Recent content by Bizkit

Just a few of my thoughts and guesses below. Nothing special about the water profile looks like a 2:1 ratio of chloride to sulfate. If anything it looks like less than I would expect to see in a batch that size. Especially if the are using 100% RO water. The secret sauce he mentions i believe...

It has been a while since Monson but i made note of the temp changes in that order i am 99% sure that is what i saw. could be wrong tho .... i mostly came here to push that there is a possibility they are creating their signature mouth feel, nose and flavor thru enzymes or processes in...

Agreed. but hop creep tends to blow off diacetyl and i detect no diacetyl in their beers... ADLC is another enzyme used in production to remove the precursors of diacetyl. i don't think they are raising the temps back up on fermenters to chew thru the diacetyl. I have seen their temps set at 68...

Hi there long time lurker... Been following this for years... plenty of brews under my belt... I believe that s-04 is the yeast being used along with some techniques such as under pitching and sealed fermenters for natural carbonation. I am suspicious that there are also some enzymes at play. I...