Question for anyone that has done the clone of Magic Hat #9.
Few things,
1) Water
I looked up South Burlington water, they have very balanced clean water. In reference to the addition of gypsum in the show, several people commented on the "crispness" of the actual beer vs the clone. While the addition of the gypsum would probably lower the residual alkalinity it would probably have more of an effect on the sulfate/chloride ratio which with such clean balanced water would make it "very bitter" on the palmer excel doc?
2) Fermentation
My guess is the "house yeast" at Magic Hat is a few generations from straight WLP002. Tasty only got down to 2.8 plato...the 2.1 plato that Magic hat actually gets down to is super attenuation for WLP002.
What would you all recommend to try to get better attenuation, try the Dry English yeast (WLP007) or mash a little lower, like 148 vs 152?
-Jeremy
