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Here's an example. I had a tremendous beer from Equilibrium x The Answer called Can It Be All So Simple. Blew me away. TONS of hop character and comically hazy. A lot of people are making beers like this now, maybe not as good, but as potent. You really don't want to go from that beer to a...

After having another Sap last night, and really letting it warm up for awhile, I guess I could say that "spice" does actually become kind of peppery which makes the little T-58 bell go off in my head. I don't get the WB-06 thing really at all. When I did T-58 starters what I got was a lot of...

My theory is that "hits to quality" are actually raised expectations and/or experience with other brewers making NEIPAs with more hop character, because that is surely happening — these beers don't fill a room with hop aroma and aren't 90% hop juice, instead more balanced, very rounded, and fine...

Got some Green and Sap (and HOTS) yesterday and don't find their to be any hit in quality. Actually like Sap more than before (Monson, but been awhile), which is hardly pine-ish at all, very nice. I just kegged my last batch last night so don't have anything to compare at the moment but uncarbed...

I don't know how you get to their 18-21 day grain to glass without the beer conditioning for a week to two weeks, be it natural or forced.

I bumped things a bit because the beer was bigger, DIPA vs. IPA.

I did not add the CBC-1. I don't know if I notice a difference in bubbles, because overall the beer is just softer — note that isn't better because I forced carbed, but because I changed my water additions (subbed half the CaCl with NaCl but with the same overall Sulfate:chloride ratio as...

For dry hopping it was like DH1: 100g (4oz) DH2: 125g (5oz) Keg: 100g (4oz)

I've keg hopped all the beers, whether they were naturally conditioning or force carbed, so I can't help there. This current beer I forced carb with hops in the keg vs naturally carbed in the keg with hops and it seems a tad "brighter" to me, but also took a bit longer for everything to come...

Basically did this and everything worked out fine, including Beersmith's predicted pH. Thanks all for the help.

My concern is I can't add the KCl into Beersmith, so even though I can spitball my numbers, my PH prediction according to Beersmith won't be accurate because I won't have filled out my entire water profile. We'll see how it goes.

Didn't try in a beer, just put a bit in some warm water and compared it to a glass of water with a bit of NaCl. Definitely preferred the NaCl.

@ThePaleAleIndian , @Livinon2 any ideas as to whether KCl impacts ph more/less/same as CaCl? And the math on KCl was it that NaCl had 1.267x the Cl right? How much more or less than CaCl? Want to give this a go tomorrow in a beer and want to make sure my numbers are roughly right.

Because this beer with added salt and Epsom is definitely softer than all previous attempts.

Re: kcl, was going to try this last brew, but tasted it — terrible. Does any of that filter through the process or do the K and the Cl go separate ways during the brewing process. Also — does a beer lower in Ca make for a softer beer, and why?

Naturally, but in an area that stays very realiably 62F during the winter. I've been pitching all at once.

6 grams (half batches) and haven't adjusted for gravity.

—Not in front of beer smith, so I'll need to get back to you on hopping rates. —I'm using the Vienna (and C20) for color contributions — I know I get the nice orange color I like with it, but I really don't notice the flavor at this percentage. —Past two brews I've upped the OG to check for...

star san and push out, I throw it in, purge, close transfer, and purge. I have the filter screen over the dip tube than scott janish wrote about and it works quite well.

Still put that first one in at 24hrs or thereabouts. Moved the second one to day 6 and let that sit for 48 hours at like 72F. Crashed, kegged, hopped again, and carbed up. Been on carb for 9 days, so this will get a bit better over the next week if experience is any guide (tiny bit of "green"...