Recent content by medwaybrewer

Where have you seen this?

A couple things: 1. I posed a follow-on question to Nate about NEIPAs and he said he doesn't go high on Chloride and lower on Sulfates. But he is pretty obscure with his responses so who knows. 2. I agree with you that the sulfate and chloride levels of Mike's beer were right in line with...

Where does one find the haze results?

Melville - what's your targeted water profile? I'm not sure what Nate is doing here but this article with the Alter Ego analysis shows the Calcium levels pretty low: https://byo.com/stories/issue/item/3590-minerals-profile-in-the-glass If you look at Tonsmeire's measured water profile to...

Thanks. I am always comparing everything to Tree House. There aren't many commercial examples that can hit the same mouthfeel as them. Bissell Brothers comes close but they still can't reach the Tree House level, in my opinion. I am probably going to brew another one this weekend. I was...

I am getting a fairly "thin" body from this yeast but I'm not sure if it's a function of the yeast or water treatment. The last one I did was 1.060, finished at 1.012. It was about 40% split between wheat, flaked wheat, flaked oats, carafoam. Water built from RO to hit 150PPM sulfate and...

I like the tartness that the S04 blend drives and I believe this helps with the juicy character. But I haven't gotten that nice full and round profile from it yet. But that could also be a function of my hopping and water profile to match. The WY1318 just doesn't attenuate that well in my...

I've used this combination twice, on 11 gallon batches. The approach I took was to make a large starter with 2 packets of S-04. That gets me to about 500B cells. Then on brew day I dump in about 1/3 of a packet each of WB-06 and T-58, which is maybe 40-50B cells each? So roughly 10% of each...

Also what are people using for the natural conditioning processes? I have not found any benefit to dry hopping at high krausen and have found that I get the best aroma dry hopping at TG or very close to it...for only about 2.5 days around 60F. So given this, I could ferment out, dry hop...

Anyone that has been experimenting with this yeast combination...do you like the results? Is it giving you the character you're looking for? Just looking for a little guidance. I'm planning to brew my 21st batch of "New England IPA" tomorrow. I've always used Conan or WY1318...with the...

Has anyone tried just mixing these three yeasts at the beginning and doing a single primary fermentation? Also I'm not following the CBC-1 killer yeast concern. Maybe I'm missing something. If primary fermentation has completed and then they start conditioning with priming sugar and CBC-1 why...

Anyone else have thoughts here? I know that, according to the style guidelines, its supposed to be 20-40 for a Baltic porter. I was trying to hit more of the Jacks Abby Framinghammer style by using a Breakfast Founders Stout clone as the base recipe and modifying it to have brown sugar, lager...

Thanks. Another question...when I tested SG I also couldn't help but taste it. The malty taste is fantastic but its followed up with a VERY bitter taste that lingers on. Not a good hoppy bitterness but an unpleasant bitterness. I only used 1-1/4 oz of nugget at 60 min, 1-1/4 oz of Willamette at...

I had a Baltic porter like style I brewed to an OG of 1.075. I used saflager w-34/70 at a temp of 54F in my basement. When it hit around 1.025 I brought it upstairs to my kitchen which is about 65F. Its been about 3.5 days and it hasn't completed primary fermentation. Gravity is about 1.017, I...

I ended up going with a 12" domed false bottom from morebeer and it works great. Sent from my Nexus 7 using Home Brew mobile app