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For a big brewery heating up large quantities of extract might be troublesome so I can see how this product might have an added value as its "flowable at room temps" But I fail to see the benefit for smaller brewing, I get better results with regular co2, judging from less mess.

Oil globules on too of the wort, not alot though, and It didnt seem to be a problem in the fermenter.

I heated it up which definately makes it more liquid AND dissolved it into alcohol, added during mutiple times in the boil with stirring it was still sticking everywhere. Co2 extract becomes flowable too when you warm it up.

Just brewed with Incognito, I dissolved it in alcohol to help it mix in the hotside. This stuff is sticky icky, I added it during last minutes of the boil and stirred as much as I could to try and make it dissolve. Ended up with brown/black stuff floating on the top of the wort while cooling...

In my experience it's damn close to LA3, I got that vanilla thwang a few times but I also had a profile very close to LA3, it also attenuates close to LA3 for me but I don't oxygenate and I also pitch only 1 package and add a little nutrition. Mash at 150f always end up in the 1.015-1.016 range...

Yes

I calculated it from the brewsheet and came to about 5%

Interview with Sam about their HDHC hopping.

Possible yes, my bag was 2019 after all. Have you had any 2020 that was bad? Still would be nice to track lot nrs as well just to see if there is a pattern. Please share if you do, we will get year nrs as well.

In light of the recent discussion in the great neipa thread here I thought ir would be a nice idea to start sharing experiences with Galaxy hops and hop lot nrs. I think harvest time probably has the most influence on fruityness of a hop, as mentioned in a recent barth haas webinar about hops...

I think some answers might be found in this podcast Variation in Starch Structure "Did you know that the gelatinization temperature of your malt could be as low as 136F or as high as 154F? Charlie Bamforth's successor joins us to talk about variations in starch structure and what that might mean...

I've read people bagging flaked oats and whirlpooling them, but this aside. I guess why they add to the lauter is cause the sheer amount of flaked oats they use would result in a stuck mash so there is no other way?

Ok, do you have a decent ph meter? Make sure you get the beer degassed and at room temp when meassuring. Final PH has a huge effect on flavor of the beer. Higher ph accentuates malt flavor.

Curious about your final PH as you said u adjusted post KO to 4.6?

I read one way to blow off some of the unfavorable characteristics from a "bad" batch of galaxy would be to dry hop during fermentation. Anyone experimented with this? I resorted to using it sparingly as a dry hop with good results. All my single hop attempts where nightmares

Ok interesting. I had wheat based neipa that ended on the dryish side 1.010 and it was amazingly soft and fluffy had up to 20% white wheat and some oats.

What FG are you aiming for? OH seems to be on the high side up to 1.021 and Trillium around 1.012 with Tree House somewhere in the middle 1.015 Could you share which post Sam you are referring to? I mash low to help deal with hop creep, imho with the right yeast and some adjuncts / dextrin...

How high did you go and what didnt you like?

What is the difference with using a light dme extract? Absolutely no srm or flavor difference?

Mash temp and pitch rate?