@@pball98 Yeah you're right! You might have to adjust the amount of calcium chloride you add in to make you sure you don't add too much calcium, other than that I don't think anyone's tap water is much different than his. What do you think?
Thanks for the magnet idea Martin! Just did a NEIPA on the weekend and held up both dry hop additions with magnets on each side of the top of the fermenter
Nice beer!! Bringing out all the techniques on this one!! I was wondering about pulling the hops in the bag under with the magnet and keeping them submerged.. I might have to try it!! Cheers Martin!! 👍🍻
I did the same thing. Used earth magnets to submerge hops and then pull it back out when the first dry hop was done rather than letting the hops sit and give off vegetal flavours
I dry hope through the collection jar. I start fermentation with jar close and on 3rd in fermentation i add hops in the jar purge with co2 and open the valve. And same with the second dry hop. Remove the jar and spent hops. Clean santize add hops and purge and open the valve again
Just kegged this recipe. Taste great. Thanks for the magnet technique. Just got a fermizzila all a rounder and was wondering how to dry hop. Went down to Home Depot got a couple cheap magnets and wrapped them in plastic wrap. I am a huge IPA fan and this was my first NEIPA. Thanks again
Hi Martin, this is such an amazing beer/brew, stunning colour, aroma and taste. I did none of the pressurised brewing that you've done and now wonder now much better my NEIPA could have been. Next Saturday challenge...Saison or Tripel, you decide 😉
Loved your method for brewing and fermenting a NEIPA! I never leave my dry hops in for longer than three days (vegetal characteristics can be present), but it looks and sounds like yours came out the way it should! I look forward to each and every video you put out!
A really very interesting video. Your explanations are clear and detailed. you are calm and it is very pleasant to listen to you. Greetings from France
what an awesome upload surprise for the weekend! cheers Martin! Looks great and you surely put some effort on it! Still one of the best homebrew "tutorials" on youtube.... Have a great weekend!
Beautiful looking beer Martin. Totally digging the technique on this. I need to get a fermzilla. Sooner than later. My mouth was watering seeing that one. NEIPA in my near future for a brew. Good stuff. Cheers!
What a great vid, I love the magnet dry hop addition idea, gold👍. But why don't many people discuss the reason for reducing the temp after flame out for the whirlpool edition?? This is critical, it is ultimately chill haze and creates polyphenols. I want to know more about it
I love NEIPA. My local brewpub makes one that has a lot of pineapple 🍍 notes in it. It is one of my favorite beers ever (along with foreign extra stout)
Martin, I also have a Fermzilla like yours, but one thing that I don't like when adding hops from the bottom is wasting 1L of beer. I noticed that you fermented with the butterfly valve closed (10:10 and 10:34), so you didn't waste beer. I'm thinking of doing that, but the manual states in the warning section to "Keep the butterfly valve always open during fermentation". Do you use to ferment with the valve closed? Have you ever had any problems doing this?
As a guy who can get some really well known NE IPAs fresh, I'm glad you didn't go overboard with the bittering and you used hops that didn't had pine and resin flavors. Way too many west cost breweries do that to NE IPAs. I'll note you used flaked barley normally NEIPAs use flaked oats. I hear conflicting things between the two, but flaked barley gives the beer a good head retention with a grainy taste while flaked oats gives the beer a creamy mouthfeel or taste to it.
Yes, you can make great NEIPAs in a bucket. I've got what smells mind blowing going in one right now. However, having the insurance of knowing that the brewer has done everything within the brewery's constraints to ensure that the final product is as good as possible is simply better. It will will ensure a higher consistency of quality so long as the margin for human error within the extra steps is reduced through skill. Your recipe looks amazing Martin, and your beer sounds delicious.
Hi! I love your videos. I'm a homebrewer too, from Uruguay. Nice to meet you!! I have 2 questions, what about the vegetal flavours for leaving the hops after day 3 still submerged? As far as I know after day 3 or 4 most of the hop oils would be already dissolved in the beer and from there they are just giving vegetal material to the beer. Maybe keeping the magnet attached to the bag would allow to take it up and outside the beer? And the second, what about purge the bottom of the yeast, before the 2nd dry hopping? Cause I think that doing it without purging, will get the hops oils encapsulated by the fermentation residues and not getting the most of them. Your channel is great and really fun for homebrewers!! The magnet idea is fantastic, gonna use it in my next dry hopping. Cheers from Uruguay!!
