Recent content by Tarheel4985

Fewer dry hop additions is a great suggestion for lowerering DO pickup. We use a hop cannon for our DH additions, which makes it much more feasible to spread dry hopping out over multiple additions without picking up too much DO, but the oxygen ingress from similar additions on a homebrew system...

Simcoe has been an interesting hop to come back to. It was a huge component of nearly all the West Coast IPAs I brewed before jumping into New England-style hoppy beers, and after making the switch, I sort of abandoned it altogether until just recently. Lately I have enjoyed using it to balance...

They are actually both from the Brewer. The Zymurgy article just represents a few small tweaks that have been made since the original recipe was published, as well as a few changes to the hop schedule to approximate a homebrew batch that is closer to the original. But both recipes will likely...

What's your knock-out time like? I've found that knock-out times are one of the most diverse variables across brew systems, yet recipes hardly account for how long it takes to get the beer from the kettle to the fermenter. So if your HEX is a bit smaller or if your ground water temps are higher...

I'm not sure if I would trust that information. The author isn't even from New England ;)

What was your mash temp and where did your gravity finish up? 1318/London Ale III has a tendency to under-attenuate, especially compared to S-04, which is why the recipe recommends mashing below 150. So like others mentioned, mashing higher might help you keep from over-attenuating if you...

I'd say it's all dependent on which yeast you decided to ferment with and your target OG/ABV. For London Ale III/1318, 149 F seems to work well with IPAs in the 6-7% ABV range. But for other more attenuative strains, you may want to mash a bit higher to maintain body.

I have actually had the opposite experience with US-05. Usually above 72 I get some peach esters. But I fermented this one at 68 and let it slowly rise to about 71. Tastes real clean right now, so maybe you're right about lower temps producing peach notes.

I brewed 15 gallons of the most recent recipe last Tuesday (8/20/13) with a couple minor changes. I didn't have hop extract so I used the equivalent amount of Apollo hops for bittering, with just one 90 minute addition. Also, I haven't been able to get a hold of any Conan yeast so I ended up...

I've been trying to find ECY for a little bit but I can't seem to respond to the Google Group in time. Anyone have any available?

This seems like a dumb question, but I didn't see it answered anywhere else. Would converting this to All Grain affect the lambic fermentation at all? I assume because of the fermentability of extract there would be variations but wasn't sure if there would be other considerations in brewing...

Still looking for Heady Topper. I'm also looking for other sours/wild ales we don't get here in CO like Jester King, Cascade, Jackie O, etc.

I've got a bunch of goodies from Odell, including their IPA, Myrcenary, Red, Lugene, Friek, Meddler, and DeConstruction. Also have a few Crooked Stave beers, Pliny and other Russian River, Deschutes The Abyss, Deschutes The Dissident, Dry Dock Bligh's, Funkwerks and others. Looking for...

I've got a few bottles of Pliny from 11/30 that I would like to trade for some Heady Topper. Message me if interested.

I think I'm all set with Bitches Brew, 120 and Zombie Dust, but I am still looking for Dark Lord and nearly any Barrel Aged Imperial Stout or Barleywine. Always looking for decent sours as well. And I still haven't landed any Heady Topper. In addition to Pliny, I also have some Supplication...