Recent content by VikeMan

I do know some of the highlights, but I haven't cloned it myself. I'd recommend reading this thread.

At a glance... - Grain Bill would be plain 2-row and Amber - Besides qtys, DFH hops continuously, i.e. every minute of the boil. It's why it's called 60 Minute IPA. - as you mentioned, the dry hop is missing - OG should be about 8-10 points higher Like I said, it looks tasty. But it's really...

Looks like a tasty recipe! But for anyone who might be looking for a clone, it's not really much like DFH brews it.

I think the "errors" aren't as consequential as you are thinking. Starter pitch rates are what I would call "forgiving." What I mean by that is that if, for example, you pitch only half as much yeast into a starter wort as you thought you were, you will get more than half of the originally...

Which champagne yeast? Most wine/champagne yeasts can't eat Matotriose and are not good at eating Maltose. So they aren't really suited for fixing stuck fermentations.

I'd recommend cleaning the beer line and faucet at every keg change. 6 weeks should be no problem.

I don't know if I would say "damn good" here. But much better than nothing, for sure. Spunding valve even better.

A beer left in a fermenter for 5-6 weeks (presumably with all or some of this time being after active fermentation is finished) and not sealed will pick up more oxygen than one that didn't sit for that long. And that O2 will oxidize some compounds in the beer. Every beer is oxidized. It's a...

In this article by Briess (written by Dan Bies, who I don't think is a lady), they looked at color extraction and "total solids" extraction for various malts in a 60 minute Cold Steep vs a Congress (mash) wort. Since the process being discussed in this thread is mainly about crystal/caramel and...

I don't see any reason why it couldn't work. Also, I think Blichmann makes a basket that can be used with the G2 kettle if you'd prefer BIABasket to BIABag. Disclaimer: I don't own a G2, but I've seen some.

RO plus salts (types and amounts depending on style/grain bill/personal preference) is a great way to build brewing water, both for mash pH considerations and for flavor. I'm sure Aurora water is delicious (since it wins awards), but no source water is ideal, or even close to ideal, for everything.

The problem with yeast manufacturer published attenuation ranges is that yeast strain is not the only factor. Grain bill and mash parameters are also big drivers.

Personally, I wouldn't call them "steep grains" if adding to the mash (regardless of how late). But you may find that you won't get as much flavor and fermentable sugars/non fermentable dextrins from those specialty malts if added very late in the mash, though you can more or less offset that...

Mashing is something you do in a fairly narrow range of temperatures. The mash needs a diastatic base malt, to convert its own starches to sugars/dextrins, and to convert the starches in any non-base malts that may also happen to be in the mash. Steeping is something that does not include base...