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This is very specific - helpful for sure, but do you have a link? You said googling but it sounds as if you're a former brewer there with those details!

Interesting... I'll have to look into that piece more... I'll be digging through my old brewing books for sure to read up more on that! I would say the majority (90%) base malt and then some sort of biscuity type malt... I do get some sweetness in the beer but I think that's from the finishing...

I gotta say - so pumped with the volume of comments this thread has generated... I think we really should try to take a stab at a "Can you brew it" and document as much as we can in the process... Since everyone is in lock down due to the pandemic... would love to get this puppy on tap as often...

Are you anywhere near the North East? They release it about once a quarter on average from my understanding and it usually never falls below the 6 - 4 pack limit per person per day. I try to head up there whenever its available and load up and make a weekend vaca out of it with the wife, kids...

I do not believe Crusher uses Mosaic - there's so much piney and earthiness in that delicious brew... I think the reason I love it so much is because, IMO, its a hybrid west coast style IPA (via hop bill) that meets a NE IPA grain bill and yeast selection... I don't believe it uses Mosaic as...

Do you have a link to this? Would love to see something actually recorded about their process. I have done the tour a couple times now and every time I've tried asking questions about it they are super serious about not letting that info out. I am more so curious about that temp of 144...

Yes - do a double or triple mash... essentially mash as usual for your recipe, take the grain basket out, then add more of your grain and use your mash as your mash-in water... that will allow you to get the gravity very high with a limited size system.

Yeah its by far my favorite commercial DIPA... As far as your recipe goes, I have been reading some other posts about it and I believe it is heavy on Simcoe... I am pretty sure that's a hop favorite in a few other Alchemist IPAs as well.

This is also my favorite beer The Alchemist brews... I happen to be a tad closer to the brewery than you you however at *only* a 5 hour drive... How did this recipe work out for you? The last time I was there they informed me that they are significantly reducing the frequency of this beer as it...

Has anyone used SuperFlush in the same concentration to clean beer their lines, to routinely clean the kegs with it? https://shop.greatfermentations.com/product/superflush-tap-line-cleaner-1-quart/homebrew-kegging I dedicated a corny keg that I use to fill the keg with and then run the...

Thanks everyone, I will try them all!

I don't know how that would work unless I burn it from the outside... It's buried at the bottom of the damn thing.

Thanks! I have tried using my old turkey fryer thermometer which has a pointy end to it but I think that is too thick for it... I'll see if I can get a wire somewhere... I thought about trying to fill it with something that would help it disintegrate but worried the chemicals will damage the...

Hello, My thermowell for my Chronical has a small amount of paper towel that is clogged in it - any suggestions for getting this out of there? It is stuck down towards the bottom. It is the 12" thermowell for the FTSS system.

Hello, My SS Brewtech FTSS temp probe corroded on my last batch. In fact it happened twice, my original one corroded and then I ordered a replacement (unfortunately you cannot replace just the probe, you have to buy the whole box again for $50 bucks - really crappy design imo!) and that one...

Help! My FTSS control box has broken mid-fermentation. Long story short, the temperature sensor has gone wonky and is throwing temp reads 40+ degrees of actual temp (the thermometer that comes with the unit is reading the accurate temp of 66 degrees...) The FTSS box is heating/cooling...

Fantastic I am definitely going to try this next... They told me they use nitrogen to push the beer because it's less harmful to the environment. I agree on the cold temp myth, I've keg hopped and let it sit until keg kicked and I've never experienced grassy notes. Just need to be more patient...

Interesting - I was at the brewery earlier this summer and was able to pick one of the brewers brains on that - they told me to crash out as much yeast as possible and then dry hop. They also told me they dry hop COLD i.e. at cold crash temps (38-40) and that they use a keg loaded with hops in a...

Hi Everyone, Curious to know everyone's setup for those using an SS BrewTech conical fermenter with a FTSS system connected. I love the hardware however more recently I have been trying to attempt cold crashing. While pretty successful, I am chewing through A LOT of ice... I am looking for...

Gotchya thank you, so you're starting "warm" and then cooling down the dry hop... Interesting... are you adding your hops (pellets I am assuming) directly to the beer or are you bagging them with anything? I recently heard about trying to use pantyhose (thought process is they allow more to flow...