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Not using the right yeast and subbing the brewers crystals could cause the difference in effect of the bitterness. White Labs 007 has a different profile than 001. Your color is great though! I have brewed this 4 or 5 times and its almost impossible to match Surly's aroma. They use a...

He said they have pulled most of the golden promise from the beer due to color issues. It was made very specific to me that flaked oats make up 11% of the grist. Give GNO a try if you want, I just don't think you will care for the results. Try to get brewers crystals if you can. If you are...

I have brewed the recipe 4 or 5 times now. Use it only as a guide as your system is different in terms of boil off, losses, etc. Shoot for the target gravity and IBU. I used GNO the first time I brewed this and didn't care for the beer. Stick with flaked oats. I wouldn't try to sub out the...

I am interested in Zombie Dust, any interest in Surly stuff? I can get pretty much all of them.

I am looking for 4-8 Heady Topper cans, I have access to all Surly and have 2013 Darkness, 2013 Smoke, fresh Abrasive, fresh Furious, SevIIn, as well as all of Surly's other stuff. I can also get Hopslam (for a limited time) as well as any Green Flash or Ballast Point stuff. Please PM me!!!

Here is the recipe for 5.5 gallons, keep in mind these amounts are based on the exact percentages of each of the ingredients provided by Surly's head brewer. Mash: 90 min at 147 degrees, batch sparge. Pre boil volume of about 8.75 gallons. Boil for 60 minutes. Use whirlfloc and yeast...

I have now brewed this twice and it is as close to the real thing as a homebrewer is going to get. I will post the recipe if anyone is interested.

I confirmed a few important items today which I have on pretty good authority. First off, there are NOT ANY golden naked oats, they use flaked oats at about 11%. What is yet unknown is the ratio of 2 row and golden promise. For now, I am rolling with a 50/50 mix. 2nd, Warrior is solely used...

If you want to increase the chances of a sweeter beer without adding more crystal or honey malts, mash higher, like 154-156. That should leave some of the sweeter malt intact since the higher mash temp doesn't produces as high a level of amalyse enzymes (more easily fermented sugars).

I did as well! I decided to rig up fittings for my outside hose, works much better and keeps the wife happy!

I have a bomber of Surly Syx that has been in the cellar for the past year and am offering it up to anyone who can send me Heady Topper! Please reply to this thread or PM me if you are interested.

I have a bomber bottle of Surly Syx that I am offering up in trade for Heady Topper. Please message me as soon as possible!

I exchange/fill mine at Central McGowan in St. Cloud. It will run u roughly $30 to fill a 20lb. Not sure how much to exchange.

I am in Minnesota and would like to trade with someone for a few cans of Heady Topper if possible! I have access to many good beers including Sierra Nevada, Third Street Brewhouse, Surly, Summit, Indeed, Steel Toe, Bells. Please message me if you are interested!

If you dont already have one, don't forget a wort chiller of some kind as well, if you plan to do full boils.

The extract version is absolutely delicious, you will love it. I would recommend only dry-hopping for 7 days, max. If you leave it any longer, you can really pull some grassy flavors which detract from the beer. Make sure to quietly stir the beer in the secondary on day 2 and 4 of the 7 day...

I am almost wondering if there are hops in Abrasive they don't list on the website. Abrasives taste/smell seem to be more complex than just straight Citra. Unless the combination of warrior and citra at different times produces the unreal flavor/smell?

Thanks for sharing! Can you detail your brew process? I asked this earlier for brplatzs brew but think yours may be closest so far. I am most interested in mash time/temp, grain/sugar bill, hop additions, ferm temp, volumes etc. I made this back in October and it didn't turn out as I had...

If you want it to dry out and have a much better chance of getting to a final gravity below 1.015, mash low (147-149 seems to work for me) in addition to adding some sugar. For that size grain bill,I would definitely substitute and add at least 1-1.25 lbs of corn sugar, table sugar, brewers...

in order for this to work in get the beer to attenuate as far as possible, you will need to mash low, in the 147 to 148 range,resulting in a dryer beer .you could improve the mouth feel by integrating an adjunct such as golden naked oats (2-3%). I would think doing an all grain is the only way...