wobrien
Well-Known Member
TH looks like they brew a lot of Belgian beers too. I'm assuming all their other beers exhibit this mouthfeel too?
Yes, very similar brewing style among most of their beers.
TH looks like they brew a lot of Belgian beers too. I'm assuming all their other beers exhibit this mouthfeel too?
I went through that other thread and some related blog posts and it seemed like that as long as you used 1318 you got that mouthfeel regardless of cl/so4 ratio.
I wonder if there is something similar in dried yeast, mangroove jacks have 3-4 english strains, there is also notty, s04, lallemand windsor ale.
It has been touched on a bit in this thread so far, but I think the importance of flaked something (most likely oats) is being overlooked a little bit. There is just no way you get haze like that, that sticks around without flaked oats, barley, etc. And obviously flaked grains are going to contribute to that soft mouth-feel that everyone is looking for. Just because the website doesn't mention a flaked grain, it doesn't mean that there isn't one. There is no reason why he couldn't just leave that part out.
Here is an APA i made recently. 12% flaked barley, and only whirlfloc for clarification:
first off, nice looking beer, but I have no problem achieving that look with pale, caramel and 1318. It actually looks like orange juice. Part of it may be hop haze. I am up to 1# per 5 gallons. It literally never clears and looks like orange juice in a good way. I will post a pic of my upcoming citra pale ale in a week or two
It has been touched on a bit in this thread so far, but I think the importance of flaked something (most likely oats) is being overlooked a little bit. There is just no way you get haze like that, that sticks around without flaked oats, barley, etc. And obviously flaked grains are going to contribute to that soft mouth-feel that everyone is looking for. Just because the website doesn't mention a flaked grain, it doesn't mean that there isn't one. There is no reason why he couldn't just leave that part out.
Here is an APA i made recently. 12% flaked barley, and only whirlfloc for clarification:
Subscribed.
I ordered some 1318 for my next brew. Is there any agreement on the best fermentation temps?
It has been touched on a bit in this thread so far, but I think the importance of flaked something (most likely oats) is being overlooked a little bit. There is just no way you get haze like that, that sticks around without flaked oats, barley, etc. And obviously flaked grains are going to contribute to that soft mouth-feel that everyone is looking for. Just because the website doesn't mention a flaked grain, it doesn't mean that there isn't one. There is no reason why he couldn't just leave that part out.
Here is an APA i made recently. 12% flaked barley, and only whirlfloc for clarification:
Hey @J343MY, Can I ask what your grain bill was for this beer (%of each grain)? That is one beautiful beer and would like to shoot for that in my next batch. Thanks.
I'm not saying you can't get HF type mouthfeel with adjuncts but HF is not using adjuncts in his beers.
based on what, exactly?
Mosaic, my strong ale was 68 throughout . Diactyle rest at 70. You're right, clean but fruity. I think lower throws more esters.I started low, but its slow to finish. I did my last batch at 74 and think it tastes great?!
Read the thread. There's more involved then just the use of adjuncts. Mash ph and final beer ph, yeast strain, final gravity, and water chemistry.
Read the thread. There's more involved then just the use of adjuncts. Mash ph and final beer ph, yeast strain, final gravity, and water chemistry.
So based on nothing. Ok.
I don't think anyone in this thread who has suggested that he may be using something like flaked oats had said that it's just as simple as that. But rather, it's one piece of the puzzle. Just like pH, water treatment, gravity, carbonation level, etc. All important factors.
So based on nothing. Ok.
I don't think anyone in this thread who has suggested that he may be using something like flaked oats had said that it's just as simple as that. But rather, it's one piece of the puzzle. Just like pH, water treatment, gravity, carbonation level, etc. All important factors.
I totally hear you and understand that feel comes from more than adjuncts, but who is to say that they're not present at least to some small degree? You would either have to be a phenomenal supertaster or observe the brewing in person to say that they weren't used in at least the 5%ish range.
I think we've come to the conclusion that adjuncts aren't the main source of what we're tracking down, and I understand that, but if you're saying that it's not a part of it might be discounting a significant aspect.
Or you could be 100% correct, I really have no clue
his website: and actually he does use some adjunct, dextrose.
