Recent content by HopVision

No one has really stated it, but I don't think most people on this thread are happy with the results from the yeast blend. I know I have not been. For me, T-58 is the overpowering yeast. Hard to get rid of that belgian character.

I saw that on The Craft Beer Channel. What a disappointing thing, waiting in line and spending money on a bad batch. People were still rating it high on untappd... here's the link , its at about 10mins

Let me be clear, the beers were still very good. Just not anything special. As I was trying to say in a previous post, the beers out west (even the "juicy's") seem to be much more hop forward. But, beers that I have tried on the east coast have a little more going on in the aroma department...

The cans I had were less than a week old. Alter Ego and Julius. Alter Ego was on of my favorites because I always got more of the yeast aroma from that beer. This was some months back though. I just remember the beers from Monson having more magic.

This is very true about pro vs homebrew, I suggest we alter accordingly as we will never be able to recreate it exactly... Just because its not what they are doing, doesn't mean it can't taste and smell as good... Or even better! Nate had to start somewhere after all. Maybe I should drink some...

I have not gotten that kind of head on any beer without using flaked adjuncts, especially wheat and rye. I'm not sold on them not using them... also, read somewhere a while back about a brewer putting yeast into secondary (no idea what temp) to create haze. One thing I want to mention being...

Forgive me if I missed this, but how much KCL would you add? More than 10ppm can be bad for yeast health and become a potential laxative no? The reason I ask is because I cannot keep the Ca at 100 and bring the CaCl up to 150ppm. I also read that 2g of KCL in 5 gallons of wort is something...

I also read somewhere that yeast aromas and flavors develop the most in the first 3 days. So maybe they pitch the slower strains first and on day three or at the end of day three pitch T-58 which is fast to ferment. That would give the T-58 less food to overtake the others.

Yeah, good call on the hops being the culprit. I remember people reporting the same with Mosaic which Alter Ego is heavy on. Also, Summit is known for the onion thing.

@Northern_Brewer - One of the things that I read in an interview with Nate has always stuck out with me, "Nate Lanier: My a-ha beer was Rochefort 8. It blew my mind at the time, and I still love it today." Isn't that an abbey ale? You might be on to something. I mean he had to have either...

From a thread from 2015

I'm confused as to why he wanted to mash in at 167... that seems quite high? Or is that just his pre grain temp, so it would be more like 157ish once added...

@brewindog what was the beer that reminded you of Tree House?

I was poking around the Lellemand website and under the technical data for CBC-1 it lists the following for primary fermentation, In Lallemand’s Standard Conditions Wort at 20°C (68°F) CBC-1 yeast exhibits: Vigorous fermentation that can be completed in 3 days Neutral aroma and flavor...