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Thank you NB!

Sadly this link died recently. :(

Cold crashing WILL improve your clarity, but you may need to add yeast back to the bottles when you add priming sugar. In fact, I would just plan for this. You NEED to make sure this beer carbonates. I moved away from bottling mainly to reduce the workload, but I see the need for beers like...

Buy the yeast online through a reputable vendor, such as MoreBeer, AustinHomeBrewSupply, or others you may have heard. It's winter so yeast is OK to ship unlike the summer.

Some feedback, based on the above batch #354 I brewed following the recipe in the original post. The beer is fantastic, it's crystal clear now, and just... nice. I grabbed a 12 pack of Sam Adams Boston Lager - "best by June 2020" - assuming it was fresher than the 6 pack best by March. SA...

This is likely an old post revival, but props to OG. Batch #354 and I still see what others are doing to make beers. I went ahead and brewed this recipe, 11 gallons. It’s awesome. :) ~Adam

Solid thread! Thank you to the OG and OP - I suggest they go back and edit the original post to include the most recent recipe to avoid any confusion for first time viewers! As a fan of this beer, one of my favorite, I brewed some triple of late. We did not spice it up - but we did three...

Pro-homebrew-tip: Don't take pics of your finished beer as it's exposed to open air. Keep it closed, transfer without oxygen.

The fun part is that everyone's base water is so different...so it's sometimes hard to get matching profiles. I feel bad for the Michigan waters... I'm spoiled. I would suggest using the EZ Water Calculator - you can google it and find it. It's quite a bit simpler than Bru'n Water. You just...

I think this is gonna be a good beer..kegged and carbonating!

kegged my beers today mentioned back on page 4 or 6. very happy with the flavor profile of both beers that used Cryo for whirlpool! Carbonating now to get the full aroma verdict! Cheers and beers, ~Adam

Let us know! (And how you added it to the keg)

^Good info, thanks dude!

I do have one of those stainless steel screen canisters now, I actually got mine at stainlessbrewing.com I think. This approach to adding hops to kegs is a bit different than when I first started! I suppose I'll give keg hopping another whirl. I too did not get grassy, but I've found I can...

Schlenkerla, are you proposing whirlpool only without a dry hop? I considered this on my 6oz cryo whirlpool beer. I added 2oz cryo and 2oz dry hops yesterday though. :) ~Adam

I'm going to offer my experience (at 318 batches of beer into this journey) that dry hopping in kegs with pellets is a horrible idea. Dry hopping with pellets / powder / cryo is likely going to follow that experience. The issue with pellets is they sink and they go right for the dip tube...

At the commercial level, after yeast is pulled out of the conical and/or in the bright tank. I saw some feedback that they can get full utilization with powder / cryo and recirculation in hours versus days. Obviously recirculation brings on a new challenge of C02 purging / oxidation and...

I brewed 3 hoppy beers this weekend experimenting with CryoHops for the first time. I was under the impression dry hopping would be more difficult because the powder floats on the top of the wort, but commercial brewers can recirculate their fermenters. Homebrewers can use a marble. That said...

Crystal malts also oxidize quickly, but I'm curious if oats are even faster since they aren't a barley? I need to dig into the science on that one. I think the shear amount of hop matter in the NE IPA is what is oxidizing so quick. That Congress ST. IPA recipe is pretty docile in terms of...

I'll just mention it again, hops are the first thing to oxidize in beer, a beer with a lot of hops and *any* oxygen is going to show more oxidation. (color darkening, stale or dried tea flavors mentioned above) This is why new/amateur homebrewer's first IPA's bottle-conditioned are usually...