@@thomaslynch2626 - It's definitely not going to sit in the carboy that long: One week for primary fermentation, one week diacytal rest, four more weeks in the bottle to carbonate. Hopefully, it'll be carbonated in two, but most brews take longer for me. Also, there shouldn't be any oxygen exposure as long as I don't open the carboy.
It was actually a tip from one youtube user who commented on one of martins videos. Martin then replied he is going to try this out. im actually very happy to see that because it is soooooo smart! :D
Hey Martin. Brewed this 2 weeks ago, followed the video exactly, right down to the dry hop additions. Turned out great, really happy with it. One question, Why the aromatic malt?
Great to have a surprise weekend video. What was the FG after only 6 days fermenting ? Tilts are great for that real time view, will have to put it on the Xmas list.
When transferring from the FV to the keg like this, are you just dependent on the floating dip tube being short enough to not dip into the trub? So that you transfer beer only
Never underestimate how quickly wort cools from boiling temp to 180F! I missed the mark recently trying to whirlpool when I went from 212 to 120 in just a couple minutes :D
Two questions Martin. First, why is NEIPA not on your list? It is BJCP style 21B. Second, why didn't you just rig up another bag and magnet for you second dry hop?
I think I may be using an older BJCP list of styles. It’s not listed in the book I’m using. And yeah could have possibly used a second magnet but honestly was not sure even the first would work out.
@@TheHomebrewChallenge The "2015 BJCP Style Guidelines" is the most recent version, according to BJCP.org. Style 21B is Specialty IPAs, but NEIPA is not listed as one of the examples. However, since 2015 the BJCP has recognized four Provisional Styles, including NEIPA, which was added to Style 21B.
Before you opened the butterfly valve to release beer into the 2nd batch of dry hops, what was the pressure inside the fermentor? Did you pressurize the collection jar to the same level before opening?
This is the best NEIPA grain 2 glass tutorial I've seen. Succinct but detailed enough to capture all little nuances. Also doesn't hurt that this is the system I plan to be using. Regarding the second dryhopping, could you not have done the magnet trick as you did with the first charge? The reason I ask is because I will be getting the Fermentasaurus Snub Nose since I've heard that the Fermzilla can be finicky and prone to leaking. Also, would opening the fermenter to dry hop really introduce any O2 since the brew will be off-gassing and therefore if anything be pusing CO2 out of the fermenter? Love the channel
What safest way to Cold hop would you recommend while using a regular fermentor bucket thing? Does the bucket need to be CO2 pressurised when opening or it will be naturaly CO2 pressurised from fermentation?
Why didn't you switch the addition methods around? Any O2 introduced while fermentation is still active will be purged out or absorbed by the yeast. Then for your second addition, you could have dropped the magnet.Just a thought
How does your hop spider work? I've been wanting to get one just to help keep things a little cleaner and not using a bunch of bags. Does it get clogged with pellets and prevent the wort from boiling through and getting proper isomerization?
I also use clawhammer’s included hop spider, and notice that using more than a couple ounces of hop pellets tends to clog it. So you poured your whirlpool directly in the kettle with no issues?
Hi Martin, thanks for answering all my questions lately. Regarding the water salt additions you mention in this video, what was your starting water? Do you use RO or distilled? I use distilled and would like to brew this recipe. I’ve even ordered an All Rounder to ferment in. Thanks.
bit too eager with the dry hop and forgot to remove the spunding valve, we didn't see much of the mess though. I have done something similar and wish I could have edited out what that looked like! great video, thanks.
I was thinking the keg-as-air-lock concept can go one step further. If the keg was filled with sanitising solution and the co2 from fermentation forced the solution out of the keg replacing with pure co2. Once the keg is empty put the spunding value on. This way you have a pure gas mix of co2 without any o2.
Do you sparge at all or is it just drain and brew? Personally just got a brewzilla and am trying to rack my head working out how I will sparge without another kettle
Hello there! Thank you for your video! I have a question referring the water chemistry... When do you add chloride, gypsum and epsum salt? Is it before the mash or during the mash before the boil? I am planning to brew a NEIPA next week and i dont find an answer...
