Search results

As an update, a highish FG and krausening seems to go a long way for me. Still haven't nailed this though

With the most due respect, people in this thread have tried many, many times to replicate the TH mouth feel and flavor. They brewed the beer and reported on their findings. However, none of us have been able to absolutely nail it. I get where you're coming from, and I share most if not all of...

the analyzed beers have multiple (somewhat odd) strains of yeast in them. It's not magical. It's a lab result

I'm just wondering if they're using a hefe strain that isn't diastaticus. That would explain the similar but not identical pattern. I also believe that Julius isn't typically below 1.01, so they'd have to be relying on some mechanism to stop WB-06 (CBC maybe?). It just seems odd to me that...

Was there even definitive proof that it's WB-06? I thought it was just inferred based on a similar genetic pattern and the company related to the other two

I should elaborate that I've made that same malt bill numerous times, and the oat slickness occurred in maybe 25% of them. It was my standard for single hop IPAs, so I'm very familiar with it. A couple of the beers had the slickness age out but not all of them

nah, very hard disagree. I made a 20% oat pale ale and the slick mouthfeel was astonishing. Beta glucans making it into the final product isn't just a product of grist percent. I do think that it's a misconception that oats provide a fluffy mouthfeel however.

I pay attention to beersmith's recommendations about as often as I listen to my drunk uncle at Thanksgiving

considering people put 20% oats in pale ales and IPAs these days, feel free to go nuts

the decrease is most likely due to the pressurized gas in the head space absorbing into your beer. Give it a few days. It should take a week. Maybe a tad less or more

aha, I guess that means you go without the screen?

did you get the available screen for the clear beer system, or do you use it unmodified?

thank you for your reply. I live on a mountain, so going back and forth to Home Depot is... lame. I'll be sure to acquire some extra wiring in order to limit those trips

It seems that the post suggested 5.2 during boil and 5.05 into the fermenter

I just bought this a couple weeks ago, but I haven't had a chance to get started on putting it together. Did you go off of any detailed instructions in order to get started? I'm OK at wiring, but this will probably be the most complex project that I've done

I think it was 24-36 hours

looking good! Care to elaborate on the thought process behind your pH adjustments and any observed results?

I appreciate the input. I know that I've been a bit wary of cold crashing due to volume contraction pulling in air, but I guess in a corny keg, I shouldn't care. I'll be sure to read this again and pick up some tips

yea, it's just more of a one-step-at-a-time mindset that I'm going for. At the moment, most of my oxidation issues would be cold side (because IPAs), so that was a focus for a bit. I still need to figure out why my closed transfers are rough. I think too much kettle break is making it into my...

what does the 162* step do and why?