I'd like to start with pressure fermentation and this would be my first kit with doing that. Do you have any suggestions using Saflager W-34/70? Temp, PSI or any other tips?
Our coworker at NB St. Paul, who pressure ferments just about everything he brews now, did his Cold IPA with Kolsch yeast at 9.5 psi at room temperature. I'll ask him if he would adjust that psi specifically for 34/70 but I'm betting not. Standby.
Okay, that was quick. Here's what Dan said: "I'd keep it the same, 8.5-10psi. We're using the pressure to mimic a temperature. Unscientific here, but if 12-15psi is roughly 52°F, then lowering the pressure 8.5-10psi should be about equivalent to 58-63°F." So maybe aim for the low end if your "room temperature" is more like mid-to-upper 60s. Hope this helps!
I'm not sure I follow the question here. Are you talking about beer kit (or wine kit) equipment like buckets, siphons, etc. or actual ingredients? You can always use a lot of the same equipment from one kit to make the other, but obviously beer and wine ingredients are completely different and should be ordered specifically for whatever style or beverage you hope to make.
Cold IPA typically ferment fairly quickly and if you're kegging the beer it's not out of the question you could turn this beer (or the style) in less than two weeks if you have good fermentation and packaging methods.
It's very much like a West Coast IPA but without any hint of specialty malt and much lighter body. It's closer to a Brut IPA than almost anything else, but with an epic luscious hoppy nose and flavor. It drinks different than an IPL and isn't lagered at all, it's a beer that can turn fairly quickly and should be enjoy uber-fresh.
also, to be fair, another way to make these beers is with an ale yeast but fermented colder than normal. NB did not go that route for this kit, but that would be more true to the name.
When you improve your company’s customer service, and lower the wait time I’ll start ordering from your company again. Seems like your company cares more about giving to RU-vidrs then paying customers.
I'm sorry to hear your frustrations and completely understand. We're dealing with unprecedented (and obviously unexpected) staff shortages in the warehouse and it's not pretty from other side either. I can tell you from being in the warehouse myself a good bit over the past couple of months helping out as much I can that on any given day whoever is in the warehouse picking and packing are putting their all into getting what we can out of the door each and every day. (Chip)
