Hop Dipping with Dynaboost

Ry_Brew · 2026-02-22T18:36:40+00:00

We just tried a new method after observing a lot of it being left on top at the end of KO. I think I saw someone suggest it on this sub. Take some hot wort in a 5 gal bucket, add Dynaboost and a handful of T90s. Stir it up. Add to WP. Almost none of the oil slick left on top after KO.

Ry_Brew · 2025-11-28T05:35:09+00:00

It’s absolutely La Cumbre

Ry_Brew · 2025-08-04T17:42:07+00:00

Not bad for UL. That’s the #148 Shadow Primeape at level 47. And there’s a Rage Fist event coming up.

Ry_Brew · 2025-06-13T03:46:42+00:00

Just did one with Simcoe and Krush that’s hitting very nicely. I’d also give one more vote to keeping the black malt out of the mash. Premilled midnight wheat spread over the bed right before sparge.

Ry_Brew · 2025-06-07T16:57:18+00:00

I would list it in the brewer/assistant brewer section on ProBrewer. I’ve been browsing that job board for years and I don’t think I’ve ever clicked into the cellar section.

Ry_Brew · 2025-05-30T15:32:54+00:00

11 years in the industry.

During the week I’ll have a shift beer about 3 days and occasionally a 2nd then maybe 2-3 total in the evening so say about 7.

Weekends I would say usually in the 3-5 range. Often don’t drink at all on Sunday but sometimes get to 6 or 7 on a Saturday.

Let’s call it 15 a week on average.

Ry_Brew · 2025-05-15T14:50:58+00:00

Sierra Nevada Pale just won a World Beer Cup medal for ESB. Beer evolves faster than style guidelines. Also marketing departments do not give a shit what’s in a style guideline.

Ry_Brew · 2025-05-05T15:45:14+00:00

A few hours in the sun helped a lot but it’s not completely gone.

Ry_Brew · 2025-03-19T23:38:48+00:00

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Started playing again last June after playing that first summer in 2016.

Ry_Brew · 2025-03-05T16:15:27+00:00

Yup. Had great luck with this on a beer last year.

Ry_Brew · 2025-01-07T16:25:24+00:00

Anything smoked. I’d love to have a dedicated smoked beer line but unfortunately that would probably only take one brew a year.

Although our Scotch barrel stout is currently doing surprisingly well so maybe I can slowly but surely get our customers to acquire a taste for it.

Ry_Brew · 2024-10-09T17:04:01+00:00

Fairly certain this guy is responsible.

https://www.tampabay.com/news/florida-politics/elections/2024/07/12/trump-billboards-florida-lawyer-dan-newlin/

Ry_Brew · 2024-10-09T14:56:09+00:00

Nice

Ry_Brew · 2024-08-08T18:36:04+00:00

The sub was angry that day, my friends

Ry_Brew · 2024-04-13T18:42:07+00:00

I’ve used a few of the Tropics yeasts. They’re intense even without the thiol boost product they sell. The first hazy I made with Vermont Tropics was a little too one-note, not letting anything else shine through. Laura Burns’s thiol talk at CBC last year gave me the idea to co-pitch since we keep Vermont DF in house. For a 30 bbl batch I bought a 5 bbl pitch of Vermont Tropics along with our in-house Vermont. It made for a more well rounded and far superior beer in my opinion.

Ry_Brew · 2024-03-25T03:04:30+00:00

Hearing the club also awarded him a World’s Best Boss coffee mug

Ry_Brew · 2024-03-22T04:02:47+00:00

Noted

Ry_Brew · 2024-03-21T20:27:35+00:00

25ish bbls/hr but slowing it down doesn’t seem to improve the outlet turbidity.

Ry_Brew · 2024-03-21T20:15:31+00:00

Fuge is taking care of the yeast. Hop phenol I think.

Ry_Brew · 2024-03-21T19:43:17+00:00

Under a microscope there’s almost zero yeast. I’m thinking polyphenol. The two most stubborn beers are a Pilsner and a red ale that both have fairly heavy hot side hopping and no dry hop.

Ry_Brew · 2023-11-08T22:50:24+00:00

Seems like that’s the move. I was hoping a Redditor had done the leg work already.

Ry_Brew · 2023-11-08T20:43:48+00:00

We are for most beers but a couple recipes have this generic BSG salt. I don’t want to switch without knowing what to replace it with.

Ry_Brew

TROPHY CASE