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@dad_of_jon , regarding yeast for the above Neipa. The only thing I have on hand is a 125ml bag of Wyeast London Ale III. Would a full bag of yeast be way too much for as I’m halving the recipe?

This has been an interesting thread with some good perspectives. I only started brewing back in Nov due to Covid-induced-boredom... so im still totally wet behind the ears, and anything I say should be taken with a humongous pinch of salt :-) .... Probably like most newbies I had this...

@dad_of_jon ... as you have total 300g of hops in that recipe, just wondering how bitter this turned out? I know the NEIPA recipes call for a lot of hops but I’m just not a fan if they are too bitter.😊

Super.. thanks... that all seems fairly straightforward 👍

Thanks again. I’m assuming it’s just a 60min boil? And what about the hops additions? Did you add to the boil and when, or tea or just dry hop later? sorry for all the questions- still new to all this.

Thanks for that @dad_of_jon ....... that first recipe looks interesting. - Guessing those quantities for a 23ltr brew? Can I simply half everything for 12ltrs? - I'm assuming the GS is granulated sugar? - How/When did you introduce those hops? al dry hopped after a few days or did you boil...

Hi guys I have a bunch of bottles just begging to be filled - but i've only enough empties to accommodate a 10-12ltr brew. Id love to try a fruity NEIPA - but i'm still only doing LME can brews so far. with some hops additions. Id be happy to try an extract + hopps experiment, I could...

Ah yes, I remember reading that article a few weeks ago. Had forgotten he has poured it straight to the primary FV. As a newbie at all this (only 2 brews under my belt yet) I’ve read so much that I can’t remember anymore what I’ve read 😂🤦🏻‍♂️

Cool, thanks @Ben034 .... how soon after the process can it be bottled?

Hi guys.. Ill be bottling next week and I would like to try fining using gelatin (my first time to try that). Is it ok to do that is the primary FV also? (I only have one FV) Does it need to be mixed in and will that risk disturbing the trub too much, or is it just poured in and it does it’s...

Been doing the same, so seems I’ve been doing it correctly 😊

Ok...thanks for the confirmation.

So the cold crash was done last weekend and the cake has completely disappeared and it’s visably much clearer 👍 Lagering now in the storeroom at 6deg. I would like to try fining using gelatin - first time at this. Is it ok to do that is the primary FV also? (I only have one FV) Does it need to...

Hmm.. thats interesting. I had thought if using PET bottles that you do the 'squeeze' to basically drive all the air out and then cap (and then it expands again). Should there still be 1/2 inch space AFTER the squeeze?

Hi Muppix.... like you I’m still just doing extract kits (as I’m new to all this). But I was looking for ways to maybe kick it up a gear without having to do boils etc as I just don’t have any of the equipment. I stumbled onto this on YouTube by ‘Cellar Dweller’ (love the name) and it helped me...

Interesting. 500ml guidance is 1.5 tabs and 2 tabs for a 750ml bottle (which mine were) So maybe this is why your head looks so good as you used a bit more....

That’s a.Great looking head on that! Did you use sugar or carbonation drops in the bottles? (I ask as I want overly impressed with the level of carbonation in my first brew using drops but it was an ale so maybe as expected)

Good point Trapdoor. I have zero experience with Kölsch yeast but from what i have read about it, a large cake can remain (and even get hard) after fermentation has ended. So crashing that much of a cake back into the FV might not be a good idea as you say. Perhaps I should scoop it off before...

so does the same temperature change best practices apply to reducing temperature also? Does that not contradict cold crash ? Would I be better gradually lower to lagering temp of around 2deg instead and leave it there for 2 weeks?

Ummm... is it too late to claim I just had a brain fart?? 😂 Yeah, now that you say it it’s pretty darn obvious I guess that it’s not dictated by the yeast. I think what threw me off is that the Coopers lager used as the base doesn’t require lagering (as per instructions at least)... so it...