I absolutely LOVE your Dry-Hop solution with the magnets. Im gonna try that myself in an ordinary plastic fermenter. However, I have one question regarding this, or specifically regarding the hops sustainability. I have a recipe where I am supposed to add the dry hop at day 10-12. Will the hops stay fresh that long, hanging inside the fermenter in its hop bag or will it go bad?
Let's see you Cold Brew Coffee recipe. Only have CO2 (I know, I know). Lauren was right "why don't 'we' do more of them"... I'm thinking of pressure fermenting series vs standard brew.
![How to Brew the BEST New England IPA [Ultimate Hazy IPA Tips & Recipe]](http://i.ytimg.com/vi/XLQ8bkzLU00/mqdefault.jpg)
Your dry hop magnet technique is nothing short of brilliant.
Thanks!
Lauren looked so happy. You win!
Just saw the apartment brewer do something similar with the dry hopping magnet set up... so genius, And I love it and will try it myself
an amazing mini brewery you got here.
You just got yourself a new fan, subscriber and a student!
WOW. Very impressed with the O2 free dry hop addition. Great job and I will copy. Subbed
Best use of the equipment ever, good work!
Pretty nice strategy with the first hops addition. Thanks amigo !
Such a great idea to include the water chemistry in your beer recipe! Would love to see in every future video!
Dakind everybody’s water profile is different so what he needs to add will be different than someone in a different area.
@@pball98 Yeah you're right! You might have to adjust the amount of calcium chloride you add in to make you sure you don't add too much calcium, other than that I don't think anyone's tap water is much different than his. What do you think?
Nice one Ole Gunnar Solskjaer! Great video :)
Thanks for the magnet idea Martin! Just did a NEIPA on the weekend and held up both dry hop additions with magnets on each side of the top of the fermenter
That was very clever how you handled the first dry hop using the magnet. Your assistant tester really liked this one.
Having closed-transferred a NEIPA from a plastic bucket, the fermzilla setup you used seems like such a great way to do it. Cheers!
Nice beer!! Bringing out all the techniques on this one!! I was wondering about pulling the hops in the bag under with the magnet and keeping them submerged.. I might have to try it!! Cheers Martin!! 👍🍻
I did the same thing. Used earth magnets to submerge hops and then pull it back out when the first dry hop was done rather than letting the hops sit and give off vegetal flavours
@@justincutajar7424 👍🍻
I dry hope through the collection jar. I start fermentation with jar close and on 3rd in fermentation i add hops in the jar purge with co2 and open the valve. And same with the second dry hop. Remove the jar and spent hops. Clean santize add hops and purge and open the valve again
Please keep doing the water chemistry in your beers going forward. Love it!
Just kegged this recipe. Taste great. Thanks for the magnet technique. Just got a fermizzila all a rounder and was wondering how to dry hop. Went down to Home Depot got a couple cheap magnets and wrapped them in plastic wrap. I am a huge IPA fan and this was my first NEIPA. Thanks again
Fantastic.
Have to agree, the hop bags and magnets were ingenious!
Hi Martin, this is such an amazing beer/brew, stunning colour, aroma and taste. I did none of the pressurised brewing that you've done and now wonder now much better my NEIPA could have been.
Next Saturday challenge...Saison or Tripel, you decide 😉
Tripel would get my vote. But I have to wait for that one - it’s further down the list.
Loved your method for brewing and fermenting a NEIPA! I never leave my dry hops in for longer than three days (vegetal characteristics can be present), but it looks and sounds like yours came out the way it should! I look forward to each and every video you put out!
Thank you!
i do close transfer with 2 fermentasaurus "snubnose" when i want to add hops. It works great too !
Love the magnet idea!
A really very interesting video. Your explanations are clear and detailed. you are calm and it is very pleasant to listen to you.
Greetings from France
Your best work to date IMO. Well done.
Thanks 😊
Wow you've brought your A game, great brewing effort throughout
Thanks 🤟
what an awesome upload surprise for the weekend! cheers Martin! Looks great and you surely put some effort on it! Still one of the best homebrew "tutorials" on youtube.... Have a great weekend!
Thanks!
That magnet trick is brilliant.
Beautiful looking beer Martin. Totally digging the technique on this. I need to get a fermzilla. Sooner than later. My mouth was watering seeing that one. NEIPA in my near future for a brew. Good stuff. Cheers!
