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Indeed it is! I absolutely love CTF. I don't live in Charleston anymore (haven't for quite some years), but I've still got buddies down there who get me beers from them and I always swing by when I'm in the lowcountry. You in Chas? Other than switching up the hops (more on that in a minute)...

49% Pils 42% Malted Oats 6% White Wheat 3% Raw Wheat Hops: Vic Secret, Citra, Bru-1; all whirlpool, DDH, and a keg hop Yeast: Voss Kveik Kegged 2/13

I had been waiting on better weather to get a good outdoor lighting shot, but weather has been crap. Regardless, I'll snap one tonight.

Pretty damn well pleased. This one definitely has the best body and mouthfeel of any of the countless ones I've brewed before. On rebrew, I'll probably drop the raw wheat because I don't think it added much (but I may feel different after I brew it). I think I definitely got what I wanted to get...

I do a 3:1 chloride to sulfate ratio. That's what I do for all my hazies. For this one though, I added a tough of NaCl (about 50ppm) in hopes of providing a slight sweetness perception to contrast the "juiciness."

4.2 SRM. I agree, some of my Sunny D bombs have been in the upper 5, lower 6 SRM ranges. In the past I've hit the orange color with around 2% honey malt and 5% light munich (like 8-10L). I've been doing 3:1 chloride:sulfate for a couple years now. This one, however, I added in a small amount...

I brew this on 2/8: 49% Pils 42% Malted Oats 6% White Wheat 3% Raw Wheat Hops: Vic Secret, Citra, Bru-1; all whirlpool, DDH, and a keg hop Yeast: Voss Kveik Kegged 2/13 Hopefully I can update this post with a picture. I was wanting to get one with some good outdoor lighting, but it's been...

Just opened mine to look, and it's at 1.033. Is that what yours was set to before? (Didn't know if it differed between versions of BS) Out of curiosity, what made you choose 1.029? Thanks.

I'm thinking this is what happened on the beer I brewed Saturday. Grist: 49% Pilsner 42% Malted Oats 6% White Wheat 3% Raw Wheat I double milled the raw wheat (More Beer milled it, then I ran it through my mill again). Missed my OG 7 points low. As I milled the malted oats I was thinking maybe...

Why are the hops prices significantly more expensive than ordering from Yakima Valley Hops? No flame, just curious. I know you mentioned shipping, but even then they seem steep.

Thanks, Iso. I think I may stick with what I've got now and adjust from there. I'll report back in this thread. Brewing this weekend, fermenting with voss hot, so it'll be done quick.

Alright, so I'm designing one to brew this weekend with a heavy portion of malted oats. However, I am also planning to work in a small amount (5ish%) raw wheat. I'm seeing more and more people use raw wheat, I have yet to use it, so wanted to give it a shot. My question is, would you use raw and...

Man, damn you posting those cans just making me wish I had some!! I brought back a case of their All Citra Everything last March that was absolutely phenomenal.

Gotcha. I've also never seen them specify flaked oats. I haven't been to OH since March 2019, but I just pulled up my picture of the taplist and it mentions oats plenty, but never specifies flaked oats. You've definitely been there more than I have though I'm sure, so it could have just been the...

Most people are thinking OH is using malted oats instead of (or a much larger portion than) flaked oats.

Are you also putting wheat in the grist, or just base and malted oats? How much lactose are you using?

Awesome, looking forward to it! I toast roughly half the oats for a maple-bacon-coffee-breakfast stout I do at least once a year. I love it in dark beers. Not sure I'd enjoy it in an IPA...

Did you brew this yet? After being in a NEIPA color slump the last few beers, I'm planning to try an entirely different grain bill, and was strongly considering 50% oats (flaked and malted) but haven't yet decided on the lactose. Super curious how this turned out if you've brewed it yet!

Scott Burgess is the brewer/"owner" of Bierkeller. I'm assuming he's basically operating as, essentially, a retailer without a taproom. So he produces the beer, it goes through a distributor to get to his popups. I'm virtually certain he does special event permits for the actual events.

He brews at Swamp Cabbage. When he first started, IIRC, he basically contract brewed his own stuff at Swamp Cabbage. But now I think he's basically using the space and has added some of his own equipment (brite tank(s), possibly fermenters). Regardless, he has to be going through a distributor...