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hgearle, despite my long hiatus from HBT, I have been brewing shared batches almost exclusively on my best friend's medium BIAC for the past 2+ years. For me personally, very little changed in my process, as I had been doing no sparge, full volume MIAB (mash in a bag) in my cooler. I personally...

This stuff is pretty damn malty. The description of it having a taste profile between an Munich and Vienna are pretty spot on. Very rich and bready. It is not some sort of "Super Munich" if that is what you are looking for, but it more than hits those characteristics. If you don't care about the...

Holy crap, that is nuts. It has been a few years since I have mail ordered grain, with a good LHBS, Club grain buys, and regular work trips to Minneapolis (Norther Brewer/Midwest). I guess they all lost their butts on the flat rate shipping, but still, that seems out of line. We are doing...

You are probably right. I think it is also misunderstood by some as it is a base malt, not a crystal malt like carared. Austin Home Brew carries it as does Farmhouse Brewing Supplies and Love2Brew along probably many others others establishments that will ship smaller amounts. I would say...

Really odd that no one will carry it. No doubt that a whole bag is a big risk for a specialized malt like this. I had no problem ordering a bag as I brew 10-13 gallon batches with my buddy on his Brewha electric system. Used up over half the sack on this 12-13 gallon Pale Ale. I think the...

Are you in a local homebrew club? The LHBS shops in Madison don't carry it but they will often work with the club to let members add sacks of malt to their regular orders. Your club may be willing to buy a bag for club members to try out. Otherwise, you may be able to talk one of the LHBS into...

I haven't, but reading about it is what made me decide to brew a hoppy Pale rather than another style. I was discussing the malt with a couple of the co-brewers that I split the batch with about other styles that would work well with the malt. California Common is high on that list along with...

Really liking this beer. Gelatin fined in the keg while carbing (40 psi, no shake, for 19 hours, dropped down to 15 psi). Nice malt profile, bready, not sweet, and goes well with the Cashmere hops and Conan yeast. Pulled the first pint last night. Really nice head. Nothing other than Red X.

Nice. I just added gelatin finings to mine and am carbing it up. Really looking forward to seeing how this turns out but am very encouraged by the hydro sample, despite the cloudiness when tasted. My brewing partner left the sample in the fridge overnight just to see how it cleared up. Looked...

Best of luck drying it out.

Update: Took a gravity sample with a newly purchased and calibrated FG Hydrometer (0.998 - 1.020 range). Reading is 1.010, so I am pretty happy with the attenuation. need to cold crash and may do a gelatin fining. Really like the Cashmere hops as well.

Spot on with what I have seen. Big healthy pitch = great fermentation. I still got the peach notes that the yeast is famous for. This stuff is like sludge on the bottom of the flask as well. I hope it does some work on the Red X.

Vermont Ale is the Conan strain, as is Omega Yeast's DIPA Ale strain (OYL-052). I have used both and have found no difference. What was your batch size? I just punched in your numbers here (assuming a 6 gallon batch) and even without a stir plate (shake method) and a month old yeast vial...

Will do, wobdee. We pitched it with a large, 3.5L starter of Conan/Vermont Yeast (12-13 gallon batch). I have spoken with brewers who have attenuation problems with this yeast, which I never have. The key, IMO, is a large cell count on the level of a Pro Brewer 1.0 or 1.25 (million...

What was your mash temperature and how long did you mash? Curious, as I am 12 days into a Cashmere Hopped 100% Red X Pale Ale that was rested at 126F for 25 minutes and then held at 149F for 80 minutes to bump up fermentability based on what I had read. Will be pulling off a sample to check...

Thanks, Wobdee, right along the lines of what I was thinking.

Lining up to brew a SMASH of Red X Malt and Cashmere Hops, fermenting with Vermont Yeast. Will be targeting 1.050 OG and will probably use a pound of hops (~13 gallon batch), with IBUs in estimated 50 range and a healthy whirlpool and dry hop addition. From what I have read by those who have...

Could very well be. Really hard for any of us to know or not be influenced, lacking a true historical sample. My guide at this point is making something I enjoy drinking. The master judge had an comment about the the lower hopping was a little unusual in a pils based German beer, not that it was...

You could be correct, but I provided a fairly detailed description along with the traditional components of the style (Lower IBUs, pils/oat/wheat with honey+molasses and Kolsch yeast). Looking at my score sheets, the judges were two national level and one master. They picked up the components...