What a great vid, I love the magnet dry hop addition idea, gold👍. But why don't many people discuss the reason for reducing the temp after flame out for the whirlpool edition?? This is critical, it is ultimately chill haze and creates polyphenols. I want to know more about it
I love NEIPA. My local brewpub makes one that has a lot of pineapple 🍍 notes in it. It is one of my favorite beers ever (along with foreign extra stout)
Great video. Love the magnet and the pressure Fermentation. I just started using pressure Fermentation myself. This is my second batch
Martin, I also have a Fermzilla like yours, but one thing that I don't like when adding hops from the bottom is wasting 1L of beer. I noticed that you fermented with the butterfly valve closed (10:10 and 10:34), so you didn't waste beer. I'm thinking of doing that, but the manual states in the warning section to "Keep the butterfly valve always open during fermentation".
Do you use to ferment with the valve closed? Have you ever had any problems doing this?
As a guy who can get some really well known NE IPAs fresh, I'm glad you didn't go overboard with the bittering and you used hops that didn't had pine and resin flavors. Way too many west cost breweries do that to NE IPAs. I'll note you used flaked barley normally NEIPAs use flaked oats. I hear conflicting things between the two, but flaked barley gives the beer a good head retention with a grainy taste while flaked oats gives the beer a creamy mouthfeel or taste to it.
Great video, just found the channel and subscribed.
Thank you.
Great vid! I thought you'd have gone Kveik with the quick turnaround (and hazy IPA) but looks like ringwood did the job. Looks tasty!
Yes, you can make great NEIPAs in a bucket. I've got what smells mind blowing going in one right now.
However, having the insurance of knowing that the brewer has done everything within the brewery's constraints to ensure that the final product is as good as possible is simply better. It will will ensure a higher consistency of quality so long as the margin for human error within the extra steps is reduced through skill.
Your recipe looks amazing Martin, and your beer sounds delicious.
Hi! I love your videos. I'm a homebrewer too, from Uruguay. Nice to meet you!!
I have 2 questions, what about the vegetal flavours for leaving the hops after day 3 still submerged? As far as I know after day 3 or 4 most of the hop oils would be already dissolved in the beer and from there they are just giving vegetal material to the beer. Maybe keeping the magnet attached to the bag would allow to take it up and outside the beer?
And the second, what about purge the bottom of the yeast, before the 2nd dry hopping? Cause I think that doing it without purging, will get the hops oils encapsulated by the fermentation residues and not getting the most of them. Your channel is great and really fun for homebrewers!! The magnet idea is fantastic, gonna use it in my next dry hopping.
Cheers from Uruguay!!
Cool ideas to lower the O2 contact! Good stuff! Sláinte!
The magnet idea was pure genius.
Awesome video man! Cheers!
Awesome setup dude! Mad respect.
I've got a Hazy in the carboy right now! I'll be waiting the usual 6 weeks, though (I bottle condition).
Please don't wait 6 weeks to bottle a hazy, theres no point. These beers do not hold up to time when exposed to any oxygen cold side
@@thomaslynch2626 - It's definitely not going to sit in the carboy that long: One week for primary fermentation, one week diacytal rest, four more weeks in the bottle to carbonate. Hopefully, it'll be carbonated in two, but most brews take longer for me.
Also, there shouldn't be any oxygen exposure as long as I don't open the carboy.
@@Aleph_Null_Audio Sorry, I misread! I thought you were going to wait 6 weeks before bottling. Cheers!
@@thomaslynch2626 - Haha! Nope! I'm not that patient!
Great video! Any chance you would share your cold brew coffee recipe
Will try to brew this on saturday!
My first all grain is a neipa... used voss yeast... done in 30 hours. I just have to give it time to settle and bottle.
I may have to try this! Cheers
1 using a keg as your blow off awesome, 2 siphoning under pressure super cool, low dissolved oxigen winning,
How to find "aromatic malt" in Europe (Germany)? I do not find any Malt with thay name...... is there any other name for it?
That's some nice trick with magnets to not open the fermenter, I have never seen anyone giving this tip here in Brazil lol
It was actually a tip from one youtube user who commented on one of martins videos. Martin then replied he is going to try this out. im actually very happy to see that because it is soooooo smart! :D
Absolute brilliant idea!
Stephen Guerra yeah you totally could, think he just wanted to show off two ways to do it with his given fermenter.
Exactly. But yes why not. My limiting factor was I only had one magnet 😀
@@TheHomebrewChallenge absolutely brilliant! keep it up, i love your videos! cheers from germany
any tips for using large quantities of hops and not having it come out harsh?
