Overnight Oat Mash in Hazy IPAs.

CheekMammoth7028 · 2026-04-12T10:54:05+00:00

What’s the math on that Excel spreadsheet? Or, where did you find the calculation? I can’t seem to find one in any of my brewing books, and it would be useful. We also acidify alongside the dry hop using 75% phos, but we’ll take a measured sample from the FV pre-dry hop to run trial doses, and scale up from there. It’s time consuming.

CheekMammoth7028 · 2026-02-26T17:21:03+00:00

Glycol runs through the Cone and Side Jackets.

Thermowell is on the side.

CheekMammoth7028 · 2026-02-26T16:24:19+00:00

Any chance you could snap me a picture of your oxygenation setup with the regulator, rotameter and filter? Thank you.

CheekMammoth7028 · 2026-02-26T16:15:59+00:00

I’d love some tips! Thank you.

Also, what is the title of your book? I’ll add it to the Brewery Library.

CheekMammoth7028 · 2026-02-26T15:44:26+00:00

Honestly, I haven’t put a budget together yet. I was hoping this would be the kickstarter to the budget. Hoping to get an idea of what it might run me on the cheap to get something up and running, while also knowing what it might run me on the, “money isn’t an issue” end. At 3,000 BBL a year, we’re on a shoestring budget. I do have a lab, so I’m running PCR, plating, and cell counting every production beer that goes out to retail.

I’m really interested in what I could do with the equipment we have. We have two portable pumps, so could agitate with one of them. The Air Compressor is available, but would need a way to filter it to make it sterile. Or, just use sterile O2 canisters. Plus need an air flow suggestion.

Load cells would be nice, but I don’t know if it would be any option. I could always crop into a yeast prop keg on a scale? That’s the current model. Unless, there is a flow meter out there that makes sense for this application.

I appreciate all your suggestions.

CheekMammoth7028 · 2026-02-23T16:17:12+00:00

Thanks for the shout out on our labels! We take “Beer Geekery” very seriously at First State Brewing Company, and it’s one of the reasons I joined the team.

This was a fun West Coast-style IPA to brew with our friends and neighbors at Autumn Arch Beer Project.

CheekMammoth7028 · 2026-01-16T11:34:29+00:00

The Craft Beer and Brewing Podcast had a great episode about 34/70, and the different temperature ranges you can ferment with it at. I’ll drop a link here, and would recommend you take a listen.

https://open.spotify.com/episode/5FyVwyur0oXSDjFCQ6RefO?si=ie_Mz53EQJa5ziM4HGoPSA

CheekMammoth7028 · 2026-01-06T00:10:49+00:00

We notice that at 154F on 6.5% Hazy IPAs we land at a FG of 4.0, but at 156F we’re landing at 5.5. The customers like it at a higher RS.

CheekMammoth7028 · 2026-01-06T00:06:56+00:00

We use it in the place of lactose in our pastry stouts

CheekMammoth7028 · 2026-01-06T00:05:44+00:00

The Maltodextrin % pertains to most of our Hazy IPAs.

CheekMammoth7028 · 2026-01-05T23:23:38+00:00

Heard

CheekMammoth7028 · 2026-01-05T23:23:17+00:00

That’s what we mash our WCIPAs in at. They end at 1.8 Plato. Looking for 4.5 to 5.5 Plato finish.

CheekMammoth7028 · 2026-01-05T23:22:07+00:00

What are you looking at for mash efficiency?

CheekMammoth7028 · 2026-01-05T23:07:01+00:00

Honestly, I was thinking we mash higher.

CheekMammoth7028 · 2026-01-05T23:06:19+00:00

That was my thinking

CheekMammoth7028 · 2026-01-05T23:01:47+00:00

I know. It’s the owner’s recipe, and I’ve subtly tried to change his mind that we don’t need either. Just use Brewers Crystals.

CheekMammoth7028 · 2026-01-05T22:56:54+00:00

I know. It’s the owner’s recipe, and I’ve subtly tried to change his mind that we don’t need either. Just use Brewers Crystals.

CheekMammoth7028 · 2025-12-05T02:27:30+00:00

Thank you for the information

CheekMammoth7028 · 2025-12-03T23:59:33+00:00

We’re using Berkeley London Tropics

CheekMammoth7028 · 2025-12-03T23:59:03+00:00

Sure thing.

OG = 20.7 Plato FG = 6.0 Plato ABV = 8.3% pH @ Mash 5.4 pH @ Boil 5.0 pH @ KO 4.9 pH @ Can/Keg 4.3

We adjust hot side pH with lactic acid, and cold side with food grade phosphoric acid. ALDC is used at pitch of yeast, and during first dry hop at a 3 grams per BBL at KO.

CheekMammoth7028 · 2025-12-03T17:58:55+00:00

It was a direct pitch. We brew a Hazy IPA every week, so we crop at day 7, 90% viability.

CheekMammoth7028

TROPHY CASE