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So just got back from our trip to VT to visit family. Grabbed a handful of growlers and bottles from Hill Farmstead, as well as some pints of HF at some local establishments. I'm not through all of my growlers yet, and will be giving some to friends, but I think we're definitely on the right...

You made the best mistake you could do. Even though it may not end up like it was intended, you'll have a better beer in the end. Just get some more hops so you can dry hop it. Love flameout additions. Especially low temp steeping. Tons of flavor and aroma. Last ipa I did had 8 oz @ 140F for 30...

Yeah, that sucker loves to stick around forever. 1318 always seems to ferment quickly for the first couple of days, then take its sweet time till it's finally done on the second week. I usually just gently push krausen aside and drop the hops right in, giving them a gentle stir to get them wet.

I emailed Sean Lawson a while back, and he keeps his mash pH around 5.4-5.6 (room temp) for everything he does. His beers are pretty amazing. I usually target around 5.4, and acidify my sparge to 5.5. I know lower pH can typically produce "brighter" flavors, but I think there might be a trade...

Just checked my notes. I fermented at 64, then after 3 days ramped to 66, then the day after to 68 to help finish out. The beer finished at 1.012. A Little lower than I wanted, and my sulfate/chloride additions ended up being 195/43. The beer is definitely more crisp, and more drying on the...

I've used 1318 and handful of times, and at first the esters were a little too high. This is reportedly the strain Shaun uses, but I'm still not convinced yet. My last brew with this strain I fermented cooler than usual to help reduce esters. I think it was in the low 60's, which at first I...

Keep it up guys! This is great. I won't be able to brew for a few weeks, but I'll be curious on both of your results.

That looks great Braufessor. I'm gonna do the same thing on my next brew. I was thinking 125 sulfate and 75 chloride

Good info, and can't argue with you. I've got a lot to learn in the water department, but I have an interest in it to keep learning. From what I've read it seems like bicarb isn't important, or maybe it's overlooked? Haven't read what Narziss and Kolbach wrote about bicarb, but maybe they're...

It's definitely part of the equation. I can already tell with the two beers I have on tap right now. You're right. There's more to it...water adjustments, pH, yeast. Can't remember exactly where I read it, but it's been documented and discussed more than once.

From what we know the oils from hops do create a mouthfeel that is noticeable. Especially from late additions, and using hop extract as well as late hops can produce a smoother bitterness.

It's documented that Shaun uses hop extract to bitter, then I'm sure most of his hops are all at flameout.

I do the opposite. Use a sure screen on the dip tube, and tie a fine mesh bag around that. That way I can dump leaf and pellets in the keg, and let them free float in the keg for maximum extraction.

From what I've read carbonate or bicarbonate doesn't influence mouthfeel. It influences pH, and acts as a buffer, or more so...how strong of a resistance to pH change. It's mainly for figuring out how much acid or base to add to the mash to adjust the pH, which can affect mouthfeel. I'm sure...

After having my two beers on tap for a few days I'm loving these. The Citra/Cascade version is a little more harsh to my tastes. The Nelson/Simcoe isn't. Not sure why. Final pH is where I want them, around 4.40. FG is slightly different for both beers. One is at 1.012, which is a little lower...

Love all three of those guys. Such great breweries. I hear you on using those shortcuts. I've done it plenty of times. I know Bissell Brothers out of Portland ME and Trillium from Boston use a lot of flaked grains for their beers, and they're pretty damn awesome. Yeah, the water thing is a...

Looks great Braufessor. The only thing that you're missing here in your recipe is the fact that Shaun doesn't use any flaked barley, wheat or anything that we typically use to increase mouthfeel. His recipes are very simple, and typically use Pale and Caramel malt while still achieving this...

Ca was 133 and CaCO3 (I'm assuming you want RA) was -71

Update: I did a split batch 2.5 gal each where the only difference were the hops. The water profile was 175 Sulfate and 100 Chloride. For yeast I used a mix of 1056 and dregs from various bottles from Maine Beer Co. Bittered with hop shots, 9mL at 60min (which I thought is actually too...

Wish I saw this earlier, but I think a lot of people forgot to mention fermenting US-05 in the low 60's for the apricot/peach flavor that a lot of people describe. Some people like it, some don't.