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Split a can with my bro while at Farmhouse Grill and Tap about a month ago. Pretty damn good.

Looks great! What's your impression with regards to mouthfeel?

Exactly, and i like to think that when a commercial brewery uses a certain brand of malt consistently, and even though the mineral content that it adds can vary, I'm sure it's consistent enough to where they get the recipe dialed in with regards to water.

more betterness, That looks great, and your results are spot on with what everybody has been experiencing. Thanks for your input. Less is more, I think, when it comes to water, or at least less sulfate and more chloride! The west coast can have dried out, overly bitter hoppy ales. Give me...

This. If you ferment 05 at 62F get ready for that peach/apricot flavor. 65-68F is actually cleaner for that yeast.

It was Colonel Mustard in the Living Room with the Candlestick

Man, they have everything. Wonder if any commercial brewers use this

No problems with that amount of time. First thing you should remember is don't set a schedule for fermenting your beer. It will be done when it's done. As long as you pitch healthy yeast, produced a good wort, and control you ferm temps the yeast are typically done in a week, and can take...

Great info mosaic!! Thank you!! Would love to see that recipe sometime!

The haze is actually from the hops as well as some yeast. Such a large flameout addition always causes hop haze, as well as dry hopping. I love that juicy/hazy look to a well hopped beer. I say keg or bottle, and enjoy fresh. Clear beer is never my goal, but when it happens it can be a nice...

Yes, I feel you can get the impression that it's less carbed, but really isn't. I get that with HF beers, and with my most recent ones. I think it can be a combo of the profile and hop oils.

Awesome info Braufessor. Really looking forward to these last two brews where you targeted 70 sulfate/150 chloride. Haven't had time to brew in a little while, but hopefully I can slip one in soon. Here's a pic from last weekend up in VT at Parker Pie Co. Awesome pizza, and such a cool place...

My mistake. I thought that was chloride when I looked quickly. Hopefully that info is available

Then it pretty much confirms what we've all been thinking. Low sulfate with higher chloride. This is good info. By any chance do you know which beer it is? Edward is my guess?

I remember in a few posts where Martin talked about how malt also contributes a lot of minerals to the beer. 250 sulfate seems pretty low to me in the finished beer. I think I remember somewhere on these boards where someone tested Heady Topper, and it was around 468? It's impossible to know how...

Yup...I'm sure no one could tell a difference. Just something I happened to notice that was different from what I'm using. I use 85% Phosphoric, but in the end I'm sure it makes no difference since I'm assuming the 10% is just diluted down with water, but who knows...

I use Bru'n Water for my mineral additions. It will calculate the amount to add based off your batch volume. I try to keep my boil off rate around 1gal/hr

I think you're right on track with your hop additions Braufessor. Sounds like you're making some killer hoppy ales. For my last two brews I've been bittering with Hopshots at 60, and tossing in 8 oz at 140F for 30 min, holding the temp there the whole time. My next move is probably going to be...

My last IPA I had a water profile of 175 sulfate and 100 Chloride. I initially thought it was too minerally, but now it's tasting great to me. I think I'm going to go a touch lower on the chloride next time, and the same with sulfate. Keep the malts simple. Some Pale and a touch of Crystal is...

I'm pretty convinced it's not 1318. It's something that's more neutral, and doesn't get in the way, or if he's using an English strain it's got to be fermented cool enough to reduce any esters to a minimum. Wonder if it's just a slight variation on Chico? Not sure. On my last beer I used 1056...