Search results

Don't forget when you mash in you typically reach for a higher temp to compensate for the grain temp. Perhaps once all their grains are added to the 167 water it'll settle down to the right temp.

How did this turn out for anyone who tried the recipe?

I have not had experience with muted hop flavor in the absence of sulfates. I've noticed more rounded flavors and less drying effect on the finished product. Since my sulfate/chloride amounts are so low I don't pay attention to the ratio. My beers have come out very good. To maximize hop flavor...

I'd even go lower with your sulfates, like 10. Everything else looks good. Make sure your Bicarbonate is extremely low as well

Excellent! Please share the results when it's done

That's the profile of my well water. You could dilute with distilled or RO of it's too high

cool, thanks for the tips. I'll make the adjustments based on your feedback. thanks guy!

+1 for Centennial.

Inspired by Everett, I want to make a robust porter that's got a ton of flavor while still being balanced. I've seen the BYO clone recipe, and others, but I kinda wanted to do my own thing. I'd like to hear your thoughts on it! batch size: 6 gallons OG: 1.084 FG: 1.025 IBUs: 53 SRM: 40...

Except the dry hops. DS uses all citra except first addition

The recipe you have there is close to a double sunshine clone. I've made this a bunch of times and did extremely well in competitions. The oats will add a nice creaminess to the mouthfeel.

Do you know what your water pH is and what kind of salt/acid additions did you do? I never had a good experience with pH strips because the results are subjective to me. Did you see a significant efficiency problem?

It's incredibly smooth and the mouth feel is full. I think I would bump the oats down a little and add a touch more crystal, and swap the yeast to 1318. that'll be the next version I try.

I didn't get any belgian feelings with that beer. I would try Wyeast 1318. I've used it in an IPA and it leaves the beer very soft and has some residual sweetness.

Jump into this thread I started about cloning Eureka. I had really good success the first time around. https://www.homebrewtalk.com/showthread.php?t=532825

Flaked oats for me

what did you end up doing?

He needs to tape the probe to the side of the fermenter. That'll read a warmer temp than what he set it to and the compressor will kick it and cool it down.

I just had a problem with 1318 where it stalled around 1020. Had to throw some 05 dry yeast to finish it up.

I was thinking about flaked wheat too. Another thought I had was subbing oats for flaked barley or wheat, only because it contributes a slickness which could be perceived as diacetyl and I don't remember Eureka being slick. I think 1318 will help add the smoothness a ton.