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Note: the "him" he's referring to isn't Nate, but his boss (he interns at a brewery in CT I believe) who also claims Hill Farmstead uses Conan.

I do think it tastes "cleaner", "brighter". Do want to continue using for that benefit, but need to dial in the proper amount I think (not sure if the "proper amount" actually has the same effect as too much — I've only used it here and in a much lower amount in a saison afterwards.) edit: yes...

Also the whirlfloc has basically turned this last batch into a clear beer, a very slight haze compared to the previous with essentially the same grist and technique (but with Conan) and no whirlfloc. Hoping that reducing the amount, reduces the effect.

Yeast wouldn't explain the difference between Julius and other beers though. When I say bread it's more of a toasted bread, but it could also be something like Columbus. Anyway ordered some pale malt to split with the 2-row and some Fawcett caramalt out of curiosity. Gonna try LAIII with some...

I always get that too. Swore there was Munich, but he has said "doesn't like" Munich in hoppy beers. I started to use Vienna, and always like the beers I make with Vienna in them, and now I use it all the time (in Saisons too). At the brewery they had Vienna and Munich. We know Julius doesn't...

I'm interpreting Nate as basically meaning anything that's not 2-row as a specialty malt, and in that usage I think Nate might say that something like Vienna, and even Dextrin and carafoam are "specialty" malts. Totally agree that "simple" can be and often is great. But also some of us in here...

I've always suspected that one was in Julius at some percentage from the color and is consistent with the "pale malt" description. He has said on Twitter that the recipes are basically the same, but process and quality of ingredients has changed and or improved.

Well I think we have to assume that carafoam is in most of their hazy beers — a. he said it. b. I've seen it at the brewery. Vienna is something I've seen at the brewery. It's SRM is light enough to be consistent with their appearance as of late. That's one specialty malt. Crystal. Pale malt...

Likewise, Nate Lanier, head brewer at Tree House Brewing says of his IPAs, "we use just pale malt as 95 percent of our grist in several beers." And those beers are called Bright:Simcoe/Amarillo, Bright:Nelson, Bright:Mosaic (yes, it's time for me to put an order in for malts)

Vienna has to be one. I'll say that many of the beers now have a very similar appearance. Maybe Green and Haze look different, seems to have a lighter SRM in most recent pics.

crafted with "Pale Malt" and "simple malt bill" are your only real clues — if you get them at all — on the new description pages. vs. In the course of the Curiosity series, I have discovered specialty malts that play well with, and accentuate certain hop varieties. In fact, I think this is a...

Yep, that's what I've noticed. Normal NEIPA head vs cartoonish whip cream head.

First thing that came to mind was Tetra. Like it seemed just all of a sudden he started sharing some head-centric photos of beers. That's what made me think magic bullet type solution vs evolution of process. But for all we know though there's just a setting in the preferences for their brew...

The NEIPAs I've made with rye have been really nice and really hazy. No real spice character once carbed and conditioned. Of course this triggers which one: rye malt vs flaked rye (I used both)

Probably: 20% Carafoam 5% Vienna 5% C10 10-20% "X" 50-60% Rahr 2-Row or Golden Promise

I definitely prefer the convenience of Trillium vs Tree House, but also greatly prefer Tree House's offerings.

Interesting. I assume that would require tinkering with your boil off rate.

I hear this a lot about GNO, though I've also heard that those flavors don't translate into the final beer but that maybe the creamy/silkyness does. They are also like a crystal malt, I'm wondering how much might be too much in that regard. I'm around 5% now with C20 — would 5% GNO in addition...

Mind explaining "hot breaking to a simmer" for me.

Every time I prepare to order for the next beers this runs through my mind: No flaked anything No wheat *Most* IPAs have no oats so it follows... some do. Oat Malt or Golden Naked Oats? Never used GNO. Past few beers have tried oat malt and/or wheat , don't find any notable difference relative...