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So this was my best effort yet. Rahr 2-row, 20% carafoam, 10% flaked oats, 5% Vienna, 2.5% c20. Blend 88|10|2 Fermented 62F Galaxy, Amarillo, Simcoe, Columbus 85 IBU OG 1.075. FG 1.016 Cut in some salt and Epsom for some of the CaCl and caso4 this time to get to a 225:100 water profile...

I put mine in a Ziploc after spraying with starsan. Squeeze the air out and put back in the fridge. No issues so far.

Very nice. What was your attenuation like?

Last batch came out pretty nice. Like I mentioned, less tart than previous efforts, a bit more sweet — though I did come to realize that in part this might be because I used a bit more crystal 20 than previous efforts (4% vs 2.5%) — though as I mentioned before, the attenuation was a bit lower...

Seems vastly more practical to pitch a defined ratio into one FV vs breaking batches into 3 FVs, when up until recently space has been a core concern. There's nothing about the amount of ester present in TH (not that much) that requires bumping everything to the max.

Thanks for numbers... Now I'm also noticing KCl doesn't appear to be something homebrew shops appear to stock.

Where/how do you get the numbers for KCl? I don't see it as option in beersmith, b'run, etc.

Just table sugar. For 2.5 gal I used 25.33g for 2.3 using beersmith's calculations.

Sample tastes very good, no off flavors and like I said, was surprised that the tart was subdued and some sweetness coming in. Will see how it comes out after a week of conditioning.

2.25g/gal, rehydrated. What's interesting is my attenuation was more like 75% than the usual 80%. This was 88|10|2.

This one I kept at 60-62F and I got 1.016 and has a sweeter finish, less tartness. Hit that FG day 3. Day 5 brought up to 72, crashed day 6, kegged day 7, with no change in FG. That's 20% carafoam and 10% flaked oats. Conditioning with CBC-1 and another dry hop.

Stating the obvious, but using KCl seems rare and worse it isn't an option that I see in beersmith or B'run water. If I Occam's razor this it seems unlikely, but I can't get these numbers to work in my software with just CaCl, etc.

Those Aslin numbers...really high on the Cl —554 vs TH at 421. Mg is high, implying some epsom. K is just as high as TH but Ca is higher too, maybe CaCl and KCl? (To me it seems some of these commercial examples are going higher than home brewer conventional wisdom thinks.)

hmm... I don't think he's full of **** about (as calculated by most software/theoretical) IBUs. They used to list IBUs on the beer descriptions for Julius (72.4) and Green (90). The numbers were high, the beers are even more hop saturated now, the numbers are probably higher. but back to...

It does sort of seem like KCl could explain his Ca and Na numbers and his tweet.

I see a 40% drop in Ca in his numbers, so for me that keeps Ca at 60-ish which means greatly increasing NaCl, which then of course bumps your Na. Just make the wild assumption that you need to start with 125-ish SO4 and 250-ish chloride, man it's hard for me (at least using beer smiths water...

The NA and CA seem impossibly low. Like you can't put any CaCl in there to get to CA in the 30's , and the more salt you add the higher the Na goes. Ideas?

pretty sure that @couchsending sent a can in himself.

Yep this is the article guiding me more than the tweet, which I see as being a specific comment about Hoppy Things, a west coast style IPA vs Nate's actual beers (that aren't Bright variants). I don't have it in front of me but 225:100 for chloride:sulfate based on how close Tomsmeire's...

Hmm. Are they thin objectively — like you've compared them to commercial examples, or are they thinner than you think they should be? When I've thought that some of mine were thinner and compared them, they weren't, it was more relative to my expectations I think. That said, this current batch...