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Honestly I don't think any brewery who is considered amongst the very best in the style is using dry hops during fermentation any more. The whole biotransformation thing has ended up being a distraction from what is actually the core feature of most hazy IPAs: protein-polyphenol binding as a...

I haven't ever actually tried to brew it, but I'm tempted to give it a go since I have the hops and yeast on hand (as well as a few cans of Putty). I posted a first draft of a clone recipe years back in the thread, and since then have been fortunate enough to speak to James at Verdant on the...

Yes you can use it, I don't have a problem with anybody using it, but being able to use phosphoric and lactic under taste threshold juts makes things simpler, and they are safer and cheaper acids to keep on hand. In any case, if anybody wants to use CRS they should, it's their party. I've used...

When I lived in coastal Suffolk I brewed with carbon filtered tap water with an average alkalinity of 400ppm bicarb. I treated it with a blend of Phosphoric and Lactic acid so as not to go over the taste threshold of either. I would avoid CRS like the plague because 1) it adds Sulphate and...

I can probably answer this for you: they grow their kveik up from a few Omega homebrew pitches, so it's not likely to be something they ever really have on hand. You could give it a try though.

If you like Galaxy then you'll almost certainly like Vic Secret, which is significantly cheaper and more available, but a very similar hop.

Bingo, seek out Lost and Grounded's Keller Pils or any number of well made Czech or German lagers. Won't be 60p a tin, though.

That's one opinion, but considering that water profile has a profound impact on the final beer I can't help but state it's also a naive one.

I can confirm that Verdant do not yet centrifuge their beers. Time and temperature are the only tools they use until their new brewery opens, which is why Putty stays in tank for so long. Sodium Chloride in small ish amounts (keeping the Na at or below about 100ppm) will increase mouthfeel...

As long as you can capture enough CO2 in the balloon and get a good seal then yeah, that'll work, like the brulosophy guys do it. A suitable flavour profile is desirable, yes, but there are lots of suitable yeasts. You can use a very fruity yeast like WLP095, or a yeast which cranks up the...

I stand by what I said. WLP095 is a decent flocculator, not amazing, but better than 001 for instance. As for crash cooling, yes it works, but unless you have the right equipment (i.e. the ability to replace the head space with CO2 rather than air as it compresses), then crashing these beers too...

I would avoid using a yeast with low flocculation in these beers. London III, for instance, is a high flocculator, as is SO4, which is also commonly used for these. The reason being that these beers shouldn't be yeasty, the haze is a protein-polyphenol haze, not yeast. Yeast haze in these beers...

Just FYI the beer pictured is their AW-18 V3 one off Citra only DIPA, which is not the same beer as the v3 referred to in that google doc. The V3 in the doc actually dropped pretty much brite, though the V3.1 didn't.

Grist wise you could sub out 10% of the Wheat Malt and 10% of the Golden Promise for Extra Pale in my recipe (I believe they are using Crisp Extra Pale but I doubt it matters so much as to be essential). I agree I think we are probably both in the right area. I have leaned on Galaxy in the dry...

I will take a crack at this, having had it every year, and being a bit of a fanboy of theirs. I won't be brewing it any time soon, but maybe somebody will find it useful. This assumes a 25L batch to end up with enough for a 19L keg after losses to dry hops and trub. Water: Target a water...

I find a single regulator set to about 50psi, with small and cheap secondary regulators for each desired keg pressure to be preferable, personally.

Crushed malt is just fine for over six months if kept dry and cool.

Did you use Paypal or Credit Card by any chance? If so I would be looking to get my money back via those avenues, though it's unfortunate you went ahead with making the kit. Looking at the recipe for the kit I can tell you it's complete rubbish and won't make anything like a NEIPA, but you...

A24 is a blend of Conan and WLP 644, so fundamentally the same concept as Yeast Bay FUNKTOWN pale. It's a pretty great combo. So yeah, most of their yeasts aren't original to them, personally much more excited by the new yeasts coming out of Omega Labs.

It's the same strain (well, from the same source) as Wyeast 1318.