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https://castro.fm/episode/sKlQiL

Update: Pretty close to kicking this keg. The beer has cleared some, still hazy, but not milky (remember this was 15% flaked oats, 15% raw wheat). Never got clove-y, but did get a bit more of the wlp300 as the beer "cleared." For the first 2 weeks I felt like this was one of my best efforts, for...

I think it was just getting numbers on my water, and seeing that it was largely in the ball park of Poland Springs other than one attribute and/or a conversation with @couchsending. We do so much experimenting in here and I've had so many side conversations that I forget half of why I'm doing...

I haven't tried boiling the water as of yet, but I'm also not unhappy with my results and not anxious to add another step. Previously I used Poland Spring water, I imagine boiling my water might bring me to a profile like that, but like I said my beer hasn't been worse since switching (that I...

So once I get everything back in the kettle from the mash I check the PH and adjust to 5.1 (if it isn't already there). Once I turn the flame off I check again (in part to verify the previous change) and tweak again to get to 5.0. To check I just take a sample in a glass and swish around in some...

I shifted some of my Cl to NaCl (in an effort to see if reducing Ca had a positive impact — this based on the Tree House profile #s posted by the mad fermentationist) and it had a positive mouthfeel impact on one beer, so I haven't stopped doing it.

Yep that's using my local water

Is on the high side it seems

Kettle hopping was (4gal batch): Citra extract at 30 minutes for 10 IBUs 25g Bravo @ 5min for 10 IBUs ----------------- Tweaked ph to 5.0. Whirlpool/Flameout starting at 170F 20g Citra for 30min 40g Citra for 20min 60g Citra for 10min Beersmith est total was 55 IBUs.

Water was Ca: 100 Mg: 15 Na: 65 SO4: 75 Cl: 185 HCO3: 106 Dry Hopping rate was 5lb/bbl (63g/gal). 2/3 of that was keg hopped (1/3 in a dry hop at 48 hours). Put it in the keg. Let it sit 24 hours at 65F. Moved to the fridge for carbing. Excited and nervous to try this exact beer but with galaxy...

None that I can sense — not getting any of the WLP300 really. Will either have to bump that up or replace with something else (that brings the bubblegum/orange spice/x-factor)

Update: maybe bravo is better than fine? Adds a little orange creamsicle which works quite nicely here. I want just a bit more sweetness and pinch more tartness (knock out at 4.8?). Pretty happy otherwise.

Update: Transferred the 066+644+300 to a keg (day 8) along with some Citra and a dash of Amarillo+Simcoe. Final hydrometer reading was 1.014, so no change from day 4. Tried a) crashing at 55F b) mylar balloon with C02 to combat suckback. Hops did crash quite nicely for transfer at that temp and...

Looks, sounds, quite nice.

Pitched at 65. Fermented at 68 through day 3. Dialing up one degree every day till I get to 72.

The description of Imperial's Rustic (Blaugies?) is an interesting sounding replacement wlp300 in my equation (or wb-06). "This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and...

Update on WLP066/644/300 This is day 4. Gravity is 1.014 from 1.066 so that's roughly 78% attenuation. Pretty tasty, 300 not notable at this point.

I think you're right, but still splitting 3-5# of hops /bbl with possibly a majority of them kettle-side, those IBUs would start to really add up at 20 minutes no?

It's odd. Emphasizes kettle additions quite a bit, even says the percentage of hops is higher in kettle than DH (circa 2016). Doesn't mention WP. But has posted pics of their WP vessel for Charlton (and verifies they had one in Monson). And yet... "do you consider whirlpooling a form of kettle...

Reasonably safe assumption that if Eureka is 3#, Julius and similar is 4-5# (at one point it was 3.5#), JJJulius and similar is 5-6#.