Recent content by ianmatth

I ended up with 6.5 gallons at 1.073 OG post-boil. Pitched ~200 billion cells of Conan yeast that was already active from a starter at 63*.

I've got the Ssbrewtech Brew Bucket. I only open it to add dry hops, and I have a string on the bag so I can pull it out quickly and close it right back up. I've brewed a few batches that were actually better than the real Heady Topper. While I'm sure my oxygen content isn't as low as the...

My water is pretty alkaline. I've done 35g of gypsum with 2% acidulated malt and the mash pH was 5.29. Even with 50g gypsum it would probably still be ~5.2. The real Heady Topper is using ~5g/gallon gypsum with reverse osmosis water in the mash to get a pH ~5.2.

Finally doing another homebrew. And on this one I'm adding in the last Alchemist technique that I have yet to use: a single infusion mash. No step mash on this one. 20 lbs Pearl Malt (93.5%) 16 oz Caramalt (4.7%) 6 oz Acidulated Malt (1.8%) 40g Gypsum Currently mashing at 147* for 60 minutes...

I bottled half of my batch 5 weeks ago. FG was 1.008. It was definitely good, but not quite as good as Heady Topper, however it is only 6.3% alcohol. I tried it next to a Pseudo Sue and thought it was better since it was much hopier and drier. The 2nd to last beer was actually the best as it...

2 minutes before end of boil

I've done many an IPA using the HT techniques, but decided to post my latest iteration since my last batch was the 2nd time I made a beer that was actually better than the real Heady Topper. We'll see how this one turns out: https://www.homebrewtalk.com/showthread.php?p=8098204#post8098204

I've done quite a few iterations of my 7th Hoppin' IPA that I didn't post, but it's been a while since I've done a batch so I’m going to post on this one since my last batch was actually better than Heady Topper (somehow got a strawberry flavor.) 14 lbs Pearl Malt (93%) 12 oz Caramalt...

I have 3 dispensers and was looking for new 6 L bottles since my old ones got smashed when I moved, but since I can't find any at a good price, I would be interested in selling you my dispensers.

Don't take Conan above 70* if the gravity is over 1.015...unless you are looking for Belgian characteristics. I would also advise staying under 70* for at least 4 days when bottle conditioning.

Omega should be fine. Pitch at .43 (that's actually pretty low as .75 is standard) and raise by 1 degree per day once fermentation starts. Once you hit 66* your beer should actually be finished at 1.010. The key is that you have to pitch correctly (don't assume you have have the 200 billion...

Maybe try the same technique, but start at 63*.

I don't get Belgian esters unless I go above 70*. How are you measuring temperature and how tight is your temperature control?

I had some of the most recent iteration that I had bottled before adding the 2nd dry hop. Tasted very thin, definitely no where near as good as the first beer in this thread where I hit that 0.44 pitching target and didn't have to add US-05 to finish it. The truth is I probably didn't have to...

Haven't tried any new hops in quite a while as I have a couple of pounds of hops that didn't make the cut and I will probably never use. At this point I've come down to about 9 hops that I like to use in my IPAs although Eureka sounds interesting.