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Buddha - I switched to flaked wheat trying to achieve the haze. However, I think the yeast is what ultimate did it. I'd love to go back to White Wheat Malt and I think I will try it in the next one. White Wheat is what's on the Trilium grain bill, so it's probably more authentic anyway. Try it...

@afro_lou -- Interested in a trade for some Minneapolis beers? Surly, Toppling Goliath, tons of other local great beers of all stripes. Shoot me a note and let's get something together!

Great job! I love how muddy looking the first few pints are. That spicyness will settle as the yeast do, then it really shines.

Those are great!! Willing to share the files? Rocketship and Storm Trooper, specifically??

@danszabrew By the time everything settles out in the keg, you'll pull clear pints. I do zero screening and by the time it's drinkable (and not yeasty) at day 12 or so, everything is clear. Now, you might need some screening to get as much as possible out of the carboy and avoid clogged poppits...

Looking good @BNolt17! I *always* have trouble with clogged poppits and tubing when transferring off the massive load of dry hops. You're not alone. I bought one of these: http://arborfab.com/Dry-Hopper-for-Glass-Carboys_p_12.html I'm thinking I can insert this into the carboy, then insert my...

Here's an updated recipe. This is my current best snapshot. Grains 2 Row - 70% Flaked Wheat - 18% Crystal 15 - 5% CaraPils - 3% Dextrose - 4% Mash @ 150F Yeast Wyeast 1318 - London Ale III Hops Boil Hops: Columbus - .5oz - 60min Columbus - 1oz - 10min Columbus - 3oz - Hop Stand Dry Hops...

@makubex, it's been pretty widely confirmed by the brewer himself on other forums, then also in their "official" BYO article about Fort Point.

Good job @BNolt17!! I've always wanted to taste this side by side again with a Street beer. Haven't done it since the early days of this thread. You sound like you're good to go. Honestly, keeping the O2 at bay as you said is one of the most important things about hitting this recipe. For that...

One charge! 3 days post pitch. Rack to keg 7 days post pitch.

Finally got a can of Heady and it's fun to taste this with all these Trilium batches behind me. As compared to the recipe described in this thread (and hop variety excluded for the most part), I offer the following comparisons. Heady tastes much more bitter and dry than these brews. Where this...

Yes, I'm adjusting water based on Bru'N Water using tap water as the source. I got a water report to start from and just adjust from there.

Hey Johow, I use pin lock kegs without a PRV, so keep that in mind. I attach a gas disconnect to the receiving keg, then run a tube from the disconnect into a bucket of StarSan. If I happen to get more into the keg than it can handle, it will stream out of the gas fitting, through the tube and...

Looks great! One thing...I would revisit the water. 150 Chloride, 150 Sulfate has been my sweet spot. Definitely need to up the Chlorides to get the round mouthfeel.

I can only comment on the trade between WLP007 and Wyeast 1318, but for me, 1318 is a clear winner. It's not even close. I have 10 gals in fermentors right now, and I hit them both with 1318, but each will get a different dry hop combo. Amarillo/Simcoe and something else TBD. In terms of IBUs...

I've brewed this style a lot, and have shared notes here: https://www.homebrewtalk.com/showthread.php?t=582962 Change up a few things like... SO4/CL: 150/150ppm Mash pH: 5.4 1318 is a must. I've done it both ways, and the 007 is good, but 1318 is WAY better. Dry Hop to 7+ oz. You don't need...

Quick update: This latest keg is still drinking wonderfully. I think this is my most successful homebrew effort to date. I cannot stress enough how important it is to eliminate oxygen pickup when brewing this beer. I've now brewed this three times, each time being more and more careful and the...

Update: We're now fully carbed up and over a week in the keg. This beer is jaw-dropping. I can't stress how much of an improvement the 1318 was over the WLP007. It's an extremely different beer because it's more floral, fruitier, and fuller on the palate. Even after I rinse a glass with water, I...

Update on my latest... Kegged on day 8, then let it sit at 70F for another 24hrs in the keg. Put it in the kegerator, and hit it with 50psi for 24hrs, then backed down to 12psi for serving. Came out nicely carbed and am drinking on Day 10. Wow! At this (really) early point, I like 1318 a LOT...

Love how muddy that looks! Well done. Recipe?