It was taken from a video and they don't show the rest.
The Yeast Bay's Conan is turning out some great beers for me. I heard the ECY version had some issues, but haven't heard anything bad about any of the other vendors.
Thanks, I read (or possibly made up in my head) speculation that they were going to can it with a different yeast.
Good to know that that's not the case.
There was a rumor going around late last year/early this year that they had changed yeasts, but it was another brewer that got their yeast from the alchemist. It caused a lot of confusion for a while.
Sent from my iPhone using Home Brew
My recent clone with 4 tsp gypsum, 1% acidulated malt, and Hopshot for the boil is the best so far. I also got a pH meter so I can really dial it in in the future. At this point I think I'm going to play around with the hops a little and start doing my own thing. I had already changed this recipe up a little bit by substituting Citra, El Dorado, and Galaxy for Amarillo, as well as doing a 50/50 mix of 2-row and Golden Promise rather than Pearl malt, and also dropping the wheat and sugar. I'm thinking I might drop the Simcoe a little bit because I would prefer a little less piney taste.
Gypsum in the boil?
what pH are you shooting for? I've done 5.2 several times, but I think I am going to bring it up to 5.4
I just did the second stage dry hop for this recipe, but subbed out all of the hops with mostly new zealand tropical varieties. Interested to see how it turns out, and will post once its carbed up.
It's on the 1st page, 4th attempt.
Are you able to please post it? I'm not sure I'm looking at the correct recipe... Thanks dude!
I wish I remember where the post is but there is a photo of the brew spec sheet for Heady Topper from the Alchemist Brewery posted somewhere here and there is a view of the water profile. Total hardness was like 740.
Sent from my iPhone using Home Brew
This was asked and answered in the brew science forum recently:I'm pretty sure it does change, not sure how much. When John Kimmich stated that he shoots for a pH of 5.1-5.3 people on this thread said that he is measuring after the mash at the mash temperature (which equates to 5.4-5.6 at room temperature), but maybe they're wrong.
EDIT:
I looked into it a little more. Someone was saying the mash pH will not change much after 30 minutes, however a lot of people are recommending to check mash pH at 5 minutes. It seems that checking the pH earlier allows for adjustments, but the target pH is at the end of the mash. Maybe someone else who is more of an expert on this can let us know.
So I don't think that's enough to worry about.+1 for the mash pH more typically rising very slightly during the course of the mashing period. I typically observe a few hundredths rise in pH.
Hopefully. I'm entering this in a beer competition coming up.I really don't think that being .2 ph points either way will really be evident as much as you think. It's more important to get your hardness up there to keep those hops from hiding.
Enter your email address to join: