Another great video. Thanks for all the great content this year they have been informative and really entertaining, I’m a BIG fan of the channel. Have a great Christmas and new year guys looking forward to the 2025 content. Cheers from over the pond 👍🍻
Lots of good advice! I've personally steered away from making IPAs and hoppy hazy beers recently, hops are quite expensive now and I never really feel like I've nailed these in the past. Maybe I'll have a crack following your tips 🍺
Cheers mate, yeah I agree, hop heavy beers are so frustrating when they fail because of the cost. But these tips definitely help, they are all learned from first hand experience
@@flyingwombattv Its fermenting right now. Free rising temp due to the yeast. So approx one degree increase per day (Celcius) from 18,5 to 26-27 then I will force it down to 20 and let it set for 9 days, after that its transfer to bottle and matureing for approx 12 months then tasting. 🙂 Ive done it before and the beers are great.
Love the videos. Thanks for the tips. Do you shoot for a particular FG when making a 7% NEIPA for example? I usually go for 1.018-1.022. What calculated IBU do you go for? I think my sweet spot is 20-30. Do you use similar G/L In thr whirlpool and dryhop? I usually aim for 6g/l Whirlpool and 16-24 in the dryhop. Sorry for all the questions. Keep up the good work man.
Yep I normally aim for 1.014ish final gravity, I want it to have body but not be super heavy, but that’s only my personal preference. And for IBU’s I don’t worry about it too much, for super juicy NEIPA’s I’m just aiming to keep them as low as possible tbh. For hazy IPA’s and not just juice bombs more like 30-40ish. And yeah whirlpool normally like 6-8 g/l and similar for the dry hop. I find exceeding that in the dry hop is minimal gains for the work And all good mate!
Sound advice mate, you never stop learning with brewing. Merry Christmas to yourself and your trusty camera man. 🎉🍺🙌
Cheers mate and merry Xmas and new years to you too
Another great video. Thanks for all the great content this year they have been informative and really entertaining, I’m a BIG fan of the channel. Have a great Christmas and new year guys looking forward to the 2025 content. Cheers from over the pond 👍🍻
Cheers mate! We always appreciate the positive feedback! And merry Xmas and new years to you too
Lots of good advice! I've personally steered away from making IPAs and hoppy hazy beers recently, hops are quite expensive now and I never really feel like I've nailed these in the past. Maybe I'll have a crack following your tips 🍺
Cheers mate, yeah I agree, hop heavy beers are so frustrating when they fail because of the cost. But these tips definitely help, they are all learned from first hand experience
my brew days usually call for multiple sacrificial spurts, glad to know i was in the right !
Haha yeah man! This is one of those things I needed a sanity check for, but absolutely a good call to sacrifice a bit of beer for the greater good
Love the channel guys, keep it up!
Cheers mate we love the consistent support
Love your channel guys. Hope you are having a great Christmas and a happy New year.
Im brewing a Belgian Quad tomorrow. Keep up the great job.
🍻🍺
Cheers man, merry Xmas to you too! Keep us posted on the results, we havnt done a quad yet so that may be on the cards for next year
@@flyingwombattv Its fermenting right now. Free rising temp due to the yeast. So approx one degree increase per day (Celcius) from 18,5 to 26-27 then I will force it down to 20 and let it set for 9 days, after that its transfer to bottle and matureing for approx 12 months then tasting. 🙂 Ive done it before and the beers are great.
Love the videos. Thanks for the tips.
Do you shoot for a particular FG when making a 7% NEIPA for example? I usually go for 1.018-1.022.
What calculated IBU do you go for? I think my sweet spot is 20-30.
Do you use similar G/L In thr whirlpool and dryhop?
I usually aim for 6g/l Whirlpool
and 16-24 in the dryhop.
Sorry for all the questions.
Keep up the good work man.
Yep I normally aim for 1.014ish final gravity, I want it to have body but not be super heavy, but that’s only my personal preference. And for IBU’s I don’t worry about it too much, for super juicy NEIPA’s I’m just aiming to keep them as low as possible tbh. For hazy IPA’s and not just juice bombs more like 30-40ish. And yeah whirlpool normally like 6-8 g/l and similar for the dry hop. I find exceeding that in the dry hop is minimal gains for the work
And all good mate!
🍺🍺🍺