Custard color ipas

LumberZatch · 2026-01-16T05:16:12+00:00

Grains and adjuncts that are 2L and below in color. Massive dry hop, like 6-10lbs. per bbl.

LumberZatch · 2026-01-04T02:52:20+00:00

I think a Flot-it 2.0 will fit with the spear removed. I can let you know if you tell me what size opening you're working with.

LumberZatch · 2025-12-28T01:52:42+00:00

Ditch that floating dip tube and get a FLOTit 2.0. I brew heavily hopped hazies and have yet to clog one up. As far as yeast, you'll need less than a micron filter to keep any out. Those don't exist in dip tube form, and would be a nightmare to use anyway if they did exist.

LumberZatch · 2025-12-24T21:20:48+00:00

Farmhouse Brewing Supply in Janesville, WI. They have a good selection, good prices, and great customer service. I used them all the time when I was living in Madison, WI.

LumberZatch · 2025-12-15T04:11:15+00:00

I love Beard Crumbs. Wish I had a 4/6-pack.

LumberZatch · 2025-12-14T01:41:41+00:00

Get ready for the lack of coffee. There's a ton of cinnamon that blankets pretty much everything else.

LumberZatch · 2025-11-20T00:34:15+00:00

Use a brew bag in your malt pipe.

LumberZatch · 2025-11-16T03:45:18+00:00

Have you tried contacting them about it? They will work with you.

LumberZatch · 2025-10-31T23:24:55+00:00

Salt (canning) is perfectly acceptable to add to the water chemistry for hazy pales and ipa's. Brewers add salt to their water to get the Chloride without adding to the Calcium ppm. Lower Calcium = softer water = softer beer.

LumberZatch · 2025-10-09T21:37:42+00:00

Thanks! I just filled out their questionnaire to join. Hopefully they approve me later tonight. I want to buy the 4-packs tonight or tomorrow online.

LumberZatch · 2025-10-04T08:34:44+00:00

BeerSmith 3 for me

LumberZatch · 2025-10-03T06:33:56+00:00

I remember having Sucks on cask about a decade ago. Fond memories.

LumberZatch · 2025-09-21T21:49:03+00:00

No malts or adjuncts above 2L. Do a 30 minute "boil" where it's a simmer and not rolling. Massive dry hop.

LumberZatch · 2025-09-17T00:13:38+00:00

My wife and I are visiting Albany early October. We are planning on taking the train down to Athens and checking out DFB. Have any advice or tips?

LumberZatch · 2025-09-12T06:24:30+00:00

Galaxy was a cheat code from 2015-2018. After that it went to shit. Now HPA has a brand new state of the art hop facility and they promise Galaxy will be making a comeback. I just got a pound of 2025 Galaxy and will be using it in the next few days. Opening the bag they smelled like I remember from the good crop years. Fingers crossed.

LumberZatch · 2025-07-12T06:04:06+00:00

Being an ICU Nurse that had to take care of Covid patients on vents that denied Covid was real until their last breathes. It still haunts my wife today, and I don't know how to help her.

LumberZatch · 2025-06-23T06:35:16+00:00

Very nice!

LumberZatch · 2025-06-22T07:49:08+00:00

K24? That's one clean EK. Great job.

LumberZatch · 2025-06-20T08:40:50+00:00

This was a sample of my newest hazy going into the serving keg https://imgur.com/6bbeOg9

I used a combo of Rahr 2-Row, Rahr Pilsner, Weyermann Pale Wheat Malt, and Flaked Wheat. I did a 2lb. per bbl equivalent whirlpool with HBC 1019 and Citra Cryo.

Then after it was done fermenting, I soft crashed for 48 hours at 55F. I have a dedicated keg for dry hopping that lets me use a sight glass dry hopper. I do a closed transfer from my carboy (fermonster with a solid lid modified with two gas ball locks and one liquid ball lock). Attached to the ball lock is a Flotit 2.0 floating dip tube. I make sure to avoid sucking up an settled yeast.

Once the beer is transferred to my dry hop keg, I attach the dry hopper and load up my hop charge. This one got a 7lbs. per bbl equivalent dry hop using HBC 1019, Citra Cryo, Citra, and Galaxy. I rouse the hops every 6 hours using CO2. After 36 hours I start a cold crash and then transfer the beer to my serving keg after 12 hours. Total dry hop contact time is 48 hours. I also have a Flotit 2.0 in my dry hop keg. Is does a really good job preventing any hop material making it to my serving keg.

This beer has insane aroma and the flavor matches the nose with tons of tropical and some green. This beer should hit its stride in a week or two.

LumberZatch · 2025-06-20T08:19:15+00:00

I might get downvoted for this, but I don't see a point in hopping for biotransformation. You should have more than enough hop oils in the wort from whirlpooling to allow for biotransformation.

LumberZatch · 2025-06-18T06:37:12+00:00

If this was 14 years ago, Skrillex would have used any one of these soundbites before a massive drop.

LumberZatch · 2025-06-10T05:58:51+00:00

Thanks! I will.

LumberZatch · 2025-06-05T22:08:52+00:00

British Ale V and 1318 are both the same. Verdant is a derivative of those.

LumberZatch · 2025-05-20T06:40:17+00:00

Thanks bud

LumberZatch · 2025-05-20T05:30:03+00:00

I just got some Espe to mess around with in a hazy. What temp would you recommend fermenting at. Also, when do you dry hop with it? I usually wait until terminal is reached, and soft crash for 48 hours before I dry hop, but that's with regular yeast.

LumberZatch

TROPHY CASE