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irishrover32

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Join Date:

08-23-2013

Last Activity:

07-06-2015 10:01 AM

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    ABOUT ME

  • Dublin, Ireland
  • milk stout
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-02-2015 at 07:03 PM
    so iv got two brews with similiar water profiles and equal ratios of cloride to sulfate (51/57)
    but i just cant get over how smooth one of them is, its a deschutes fresh squeezed clone and i
    kid you n...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-01-2015 at 11:59 AM
    He goes over some stuff we've talked about, but Michael Tonsmire of the Mad Fermentationist
    blog brewed and had a blog post about getting a Northeast IPA the way he wanted it. He also
    mentions some th...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 06-19-2015 at 01:07 PM
    It's funny it feels so creamy and silky it's amazing wat water can do, I think we need to get
    away from the malty/hoppy thing for sulfat/chloride ratios and instead refer to it as
    sharp/creamy mouthfe...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 06-19-2015 at 10:01 AM
    On my last batch I used equal sulfat/chloride has anyone noticed the carbonation is different?
    First off it seems less than what I'd expect and bubbles are very fine, Its been carbing at
    15psi for 2 w...

  • Posted in thread: Heady Topper- Can you clone it? on 06-10-2015 at 07:39 PM
    I just reached day 10 on my Heady clone on Sunday and the FG was 1.018. This was easily my best
    batch ever in terms of temp stability during the mash (specifically not overshooting or running
    my HLT w...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 06-02-2015 at 03:49 PM
    I wonder about 1318 for the yeast??im using this in my next brew and using a similiar malt bill
    to what shaun might use, should finish around 1.014, gonna shoot for alkalinity in the upper
    40's and us...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-31-2015 at 12:35 PM
    Pretty much what I was trying to get at in post 148..... I agree. I think (guess) they are
    treating hard well water for pH to get to what they brew with. That is what I am trying to
    mimic a little in ...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-27-2015 at 05:39 PM
    I experienced a similar result on my latest batch which had the same mineral profile as yours.
    It came out a bit harsh and minerally. My sister described it as chemically? I didn't get that,
    but I get...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-24-2015 at 05:30 PM
    Update: I did a split batch 2.5 gal each where the only difference were the hops. The water
    profile was 175 Sulfate and 100 Chloride.For yeast I used a mix of 1056 and dregs from various
    bottles from ...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-13-2015 at 09:39 PM
    I don't think shaun is only doing 70:57. The pale ale water profile on bru'un water is 300:50.
    Which I have used regularly and haven't felt a pillowy mouthfeel. I bet his chloride is in the
    range of p...

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