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All breweries make decision based on logistics for their systems, capabilities, and price points . My local who makes very solid IPAs, add their dry hops with 2-2.5*p (roughly 8 points in sg left), starts crashing and closes it up. For his system this allows him to rouse the hops, naturally...

if you find it, I would love to read up on that. Obviously we can’t even get remotely close to CF a beer but I’d be interested in the design of the experience and the outcomes

The way he is explaining it is not correct. Yeast cells can have a positive attraction to certain hop compounds. So when they the yeast cells become inactive and drop out of solution, they can draw hop compounds with them. To combat this, folks practice soft crashing. Dropping temps prior to...

Def can argue with someone’s experience on their system. I’ve done side by sides (same beer split) of pressure ferments vs non and only one person of 8 could correctly identify the different beer in a triangle tasting. I personally could not. Lots of ways to skin a cat though for sure and still...

The reason your hops are what you are calling amplified is because there is no ester character competing with them. Pressure fermenting itself does not elevate hop character. I would suspect you could achieve the same outcome just using US05 and no pressure. That exactly how I brew my modern...

The only option I think you could employ would be cooling your beer to 65*f before pitching. most esters are formed during yeast’s growth phase, primarily in the first 48hr after pitching. So you might have a change letting the beer ferment until the beer free rises to 70-72*f and then put your...

The collab I did with the warbler brewery was Nelson, nectaron and citra. Works well together but if your nectaron is Diesel forward it will pull it out of the Nelson

I only like escarpment for their funk and Brett stuff but gf doesn’t carry it unfortunately. I believe escarpment is the only carrier of an isolated Brett d pitch. Pure white pineapple with some funk

I never buy hops from morebeer anymore but I ended up grabbing simcoe and citra from them. Idk if you know this but they allow your to choose lots and give you small descriptors of said lot. Just open these and both are bonkers in aroma, especially the simcoe. The simcoe smells like mango/orange...

I have to say, I haven’t had any beer in the past 6 years that was 100% galaxy or heavy galaxy that was good. I have had a few beers from fidens this year that used galaxy and though better than typical still not boasting any solid galaxy. I just recently had 2 treehouse all galaxy beers...

I took over the old breast milk chest freezer….almost got killed for that one lol

Which are you using to adjust the cl/so4. Cacl and gypsum (CaSo4)? How high was you ca? Also, any chance you grabbed the wrong compound and added NaCl by mistake?

I add it to the purged serving keg Prior to close transfer to it. I’ll hook up the co2 to the liquid post of my keg. I’ll have the measured amount of biofine in a syringe. Then I’ll remove the prv while the gas is running, place the syringe tip in the prv opening and add it to the keg. I’ll let...

Yeah biofine fine rates and how you add it will really determine your clarity

Do you make water adjustment? Do you have a water softener? Tasting salt would certainly be a water chemistry issue

I know a lot of folks are turned off by it now (this I never understood) but honey malt is a great choice. It’s 25L and at 3-5%(og dependent as its percentage should go down and og goes up) it adds sweetness and a nice light orange tone

Hahaha negra modelo is an altbeir if IRC , so I think your fine

like you said though, you were in the mix. The mini bos def is based on preference. If you haven’t tried this before you shou; send the same beer to 3 comps that are close in date to each other. I think you’ll be amazed on how different the beers will be judge. It def eye opening and you see how...

Solid score ma! But absolutel mini bos are tough. In a Chicago comp this past fall I scored a 43, 42,41 and didn’t metal with any of the 3 beers lol

I don’t think he was knocking you or atleast I didn’t read it that way, but high dryhop loads with agitation gives that “milky” haze look. Especially if using southern hemisphere hops with high polyphenol content. Beer looks great. That’s said, The Dirty Glass Mafia is going to be all over you...