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@Bobby_M Just looping you in...definitely some interesting ideas in here.

I do still have access to the spent grain, but not sure if I can do this today. It would definitely be an interesting experiment though.

I suppose this is certainly possible, but I don’t really know that information. When talking to the owner of the shop he didn’t bring up any other customers having the same issue so I would assume that’s not the case, but I really have no idea. I don’t buy grain in bulk… I simply purchase it...

Same source as always. I’ve been buying grains from there for years. I actually spoke with the owner last week after it happened and then again today and we were both racking our brains trying to figure out what was going on. I am pretty certain that nothing has changed on that front. I’m kind...

I don’t recirculate. I simply stir it in really good, Put the top on it, and then I cover it with three large moving blankets that are excellent at keeping the heat in. I pretty much always have the exact same temperature after the 60 minute mash as I do right before the top goes on. So that...

I haven’t, But only because I’ve never had this problem before. I’ve done grain bills with the same set up, With even higher percentages of oats and this has never happened. Malted oats should actually works similar to rice hulls because they have the husk on them. I would expect a bill with a...

Hmmm...that definitely makes sense and would certainly explain things but it looks to be ok. I only stick the probe down a few inches into the water so perhaps it is significantly hotter at the bottom of the kettle? But even so like I said, I’ve done this exact same procedure so many times that...

Thank you… I hadn’t thought about this. I use a digital ink bird thermometer and assumed it was fine, but I’ll check it now and see. Fingers crossed…

So I’ll preface this by saying I’ve done probably over 100 brews with the same brew in a bag set up. I’ve never had any issues with the bag not draining at all, until the last two brews that I’ve done, and I have no idea why. It’s incredibly frustrating and I discussed it with another well...

I JUST emailed omega and they replied super fast: straight from the owner himself:

Yup, this is my current dilemma. I like the character of it and how it performs, but it just goes so dry. I don’t love using lactose but I’m not totally against it. The current beer I have going is 1.060 and it’s already down to 1.010 after only 48 hours. It’s still bubbling away and going like...

I would be specifically interested in the omega tropical ipa/white labs 644/sach trois. Perhaps I’ll email omega directly. I really like the character of this yeast but it ferments bone dry.

Can diastaticus yeast eat maltodextrin? I have a simple 1.060 beer currently fermenting with the omega tropical IPA yeast and it’s very quickly at about 90% attenuation. In the future I would likely add either some maltodextrin or lactose to try and keep the final gravity higher. I’m pretty...

I’ve always just pitched dry without rehydrating. If you’re accustomed to rehydrating, I can’t see a reason why rehydrating the blend would be a problem. All you’re doing is re introducing the dried yeast into a liquid state prior to introducing it to sugars. So in your case, I’d say weigh out...

I completely agree with the boozy aspect of them, but I guess it kind of just comes with the territory. I’m in central New Jersey and have access to Equilibrium and Other Half...both make ridiculously good triples. Also Magnify and Kane make great triples and Magnify has been making quadruples...

Where are you located? Just curious as there are some pretty phenomenal triples local to me.

Why even bother with the honey malt at all? I used it a few times at different percentages and never went back. I can understand if you’re looking for the sweetness/unique flavor it provides, but for me it kind of muddled up the hops, and as you can see makes the color darker. It was...

This. ☝️☝️☝️ I think I mentioned when we were originally talking about you making this beer that I rarely get what I want from Amarillo. (May have been somewhere else though) I never seem to get that orangey, grapefruit profile. It has always been very floral, earthy, and somewhat “noble” I’ve...

Looks great! What was the total hop load again?

Sorry to be a stickler but why do people always call S-04 “us-04”? I mean, obviously it’s because the fermentis Chico strain is “us-05” but there is nothing US about S-04. It’s 1 million percent English.