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100% conan. I used the Gigayeast Vermont strain and it was the closest yeast character I've had for Other Half's Daydream beers. Give this recipe a try! I'd suggest pulling back the carafoam addition or getting rid of it all together and mash much cooler around 150-153. The above recipe came out...

For what its worth this references Wyeast 1762 for a Rochefort 8 clone. I'm not very familiar with the belgian strains so maybe someone can enlighten us on their experience with it or its relation to the 540. https://blog.eckraus.com/rochefort-8-clone-beer-recipe-all-grain

Five days at 68 degrees F. I also used dextrose so. It may take longer with DME since it is has more complex sugars. Might try that next time.

Update on the natural carbonation: Huge success. I'd say it adds a great texture and roundness to the beer. It was the closest I've come to the TH mouthfeel. Natural carbonation and a soft water profile will certainly do the trick.

I did not cold crash, but I wish I did. The top of the filter is open so I ultimately ended up transferring a little hop matter to my serving keg, likely some yeast too. Pitched 3 grams of CBC1 with 3.35 gm dextrose (a little conservative since I spund after my biotransformation dry hop and I...

Keep us posted on the results! I wouldn't exactly know how much yeast to pitch, but I'm guessing it would be a very small amount considering the beer will be ~50% or more attenuated. Maybe follow the Trinity amount or pitch a little more than that even. This is very interesting... I'm...

Thanks! I read somewhere that with priming sugar and CBC the keg could carb in 3 days... I don't know how true that is, but I guess I'll find out lol. Should I cold crash before transferring to the serving keg and bring back up to CBC friendly temps? I have a 300 micron filter on my diptube in...

I just dry hopped and spunded my beer at 15 psi. Im considering naturally carbing with CBC1 or F2, whichever I can get my hands on. What is the best practice for doing this based on your experiences? I want to rack my uncarbbed beer into my serving keg that contains the conditioning yeast and...

Yeah I was just thinking that since there is so much, a short BG rest would bring it down from hop jello to a creamy beer lol. I can't argue. The lactose in their daydream beers just ups the ante while their non daydream beers that don't contain lactose still have an excellent mouthfeel. In...

Strong detective work! My Grainfather would not be happy with a 50% grainbill in the mash... The 1lb of rice hulls I used for a 20% flaked oats and 10% white wheat mash did the trick though. Maybe a beta glucan rest in the mash before doing the sacc rest would help from getting a stuck mash/sparge?

Ahhhhh thank you. This is great. I've seen this on YouTube ... I should have just done it, but was being stubborn and did my own method. Live and ya learn....

I had my serving keg pressurized with a spunding valve and it was connected to the dry hop keg via a jumper. The dry keg was pressurized with my C02 tank. So I guess it wasn't a closed loop since the air from the serving keg was being expelled via the spunding valve during the transfer to it.

UPDATE: I transferred from the dry hop keg to the serving keg last night and found that I lost a lot in the keg (I clipped my dip tube 2" so that doesn't help, but also had a lot of foaming). Here is what I did... - Transferred from primary fermenter to dry hop keg with shortened dip tube...

Does any know how carbonation this typically yields? Assuming there is still a some gravity point left in the fermenting beer when its spunded. I'm assuming some force carbonation or priming the keg with sugar will be required to finish it off...

Im shocked you're still losing aroma. Is there a leak somewhere? I feel like if pressure is maintained after spunding you should be okay? Idk though this is my first time doing it. I'll probably do it tonight or tomorrow depending on where fermentation is.

Nice!! Do you have a link to the video? I've only brewing with golden promise a couple times and definitely liked it. I plan on using it more in the future. Right now I've just been tracking my mash pH... I know that pH has an effect on hop utilization so it is important to know pre and post...

The final product! Tastes so close to the real thing but I didn't have a DDH Citra daydream on hand for true comparison. The OH flavor and mouthfeel is close though! Our LHBS sold us a nearly empty C02 tank so we ran out of c02 and had to salvage what we could after it being in the keg for about...

Some beers are better than others... overall just trying to improve hop saturation and ester profile. I want to avoid blow off of these lovely things.

Yes. I'll be using a corny for the dry hop and spunding and then transferring to a serving keg.

Hi all, Trying to nail down my new england IPAs and improve hop flavor and aroma by spunding early on to capture more hop aroma and also start some natural carbonation. I want to do a closed C02 transfer right around day 3 or 4 (high krausen) from a fermonster into a C02 purged keg containing...