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Added 2nd dry hop of 3 oz on 8-2. Had to sub Simcoe and CTZ for Apollo because the USPS sorting facility in Kearny, NJ is one of the worst in the country.

Added first dry hop. 5 oz of 7-hop mix.

I'm pretty sure it does change, not sure how much. When John Kimmich stated that he shoots for a pH of 5.1-5.3 people on this thread said that he is measuring after the mash at the mash temperature (which equates to 5.4-5.6 at room temperature), but maybe they're wrong. EDIT: I looked into it...

I was thinking of a brewery lab rather than a lab such as White Labs/Wyeast such as explained here: https://www.wyeastlab.com/com-propagation.cfm This is essentially a multi-step starter. From my understanding when a smaller brewery such as the Alchemist propagates from their stock cultures...

The difference is that the yeast is always pitched in an un-hopped beer with an OG less than 1.040, and I only let it attenuate 50-75% before cold crashing the yeast out. The bottom line is that my yeast has not lost any of it's attenuation ability in over a year. They are essentially doing the...

I harvested Conan from a can of Heady last year and have been getting 85-92% attenuation from it consistently. My trick is that I always hold back at least 20 billion cells and propagate it fresh every time. That way I always have the same generation. For my last beers I started with 50 billion...

Copy/paste from the recipe: 1.00 oz** *Columbus (Tomahawk) [14.00 %] Dry Hop 8.0 Days-0.0 IBUs 2.00 oz** *Simcoe [13.00 %] Dry Hop 8.0 Days -0.0 IBUs 1.00 oz** *Amarillo Gold [8.50 %] Dry Hop 8.0 Days-0.0 IBUs 1.00 oz** *Centennial [10.50 %] Dry Hop 8.0 Days-0.0 IBUs 0.50 oz** *Apollo...

Your pH might have been fine as the 5.1-5.3 pH John Kimmich suggests is actually 5.4-5.6 at room temperature. Also, that is the pH at the end of the mash. What you really want to do is check your pH at the end of the mash. If it is 5.1-5.3 at 150* or 5.4-5.6 at room temperature you are on...

The recipe is right here: https://www.homebrewtalk.com/f12/heady-topper-can-you-clone-390082/ I'm sure it's been done thousands of times by people on this board, and you'll clearly see 5.5 oz of total hops listed for the Dry Hop 8.0 Days additions. After that it says: Split dry hop in half and...

From my reading of the recipe, it is 5.5 oz for the 1st dry hop, and 2.75 oz each for the 2nd and 3rd dry hops, for a total of 11 oz. The first time I did the recipe I thought 5.5 oz was the total for the 3 dry hops, and the hop flavor was not matching up to Heady. Even my second attempt at the...

Exactly, that's why it's my recipe and not someone else's recipe, but I'm using a lot of the techniques that I learned from the Heady clone that IMO made it great. My last Heady clone (the one that IMO was a little better than Heady) still tasted like Heady and I changed some things from the...

The 50/50 mix of GP and 2-row is pretty much the same as Pearl malt. I'm using a little more Caramalt, but I'm not using wheat so I don't think the malt is much more complex than the Heady clone. The lower OG with the same volume of hops will result in a seemingly more hopped beer. I'm hoping...

I actually disagree with you. Fresh Heady is great, but according to John Kimmich Heady gets better after 10 weeks. I had some fresh Heady, but the last can I drank that had been sitting in the fridge for 5 months was far and above the best beer I've ever had...if only I could make my beers last...

Expensive equipment isn't necessary to make great beer. The most expensive piece of equipment here is my 8 gallon Tallboy Kettle.

I've done the Heady Topper clone 4 times, and previous to that I was working on my own IPA recipe for my 7th Hoppin' IPA, so with the things I learned from doing the Heady clone I was ready to come back to my own thing. So why is this going to be better than Heady...because my last Heady clone...

This stout ended up really good after 3 weeks on the oak chips.

I'm using 4 tsp of gypsum in my mash water to hit the high Ca and sulfate levels that will bring out the serious hop flavor that Heady is known for. That's how much gypsum is needed to hit 700+ ppm of hardness. According to the brewersfriend.com Mash Chemistry and Brewing Water Calculator that...

My recent clone with 4 tsp gypsum, 1% acidulated malt, and Hopshot for the boil is the best so far. I also got a pH meter so I can really dial it in in the future. At this point I think I'm going to play around with the hops a little and start doing my own thing. I had already changed this...

We clearly see that they are adding the equivalent of 4 tsp gypsum per 5 gallons.

The number may sound high, but 4 tsp of gypsum alone will add 700 ppm of Ca and SO4. 2 tsp of gypsum isn't out of line in the least for a 5 gallon batch, so I think going a little higher than this will mimic what they are doing. If someone wanted to do an experiment with 2 tsp vs 4 tsp we might...