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That’s awesome. That fidens peacherine is killer.

Would you compare it to any of fidens beers. Very similar hop combo to a recent beer a had from them “staring into nothing”.

I’ll use galaxy in small amounts to adjust the haze in some beers. It’s never more than a 3 day contact time.

I also used phosphoric acid to hit my target ph of 5.2

I like both strains tbh. I did a step mash: protein rest 131 for 15 min / alpha 158 for 45 to produce a more dextrinous wort. I’m very happy with the body and creamy mouthfeel it produced. If I had 2 row I would’ve mashed at a lower temp around 156. Yeah I find a simple grainbill works best for...

My most recent batch. Inspired by fidens Margaret Maggie. Abv 8% Grain bill: Rahr north star pils 80% Flaked oats 20% Hops 60min : ctz 11 ibus Whirpool citra 20 ibus Dry hop: Citra 2 oz, citra Cryo 4 oz, cashmere Cryo 2 0z, cashmere 2 oz Yeast: wyeast1272

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I had a very candid conversation with Steve back at the brujos grand opening and I brought up maltodextrin and he “swore on his kids that he had never used it.” I get more of a yeast driven initial flavor profile in most of fidens beers. Maltodextrin in stouts definetly.

Excessively sweet.

I’m personally not a fan of maltodextrin in ipas.

I would have to agree. Verdant drys the **** out of niepas. It does suck. Cheers.

This is the outcome of a beer I never had the chance to enjoy. I had issues with the floating dip tube. It sucks i had to dump it. Happy Father’s Day my friends.

I would recommend Harlem hops. They carry fidens and root and branch. A little pricy but well worth it.

wish you well brother. Stay strong👍🏽

All good brother.

I didn’t take it in that manner. I 100% agree with you.lol

No need for all that. It’s all in the process.

The grainbill that i construct is mainly for texture in the beer. I want my double ipas to have a full velvety mouthfeel. To almost drink like a barrel aged stout.

50% Pilsner 25% pale wheat 20% flaked oats 5% brewers crystals. The secret sauce is in the water and hops. In my opinion.