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1.050, 5.2%.

I brewed a Chinook/Citra APA a couple weeks back and split the batch 50/50 between US-05 and CML US yeast. I fermented both at 20C. The US05 beer was textbook US05, clean, 12-24 hour lag time and a steady fermentation which lasted around 5/6 days. The resulting beer produced no noticeable...

I dry hop as warm as possibile. Tried dry hopping at 14C once because of something i read in DIYDog. Utter ********.

Using 10% utilisation for IBU's at flameout? I never used to do this, and found that when combined with a steep would result in overly bitter beers. I've just brewed a 7% IPA with supposedly only 42 IBU's which was nicely balanced. I did this because of the cloudwater DIPA recipe they...

I remember the Porter being ok but really lacking body.

Wyeast 1056, WLP001 and US-05 are all the same yeast essentially. Chico strain (Sierra Nevada)

Can't believe human beings exist who don't like Smog Rocket :P Personally i hate wheat beers, sours, Corona (disgusting tang / skunkiness). I'm not too keen on Belgian beers tbh. Find them too yeasty / tart.

Can't believe Fullers London Porter hasn't been mentioned. Perfection.

Summit has a legendary onion reputation.

Absolutely love both breweries for entirely different reasons. Fantastic to see two very different brewers teaming up to brew as opposed to the usual 2 craft breweries.

From what i've read you simply use the powder at half the amount of normal hops. Haven't heard anything about them not imparting bitterness. Essentially the powder is just the lupulin part of the hops we desire, minus all the waste vegetal matter. At least i think so.

Cryo hops for homebrewers: https://www.brewuk.co.uk/ingredients/ingredientshops/luplun2tm-cryo-hops.html?utm_source=Mailing+List&utm_campaign=1768062e3a-EMAIL_CAMPAIGN_2017_08_03&utm_medium=email&utm_term=0_65c26b21ce-1768062e3a-297116561 Good article on pellets vs powder ...

Sounds ideal tbh.

Very interesting reading. I'm getting fed up of US-05 drying the **** out of all my IPA's (81-85% attenuation). What average attenuation are people experiencing with the US Pale yeast? Would love just a little body / sweetness left in my IPA's :doh:

A week at 1C cured this beer im happy to say.

Update : Rather suprisingly, the 04 beer was superior to the 05 beer. It was more well rounded and smooth when compared to the almost slightly spiky character of the 05 beer.

God sounds incredibly interesting. Think theres any chance he'd send some of the yeast to a random such as myself?

Thanks for the replies. I revisited the Brulosophy article : "For Those Who Bottle… Use a trusted priming sugar calculator to determine the amount of your preferred fermentable to use; adding extra yeast is unnecessary, even if you fined with gelatin. Place the primed bottles in an...

Just brewed my first India Pale Lager, lagered it for 5 days at 1C (read it on brulosophy) and primed + bottled it on the 22nd. I tried one tonight (i know too early) and it tasted good apart from a funny yeasty taste. Basically i've had the bottles in the house carbonating since the 22nd and...

Likely an aquatic shop.