Edward,13.5ºP, 85 ibus, 5.2% abv. Pale and Caramel malt; Centennial, Chinook, Columbus, Simcoe, and Warrior hops; House Ale Yeast, and our Well Water.
Abner, 8%, 18.5º P, 170 Theoretical ibus. Ingredients: Pale and Caramel Malt; Dextrose; Centennial, Chinook, Columbus, Simcoe, and Warrior hops; Ale Yeast, and our Well Water.
Ephraim, 9.6%. Ingredients: Pale Malt; Dextrose; Centennial, Chinook, Columbus, Simcoe, and Warrior hops, Ale Yeast, and Water.
Notice a trend? IMO his base pale ale/ipas call them session/double/triple are based on very much the same principles with dextrose helping to lighten up and dry out the bigger beers, he also drops caramel on the biggest one. I am pretty sure the grain bill and stats carry over to the single hop singe and doubles, meaning citra and double citra etc.
Of course not! I never claimed that. In my opinion I don't think he's using adjuncts like that. This has all been discussed before earlier in the thread is what I'm trying to say.
Ok, so in your opinion he isn't using adjuncts like that. Thats fine. Your previous reply stated it as a fact, which it isn't. I have read through the whole thread, and there is only speculation.
All I was saying is that based on my experiences, my opinion is that he is probably using flaked oats.
Ah... My bad, I did sound like I was stating a fact.. I didn't mean it to come off that way.
95% 2row/pale ale rahr
5% crystal 10
1318
that late hopping, and a calcium heavy, but low sulfate water profile will get you there. I may share a very close citra single hop pale clone recipe soon. I have drank my clone side by side with his beer, with some serious HF fans, and everyone agreed they were 95% the same, mine had a little less malt flavor, and a stronger nose. I have another batch being dry hopped right now trying to dial it in more.
calcium heavy? or do you mean chloride?
both in a way, so as he hinted long ago using some calcium chloride and some gypsum will work. Both are part calcium and I really thing the overall level of calcium and minerals is part of the total mouthfeel equation. If you go too far with the chloride, it gets salty IMO
Also, sodium ion water softeners are very common in the brewing industry, especially since RO systems are expensive and can be limiting. Some breweries use ion exchange softeners and RO systems, but most just use the standard sodium ion ones. I've been to a few VT breweries that use these, including one of the largest in the state.
Just noticed this, are some of these guys using ion-exchanged water for brewing commercial beers?
I have one in the house but if I remember well it is might not even recommended to drink from it. It definitely tastes weird on its own. It is just connected to the washing machine and stuff but for example in the kitchen we use the unfiltered tap water. I've been advised a few times on this forum that I shouldn't try it. Maybe I should try brewing a batch with it? Can it remove HCO3/CaCO3 or just Ca and Mg?
Softend water is terrible for brewing, don't use it. The process removes all Ca/Mg, which are beneficial to yeast health and towards lowering residual alkalinity. They do nothing to change the HCO3-/CO3-- content of the water.
So with untreated soft water you end up with highly alkalinity that is also high in sodium and deficient in the elements needed to lower the alkalinity up reaction with malt phosphates.
My current takeaways and what I am thinking of trying in next batch(es).
*Chloride in the 135 range seemed better than 100 or 150. 125 chloride to 60 sulfate in next batch I think.
Great job with the detailed notes and for sharing them, but I think you're misguided if you think that a swing of 15 - 35ppm in the starting chloride content of you brewing water is influencing the final beer.
Malt can add anywhere from 100 - 1000ppm chloride to the beer on its own, and this will vary among recipes, crops, lot numbers, mash technique, etc.
Focusing efforts on examining pre/post-fermentation pH would seem like a more fruitful endeavor.
Edward,13.5ºP, 85 ibus, 5.2% abv. Pale and Caramel malt; Centennial, Chinook, Columbus, Simcoe, and Warrior hops; House Ale Yeast, and our Well Water.
Abner, 8%, 18.5º P, 170 Theoretical ibus. Ingredients: Pale and Caramel Malt; Dextrose; Centennial, Chinook, Columbus, Simcoe, and Warrior hops; Ale Yeast, and our Well Water.
Ephraim, 9.6%. Ingredients: Pale Malt; Dextrose; Centennial, Chinook, Columbus, Simcoe, and Warrior hops, Ale Yeast, and Water.
Enter your email address to join: