Search results

Didn't realize you were going for a KBS clone. Give chloride a try sometime. Gypsum gives a drying effect to the beer. Chloride is great for stouts for body/mouthfeel. Pair it with a little gypsum and keep your mash pH around 5.5, and you'll have a luxurious stout.

Looks good except maybe the Blackprinz seems out of place. I would expect it to be overshadowed by the chocolate and roasted malts. Unless you're using it to add a bit more color. I would personally use some more chocolate and roasted barley, or throw in some black patent. I love deeply...

What's wrong with 1.026? I love my stouts in the 1.025 - 1.030 range, and they're not sweet. I say keg or bottle that sucker, and enjoy awesomeness! Nothing turns me off more than a stout that is too dry, and has no body. My Coffee stout that's carbing right now had an OG of 1.073 and...

Good article. He's always left us on our own to create what he has done. I think a lot of strides have been made here to get close. As long as he keeps making the best beer in the country and possibly world, I'll be happy to continue to make trips up there to enjoy his stuff, and try to...

moops, I've tried the Wallonian once, and to me it had a very earthy quality to it for lack of a better word. It was nice, but I don't think I'd go out of my way to use it again.

Paid $13.75 for an 8 oz pour of Founders CBS. Never had it, and although great, that's the last time I'll ever do that.

Everett is definitely my favorite Porter of all time. To me it actually drinks more like a Stout, in the sense that it has a good amount of roast to it. Just finished my last bottle this week, and I can't wait for him to come out with more. It's just a perfect balance of roast and chocolate from...

This is a really good point, and besides all of the other great recommendations that were already given in this thread, sometimes the one overlooked thing is the actual hops themselves. How old are they? How do you store them? (vacuum sealed and in the freezer?) Do they smell great? This is...

HF is certainly my favorite brewery. People complain about hype, but in this day and age of amazing beers available to everyone, we all get spoiled and expect to be blown away. You just gotta appreciate the subtleties of his beer to really understand how great it is. Lawaon's Super session 2 is...

Yes!

Of course there are so many other great beers out there, but yeah...Hill to me is amazing. If you ever get a chance it'll be worth the trip.

Hill Farmstead Abner Hill Farmstead Edward Hill Farmstead Everett Hill Farmstead Dorothy Hill Farmstead Double Citra Did I mention Hill Farmstead? :p

I think what people are referring to is Shaun's hoppy beers, which are not bottled, and use a regular sacch strain. Making it difficult because of how little yeast you could harvest from a growler. Shaun only bottles his Saison/Farmhouse Ales, and the occasional Porter or Imperial Stout. If...

Funny this thread just came up because I've never really been able to distinguish hops when layered, but tonight I'm having a Single Hop Mosaic Pale from Hill Farmstead, and it hit me from the first whiff, that distinct Mosaic aroma. Flavor was familiar too. I've been able to pick out Citra a...

Do you force carb? At 20-30 psi for a day or two? It could be carbonic acid. I noticed in my last few IPAs a harsh taste, but it dissipated after a handle of days.

Here's the link to Shaun's original blog guys.... http://hillfarmstead.blogspot.com/ You have to click on the "X" on your browser or ESC on your computer to stop it from completely loading and redirecting you to the Hill Farmstead site. Some cool stuff on here.

I don't remember the link, but maybe a Hill search on reddit can find it. I just read it yesterday. If I can find it again I'll post it. It's been a while since I've used 1318, and I'm not the best at picking out specific flavors from esters, but maybe what someone else on a previous reply...

Shaun had a blog dating back to 2008. There's a link in reddit somewhere that takes you to it, but redirects to the Hill Farmstead website. If you stop the browser from loading before it redirects, you can still read the blog. Really cool stuff. There's some talk of relationships with various...

If you don't do anything for your mash pH, then efficiency can suffer.

Just keep in mind a lower finished beer pH can typically thin the mouthfeel. I know this is personal taste, but I would up your hopstand if you can to at least 3 oz, if not more. That's another contributor to mouthfeel. Sulfate looks very low, and I would personally up it a bit, but I'm...