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I know the DNA testing didn’t match with Conan but I have a buddy that’s a great homebrewer and he believes you can get some Belgian character from Conan at low temps. I’ve only used Conan once, and it was my most recent batch, and he said to let it ride high to get more fruity esters. Not sure...

That’s just yummy saturated hop flavor. When Treehouse brewed Green for the first time they said because of the amount of hops they used it turned the wort green, hence the name, Green. You’re good to go bro.

Process looks good. I did not cold crash because I didn’t want to add a couple of more days to the process. If you cold crash you’ll want the beer to warm again before adding krausened beer. I rocked/shook the carboy lightly the last few days of the beer being in the fermenter to help drop the...

The extra effort to krausen is worth a try once and see what you think. I’m going to continue to do it. My brew is a session/pale ale at 5%. Would be interested to get the ABV higher to see how mouthfeel and softness might improve. Or use a different yeast with lower attenuation. I’ve never...

I didn’t purge before chilling. I chilled and then hooked up the gas and the regulator shot up to 20 PSI. So then I bled the keg.

BrewersFriend has a calculator for gyle/krausening which I used. I reserved the amount of wort the calculator said to from brew day. Put it in a sanitized growler in the fridge. Then from there it’s all about timing. How long do you want the beer in the fermenter to ferment. After you decide the...

When I hooked the gas up to the keg it shot up to 20 PSI. So I bled the keg to get it to the PSI I like to serve at. I don’t use a spunding valve, FYI.

Thanks, Brau. BrewersFriend has a calculator for gyle/krausening which I used. I reserved the amount of wort the calculator said to from brew day. Put it in a sanitized growler in the fridge. Then from there it’s all about timing. How long do you want the beer in the fermenter to ferment. Pull...

Posted this on the Isolated Tree House thread and wanted to share here as well: If you want to elevate softness, try krausening the beer. I tried it with a beer I just made and it’s definitely softer. Inspiration came from a post from Hill Farmstead about krausening Mary (their Pilsner) and how...

If you want to elevate softness, try krausening the beer. I tried it with a beer I just made and it’s definitely softer. Inspiration came from a post from Hill Farmstead about krausening Mary (their Pilsner) and how soft they get it. Also got inspiration from wanting to make a beer like Bright...

That sounds awesome and exactly what I want to try and do. Save some of the original beer or maybe create another beer with some DME?

Softer more rounder feel?

Have you krausened your beer before?

Y’all see this from Hill Farmstead the other day? Ideas on carbonation to help mouthfeel?

Tried some Huell Melon with this style. Very much like prescribed, melon-like and some strawberry. Supplemented with 25% Citra. Tasty beer but Huell Melon doesn’t have the punch that the big name hops have. If you give Huell Melon a try just make sure to put a bunch in the beer! Fun to give it a...

No, I leave mine in for the duration of the keg but have it in a sack, tied to the keg and barely in the beer. So the keg hops might only be in contact for four days to a week.

Brau is right, depends on your system, methods and beer I’d say. A lower OG can be turned quickly while a higher OG should take a little more time for fermentation and clean up. My beers’ OG are usually 1.050-1.064. I overpitch slightly (to assure healthy ferment), ferment cooler and keg in...

They post these on their fermentors and bright tanks of the beer that’s in them. During tours I walk around aimlessly looking at them haha.

I had a buddy that was listening to a podcast or something and he said that Shaun Hill said the pitch rates recommended online are incorrect. From context and the sound of Hill's voice, my buddy believed that he was suggesting the calculators don't recommend pitching enough yeast. While Hill did...