Last Activity:05-03-2015 5:35 PM
Likes Given: 32
3 Likes on 3 Posts
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 04-26-2015 at 09:32 PM
@Callacave. Very much agree, the guys on the east are doing some incredible things with hoppy
beer these days. Would you describe the 1318 then as being similar in esters to any other
english strain o...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 04-25-2015 at 07:01 PM
Zodiak, I have used it a handful of times. I'm sure you've read that this is possibly the yeast
Shaun uses. I have one more IPA that's carbing right now using 1318.Based on the flavor profile
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 04-25-2015 at 06:47 AM
Anyone have more experience with Wyeast 1318 on this? I'm about to run a trial of IPA's with
1318 on different water profiles/mineral levels. I think its pretty safe to rule out 001/1056
and possibly ...
Posted in thread: discolored kettle? on 01-24-2015 at 04:16 PM
thanks for the responses. im guessing no chance of off flavor from the discoloration though?
Posted in thread: discolored kettle? on 01-24-2015 at 04:20 AM
i have had the same kettle for about 3 years. always took care of it by scrubbing with the
green/yellow scotch brite pads. i typically apply bar keepers friend every 3-4 or so batches
when scrubbing. ...
Posted in thread: too much coffee? on 12-15-2014 at 04:30 AM
is it possible to add lactose to the keg or something to balance it out?
Posted in thread: too much coffee? on 12-15-2014 at 02:19 AM
brewed an imperial coffee porter. 5 gallon batch, i added 5oz of coarse crush coffee straight
to primary post fermentation for 5 days. kegged up and tasted after a few days and its way too
Posted in thread: brewers friend water questions on 09-19-2014 at 04:38 PM
Your calcium level is nearing the top end, I prefer under 100 but thats just me. As for the
sulphate level, you don't need to be exact, 350, 360, close enough.Also, is this just mash
additions? Try us...
Posted in thread: brewers friend water questions on 09-19-2014 at 04:24 AM
building with distilled im trying to get to 300 ppm of sulfate for an IPA. i notice when i get
above adding 10 grams of gypsum it will not let me decimal any numbers (ex. 12.2). so, im at 12
Posted in thread: RO or distilled water for imperial stout on 09-01-2014 at 09:58 PM
what are your thoughts with the end result using RO or distilled essentially following the
primer for imperial stout? calculated this via brewers friend and my pH falls to about 5.3.
seems low. i was ...