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Had my first pour of the mosaic beer in where I used whirlfloc in the boil. Despite a 25% oat malt | 10% flaked wheat contribution beer is notably less hazy than usual. There is definitely haze there, but no murky/milky quality. Beer definitely tastes cleaner and brighter, like it seems more...

Nice find!

Took a hydro pull this morning of the mosaic beer I mentioned with a 81|15|4 blend — comical orange levels, and just a hint of twang to clue into possible English origin, something definitely not present in the Conan blend which is very clean in comparison. Also of note, on day 4 the beer is...

Was Conan a Ringwood mutation? Magic Hat uses Ringwood. So in that sense when Whute Labs "this is the closest thing to use for Heady clone" perhaps it's accurate. (Though I will say after much forum and comments reading this morning it does seem like it is Conan)

The beer I made with Conan in the blend vs S-04 turned out nicely — though not really sure if I can detect what t-58 and wb-06 are bringing (ratios with liquid are hard). That said there isn't anything so special here that I wouldn't continue using S-04, especially given the convenience. One...

I seem to remember the guy from The Yeast Bay chiming in at some point that 095 wasn't Conan. Magic Hat being in Burlington makes more sense than the Alchemist which isn't in Burlington.

One problem is TYB isn't always available (for me) and say you loved this — drift would surely be an issue. One thing about Fermentis is it's cheap, easy to get, easy to blend, and easy to reuse (the packet leftovers).

As I recall, the claimed credible source for HF=Boddington's was an assistant brewer "Dan" (presumably Dan Suarez)

Use less total wheat (under 20%). If you continue to use the malted wheat, definitely reduce the unmalted wheat (flaked). Combine or substitute with a different protein, perhaps one that is malted. Use a different yeast strain. Dry hop much earlier (36-48 hours *post-pitch* depending on how...

was this with one pack of 1318? Also, can you compare to a solo—1318 batch?

looks, sounds perfect.

Plan this weekend is to sub the S-04 with.... Conan (Yeast Bay Vermont). Hopefully the conventional wisdom of Fermentis yeast counts having 20 billion/gram is somewhat on point. Also going to try moving the beer to a keg on day 5, throw in a just a bit of sugar and the last dry hop for a couple...

I've had two EQ beers and really enjoyed both of them. Soft, full, saturated.

Lactose in the the last 10 minutes of the boil, vanilla in the dry hop.

The Galaxy and Cashmere with vanilla and lactose is an IPA with pretty much the grist and yeast blend % as before. Now have the stout with lactose, vanilla, coffee, and chocolate with s-05 and I think 15% T-58 on tap too.

C20 sweetness, C40, both, or a sweet malt mixed with rahr 2-row, like rahr's pale malt. Never tried it myself because they don't carry at the places I order from. But its darker color and theoretical sweetness make sense in a beer like Julius, AE, etc.

Same for me. Sweetness always higher than mine, the "magic" is at the very tail end of the finish.

My current is mostly Galaxy and Cashmere (with lactose and vanilla). Would use again.

Normal color, vibrant aroma.

Hmm... In the mash ( actually my mash water) I'm just adding all my gypsum and Epsom (and lactic). Once it's all in the kettle I add all my salt and KCl (note: I BIAB).