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Likely this yeast from AEB: https://www.aeb-group.com/us/fermoale-german-k-15501 Edit: which is likely the same as the Apex branded Kolsch. With a quick search, I also don't see this one in packs other than 500g (like the Cellar Science one as well)...

I did get around to listening to that episode. It was not mentioned, but I swear I have read that there is plenty of zinc in a new pack of yeast to support fermentation and maybe even for a repitch or two, but that zinc starts to become an issue after a few generations of repitching. Is this...

I only have 4 seasons of hop growing under my belt, but I cut all my hops back to the ground on Saturday (Mother's Day Weekend). (in Northern Virginia) In a year where I did not cut them back, I ended up with a situation where when I got to harvesting where 1/3 of my hop cone were dried out...

How are you currently adding hops to the fermenter? I mostly ferment in Fermonster fermenters and dry hop in the primary. The process I have moved to for the last several batches is to soft crash to around 40F, raise the temp back up to 60F, add my dry hops for 2 days at 60F, cold crash, then...

I cannot quite figure out what the recipe called for vs what you did. It sounds like the recipe called for a 60 minute addition plus a 15 minute hop stand, but you did a 60 minute addition and a 15 minute addition, right? Did the recipe call to lower the wort temperature before the hop stand...

Your post is a bit confusing but... Boiling hops for 15 minutes will add a significant level of bitterness (maybe half of what you would get from a 60 minute boil of the same hops). You will get hop flavors from that addition, but many of the more delicate "fruity" characters are boiled off...

One of my first Hazy IPAs was based off the initial recipe on this thread and was a 50/50 blend Crisp Marris Otter and 2-row (I think, along with oats and wheat). It was a decent beer, but had a bit of that muddy look to it. I do like the look of a little Munich to add a touch of an orange...

I tend to reuse yeast harvested after fermentation as I just find it is easier. Fermentation is going to make all that yeast anyway, so why not just scoop out a little to save vs dumping it down the drain? I have reused yeast from dry hopped beers or from 8% ABV beers, though it might not be...

I have had pretty good luck reusing yeast, but once it is past about 4 months, it can be a bit of a gamble. At that point I generally will make a small starter (say 0.5L to 1L) and add a few spoonfuls of the slurry. If it kicks off in a day or two, then you know you have some healthy yeast...

Yeah, I have been on both sides of that. A 42 that did not even place vs a 36 that jumped ahead for a gold medal. (Related to this thread, hopefully this fall I can time a brew day to get a Hazy IPA into a competition. The timing can be tough for time sensitive styles since you often have to...

As somebody that enjoys Belgians, I am often confused between the BJCP Belgian Blond Ale, Belgian Golden Strong Ale, and Tripel. There is a lot of overlap between those styles and many commercial examples don't cleanly fit into the descriptions. But I do look at a Single being the smaller...

For a hop stand, I often do what was suggested. I chill to around 180F, add in the hops, and give them a good stir. I often come back every 5 or 10 minutes to stir, but I don't know if that makes a difference. 20 minutes is my standard steep time. The temp usually drops about 10F over that...

My experience brewing with Voss is that even a very small pitch will work fine. I tend to think "under-pitch to increase esters" is a bit overhyped advice, but I have brewed batches pitching a very small amount of Voss. I maybe had a 12 hour lag time, but then the beers rocked to FG in another...

There is a thread with some interesting results on the topic at: https://www.homebrewtalk.com/threads/limiting-oxidation-effect-of-purging-headspace-o2-in-a-bottle-conditioned-ipa.653784/ I won't go into details here, but I have done a few trails. For an NEIPA, the results of leaving a...

Maybe make sure the Tilt is floating free. If it is touching the side of the fermenter or one of the ridges, it will throw off the reading. In any case, I don't fully trust the gravity readings of the Tilt, but they are very handy for seeing when the gravity flat lines, and having a temp probe...

What I do, which seems to work well is.. 1) Calibrate the tilt in water to verify that it is reading 1.000. I don't think you have to do this every brew day, as it seems to stick well, but it is easy to verify. 2) At the start of fermentation, delete any non-1.000 calibration readings and set...

A Kveik yeast like Lutra is generally recommended for pseudo-lagers. There are a few vendors that have other "clean" Kveik strains as well. When fermented at 85F+, Voss adds a significant orange character (that some like, some don't). I fermented a Hoppy Blonde ale with Voss at both 85F and...

I agree. For years I just did a starter the evening before brewing in a 1L flask with just the occasional shake. I moved to a process that more closely followed the SnS method (evening before, 1L starter in a 1 gallon jar, shaken before pitching yeast). I picked up a cheap stir plate a few...

I am not 100% sure what you are proposing. There is a lot of overlap between fermenting beer and different types of starters, but there are differences. The goal of a starter is to provided an environment where the yeast can build up their cell structure and multiply (low gravity, agitation...

I am not sure what the difference is between a "Hazy Session IPA" and a "Hazy Pale Ale", but this MoreBeer look reasonably close to what I would expect for the general style. You can click through to the Recipe Sheet to see the recipe details...