Last Activity:06-20-2015 2:34 AM
Likes Given: 11
87 Likes on 62 Posts
Posted in thread: Medusa hops on 06-25-2015 at 02:15 PM
Medusa has a mild peachy and fruity flavor with a rather potent ditch-weed character that can
be a bit much in large amounts. A few oz in a cream ale seems fine. They are a very unique hop.
Posted in thread: Yuengling Clone 3 Different Ways on 06-01-2015 at 09:08 PM
Yuengling is two and or 6 row with corn grits, around 20%. They use c02 extract for
bittering... a neutral hop like magnum at 20 ibu all 90 min boil would be sufficient. I forget,
but there may have b...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-30-2015 at 04:17 PM
You guys are over thinking this. Shaun is brewing on what is basically a large brewpub system,
making 3,000 bbls of beer a year. That is tiny. Breweries that size do not invest money in
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-29-2015 at 11:52 PM
From what I've read carbonate or bicarbonate doesn't influence mouthfeel. It influences pH, and
acts as a buffer, or more so...how strong of a resistance to pH change. It's mainly for
figuring out how...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-28-2015 at 10:27 PM
Vermont water tends to be quite hard, especially in the north of the state, and high carbonate
water will produce beers with softer mouthfeel... less crisp beer overall. For those breweries
that do tr...
Posted in thread: My thoughts on Hallertau Blanc on 05-14-2015 at 08:42 PM
Hallertau blanc is bred from cascade and shares many similarities, but it retains some noble
like character. You aren't going to brew a hop bomb along the likes of citra with this. It does
go fruity a...
Posted in thread: Conan Yeast Alternative? on 05-14-2015 at 08:34 PM
Conan is the ncyc 1188 culture. It is extremely similar to another widely used culture you can
probably get at any lhbs. Ringwood... 1187.Interestingly, both yeasts behave very similarly and
Posted in thread: Pliny the Elder IBUs on 03-29-2015 at 04:23 PM
FWH does not add significantly more tannins or polyhenols to a finished beer than adding hops
at 90 or 60min for typical usage. What it does do is increase bitterness; FWH hopped beers will
have more ...
Posted in thread: Dry Hopping - grinding your pellets first? on 03-19-2015 at 12:02 AM
SO, from the standpoint of someone adding pellents into a carboy- what about softly grinding up
the pellets and then adding them as a sort of powder so they disperse themselves at the very
start and g...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 02-27-2015 at 03:07 AM
High finishing pH, moderate to hard water, high sodium, decreased organic acid production...
over-pitching your yeast, and your well on your way to pillow-y, airy mouthfeel. Easy
experiment. Dissolve ...