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It was specifically and definitely Carafoam (I took a pic — also visible Vienna and Munich, all Weyermann) and Nate has mentioned carafoam in regards to a "fine haze" as I think he put it. On oats, "most do not" ... sort of equals "some definitely do", or at least it leaves it in the realm of...

I'm at 5 days into fermentation with 15% T-58 late citra hop extract addition (10 minute) mash/kettle ph of 5.2 5% flaked barley addition (?head retention?) 3.5% C40 addition (sweetness/color correction) As always FG has already been hit. Really, really orangey is the biggest thing I notice...

44g vic secret (21% AA!) 15g amarillo 8g simcoe 3g columbus My thinking with my kettle hop additions has been maximizing the actual amount of hops - hence the short contact times vs less hops for longer whirlpool etc. I used lactic to bring ph down. (added to water before mash based on beer...

2.5gal batch 42.5% rahr 2-row 20% TF pearl 20% weyermann carafoam 10% flaked 5% weyermann Vienna 2.5% C20 targeted 70 IBUs (beersmith) Hop extract (columbus) at 45m for 20ibus Vic Secret with a pinch of Amarillo and Simcoe at 5m for 20 ibus Vic Secret with a pinch of Amarillo and Simcoe and...

My T-58 starter had some banana to it as well if I remember correctly. Can't recall picking that up myself in TH, but banana is prerequisite for bubble gum.

It's crazy how much better my last beer is now at just over two weeks conditioning is versus 1 week. 21 day timeframe makes a world of difference.

I don't think so. The grist hasn't changed all that much over many, many iterations. Naturally carbing made a difference vs force carbed with no change in water additions, but adding salt(s) and moving those additions to the boil made a much bigger difference. On this point I'm very, very happy...

Mouthfeel is great, very soft, very full, compares quite nicely in this regard to TH that I have on hand. This and the previous batch were forced carbed and have been my softest yet, but as I said with the last one, probably not because of forced carb, but because I switched to using more...

I avoid Munich (and honey) malt now out of fear of my SRM getting too dark on me. How does the sweetness compare?

Forced carb. Does it stink... hmm... pretty big nose on this one, this 2017 Vic Secret is potent stuff.

Thanks. Yep, 88/10/2. Comparatively I think it would need more, I can't really find it when trying.

Took my first full pour last night from the batch with KCl — very soft, very full, so I'm pretty happy there. I need to dial the crystal up a hair though in comparison and to my personal taste. This was primarily Vic Secret with a bit of Amarillo and Simcoe. (Split rahr 2-row with pearl, 20%...

Interesting, but... if I recall it was the low ca *and* high K that had "us" thinking about KCl.

FYI: Variety specific hop extracts http://www.farmhousebrewingsupply.com/ibu-injectors/

I'll probably go 13-15%. Of the three, T-58 is the fastest to take off from what I remember. IMO very noticeable in Green. Interesting: found some Mystic DDH Amperage which is NE(Belgian)IPA. Very similar spice quality but minus the subtlety, which sort of blows the whole thing. The spice you/I...

If we assume dextrose=corn sugar for Nate, then this has to be Bright — based on that recent tweet. Also in that article/ad for extracts, Nate says he isn't afraid to use them later in the boil for flavor contributions.

That hurts my brain when thinking about carbonation, but — I think we can definitely rule out sugar in the mash.

Looks, sounds very nice.

Very nice. How was the ... mouthfeelz?

Green tonight. After drinking half, let other half get warm to near room temp, lots of pepper. Confirmation bias I don't know, but man just like the T-58 starter as I remember it, which was of course — also at room temp.