Recent content by Joeneugs

Tree House seems to have more of the bready English malt base (especially the newer Charlton beers) and the hop character is more focused than the Equilibrium stuff. I describe EQ as "messy, wild and beautiful". They have a snappy citric flavor to go along with over ripe tropical fruit basket in...

Yeah, I didn't ask him about the logistics of how many brite tanks they have, when it's moved from primary etc... They don't have a taproom to keep stocked with 8-12 different beers though, so I guess that allows them to do a lot more of the hoppy can releases.

Funny you mention EQ. I just talked to the head brewer a couple weeks ago and he mentioned that they use all RO water and build a chloride heavy profile. Another interesting tidbit is that they lager all their hoppy beers for a whole month after dry hopping and carbonation before canning. He...

Sorry if this has been mentioned already, but White Labs reports isoamyl acetate levels above flavor thresholds at .79 ppm in 007. This could be a source of the Tree House banana character. Has that strain been analyzed next to the dregs?

Here's my beer made with the 066. Couldn't be happier with the way it turned out!

Loving those pic's! Looks delicious! :bravo:

1318 throws much more peach and juicy sweetness. 066 definitely seems a bit drier, but the mouthfeel is similarly silky and smooth. The haze factor is pretty strong too. I like it, but next time will mash at a higher temp.

Kegged mine today as well. Final gravity was 1.014, so about 78% attenuation. pH was 4.62 after the heavy dry hop. The aroma is spectacular and the flavor seems pretty great too. Soft and supple body. Not too thin at all. I'm going to let it chill for a few days and then give a full review. My...

Nope. It has the ester profile you'd expect with an English strain, but nothing off as of yet. I have a feeling I'm going to be disappointed in the mouthfeel once it's carbed up though. I was hoping for a little more residual sweetness. I started the ferment at 65F and let it ride up to 67. Now...

Wow, so yeah, similar crazy attenuation like I had... I wonder why WL has it reported as 65%-70%?? Those numbers seem WAY off!

What was your starting gravity?

Just a few more tidbits of info on my batch: Mash pH was measured at 5.51. This was a bit higher than I calculated using Bru'n Water, but I was afraid to add any more acid and risk over correcting. The post boil pH was 5.45 since I did add 1 ml of lactic acid to my sparge water. I'll be taking...

I just checked the gravity on my fast ferment test and it was all the way down to 1.012. That's almost 82% attenuation. White Labs claims 65%-70% with this strain. I didn't pick up any wild yeast contamination when I tasted it, but it did have some light tartness similar to what I get with S-04...

I hear ya... I mashed at 149F to hopefully eek out the top range of attenuation for this strain. White Labs lists it at 65-70%. Pretty darn low, so we'll see. It's quite possible it could end up too full and/or sweet, although I added more hot side hop additions than I usually do to hopefully...

Any theories on what might be thrown out of balance? I've never added sodium to an IPA before. The idea was to add more chloride without additional calcium and the sodium, below flavor threshold, should (in theory) round and smooth out the flavor. I'm not an expert on water chemistry though...do...