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John said they usually do 4-5 days. I’ve done 2-5 days, can’t say I’ve noticed too much of a difference

I've noticed this as well (although fairly pungent if you just smell out of the can). Pretty sure they dry hop on the colder side after crashing the beer. I've done ~30 batches dry hopping cold (~38-45F). In my experience, noticeably less aroma than dry hopping at warmer temperatures (55-68F).

Single-hop Nelson beers should be banned, they're too good Ca: 147 Mg: 3 Na: 12 SO4: 149 Cl: 150 Rahr 2-Row (94.9%): 14 lbs Weyermann Carafoam (5.1%): 0.75 lbs CO2 hop extract: 7 ml, boil 15’ Nelson: 4 oz, flameout Nelson: 10 oz, dry hop Yeast: Hill Farmstead Harlan

Russian River and Trillium beers have been tested at comparable potassium levels, it's unlikely those breweries are using KCl Even if TH is using KCl - which I doubt - the modest quantity of salts in their homebrew recipe and the real Greenish batch suggests they aren't pushing minerals levels...

Other’s Half Citra beers are their most consistently good IMO Nelson too

A few posts back I made some guesstimates for Greenish, your profile looks close to me

anhydrous calcium chloride and gypsum...top secret

Funny that you mention this - The left is Carafoam, the right 2-Row Might want to try >25% Carafoam on a future batch

Was drinking some TH last week Azure JJJuiceee Machine End of the Rainbow Haze Julius King JJJuliusss All were solid, no hop burn or off-flavors JJJuiceee Machine had a cool fruit salad flavor profile (End of the Rainbow somewhat similar) Haze was a bit chalky/salty on the finish Julius...

Looks like anhydrous calcium chloride (bottom layer) and gypsum (top layer) Total volume is ~2 liters Maybe 75% anhydrous calcium chloride and 25% gypsum 1.5 liters anhydrous calcium chloride * 2.15 grams per cubic centimeter (g/cm³) = 3,225 grams 0.5 liters gypsum * 2.3 grams per cubic...

I think other than yeast it's probably faithful to some of their single-IPAs IMO In another vid Nate mentions receiving a LAIII pitch so I bet they use it on occasion

Nate single-IPA: ABV: 7% 2-Row 85% Carafoam 5% Oats 10% Mash: 152F Boil: Magnum, 60' 20 IBU Amarillo, 20' 5 IBU Citra, 20' 5 IBU Simcoe, 20' 5 IBU "Same quantities (Amarillo, Citra, Simcoe) at Flameout" Yeast: LAIII, 68-70F Dry Hop at 60F for 4 to 5 days: Amarillo, Citra, Simcoe at 15...

I've tried a few variations, with quantities similar (or greater) to your suggestions (6 oz whirlpool and 8 oz dry hop). Roughly: Water: 250+ sulfate Fermentable: Fawcett Pearl, dextrose, sometimes small % 10-20L crystal Kettle: CO2 extract (usually ~10 ml) WP: Amarillo, Apollo, Columbus...

New NZ Freestyle hop tentatively named “Peacharine.” Quite peachy indeed, reminds me a bit of Nectaron

Have you ever lived in a city? Many places where $9/pint (both at a grocery store and at a bar) for heavily-hopped stuff isn't uncommon.

very nice, thanks for sharing. looks like there might be some NaCl in those Hill Farmstead beers

wouldn't normally post photos of hop pellets (lol) but these smell & look super good - Citra LM Cryo Pop bittered with hop extract and used 4.5 oz Cryo Pop in whirl, 8 oz Citra LM in dry hop

looking forward to brewing with these today -

I don’t know what they’re using in Heady, but you can hear John lauding lupulin powder here -

it's a good point, i have little doubt Heady uses some amount of concentrated pellet/powder hops, definitely worth trying some combination of LupuLN2/LUPOMAX i have so far just been using co2 extract to bitter and T-90 in late boil, whirlpool, and dry hop