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I would also recommend not adding more yeast. 1.020 after 5 days isn't horrible and you could probably get it down to 1.015 by adding the dry hops and letting it sit at 70* for 5 days.

Wasn't going for a KBS clone, but I base my stouts off of that clone just as I base my IPAs off the Heady Topper clone. My mash pH was ~5.5 at room temperature.

I see the massive initial dry hop. From my experience that is definitely what this clone needs - amongst all the other things. So how close is it? I'm still thinking we need a second dry hop of ~3 oz for our homebrew techniques. Either that or maybe we aren't dry hopping at the right temperature.

Hello - Efficiency was close to 75%, would have been over 70% even without the sparge, and could have been close to 90% if my kettle was bigger as I actually had 4 gallons of 1.015 OG wort left from the sparge. Of course then I would have ended up with over 9 gallons at 1.040. IBUs calculated...

6 Gallons: 5 lbs Pale malt 4 lbs Golden Promise 1 lbs Flaked Oats 12 oz Roasted Barley 550L 12 oz Pale Chocolate Malt 200L 8 oz Caramalt 4 oz Blackprinz 2 oz Acidulated Malt 12 g Gypsum Mash at 144* for 60 minutes in 6 gallons water. Step mash at 154* for 10 minutes with additional 2.5 gallons...

Anybody got a good email relationship with John? I've heard some people say he will answer specific questions about the Heady Topper brewing process through email. I still have two things I'd like to find out. 1. What is the yeast pitching rate in million cell / ml / degree plato? 2. What is...

Maybe his was 5.4 at room temperature, which should be ~5.1 at 150*. Then again maybe not. My pH meter doesn't work above 60* C so I cool a little of my mash and measure at room temperature.

The beer was good. Not my best ever, but it was only a single dry hop. Probably could have used some more time to carbonate better as well.

Bottled everything today. Gravity was down to 1.008. Tastes really good.

UPDATE Since I can't edit my original post I am updating the entire list and adding some new entries. This update is based on using the hop as a single dry hop with Conan yeast. Belma - Fruit and citrus, and I hate to say it because I said I wouldn't compare hops to specific fruits, but...

Had been taking the temperature up to 68* over the last 3 days. Gravity was down to 1.012. Added dry hop: 1 oz Simcoe, 1 oz CTZ, 1 oz Centennial, 1/2 oz Apollo, 1/2 oz Comet, 1/2 oz Citra, 1/2 oz El Dorado

I started my latest DIPA on Wednesday the 16th and want it ready to drink as soon as 2016 rolls in. I didn't add the yeast until around midnight and active fermentation didn't start until Thursday afternoon, so I am considering the 17th Day 1. I just got the Ss Brewmaster Bucket, but didn't have...

What about hardness? What about calcium? The Alchemist adds a lot of gypsum to Heady Topper so if you want to clone it I would advise adding an appropriate amount of gypsum to match their numbers.

Trust me pH and hardness make a HUGE difference when it comes to IPAs. I use 20g of Gypsum and ~2% acidulated malt to hit a post mash pH of 5.4 at room temperature and hardness of 750ppm in the finished product. If your hardness and pH aren't right your clone won't be there.

If it's 1.014 before you've even started dry hopping it could very well drop a few more points. Once you finish it, take a small sample and let it go flat to see where your final gravity actually is. 1.010 is actually a little dry for Heady.

Interesting, I usually get well over 90% attenuation from WLP099. So does anyone actually have experience finishing a beer they started with Conan using US-05 because I have actually used WLP099 to finish a beer I started with Conan and the highest FG I ever had from it was 1.012 - from a...

Maybe Conan is unreliable and I got lucky both times and got great strains, or maybe Conan isn't so great at lower pitching rates. From my experiment Conan attenuates better than WLP090 (which attenuates better than US-05 from my experience) when pitching at 1.0. Or maybe people just aren't...

I use a Big Mouth Bubbler currently, although I will be purchasing a Ss Brew Bucket and chest freezer in the next month. I also pitch at 1.0, but I will probably change this in the future as I heard the Alchemist pitches lower. Anyway, this is my experience, and I actually did a head to head HT...

Don't know why you guys are having attenuation issues with Conan. I have used both Conan from a can of Heady Topper and GigaYeast. From my experience it attenuates way better than 05 or any of the standard clean yeasts including WLP090 (San Diego Super Yeast - the fastest and highest attenuating...

I know this is kind of an old thread and the focus is about creating hop extract for aroma, but it is the most extensive of the hop extraction threads so I figured it was the best place to post about making hop extract for bittering. I've tried so many hops so I have well over a pound of pellet...