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That is disappointing. Eviscerated pathway of beauty is one of their best beers in my opinion, might have been a bad batch. I have been buying cans fresh direct at their brewery though so maybe that is playing into it a bit. I have some incognito I bought a few months ago and haven’t gotten...

Recently stopped back into to Tired Hands for a couple 4 packs of hazy IPAs. they keep getting better. I actually prefer their beers over places like fidens, treehouse, etc. The one thing I notice with their hazies is that the hop aroma and flavor is unique to them. It is very fruit/tropical...

Just brewed one with 4 oz Nelson, 2 oz t90 Citra, 2 oz Citra lupomax and it turned out perfect. The Nelson came thru slightly and the Citra provided a solid backbone. Not necessarily “popped” but was balanced, not overdone like sometimes I get with highly hopped beers with nelson

That is very surprising. It would be interesting to know what they consider the 30 bbl. Is it how much they knocked out? Or is it how much went into the brite tank? I would imagine it is the volume at knockout.

Was trying to figure out the hops used in TH Haze. That beer IMHO has the best combination of hops used in the right ratios on the hot side and cold side. I’ve had it every year since 2018 and it’s still killer each time. Feel like it’s close to 100 IBU - staggered throughout the boil...

Dgallo - what does your dry hop process look like?

Pretty sure it’s fawcett oat malt

Solid. I’ve heard of the manganese issue but haven’t experienced it in practice. I think I’ll change my recipe around and see how it goes. What is your dry hop process/temps?

Good points - I will switch to some regular Citra in the hot side. I like to double dry hop solely for the purpose of layering the dry hop flavor at different temps. 55 F gives more fruitiness in my experience and around 50 F starts to pull more dank flavor. When the beer warms up the aroma...

Why is that? I’ve used both but flaked typically gives a lighter color. Also why not higher % oats?

Has anyone tried the Fiden’s Jasper clone? 1.075 OG 1.015 FG 5 gallons 11.25 lb Rahr pale 2.2 lb flaked oats 12 oz golden promise 0.35 oz Citra at 60 6.2 oz Citra at WP (175F 20 mins) 8 oz Citra DH Mash at 155 Ferment at 68 I’m thinking of modifying the recipe a bit and scale to 6.75 gal...

Thanks - I’ll give it a try

Trying to find a good consensus on dry hops used. From reading most of the pages here it sounds like only simcoe, but also sounds like could be more. Any ideas?

250 yes, 250 ppm SO4, 75 Cl. Just tasted the gravity sample at around 1.024 and it definitely has the heady “bite” as soon as you drink it. Very distinct, think it’s going to be a close recipe. I remember reading earlier in this thread that the SO4 was in the 300+ range from the alchemist...

Just brewed my take on heady topper saturday. 6 gal batch 100% RO 10 g gypsum 10 g epsom salt 5.5 g calcium chloride 16 lb pearl 8 oz dextrose Mashed at 149 F 1 oz CTZ 60 min Whirlpool - 20 min at 185 2 oz chinook 2 oz Amarillo 1 oz CTZ 2 oz Centenniel 2 oz simcoe A04 barbarian fermenting...