Search results

Re: "that spice". Just throwing this out there, confirmed they use hop extract, even late in the boil, including Chinook and Warrior. Chinook has a spice thing going on, I don't know about warrior (but it is in Haze). And extracts also come in Summit: "Specific aroma descriptors include pepper...

Occam's razor = F-2

Wasn't there some T-58 in there too? Yes, I'd love to see some FG numbers on these.

The last batch, almost all Citra. Kicked this keg this weekend and filled it with another of my usual malt suspects and latest yeast % blend, but with lactose (3.5%) and vanilla beans. Mostly Galaxy and Cashmere with some Amarillo and Vic Secret. Hoping I can use the lactose and vanilla dosing...

Also — water profile for a stout like Single Shot? S-05 or S-04? (Maybe with a smidge of T-58)

Anyone else with some carahell experience?

Love the pics, sounds like a really tasty beer. Tell me about carahell — how does it compare to C20 or C40 in terms of adding sweetness, and you think it contributed nicely to your foam? Also force carbed and mash temps?

That's about where it is for me too, and that's why I've been nervous to do it, though it's also guidance from the low na numbers on the TH profile.

I add the gypsum and Epsom and whatever lactic I need. Then I check the pH in the mash, but almost always 5.2-5.3. once I get it in the kettle I add the NaCl and KCl and check pH again. To be clear — no idea which part of this scenario is critical, just that all together this is making me...

I want to say between 30-40ppm on the Ca so that's the limiter on gypsum (I used Epsom to get the rest of the 100 ppm sulfate). The KCl is whatever it takes to get to 250ppm chloride after the Na from NaCl gets to something like 70-80ppm. I think I could skip the KCl and just go all NaCl — no...

Saw that. Just looked and the beer fermenting now was 87ppm of Na, which is a smidge higher than the past 2 or 3.

I can say switching from gypsum/CaCl added to the mash water to less gypsum & epsom & NaCl & KCl & no CaCl with the NaCl and KCl added to the boil has been my most notable improvement towards a softer, fuller beer. Note what hasn't changed is my Sulfate/Chloride ratio 100/250 but my Ca is way...

But aren't they just brewing 1 beer at Waterbury — Heady Topper (and essentially 2 at Stowe)? So basically at capacity, filling every FV, and blending multiples in a bright before canning for a homogenous final product? That to me is quite a bit different than blending different strains at...

Now that my last @15% T-58 batch is carbed up, I do get a very subtle pepper in the finish. I don't get bubblegum, but I don't really get bubblegum from TH. I used C-40 for this batch and the sweetness is close. I'm not sure I prefer it to C-20 for my personal taste but the appearance is great...

I do look forward to your findings, I just think for a brewery to tie up 3 FVs for every IPA, when it could be one... I'm skeptical. Just the additional cleaning time alone seems prohibitive, vs a defined ratio of dry yeast in one giant FV.

I don't see how blending (separately fermented strains) makes sense on their scale. Some of their recent allotments (2000+ cases) seem to imply just simple batching into their (many) 240's. Also the percentages are so small on some aspects of the blend — the mix and match of different size FVs...

Before I forget, a few pages back we noted TH was probably brewing a batch of Bright and according to the known 18-21 day timeframe, that beer should have dropped this Wednesday. Wednesday cans included Bright w/ Citra. No big deal, just wanted to offer closure on that.

Bright strikes me as not particularly hazy. That and the description as a "clean American ale yeast" always implied S-05 to me.

I took a small taste this morning, but wasn't really focused on anything beyond hop saturation and sweetness level. At this stage I don't think I can really separate the hop spice from anything else. In a week, I might have a better sense (only been in a keg since Tues.) I'm likely brewing this...

I'm the opposite, I very much care how my/all beers look (all styles), it is half the fun to me.