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Yeah, I guess they do seem similar. I wonder if it's because these more off-the-beaten-path salts hadn't been experimented with so much when he wrote that first edition. Not sure if he has more/different info in his newer books. As far as adding sodium without adding chloride, a while back I...

On John Palmer's website he says that sodium rounds out beer flavor and accentuates malt sweetness in the 70-150 ppm range, but can induce a harsh bitterness when combined with sulfate. Also says Chloride accentuates malt and "fullness." I'm really curious about what K does. There doesn't seem...

You know, I'm kicking myself. I was just over there on Wednesday and I forgot to do something I've been meaning to do for a while - get a sample to send off to Ward Labs from their water fountain. Of course, the results would need to be taken with a grain of salt, because ultimately we don't...

Yeah, these posts get buried so fast. The recipe/tasting notes were post #1472. That post includes everything but the gram salt additions, which are in post #1362 for this same batch.

The sweetness was pretty close as far as I could tell, but the tartness was different enough that it could skew my perception of it. I suppose a lot of things were different enough in the flavor that could cause that skew, that spice/savory flavor being one of them. One of the guys I did the...

So I did a side by side with mine and Doppelganger today. To my palate and those of two other NEIPA lovers the mouthfeels of the two beers were just about indistinguishable. I wouldn't really describe either one of them as "fluffy" though. Mine was totally devoid of any spice, that seemed to...

Awesome! Looks great. Was this 88/2/10? How was the spice on this one?

Super interesting. Man, I tell ya, the kinds of stuff that's available now is so different from 5-10 years ago. Or maybe I was just oblivious back then haha. Yeah, like @melville said, I think it was the combination of low Ca and high K that led down this KCl path. But... I've begun to wonder...

So after having the Doppelgänger yesterday, I feel like they're used much more T-58 than the 6% I used on my last attempt. I got that spice flavor quite a bit, although I really didn't think pepper when I tasted it. But it was definitely there in both the aroma and the flavor. I have had saisons...

Huh, I didn't know Surly used them. Never had Abrasive, but i am a big fan of Todd the Axe Man.

Very cool, thanks for the link!

You know what, I looked again at the picture I took too and I can make out "elose 0200." You're absolutely right, it's dextrose. So funny that the dextrose thing had just come up recently on twitter. I wonder if they're going to have Bright canned 18-21 days from now!

I stopped by at TH today as well, also saw the two bags get opened and prepared to be emptied into the kettle. Didn't actually seen them get dumped in. The bags said "Ingredion" on them, which I had never heard of. I assumed at the time that it was some supplier or shipper of malt/hops that...

Pretty thick and full bodied. I'm not sure I would describe it as fluffy. I might have to have comment on that again when I have another one later. I'll probably make it to Tree House on Wedensday with some luck. Hopefully they'll have something canned that day that i can compare directly to. I...

Ok, here's my full report on my latest attempt, I'll try to include everything. 5 gal batch, 6 gal into primary O.G. 1.072 F.G. 1.020 at packaging Grist/Mash: 73% TF&S Golden Promise 12% Weyermann Carafoam 9% Avangard Munich Light 6% Briess C10 Rising temp mash - mash in at 152F, raise to...

You know it's funny, my first attempt at this became super orange-y after a while in the keg, and I experienced a similar character on my recent attempt at kegging time. Also, I remember the first time I ever had a Julius, I remember thinking wow, this has more of an orange/tangerine thing...

This is kind of my hypothesis, yeah. Actually, when I first discovered this thread I had had a Sap pretty recently, and when the yeast blend was narrowed down to include yeasts known for their ability to produce phenols I remember thinking, huh, that makes a lot of sense.

I don't know, it's hard to describe. It's definitely not clove. Closer to pepper but that's not a good descriptor either. It's just this slight savory character that I would use "spice" to describe just because I don't know how else to describe it. I get it in the flavor but didn't notice it in...

This is exactly how I feel about their core IPAs. Nondescript, pleasant "spice" that's not clove or pepper.

Awesome! What temp did you pitch and ferment at? What was your batch size and how many grams of yeast did you pitch?