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At the end of active fermentation is perfect and your timing right now is good. That's when I do mine on day 5-6 after the temp has risen to help the beer finish. Scott Janish posted something about the biotransformation of oils stating that it is true. He theorized that you could put the dry...

Please keep us posted on this porter!

I've thought the same. I have a friend that checked the final numbers of a HF IPA and found that the finished sulfate level was at 20! Grain will add some sulfate to a beer so my friend believes that they found a grain that adds very little sulfate and they probably don't add any gypsum or a...

This is what I do. I cold crash my brew first for two days on day 10-12. Then will rack to purged keg. Only have done two so far but both have shown no signs of oxygenation.

+1 to this. I'll cold crash two days though. Don't cold crash too low as you will get too much to drop out, some protein and those precious hops oils. No need to cold crash lower than 40*, at least that's what I do.

I just did a Simcoe, Nelson and touch of Mosaic NE style and absolutely loved it. I was worried about Nelson dominating the show so I went 2:1 Simcoe: Nelson at FO, then 1:1 at dry hop in the fermenter and then 1:1 Simcoe and Mosaic in the keg. So freaking good. Small bittering charge with...

I've had some Hop Drops lately and I'm not very impressed anymore. It comes across harsh to me. I used to love those IBUs and bitter but now I'm more of a hops flavor guy with lower bitterness, ie NE style. It's fun to have every once in awhile but don't really seek it out anymore.

I'm not sure on quantities and it does matter what your starting water profile is but I've done Cl: 130 and SO4: 60. Use EZ Water Calc or Bru'N for help. Some people have gone higher with Cl. I add mine to the mash only. I would recommend mashing slightly higher, around 155*-156*, and use lots...

That beer looks AWESOME. My mash temp is about 154 right now. I was concerned that using the 1318 strain (lower attenuating), mashing too high , and my grain bill would give me attenuation issues. I was trying to get my FG to around 1.014 ish but just wasnt sure (usually my "regular" ipa's...

All looks pretty good to me. What's your mash temp going to be? I've found mashing high, at 156*, really helps with mouthfeel. I've made this style my last three times brewing, and plan my next two brews to be NE style with different hops, and have upped the flaked grain to 30% and mashed...

What flavor did you get with El Dorado? I ordered some El Dorado to use in a NE IPA upcoming and was worried about flavor so was just gonna use it for DH.

I think fermentation temp could play a role to get those aromas. What temp did you guys ferment at?

Did you pull the keg out of your kegerator/fridge/keezer? If not you could do that to get the CO2 to escape quicker and then still vent. If you leave it in your cooling unit it might take a little longer.

I believe I created a Fort Point clone thread if you search for it. I didn't do a side by side with mine. I just decided to try 31%. There's a local brewer where I'm at and he's been doing about 40% with white wheat though. I just like the mouthfeel with it. Little thicker and really adds to...

I've been brewing some NE style pale ales with 31% flaked wheat/oats. They've been coming out amazing. Here's a couple of pics of the same beer just different angles for pictures. I did the Fort Point clone from BYO and thought it came out kinda thin. Not the fullness I was looking for even...

That really does clear!

First time kegging. Happy with how this brew turned out but still under carbed. I did miss FG by a bit but not too worried. Couldn't wait any longer and had to try it from my new kegerator! 62% 2 Row 31% flaked oat and wheat combo 5% carapils 2% honey malt Mostly Simcoe, Nelson and a touch of...

F*cking beautiful

Saw your beer on Tree House Facebook page. Loved it. Great color, I but the taste and aroma are dynamite!

What's your hopping schedule? I'd like to compare it to mine. My last batch size was about 3 gallons and I added .2 oz of Columbus at 60 and then 3 oz at 180* WP. Still came out a little too bitter for me. The last one I made I moved the bitter to 30 minutes and bumped down to .1 oz. it's...