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I’ve experienced a few local commercial examples lately that fall short with the carb. Literally...no carb, to maybe 2.5 at the most. Proper carbonation does wonders for a beer.

This is actually a pretty good read: http://spontaneousfunk.blogspot.com/2015/01/saisons-farmhouse-ales-general-thoughts.html His practices are a little counterintuitive to the style....a little more chloride (not NEIPA ratios). Helps body while the yeasts are still able to dry the beer out...

If we really want to split hairs here...at 84f and a hydrometer calibrated at 60f, .998 would actually be around 1.001. But it got low...and dried out is really the important part.

That’s my issue with TH...an honest representation of ingredients is all I ask....of any culinary/beverage endeavor. I feel like that’s the big difference between them and HF. I’ve been able to pick out hops from HF beers without knowing them...from taste. I have a harder time doing that with...

Good to hear. Thanks for the info. Please let us know how the beer turns out.

Good article here: http://www.browneandbitter.com/2016/06/basic-spelt-saison-recipe.html The article (and this one: http://thirdleapbrew.com/brewing/brewing-with-raw-spelt-saison-du-spelt/) leads me to believe a cereal mash is needed for the unmalted spelt. I recently used malted spelt and...

What would you say the difference is between to two breweries? House character....etc? I’m in the HF camp myself.

Had HF Double Galaxy yesterday. I don’t understand why there isn’t a long running thread on Shaun’s beers like this thread.

I’ve had mediocre versions of both draft and cans. I would admit the first time I had Green (on tap) it astonished me how soft it was...like you were describing. Although the flavors were all out of whack....at least to me. The second time (months later and again on tap) everything was more...

What would account for that spice/pepper note in the draft beer? Serving too early? I think that’s part of Nate’s house character for his hoppy beers...it’s intended. My observation of that character isn’t meant as a negative.

I was there the same day and probably time. The last couple times we have gone the lines have been minimal. Had Curiosity 65 and that was nice. I love the mouthfeel Galaxy seems to contribute. My wife got Spring and wish I’d gotten that instead of Eureka with Mosaic which seemed a bit...

This is a Wyeast Farmhouse Ale/ Brett B mixed ferm. All Pilsner malt. And Nelson. I’ve done this twice now and really like it. Nelson is fantastic in a Saison. This second batch is a little too strong on the leather and pepper but very refreshing and satisfying...dry. Aroma is...

Would you mind sharing how you bent such a tight radius in the copper tubing? Did you fill it with sand to help prevent deforming the tubing? What size tubing did you use?

Any more progress on this chiller idea?

I’m just a simple person. Hard for me to tell what’s providing what flavors and textures if it’s too complicated.

A lot of different grain there. And lactose. And sugar. I digress. Try cold crashing before dry hopping. Finish fermenting...crash for two days...warm up a bit and dry hop.

Please post a recipe and process in detail.

I hear yah on the safety thing. Maybe (overkill) the dry hopper could be made so you can purge it before attaching it to the fermenter...in order to help prevent over pressurizing. This very concern is why I’d like to figure out a way to do this in a keg...which I ferment in now. Using a lid...

Yeah. They just did a podcast on the brewing network....I think I posted a link earlier in the thread. In it one of the Yakima guys recommends purging your vacuum seal bags a couple times, sealing, and then storing them at something like -80f. But says a freezer will do since most homebrewers...

These guys have done a lot of research and their own experiments: http://www.lowoxygenbrewing.com As I understand some of their reasoning and approach...one advantage commercial breweries have over home brewers is the amount of surface area vs the volume of beer. It’s easier for home brewers...