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Shaun doesn't use Oats, Flaked Barley or Wheat in his standard hoppy offerings. There are other things at play that I wish I understood better. Check out the website and you'll see he lists for say Edward, just Pale and Caramel malts. I believe it's a combo of well water, pH, use of more...

You're right, it's not always from one ingredient. In Hill Farmstead's case it's basically from his beer being so fresh. He doesn't bottle his hoppy beers. Just his Saison's and Stouts/Porters at times. None of his hoppy stuff sits at all. Another great case is Trillium out of Boston. Amazing...

I'm not shocked how hazy his beers are. Tons of dry hopping, and his beers are super fresh. No filtering, fining. I honestly could care less about haziness when you get the best beer in the world from them. I actually like the haziness you get. To me it adds to the rustic/farmhouse feel of his...

Check out Hill Farmstead or Alchemist and tell me if using hop extract is inferior. Some of the best beer in the world comes from those guys.

I think it's more of a function of your quick ramp to 80. I tend to doubt that Sorachi Ace is giving you a tartness, but maybe the lemon/dill thing you can get from Sorachi is upping the perception of tartness? Another big thing is your water. You didn't mention if or how you treat it. Are...

Besides the hops in Heady, the thing I love about it is the malt profile. I actually really like it as it ages a bit. Say a month or two out. The hops slightly fade behind, but there's still plenty of hoppy flavor. I'm spoiled by living close enough to get some, but can't always make the...

Bierhaus15, this is interesting. Especially the part of over-pitching. Is the idea of overpitching to help reduce the production of organic acids? Edit: I wonder if Shaun Hill is also adjusting his pH post ferm too?

First off, Hill Farmstead is THE BEST beer in my humble opinion. I'm possibly heading up there again this weekend. Luckily my wife is from the area, and she has family that we visit. I've chased that mouthfeel dragon for a while. Trying to figure out what Shaun is doing to achieve this...

I use a sure screen a lot. It's great for leaf hops, but not so great with pellet. For pellet I'll still use a sure screen, but also put a nylon hop bag over it. Does the trick well.

But Hill Farmstead would :D

For me whirlpooling/steeping will always give me way more flavor than aroma. Dry hopping is always the way to go for aroma, and the combination of late and dry hopping brings it all together.

What day trippr said. It's just surface tension holding a small amount of beer in the nozzle. Most stouts typically finish with a higher FG unless of course it's a dry stout, so the surface tension would typically be higher. Lightly touching your glass to the tip of the nozzle usually gets...

Jameswelch is right, and the title is misleading. The Alchemist isn't closed, just the retail and tasting room. They're still brewing Heady there. Fresh HT is now sold from a truck that pulls into a parking lot. Kimmich gives times when the truck will be selling. They just had one last...

It's kinda funny when you think about it. Sugar is a drug in it's own sense, but kids down soda like it's water, and so do many adults. Diabetes isn't a something to sneeze at, as well as many other issues too much sugar in your diet can do to your system. Alcohol definitely has a bag stigma...

So true Cali! I feel like Shaun would never let out stuff that isn't up to his standards, but you know they'll be some people out there trying to be a wet blanket. I think he's doubling his production? I can't remember to how many bbl/year...maybe 3,000 now? At any rate, it's still...

Thanks so much AJ. For some reason I wasn't seeing the (-) in the -684.57

Forgive my stupidity AJ, but could you explain how you calculated the concentration at 68.14 g/L?

Thanks Rev for the update. Glad to hear those lines are working for you

Glad to see everything is working out for you Rev. When you get a chance. Let beer sit in the line for 24 hrs, and pull two samples. First one, just enough to clear line, and the second coming fresh from the keg. Just curious to see if anyone else can detect what I was getting. It's not as foul...

Dry hop in the keg all the time. I've got a DIPA that's about 3 months old now. Still has a nice aroma, slightly faded, but still there. Never had an issue yet with grassy flavors.