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My randition on the heady topper...it's an all mosaic (20ml hop shot) pushed through simcoe and mosaic. It's good, it's fruity, needs a little more dankness..but a great beer never the less. Funny thing I was was pondering about heady...what is the technique that leaves so much yeast and hops...

This is an example of both wheat and rolled oats in a conan IPA....

You can try it...I think the haziness due to protein contributes to a good mouthfeel.

Your beer should turn out fantastic. I just brewed an all mosaic IPA pushed through simcoe and mosaic...a little too fruity, needs more dankness and it will be a super beer [emoji108]

2-8% oats or wheat per grain bill..expect haziness when using these methods. Again, as said previous, this is craft beer. If you want the best haziness is expected on some styles.

I have actually been working on this same thing (creamy mouth feel)...If you look at things such as heady topper and 2x4 IIPA (which both have a great mouth feel, epically 2x4) they use either white wheat or golden naked oats or a combo of both, yeast strain also makes a big difference. I have...

Intruged to hear how the comet turns out...my biggest struggle in brewing is figuring out what hops work together and also the times and techniques used with various hops. I am really trying to understand how to balance fruit and dank pine with minimal floral, I dislike anything more than a...

This brew has been in the keg for a week now...that being said, it is a very sessionable IPA. The final gravity finished at 1.014 = 5.5% ABV Perfect for a drinkable balanced IPA. Here is the Deal on the hops: I poured a few off the keg with the original brew...These were mellow tasting and...

Here is one of the first runnings..experiment description below...very heady topper like (appearance) after dry hopping. The proteins are very abundant, if brewed again the wheat/rolled oats will be adjusted accordingly; regardless, mouth feel is a 10/10. This is what craft beer is all about...

Very good thread here...my go to coffee shop has a nitro tap with coffee being pushed through it. That being said here is what I want to try: I have noticed there is no head on the coffee in which I expected to be there when it was first poured. I was hoping it would be like an espresso coffee...

Yup...yup, going to be great!!

Your right...I do know for a fact John tried using Maris otter in one of his test batches...he said he liked it but was too crisp...I figured Maris otter and Vienna for a bit sweeter less biscuit profile. I have never messed around with the other malts so maybe I shouldn't of suggested anytving...

Update...nearing day 3 of fermentation...not quite at final gravity. Perfect time to dry hop. I have been dry hopping near the end of fermentation in order to reduce hop oxidization. This technique was added on my last IPA and I will continue to do this. The temp has been solid with my...

Maris otter and some Vienna

The lupulin oils from the 5ml hop shot just before boil...

Update... Yesterday was brew day. Everything went super smooth, I hit all my target gravity's perfectly. I used a nylon bag for all my hop additions including a small nylon bag for my 15min hop steep. I have a chill wizard and I am trying to minimize as much as I can the amount of hops...

I disagree with your dry hop schedule...hit it hard and big with your hops in 2..4 day additions a piece. The less grass flavor the better is the key to a great IPA.

The man knows what he is doing...looks good. I use a half pound if Munich and the color is very beautiful..