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My clovey/spicy/saison taste came when the stick-on thermometer showed 66*. Is that too warm?

I recently brewed an APA with Conan stepped up from 2 cans of HT. The target was a 5.5% hop-forward pale ale, with Conan accentuating the fruity nature of the hops we were using. We fermented at 66*. What we got was a strange beast that had unexpected spicy/clovey tastes. It wasn't what were...

I understand where both FatC1ty and Whitehause are coming from, but I don't think Mr. Kimmich cares how "ugly" some find Heady to be. They sell out of every canning run--sometimes within a handful of hours--all without worrying about distribution costs a great deal. I have been fortunate to...

I definitely appreciate your healthy skepticism. My only contribution to this discussion has been relative to the OG (see post 592 in this forum). For me, the OG is more of a logic problem than it is a recipe formulation problem. The logic (to me, at least) is based on: Data: 1. Two...

I exchanged messages with Dave, who wrote the BYO article, and I walked away with the impression that, from his perspective, he was mostly trying to write about the process (lots of late hops and whirlpool/aroma steeping), and not so much about the specific hops. I'm going out on a limb here...

I have no idea if the Alchemist combines co2 extract and pellets for bittering, but droder's post prompted a question for me: What have you done with/heard about the mixing of FWH and extract? Or using extract at multiple points in the boil?

I've done one brew with Conan using the first generation I harvested from cans produced at the end of December, 2012, and saw 86.8% attenuation (1.076 down to 1.010). Curious to see what the next generation does.

I was there this afternoon and saw the same exact thing--except the fermenter was set at 61 deg. The blowoff tube from the fermenter, leading to the collection container, was definitely active, bubbling away as I watched. What I don't know is if this is the same batch you saw on Saturday or if...

The only insight I have on this is based on their tweet on 2/18/13 that they were brewing their 300th batch. That would have been roughly 17 months into the life of the cannery, so that averages out to about 4 batches per week (this would have been before their expansion came on line). No idea...

Nice sleuthing, Vegan. Might he be using an OG that, with the average attenuation over the yeast's lifecycle, would result in the stated 8% ABV? This is the logic I tried to test in a post above. Knowing they have +/- 0.3% ABV to play with without needing to change their packaging, they...

A quick Google search revealed that the legal tolerance for malted beverages is +/- 0.3% from the stated ABV on the label (according to TTB.gov). So it's possible that the recipe doesn't need to change, even with variances in Conan's attenuation, and Alchemist can still use the same labeling...

I've been reading this thread for a while now, and am very grateful for all the work everyone's been putting in. My question relates to Vegan's findings on inconsistent FG and Nordeast's comment above: How much variance are breweries allowed when labeling the ABV on their packaging? Heady's...