think I still will machine a part, but if anything fails I will put a growler tube through a bung, thanks

I bought this a couple of weeks ago and wanted to fill up a growler today, only to realise that the silicone is only made for bottles and I'm not able to fully seal off a 32mm bottle opening.. has anybody faced this issue, is there any solution? Only thing that I am thinking is a rubber part...

Whats the current standpoint on dry hopping method? Start ferment - 2 days later, 1st dryhop - 1 week later cold crash then dryhop, 4 days later keg? also I read about lowering the pH in the last minutes of the boil to around 4.9, this should help "conserve" the biomatrix, anyone has any info...

Guys thank you so much. I will probably leave it at 19C for a couple of days and then lower it slowly for a cold crash. I understand now that yeast will easily grow at those temperstures, so no killing has occured. Thanks

I have a batch of a munich helles fermenting and wanted to heat it up to 20°C for a D-Rest. Sadly I forgot to attach the temp probe so it heated all night up to 28°C... Is there any way to tell if the yeast survived the heat blast? I used 2pkgs of W3470 and started the "d-rest" when I was a...

Whats the issue on the intertap flow control faucets?

I just looked at some online, they look to me at the same system neumatic connections use. Sounds like a good an easy system, thanks

Last weekend I bought a chest freezer, now I am shopping for parts for a keezer. Am I missing anything? 1x co2 manifold 4 connect with MFL 3x ball lock corny kegs 3x forward sealing taps 3x shank; 4in length 3/16 bore some neopren washers and some nuts for shanks co2 regulator 3x ball lock mfl...

Read up on the Patersbier and yes it sounds like the beer I had was definately insipired by that or fit that style even spot on(not a style expert) Checked out some reviews of the brew like a monk book and put it on my homebrew book list, it sounds interesting. I was also considering adding...

Two years ago I was at a local brewery and tried out their new beer, a Belgian table beer acc. to the menu. It was a moderetly dark beer around 20-25 SRM and had a pretty low hop profile(but noticeble) and a tasty malt profile and a nice foamy head. So now in the present, the brewer that has...