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From my experience (live in Iowa, pick up TG somewhat regularly) Pompeii does tend to be clearer than Sue on average. If the cans are more than a month old, you can definitely pour a semi clear beer if you try to leave the sediment behind.

Is the bitterness you’re experiencing from the new batches a relatively “clean” bitterness, or is it very mouth-coating/drying/back of the tongue/unpleasant type of bitterness?

I’m really starting to settle in on soft crash to 52-55 for 24-48 hours (depending on yeast strain). Drop yeast and raise to 58-62 to dry hop for 4 days. Then hard crash, dump trub and warm back up to add sugar/CBC1 to natural carb. It seems to strike a good balance between hop aroma and shelf...

I’d find a local HBS and see if they can order you a full sack of Weyermann Kolsch (Cologne) malt through BSG.

I agree. I tend to prefer working with malted oats if I'm using larger quantities just because they are easier to work with. If it's under 10% of the total grain bill, I'll go with flaked oats. The flavor difference is very subtle, but you will get slightly more character with malted (depending...

You can probably get really close. Without the same grains, brewhouse, etc... it won't be Augustiner, but you can definitely make an equally good Märzen/Festbier at home. If you want to get the latest information related to the Helles article from the german brewing forum, I suggest checking...

Sounds like you made an American version of a maibock.

Let me know how that turns out. I’ve been hesitant to go that high, but I’ve been planning to give it a go at some point.

Generally that is the thinking. However, I like the way the SO4 helps the hops pop and the beer to finish “drier”/crisp. With a proper step mash and PH levels, my beers have plenty of body and mouthfeel without the additional chloride.

Apollo is a good hop to bring in some subtle dank.

I calculate it based on sugar weight by volume. You get about .51 volumes of Co2 per additional gravity point. I can't find my reference to that off the top of me head, but it was something from The Beerery/Low Oxygen Brewing website. There are two tricks. One is figuring out how much Co2 is...

That is specifically when dealing with hop creep. I’m saying priming sugar is hard to dial in with hop creep when using the primary strain. I haven’t used CBC1 enough to see how it responds after a soft crash dry hop. The limited amount I’ve used it, diacetyl wasn’t an issue and hop creep...

I naturally carb all of my highly hopped beers in the keg to help prevent oxidation. Sometimes I use the primary yeast (with or without a soft crash), sometimes I’ll soft crash and add CBC-1 with priming sugar. I haven’t noticed much/if any detriment to hop aroma but have seen vastly improved...

Actually I made a 2l starter with 2 packets, then decanted and made a vitality starter on brewday.

Pitched at about .7m/ml/plato calculated on brewers friend. Fermented at 63F. Very low in the esters department. Fermenting low seemed to help keep the "bready" and tart character from the S-04 in check.

Magnum or Bravo.

The water profile was built from 100% RO. The final water profile was approximately: Ca: 100ppm Mg: 15ppm Na: 30ppm + a small amount from the kmeta So4: 275ppm (approx. 250ppm from gypsum & 25ppm from kmeta) Approximately 50ppm of the Ca and 120ppm of the So4 was a boil addition of Gypsum. Cl...

I used a step mash: 145 for 20 min 149 for 20 min 153 for 10 min 163 for 30 min 171 for 10 min I got approximately 4-5 points extra points of attenuation from hop creep. I added dry hops at 68F, without soft crashing. So there was plenty of yeast in suspension. It definitely doesn't come off...

To be fair, I’ve never had anything from Other Half (would love to at some point), but I’ve been very intrigued by an oat heavy IPA for a while. So, I kind of went with an Other Half inspired grain bill and Trillium inspired hop bill on this one. It’s Columbus/Vic Secret. Sulfate heavy...

Thanks! Yes, also referred to as black lemon. (note, i used homemade black lime) Black Lemon : World Spice Merchants : Seattle's Premier Spice, Herb & Tea Shop