Subscribing. My initial take on reading this thread would be to use some cultured HF yeast and see what can be duplicated, and how it differs in comparison to 1318 in a side by side batch.
I would do that if I could, but HF is a little too far of a drive from Texas. Even if I stayed with my brother in DC, it would still be a 9 hour drive. I don't see any chance of making it up there anytime soon.
Aside from that, I am just starting on adjusting my water profiles and plan on a 10 gallon batch of a heady clone next so I have been taking a lot of notes to upgrade my brewing processes for this one. I will probably knock out a porter after that and plan on trying 1450. I used that once way back, but have much more knowledge and better processes now.
If there was a TL
R for this thread, what would be the best summary? 2:1 chloride to sulfate ratio works well, 1318 is close but not exact to the HF yeast, mouthfeel is the main goal with these hoppy beers with lots of hops around 170 degree hop stand.
I will come back to this thread for my next IPA, but I think I need to dive back into the Heady discussion otherwise its an information overload since water chemistry is new to me. I will be kegging an extract 20 minute APA tonight that I am using Conan yeast on and it had a 30 minute hop stand. My last version of it got me 1st at bluebonnet out of 42 pale ales, but I continue tinkering with it and want to see how it differs with those changes. I plan on going all grain in my next few batches, it was just the easy option to brew after Burning Man.
Keep at it.