Add them late.
Recirculating the wort after boiling will not oxidize it?
What a well explained piece. Thanks.
Lovely haze!
Hey Martin. Brewed this 2 weeks ago, followed the video exactly, right down to the dry hop additions. Turned out great, really happy with it.
One question, Why the aromatic malt?
Really pleased it worked out. The aromatic malt is to add a touch of smooth sweetness.
Do you have a rye beer in the mix? I feel like flaked rye with some carapils makes for a really nice smooth mouthfeel.
Great to have a surprise weekend video. What was the FG after only 6 days fermenting ? Tilts are great for that real time view, will have to put it on the Xmas list.
Do you release the pressure before dry hopping through the collection container ?
Is that some sort of electronic Bluetooth hydrometer that you are getting readings on your phone? What is it?
When transferring from the FV to the keg like this, are you just dependent on the floating dip tube being short enough to not dip into the trub? So that you transfer beer only
Yes. Or cut it off when the level gets low.
From Brasil!
Excelente vídeo
Never underestimate how quickly wort cools from boiling temp to 180F! I missed the mark recently trying to whirlpool when I went from 212 to 120 in just a couple minutes :D
Yeah that first part of chilling sure happens fast with a plate chiller.
Genius way to dry hopped without losing carbonization. Brewing-out-of-the-box..
Hi Martin,
Just wondering what brand of storage containers you use to store your grains? Where can you buy them?
Cheers.
The specialty grains are stored in containers I found at the dollar store. The large ones are Vittles Vault
@@TheHomebrewChallenge I thought they were vittles vault containers. Thanks.
the fermenter you used is not the one in the link you provided....
Two questions Martin. First, why is NEIPA not on your list? It is BJCP style 21B. Second, why didn't you just rig up another bag and magnet for you second dry hop?
I think I may be using an older BJCP list of styles. It’s not listed in the book I’m using. And yeah could have possibly used a second magnet but honestly was not sure even the first would work out.
@@TheHomebrewChallenge The "2015 BJCP Style Guidelines" is the most recent version, according to BJCP.org. Style 21B is Specialty IPAs, but NEIPA is not listed as one of the examples. However, since 2015 the BJCP has recognized four Provisional Styles, including NEIPA, which was added to Style 21B.
Hi~I love your amazing idea of drying- hopping. Would you please introduce what the tool exactly is?
I used a Fermzilla pressurized fermenter.
@@TheHomebrewChallenge I mean the magnetic part~ What did you tied on the dry hop bag in the first round dry-hopping? thx!
@@曾繁祺 looks like just a magnet
Before you opened the butterfly valve to release beer into the 2nd batch of dry hops, what was the pressure inside the fermentor? Did you pressurize the collection jar to the same level before opening?
also, why not just use the two magnet idea and put two of the bags inside?
Yep could do that (I didn’t have two magnets)
This is the best NEIPA grain 2 glass tutorial I've seen. Succinct but detailed enough to capture all little nuances. Also doesn't hurt that this is the system I plan to be using. Regarding the second dryhopping, could you not have done the magnet trick as you did with the first charge? The reason I ask is because I will be getting the Fermentasaurus Snub Nose since I've heard that the Fermzilla can be finicky and prone to leaking. Also, would opening the fermenter to dry hop really introduce any O2 since the brew will be off-gassing and therefore if anything be pusing CO2 out of the fermenter? Love the channel
Thank you. Yes, absolutely could use two magnets. I only had one :D
@@TheHomebrewChallenge Sorry last question, at what pressure did you ferment at?
What safest way to Cold hop would you recommend while using a regular fermentor bucket thing? Does the bucket need to be CO2 pressurised when opening or it will be naturaly CO2 pressurised from fermentation?
Hey Martin, great stuff! However, the link in the description doesn't correspond with the Fermzilla you used in the video. Can you please update?
Thanks. Done.
@@TheHomebrewChallenge cheers, looking forward to new videos.
I can’t seem to track down aromatic malt. If I were to use melanoidin as an equivalent would I use the same qty?
Whats your feedback about Tilt? Have you tried iSpindel? Im doubting which one to buy.
Cheers mate
I’ve not tried the iSpindel. The Tilt is good but have not been using in recently.
