Recent content by barhoc11

I did a similar recipe minus the flaked oats, I can really see how the oats will make the mouthfeel different. I also checked via a ph strip and it looks like my finished ph is lower than I hoped. Anyone have a good suggestion for raising ph in my water profile?

OK, it is very subtle but something that I noticed since I am not a huge belgian fan. It's obviously a great beer but that was the only downside I saw with it.

Also, does anyone get a belgian yeast finish in the taste for Eureka? I swear I get a little of that taste when I have this beer.

Thanks for the recipe, I agree with everything you said about this beer being amazingly easy to drink. I am going to make up something similar to this to mimic some of the other TH stuff I have had. How smooth is the finish with your clone compared to the real thing? To me, the best thing...

I agree with the flavors coming from hops but I know the right water profile can compliment those smells and flavors, that is what I am referring to. Your soft water from Yorkshire is the exact opposite I would have thought due to me thinking that well water would be hard. Maybe it isn't as big...

.85 oz of cascade @ 5.5% aa for 5 - 6 days. Added a little bit of nose to the beer without becoming noticeable.

I just want to chime in again and reaffirm that this is a great recipe for people who are just getting into craft beer. I make this each year for a party we have and it is such an approachable beer and very well done. It isn't going to make hop heads go nuts but that isn't what this recipe is...

I am trying to mimic a low SRM, hazy, highly late addition and whirlpool hopped beer similar Tree House in Massachusetts . Every beer I have from them has fruitiness in their hops with almost no bitterness at the finish. I am told that the water they use play a big part of this, due to the...

Did you end up making this? I thought Eureka w/Citra was the base Eureka but with Citra added. Are you thinking its all Citra?

Right, so I am at 48 hours roughly and no carbonation. I just don't get it

It was around 70 degrees going into the keg but is now sitting around 40. This was the only beer I didn't cold crash prior to kegging so I am hoping it is just taking longer due to the warmer temps. Even still, say it took the 70F keg 1 day out of the 2 it has been at 30 psi to get down to...

I wouldn't be posting this question if I hadn't already done everything I could think of to troubleshoot this issue. I had this happen before last year prior to the same annual party we through and I never figured out what was causing this issue, I thought it was a fluke, but now I am seeming to...

Yeah, 15 - 20 minutes and most of that is using tap water to get the temp down to around 80F and then I will add ice and pump it through the IC. I do get a solid cold break using this method and no risk for clogging or higher risk for infection. I am getting a pump but I still think I am going...

Thanks, it takes me less time for a 5.5 gallon bath using my IC so I am going to stick it out. It sounds like most people like the method they started out with and are used to.

Thanks, it takes me less time for a 5.5 gallon bath using my IC so I am going to stick it out. It sounds like most people like the method they started out with and are used to.