Thanks - if I add it into the fermenter at peak ferm is it supposed to get mixed in and dissolved just by yeast activity? Or do I still need to swirl/shake it in with wort in a separate flask?
Sounds like a good plan. When I do pale ale I usually add some Vienna for a little something - blasphemy I know! As for color I think you are just getting different numbers from the difference in calculators - brewfather vs beersmith. But I don’t pay attention to the SRM for pale beers in...
This is my "brujos style" which is just a little more extreme than I would usually do. But I'm of the mind, if you make a hazy its gotta be cranked up to 11.
1.074->1.023. 35% barley the rest wheat oats and 4% maltodextrin.
Chloride 300, Ca 130.
Hot side: Citra t90 and icognito, a touch of...
@G_robertus i bet what you are describing as “salty” is likely hop burn/bite. I’ve never heard it described as salty before but now that you do I think it’s pretty fitting, it’s a harshness like you are licking a salt rock. If that the case give it a week or two and see. It can be mitigated...
@MMP126 I’ll be honest the color on that bad boy is pretty off putting. But certainly doesn’t mean it’s oxidized, I attribute it to your base malt. When I’ve used golden promise in the past I’ve been surprised at how dark it is too.
I would use this as my guide. He interviews Vinnie and homebrews something like blind pig. Looks like a great beer over all. Recipe formation come near the end of part 1.
@Dgallo sounds so great - that’s the kinda beer that reminds me even with two kids I’ll never want to quit home brewing - a super easy fresh delicious ipa still way cheaper than commercial with DME!
What do you do for a bittering IBUs and hot side hopping rates for a beer like that? I don’t do...
Latest west coast. This has some new tweaks. Tried 4% raw wheat, got the idea from pure project in San Diego, they use it in all their hoppy beers for head and some softness. The foam on this is excellent. But I also do a mash rest at 160 that I think helps. FG 1.006, I love it. Maybe I like...
Finally got to brewing a hazy, it’s been tough to brew lately with a move and a new baby. But she’s cute and sweeter than her brother, ha!
Just did a Brujos style, trying to hit some extremes.
1.074 OG targeting 1.020-1.022 FG.
2-row 35% the rest wheat and oats, 5% maltodextrin. Chloride 300...
@bailey mountain brewer when you talk “oz per gallon” are you referring to the volume or wort at the point in the process OR just the intended finish volume (15 gals for you, 5 gals for many of us).
I ask cuz it’s a pretty big difference for these hop heavy beers, for me the boil/WP is 8...
I’ve never been totally convinced about the benefits of staged dry hopping. It seems to me that if you agitate/rumble/recirc/shake your keg with one big dry hop you get the benefits that would have been had for staged dry hopping after fermentation but more so. And agree with Bailey I’d only...