Thanks again
Did you just carbonate inside de Fermzilla?
well done! good practices
Why didn't you switch the addition methods around? Any O2 introduced while fermentation is still active will be purged out or absorbed by the yeast. Then for your second addition, you could have dropped the magnet.Just a thought
Yeah not a bad idea. I was quite worried that magnet was going to drop accidentally hence my hurry to do that first.
How does your hop spider work? I've been wanting to get one just to help keep things a little cleaner and not using a bunch of bags. Does it get clogged with pellets and prevent the wort from boiling through and getting proper isomerization?
I’ve had those issues in the past but no problems with this one.
Great video as always. Quick question, why did you chose 2 row malt instead of pilsen. Keep up the good work
Cos I had more of that in the basement 😃 But yeah could go either way there.
@@TheHomebrewChallenge Best response ever!
Where can I find this electronic densimeter/hydrometer device?
+++
Just google tilt hydrometer
How on earth did you get that to finish fermentation in 48 hours with that yeast?
Pressurized fermentation perhaps?
Yea def a lazy yeast! Normally takes 3days to even start doin anything
It´s similar to Clawhammer´s Juicy NIEPA?
Similar style but we have fairly different recipes. Theirs looks great.
I also use clawhammer’s included hop spider, and notice that using more than a couple ounces of hop pellets tends to clog it. So you poured your whirlpool directly in the kettle with no issues?
Please post the recipe!
Hi. First thanks for the video!
Which temperature and which pressure did you use during fermentation?
Hi Martin, thanks for answering all my questions lately.
Regarding the water salt additions you mention in this video, what was your starting water? Do you use RO or distilled? I use distilled and would like to brew this recipe. I’ve even ordered an All Rounder to ferment in. Thanks.
Good luck with the All Rounder. I’m using Town of Cary tap water run through an RV filter.
Any chance you’d be able to recommend salt additions for distilled water? I haven’t learned how to do that yet.
where are the oats ?
bit too eager with the dry hop and forgot to remove the spunding valve, we didn't see much of the mess though. I have done something similar and wish I could have edited out what that looked like! great video, thanks.
How much water?
Brilliant 👌🏻
Why not use two magnets ?
Yes could have.
@@TheHomebrewChallenge It is nice to see two methods thought ! Nice work
You're an ideas man Martin
lol thanks.
I was thinking the keg-as-air-lock concept can go one step further.
If the keg was filled with sanitising solution and the co2 from fermentation forced the solution out of the keg replacing with pure co2. Once the keg is empty put the spunding value on. This way you have a pure gas mix of co2 without any o2.
Do you sparge at all or is it just drain and brew? Personally just got a brewzilla and am trying to rack my head working out how I will sparge without another kettle
No sparge. Just drain and boil.
I have an all grain kettle (similar to Brewzilla) and still sparge but with a couple of 5l stock pots I get up to 75℃ half way through the mash
Hello there! Thank you for your video! I have a question referring the water chemistry... When do you add chloride, gypsum and epsum salt? Is it before the mash or during the mash before the boil? I am planning to brew a NEIPA next week and i dont find an answer...
Great ingenuity! I’m surprised you used Ringwood for a 7 day beer given that it is known to produce high levels of diacetyl.
And Ringwood normally takes 3days to kick off
I absolutely LOVE your Dry-Hop solution with the magnets. Im gonna try that myself in an ordinary plastic fermenter.
However, I have one question regarding this, or specifically regarding the hops sustainability. I have a recipe where I am supposed to add the dry hop at day 10-12. Will the hops stay fresh that long, hanging inside the fermenter in its hop bag or will it go bad?
Should be fine. Give it a go!
Maybe I missed it but what PSI were you fermenting at?
15 psi
Stark contrast to the last month or so of Stouts haha. Do you measure PH during mash and adjust as you go?
I used to til my pH meter broke 😀
yo martin.. do you think ill be facing a drastic effect if i replaced your 2lbs of barley for 2 row?
You’ll still make beer 😀 The barley is there to add some protein and haziness to the beer.
sorry martin my mistake. i meant wheat lol
Let's see you Cold Brew Coffee recipe. Only have CO2 (I know, I know).
Lauren was right "why don't 'we' do more of them"... I'm thinking of pressure fermenting series vs standard brew.
MJ Hoss the cold brew coffee recipe he did about 8 months back go back through his videos 👍