Congrats on the win!! The beer looks great and it looks like a fun event. Brewing a Cold IPA is on my "to brew" list. Chinook has a reputation as a harsh bittering hop, but I have had great luck using Chinook late on the hot side and as a dry hop addition.
Good stuff, Dennis. With the krausen addition, did you leave the hops in for the whole fermentation period? I've stayed away from krausen adds as i've had some bad results with the hops giving off some bad off flavors. I try to keep my dry hops 5 days or less
I'm guessing the off flavors you may be getting are from something else like oxidation from adding hops later after fermentation? One benefit from adding at high Krausen is it scrubs out the oxygen or even purges the hops if you use my magnet trick on the fermenter. You should only get off flavors from dry hopping when they've been there for several weeks/months. In that case, you may get some grassy flavors. In my case I left the beer for probably 3 weeks (week for fermentation, week for conditioning, week cold crash) and I had zero off flavors. I typically don't leave them this long but life got busy before I could keg it. This beer was delicious down to the last pint.
@ awesome. I do the magnet trick as well. Right now I just drop hop and release the magnet when there’s about 2 left go on the way to FG. So anywhere from 2 to 5 days. My bad experience before came from adding all my hops at the beginning of fermentation and leaving them in for about 2 weeks. Definitely had some grassy off flavours
@coolbreeze4117 One other thing to note, you can actually create diacetyl flavors by adding when fermentation is finishing up... I would either do it early in the fermentation process or wait until it's completely done for a few days. By adding the Hops a few points before FG, the small amount of sugars in the Hops can create diacetyl flavor that doesn't get cleaned up with the yeast. I've had that happen twice before, now I steer clear of final gravity by a few days either way.
It was great collaborating with you, Dennis! You are a brew master! 🍻
Haha. Not quite, but I try! Thanks 🍻
@@CityscapeBrewing
Two years in a row doesn’t lie! You are the man! 🍺
Well deserved win! It is a great beer. Thank you for bringing us in for the early samples.
Nice result Dennis. You have a great channel. Keep on brewing
Cool stuff, Dennis. Well done!
CONGRATS! Very cool!
Felicitaciones, muy merecido reconocimiento. Saludos de un seguidor, desde Cancún, Q.Roo; MX.
Congrats on the win!! The beer looks great and it looks like a fun event. Brewing a Cold IPA is on my "to brew" list. Chinook has a reputation as a harsh bittering hop, but I have had great luck using Chinook late on the hot side and as a dry hop addition.
Agreed. It has a lot of hop oils and you can still get that citrus, melon, and floral flavors from them for sure! 🍻🤘
That’s epic. Congratulations!
Thanks!! 🍻
Congratulations🎉. This event is such an awesome idea
🍻💯🤘
Congrats on the win!
Thanks! 💯
Congratulations on the win Dennis! Sounds like a solid beer. BTW, check your recipe (Pilsner should be flaked rice).
Thanks! I will correct that! Good Catch!
Great job! Sounds delicious. Look forward to a video of you brewing the beer?
I did show the brewing in this video, only briefly because I wanted to talk more bout the event, but the process and recipe are in the video. 🤘🍻
Oh, haha. I was referring to brewing on the brewery pilot system. Would be cool to see.
@@robertkohnen3047 oh yes. Definitely! That will be happening for sure! 😂 🍻
So cool. Congrats! Gonna brew it.
Do it!!! So good!
Well done mate.
Cheers!🤘🍻
Congratulations, when your beer is available at NoDa will that just be served on tap at their tap house or will that also be available in cans to go?
Hoping cans to go with the designers labels, but not sure yet! I'll let people know when we get closer.
Good stuff, Dennis. With the krausen addition, did you leave the hops in for the whole fermentation period? I've stayed away from krausen adds as i've had some bad results with the hops giving off some bad off flavors. I try to keep my dry hops 5 days or less
I'm guessing the off flavors you may be getting are from something else like oxidation from adding hops later after fermentation? One benefit from adding at high Krausen is it scrubs out the oxygen or even purges the hops if you use my magnet trick on the fermenter. You should only get off flavors from dry hopping when they've been there for several weeks/months. In that case, you may get some grassy flavors. In my case I left the beer for probably 3 weeks (week for fermentation, week for conditioning, week cold crash) and I had zero off flavors. I typically don't leave them this long but life got busy before I could keg it. This beer was delicious down to the last pint.
@ awesome. I do the magnet trick as well. Right now I just drop hop and release the magnet when there’s about 2 left go on the way to FG. So anywhere from 2 to 5 days. My bad experience before came from adding all my hops at the beginning of fermentation and leaving them in for about 2 weeks. Definitely had some grassy off flavours
@coolbreeze4117 One other thing to note, you can actually create diacetyl flavors by adding when fermentation is finishing up... I would either do it early in the fermentation process or wait until it's completely done for a few days. By adding the Hops a few points before FG, the small amount of sugars in the Hops can create diacetyl flavor that doesn't get cleaned up with the yeast. I've had that happen twice before, now I steer clear of final gravity by a few days either way.
@@CityscapeBrewing ok good to know. Will try next time once fermentation is complete. Thanks!