I tried a little yeast comparison again. I did an 80% pale, 7% oat malt, 13% wheat malt grist and split it in half. Half was omega dko chico and half was omega dko BAV. ferment out, drop to 60F for a couple days and then add in 8 oz of citra lupo to each for 2 days, crash to 32F and rack. i...
oh wow! thanks for the info! i emailed Lance several months ago and he said they didn't have plans of releasing the dko strains in homebrew size. i'm gonna get these for sure.
based on my experience, diacetyl can be a problem if mashing on the higher side. i now mash lower and also add in an oz of dry hops at yeast pitch to help encourage any breakdown of remaining easily-accessible dextrins. i haven't had a problem since, but i would like to dry hop warmer and am a...
I finally got some ALDC to try. I'm going to use US-05. I was planning to add some to my primary. I usually dry hop at like 40-45 with US-05 with no ALDC. Can I go up to 50-55 now and avoid diacetyl? Just looking for some practical advice from user experience.
i've had a love hate relationship with columbus in the dry hop for many years now. i try some sometimes and it makes an amazing beer and the next time it makes it awful. i had two thoughts. the last time i used it and liked it was when i used columbus lupo. maybe i should stick with that...
First time using Sabro, finally. Wow! What a potent hop. Tons of ripe tropical fruit and complexity. I wonder if it would pair well with some dank columbus?
I shouldn't say they aren't going to do it. this is what they said, so it's definitely possible:
"Currently, there are no plans to offer these strains in homebrew-sized pitches, but we are constantly listening to customer feedback, so those plans may change. "
i heard a podcast where a brewer recommended about 5% CTZ to really blend well and accentuate the other hops. I've used 17% recently and it was pronounced but nice in a WC IPA
I was thinking about using 34/70 after hearing a podcast by pro brewers using it in ipa. I was wondering how it is possible to avoid diacetyl with a dry-hopped beer using 34/70. I assume you either have to use aldc or make sure hop creep is finished before racking to keg? The yeast can be...