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I think the problem mainly lies in here. In one of my 2.5 gal batches I whirlpooled 4 oz of hops at 140 for 30 min. Incredible flavor. I think you just need more hops, and at different times. Maybe move the 15 min addition to 5 min, and then whirlpool a ton for 30-60 min.

Why do they only sell the JG and DMfit inline valves only in the UK? Strange. Orange hero, please keep us posted on how the one you ordered works. If all is good I wouldn't mind getting a few myself

I haven't used those flow restrictors, but I have used mixer sticks in the keg dip tube with success. I've just been using about 20 feet of Ultra barrier tubing per keg, and at times it can be cumbersome when moving things around in the keezer, I haven't had any other issues.

I was reading somewhere that an 80 min hopstand compared to a 50 that was done as a trial actually made a difference in flavor, although slightly more. So, Braufessor is right on with that 90 min stand. For my latest I did a 30 min stand at 140F. Next I might try a flameout addition, then...

I do the opposite. I put a sure screen on the dip tube, and if I'm dry hopping with pellets I'll even tie a fine mesh bag over the dip tube. That way I just dump the hops in loose, and let them free float the whole time. Dry hop at room temp for a few days, making sure to swirl the keg every...

In a few weeks I'll let you guys know how things turn out.

I agree with a lot of this, but how do we know if Shaun isn't filtering his water to remove minerals?

My gut is telling me that Shaun still has higher sulfate than chlorides, but maybe they are pretty close. I'm interested in my latest IPA when it's ready. It's the one with 175ppm sulfate and 100ppm chloride. I'll let you know in a few weeks how this beer turns out. I still think there is a...

Colbizle, this was a tough brew to do this on cause I was using up old hops and grain. I remember it having plenty of bitterness and flavor, but just not what I was looking for. I think it was a bit minerally tasting, but wasn't undrinkable, just different.

For leaf hops I use a sure screen on the dip tube. You'll get some floaties on the first few pints, but it gets better after that. If I use pellets I'll use the sure screen and a hop bag over the dip tube. That way I can just let the hops float freely in the keg and never worry about anything...

If you remove all the hype around HF, and just try the beer without any bias, you'll find how incredibly balanced his beers are. Bitterness is right where you want it, hop flavor, aroma, mouthfeel. He just seems to be able to dial in everything perfectly without one thing feeling like it's out...

Colbizle...I'm sure the amount of chloride is higher than sulfate in Earl or at the very least equal with sulfate. My guess is his pH could be slightly higher to reduce the harshness from the dark malts. I remember Shaun stating somewhere that each brew has a specific water profile that he's...

Last year I had a bottle of Stone RIS that I aged for about a year. Opened it up to a ton of carbonation, thin body, and sour taste. It happens to the best of them.

Zodiak, I haven't brewed with enough English strains to be able to tell you if it's similar to another English strain, but if anything it's definitely a fruity type of ester, but I'm sure that doesn't help much....lol I just brewed an IPA today using 175ppm sulfate and 100 chloride. We'll see...

The flavors are definitely esters. It's not bad, just something that I can pick up easily after brewing with 1318 for a while now. Shaun definitely uses an English strain, but either blends the esters and hop flavors perfectly, or maybe he's able to reduce the level of esters to a minimum? My...

Zodiak, I have used it a handful of times. I'm sure you've read that this is possibly the yeast Shaun uses. I have one more IPA that's carbing right now using 1318. Based on the flavor profile this yeast gives out, I'm starting to doubt that this is what he uses. This last brew I fermented at...

Zoomzilla, a finishing pH that is lower will bring more crispness and tartness to your beer. I think you're looking in the wrong area with respect to pH. stpug is spot on. Your recipe is getting into the triple IPA territory. Something that high in ABV is definitely going to give you some...

With a beer around 9% you're going to get some sweetness alone from the amount of ethanol. US-05 below 65 degrees can give you a peachy type of flavor that some people like and dislike. I wonder if these two combinations are a contributing factor

I think there's a misconception between higher FG and sweetness. Typically a higher FG doesn't necessarily give you sweetness, but a fuller mouthfeel. My guess would be the amount of crystal/caramel malts you're using, certain yeasts could give you perception of sweetness, and even some types...

Agreed....and he doesn't naturally carb in his kegs. Only in most of his bottled brews. This has been confirmed already. He already said that he favors more calcium chloride than usual in his own cryptic way. It's also known he's a stickler on pH in every part of the process. I'm not...