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I definitely think the type of coffee makes all the difference. I always try to aim for medium-bodied, but I personally love coffee so it’s hard for me to pick out nuances more than the average person. I just realized this year that I have used a different type of coffee each of the 4 years I’ve...

I'd probably mash a little lower, IMO. 148-152 will keep the body where you want it. Everything else looks good I think. Curious to see how it turns out compared to your previous batch(es).

I'm going to be brewing this one up again Saturday. I want to add some cinnamon to the recipe this year. Anyone have any thoughts to which form (powder or sticks) and how much? Love making this beer-I've brewed it once a year since I came across this recipe and everyone I've had tried it loves...

Yeah it definitely has a bit of dankness to it. The aroma is great, lots of tropical fruit-melon in particular. My schedule was the following: .6oz Warrior @60 mins (I just continued to chill the beer while the whirlpool was going on until it got down to ~66*) 2.8oz Citra @ 160 WP for 30 mins...

First pull from the keg of my most recent batch: 6.8%, citra, Amarillo, simcoe, el Dorado, and Columbus.

How much would you use in a 5 gallon batch with about 15.4lbs grain... 1 cup towards the end of the boil?

I use a dial thermometer, but I thought about upgrading to an instant-read one to save myself some headache. I'll keep this in mind, thanks! Glad to hear someone else having similar issues. I didn't use any sugar in this batch, just these ingredients, except I somehow forgot the honey malt...

Interesting. Thanks, this is new to me. Basically I brewed my Gen1 in May, numbers were *close* but FG was 1.020 with 1318 and I was curious why-last year I made similar recipes and really the only piece of equipment that changed was my Brewbucket. I did start buying from a new homebrew place...

That could be it. I always give the wort a good long shake before pitching, but perhaps that is my bottleneck. I did not know that about this yeast-may need to look into another method of getting O2 into the beer prior to pitching. Like you, my starters always seem plenty healthy, and the last...

Yes, I only use the refractometer for SG/OG readings, I am aware it doesn't give an accurate reading with alcohol in the solution. I never use it beyond brew day. The hydro gave me 1.074 before fermentation, and the FG 1.022 readings have come only from the hydrometer (@68*)

I actually did get a new one for this last batch after my last few (again for the reason being I wanted to pinpoint where the issue could be lol). I have a refractometer as well with ATC. I made sure both were calibrated to 0 before this most recent batch. Both gave me 1.074 as my OG with...

1.060-1.064 for a few. Those were all 1318 being used. Most recent was 1.074 with the Omega yeast. I wanted to switch to see if using slurry was my issue, but apparently getting similar results. Mashing 148-152 for 60 minutes. I generally lose a couple degrees during, but still hit close to my...

What would cause fermentation to halt at the last few points? I made a few NE IPAs and used 1318 in May, and slurry for the next few-they all finished 1.020 at best, maybe 1.018 on one. I just made an entirely different recipe (following post 5803), this time using Omega OYL-052 and this one...

Yup, I add 3oz at the end of the boil, chill it down to 160-180, add 3oz more for 6oz total in the whirlpool.

I'm preparing to brew this in September, trying to get my recipe/ingredients together.. There are so many different versions of this posted here, anyone who has brewed this lately-what worked, what didn't work, and what did you end up for your recipe? Thanks in advance! I'm currently working off...

I just brewed this up again, gonna dry hop strictly with Mosaic but everything else was the same as my last batch. I got incredible efficiency this time, but did change a couple things; I had all my grains double-milled, my mash temp didn’t budge for an hour, and my sparging process went a...

I'm planning on rebrewing this beer (the mosaic hopped version) in a couple weeks, and I'm going to use harvested 1318 instead of 007 this year. Mainly out of curiousity, and I didn't feel like ordering yeast when I have more than I need in my fridge haha. I imagine it will change a little...

I did a secondary the first time, and all in the primary last time. I think the beer turned out better the 2nd time, but many other things probably contributed to that over the use of a secondary. I go about 3 weeks before I bottle, and my main issue with this beer is I don't get a good level of...

I've never kegged it before, but IMO I added 8oz after week 1, and another 8oz at week 2 and thought the maple flavor was really good. You could probably get even more flavor adding it later, but I bottle this and I was worried about bombs.

After 2 days in keg: (I double dry hopped, one inside the keg) After a week: And just last Friday: