Search results

Added 2nd dry hop.

I'm going for a particular percentage of dank to fruity hops and using those particular 7 hops, so with some hops only 1/4 oz is needed.

Due to some recent recommendations by bobbrews in the Heady Topper thread and also based on my own experience, I decided to change my 7th Hoppin' IPA recipe so it includes no hops in the boil. I didn't use any acidulated malt so my pH was way too high at first and I had to adjust it during...

Not saying that what you made was on target, but I'm thinking maybe HT just isn't your taste. John Kimmich says HT gets even better after 10 weeks and I agree 100% as the best beer I ever had was a HT I had sitting in the fridge for 5 months.

The real Heady Topper calculates at 468 sulfate (read the 3rd post in this thread for an explanation of that.) https://www.homebrewtalk.com/showthread.php?t=481031

7 lbs Golden Promise 7 lbs 2-row 1 lbs Caramalt 2 oz Acidulated Malt 4 tsp gypsum Mash in 7.5 gallons at 150* for 60 minutes Add 2.5 gallons of 180* water for a step mash at 156* for 10 minutes 7.5 gallons pre boil, 6 gallons post boil 10 ml Hop **** @ 90 min 1 oz Simcoe, 1/2 oz Apollo @ 5 min...

I actually misinterpreted theveganbrewer's Heady Topper Clone Recipe Attempt 4 and was doing a triple dry hop on day 8, 14, and 21 (it's not easily readable to those who don't use BeerSmith and the pre-attempt information in his first post was also confusing his 4th attempt information as well.)...

This is a bit in response to the whirlpool question, but if the OP was still posting the recipe would probably be a lot closer to this now. This was originally a crowd-sourced recipe, and bobbrews is the only one involved from the beginning who still seems to be posting. I did this clone 4...

This ended up being really good, but IMO it would have been better with Conan yeast. I'll see if the part I'm lagering ends up any better.

The Conan yeast I got from a can has been giving me 85-93% attenuation consistently for the last 18 months, no need to let it sit in the fridge for any particular amount of time.

Bottled 3 gallons in 2 Tap-A-Draft bottles. Lagering the rest. Gravity was down to 1.009.

I think I'm just going back to Conan in the future.

Added second dry hop, same 2.5 oz mix, all leaf hops except El Dorado and Azacca. Gravity is down to 1.016 and I can't taste any diacetyl through the dry hops, however I'm going to let the temperature rise to room temperature over the next 4 days before bottling and possibly lagering some at a...

After 10 days the gravity is finally down 40 points to 1.024, and I can definitely taste a lot of diacetyl in the sample. I added the first dry hop: 1/2 oz Simcoe, 1/2 oz CTZ, 1/2 oz Centennial, 1/4 oz Apollo, 1/4 oz Citra, 1/4 El Dorado, 1/4 oz Azacca for a total of 2.5 oz.

I think some of the other TF malts mixed to some extent with 2-row would also be a good substitute for Pearl, and I really don't think it makes a difference which 2-row malt is used. By using a TF malt that is more bready than Pearl and mixing it with 2-row you can get a consistency that is...

50% Golden Promise, 50% 2-row. I've done the HT clone that way several times and I could not tell the difference from Pearl malt.

This is a slow yeast. It's been over three days and it's only down 20 points. Conan yeast would be down 40 points by now.

Conan is tart. Taste the beer you make from your starter and you will think it has lemon in it.

Moved it to a colder spot and I've been able to keep it in the low 60s.

The temperature does not want to stay down on this thing. I chilled it to 55*, had 5 gallons of frozen water in my Cool Brewing Fermentation Cooler with it, and it was 71* when I woke up. I've had to stick it outside numerous times and it will still rise 10* in about an hour even with all the...