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Ya the 611 seemingly showed up faster. I haven't received notification about the Hansen yet.

As I understand it, it's the hop oils that make contact with still active yeast. That's why a lot of these turbid beers are getting a massive dry hop load at the tail end of fermentation. The hop load has to be massive because while the yeast is changing the profile of the hop oils, making the...

There really needs to be some legit research put into this. JC from Trillium told me in person that his haze isn't yeast or protein but biotransformed hop oils. But they also use Wheat. Maybe it's one or the other or all of the above. I just love how rustled old school brewers get about...

And here is a batch from a few weeks ago: Certainly looks like a different beer. Could it simply be a change in the yeast, or is this a product of process?

1 month primary pitched TYB Melange, RR Beat, Bruery Reueze, Orval dregs, 1 month into secondary finally got my pellicle started:

Sounds like a great idea, I think I'll do that. Also pondered adding a bit of citrus zest at the end of boil to replicate the orange slice in the glass that people seem to love in the states. Can't wait for that Hansen Blend to ship, I'm gonna try a NE IPA with that. This yeast vault program...

For those that have brewed with the 611, would you advise against muddying it up with flavor/aroma hops? I'm thinking just an oz of Hallertauer Mittelfrueh for bittering typical Hef but Spelt instead of Wheat, but the hop head in me wants to toss in some Motueka at flameout. Bad idea?

The onion/garlic characteristics are a product of the hop grower not the Brewer. I think it can be minimized by avoiding long boil contact however.

Very good point. Yeast is going to play a big roll in bringing out that malt character.

Thomas Fawcett MO

I do my late additions whirlpool at 170 and assume 0 IBU's when calculating but honestly don't know that to completely true. Have there been any studies on bitterness contributions bellow boil temps?

You mean the hops from the kettle? I always leave that behind regardless of style. I use a big paint strainer bag in a spider in my kettle when doing a lot of hop additions.

Could rock (not splash) the carboy to see if they drop out.

I may have been the final number. Hansen is a GO! Pretty excited to use this as I'm a fan of 007 already...

All this Banana talk has me shying away from a Saison and going towards a wheat beer, or spelt beer to make it more interesting. Any opinions on how hops would work with the ester profile? Originally wanted to late hop with French Bouclier or Aramis.

You're right, appearance does matter. Hence the draw towards turbid hop concentrated pales that resemble a glass of juice. Sante Adairus - Simpleton

I've noticed this with brewing software and 1318 as well (beersmith) but in my experiences it finished way lower.

In response to 1318 being hazy, the key point here is only with a substantial dry hop load. I've made brilliantly clear Bitters using 1318 without any finings.

Whoah. That's good to know. I think this thing may require some aging. I'm almost tempted to throw it in my sour culture as well.

Great. Thanks for the tips. I look forward to using it.