Search results

I didn't have Green. Maybe I should have. Perhaps there is a bad hop batch shared between Julius and others. Sap wasn't very good either, and unless Chinook is a significant component of Julius, that may not be it.

Quality has gone down since switching facilities. I was unimpressed

I've quite literally never even thought about diacetyl while brewing. Maybe I just don't use strains prone to make it

you could try talking to Martin from Bru'N Water and see if he'd add KCl to the program

this is more likely in my eyes, or blending ones that have undergone different fermentation temps or hopping rates. Relying on CBC to prevent continued fermentation is not a guarantee. It's not as efficient or effective as pasteurization.

I know that certain varieties really take that kind of hopping rate better than others. I did >1 Oz per gallon of Ekuanot dry hop and it ended up tasting like gasoline because the flavor was so darn potent. The same rate with El Dorado? Fantastic

I'll check it out when not at work. I do 80/20 base to oats and ~200:100 chloride to sulfate. Not much luck on the mouthfeel

Churchkey is great. I didn't know that they served Aslin on tap. I haven't come close as far as mouthfeel goes. It doesn't help that I've spent the last year doing single hopped beers in order to get to know some varieties

for whatever it's worth, I went to the brewery on Saturday and got beers on draft. They weren't as vibrant or fluffy as when I had cans before the Charlton brewery was up and running. I was wondering if it was the draft vs can effect or the new brewing system

the correct answer is to go to Kent ;)

A few saison strains are killer neutral. It could be that T58 can't be whacked by CBC but WB is

Unless one of the blends is actively fermenting, I could see this inviting oxidation

a more repeatable variable could be upping the mash temp

I had a pretty old Lone Pine IPA the other day and I noticed a lot of sweet bubblegum ester that I attribute to yeast vs hops. They're one of the few breweries that I think holds a candle to TH's IPAs, so it's certainly possible that they've started aping the same yeast approach. I never see the...

I've been meaning to do a salt experiment for a while. An older friend salts his stouts at the table.

it's post 1221 https://byo.com/stories/issue/item/3590-minerals-profile-in-the-glass

The IBU is not an applicable measurement of perceived bitterness in a lot of cases. Sure, the NEIPAs may have >80 IBUs, but it won't taste like that, and that's the point. I would be surprised if those IBUs were largely coming from a traditional 60 min bittering addition. IBU calculators do...

I particularly like the before and after profiles. Thanks for the link

For this hop, the aroma and taste are not very aligned. There is indeed a bit of green pepper on the back end in my experience. Aroma is pure citrus and tropical fruit, however

I'm drinking my single hopped Ekuanot IPA, and the aroma is reminiscent of a TH beer. Wouldn't be surprised if one of the cores contains it