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I've had Alter Ego recently, Julius with Amarillo and Mosaic and it had strong earthy pepery floral character, I came to expect from Amarillo. Did not enjoy it. Haze to my pallet exhibits none of that it's very clean peach. Perhaps they keep their peach Amarillo strictly for the core haze cause...

not confirmed, just said it's added to the original blend together with Peacherine. Does anyone know if Haze has strictly american hops?

Was indeed not knocking you, more pointing out that light plays a big role in the colour, I've had orange beers look yellow under TL

Take a photo under bright TL light make sure its plenty hazy you'll get that colour :)

Which other beers where those? I've had a few end up at 1.025+ but for my taste it's really too cloying, might have to balance that out with more hotside hops to make it drinkable, never tried.

Is that going in the lauter tun? Seems to go to the water mixer so its water treatment, acids and minerals

Don't know why not, they where kind of joking with it I guess

Acid for ph adjustment?

Yes my point being, but perhaps im not such a lager connoisseur as others, I never really enjoyed the style much.

I doubt you gain much time on a low temp ferment vs higher. Maybe a few days? After that its the same lagering time to get it in spec which is up to everyone's own pallet. For me they taste just fine after a week or so, the clearer the beer becomes the cleaner. Maybe fining could speed it a...

In my experience it might ferment out faster but it still needs at least a good week or more to become clear and start tasting in spec.

Both Diamond and 34/70 worked good for me, honestly couldnt tell much difference between those and novalager.

How did you dryhop it

I seem to recall that more hydrostatic pressure on bigger tanks supresses esters so perhaps they have to ferment at higher temps on larger scale?

Was that based on dates on the photo's?

I can attest to the problems with CS Haze, I had a batch ferment super slow with it and another batch threw major fusels. I think they have a QC problem where the viability of the yeast suffers. The successful batches I managed to brew with it tasted identical to verdant to my pallet, the price...

Did the yeast throw those illusive bubblegum and melon notes?

Nice thanks for sharing. What puzzles me is the temp set at 220 both from as low 48f to as high as 87f even. So it seems to me they employ some sort of freerise somewhere, during dryhop and after fermentation? Or perhaps this is when they clean the tanks?

Good breweries have access to deaereted water whenever DO is a concern, they use it for flushing cans and lines etc.

I think another issue is the bigger conicals have much more trub above the dump valve so they likely only run into punching a wall into the trub at the very end of the dump when 90% of the hops are out already. I noticed that my dumping gets worse towards the end, its almost impossible getting...