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Spring wheat with black lime and lavender, classic style pale ale with centennial, and NE IIPA with columbus/Vic secret.

Damn, you guys are really getting me pumped to try the Strata I have sitting in my freezer! Mosaic can be really hit or miss, but there is some SERIOUSLY great Mosaic out there. You'd be hard pressed to dislike it if you've tried any recent cans of Pompeii or Sosus from TG. And since we're...

A question/theory that I have (it may have been brought up earlier) about Tree House's process is, assuming they are using 3 different yeast strains, what if they are: - fermenting primary all the way out with S-04 - soft crashing the S-04 out/dropping the yeast - warming back up, adding dry...

Toppling Goliath. I agree 100%. They have their packaging process down just like The Alchemist. If it's been kept cold, don't worry if it's 2-3 months old. IIRC, they are using S-04 on their lower ABV cores (Pompeii, Sue, Gold Nugget, etc...) and 007 on their doubles still. That may have...

Go for it. It’s just Imperial’s version of LAIII (1318).

I like this method. Sometimes I will do that, especially when I am working with hops I don't know as well. I find some hops work better hotside, some work better coldside, and some work well for both (depending on what you're going for of course). For example, when I'm going for juicy; I...

I've ordered from northern brewer and morebeer a few times over the last two months. Northern Brewer has about a 5-7 delay before your order is picked and shipped, after it's shipped the time to get it to your door is about normal. Assuming you're in the cities, probably overnight. More beer is...

The Mosaic, Simcoe, Amarillo beer I did was (10 gallons packaged volume): 8oz Mosaic Whirlpool, 2oz each of Simcoe/Amarillo Whirlpool, 6oz simcoe dry hop, 4oz mosaic dry hop. I would have added more Amarillo to the dry hop, but I ran out!

Mosiac, Simcoe, Amarillo is quite good!

If you try the Duvel clone again make sure you let us know how it turns out!

I would also definitely move that 158F rest to 163F. That adjustment and reducing the intensity of your boil should help a lot. I can't recommend checking out that link enough though. You will find a lot of additional helpful information.

If only it were that easy!

The mash schedule looks pretty good. I would adjust it slightly to the following: 131F - Not really necessary. I would eliminate it for simplicity unless you're using the time to set mash PH before the beta rests. 149 - Keep as is or, if you can, split into three rests of 20 min each @ 144, 148...

What is your step mash schedule, what Pilsner malt are you using, and do you get malt lot analyses sheets? Edit: In this case, gentle boil means just barely more than a simmer for 60 minutes. Shooting for less than 10% evaporation.

Do you step mash? Do you use a gentle boil? Do you naturally carbonate or spund? Those would be the first things I would look into to improve head retention.

Then yes, you will probably want to do a D rest.

I'm mostly commenting so I start getting updates from this thread. I did know that TG switched from 007 to 04 on most of their cores, I had not heard that a collab with Nate was one of the reasons they did that. They've been putting out some amazing beers since the new brewery went up.

What was your pitch rate? The obvious answer is, taste it and see if it needs one before you do it.

Grain will "oxidize" as well. Unless your hot side is REALLY tight and you're gotten used to the low oxygen flavor, you probably won't notice any flavor change. But, tightening up the hot side of your system and using a gentle boil can help lower the SRM of your wort. My beers since switching...

If you have access to sinimar, use that to increase the SRM. If not, you could cold steep some of your chocolate malt.